Chicken Run

Category: Brunch

Preparation time: 60 minutes & execution time: 20 minutes

Ingredients for 3 portions:

For the waffles

1. 2 eggs
2. 300 gr. Flour
3. ½ packet of baking powder
4. 100 ml. Canola oil with butter flavor
5. 1 vanilla stick of Madagascar
6. 15 gr. Sugar
7. 10 gr. Salt
8. 400 ml. Milk 

Instructions:

1. Blend in a bowl the eggs, the sugar and the salt.
2. Then, add the flour, the baking powder and the vanilla.
3. Continue blending and add the canola oil and the milk.
4. Let the mixture in the fridge for about 1 hour.
5. Bake the waffles.

For the first choice

1. For the guacamole cream
   1. 1 Avocado
   2. 10 gr. Tajin 
   3. 10 ml. Lime juice
   4. Fresh coriander
   5. Salt 
2. For the chicken 
   1. 200 gr. Chicken breast
   2. 180 gr. Cajun battering
   3. 130 gr gluten-free breadcrumb 
   4. 2 eggs
   5. 100 gr. flour 
   6. Salt & pepper black Lampong whole 
3. For the decoration 
   1. 20 gr. Mediterranean spicy cream
   2. 5 gr. Fresh tomato partially dried
   3. 15 gr. Cheddar sauce 
   4. Fresh coriander

Instructions:

1. For the guacamole cream
   1. Blend all the ingredients in a mixer to create a cream. 
2. For the chicken
   1. Salt and pepper the chicken.
   2. Mix in a bowl the Cajun battering and the gluten-free breadcrumb.
   3.  Add in a second bowl the flour and in a third one beat the eggs.
   4. Dip the chicken in the flour, in the eggs and in the gluten-free breadcrumb.
   5. Fry them in olive oil with a medium heat.
3. For the decoration
   1. Add at the top of the waffle the chicken as well as the rest of the ingredients.

For the second choice

1. 220 gr. drumsticks
2. 15 gr. Spice mix del mondo Masala 
3. 150 ml. buttermilk 
4. 180 gr. Gluten-free breadcrumb 
5. 100 gr. flour
6. 50 gr. Indian Butter Chicken paste
7. 2 eggs
8. 25 gr. Fresh onion
9. 10 gr. chives 
10. 5 gr. Xathan Gum
11. Salt & Pepper black Lampong whole 

Instructions:

1. Season the chicken with salt, pepper and Spice mix del mondo masala.
2. Add in a bowl the gluten-free breadcrumb, in a second bowl the flour and in a third one the eggs.
3. Dip the chicken in the flour, then in the egg and then in the breadcrumb. Repeat this process twice.
4. Fry it in a medium heat.
5. Use a basting brush to spread the chicken with the Indian Butter chicken paste.
6. Add in a bowl the buttermilk and the Xanthan gum and blend them till they become homogenous.
7. Serve it out with fresh onion and chives. 

For the third choice

1. 150 gr. Chicken wings
2. 120 gr. Gouda breading
3. 180 gr. Gluten-free breadcrumb
4. 90 ml. American grill & burger sauce
5. 30 gr. Bacon
6. 25 ml. Apple syrup
7. Sugar pearls
8. 100 gr. flour
9. 2 eggs
10. Salt & Pepper Black Lampong whole

Instructions:

1. Salt and pepper the chicken wings and marinate them with the American grill and burger sauce.
2. Add in a bowl the gluten-free breadcrumb, in a second bowl the flour and in a third the eggs.
3. Dip the chicken in the flour, then in the eggs, then in the breadcrumb. Then, you can fry them.
4. In a non-stick pan, bake the bacon in a medium heat , until it becomes crispy.
5. Serve it out with sugar pearls and apple syrup.

Special credits to CONCEPT Company for their kind contribution of the equipment.