Oven-Fried Tepin Chile Chicken and Waffles with a Juniper-Infused Pomegranate Maple Syrup
This classic southern dish gets an spicy sweet tart twist in this Spicy Oven-Fried Chicken and Waffles with Pomegranate Maple Syrup.
Yield: 5 servings
For the chicken
  • 2 cups cornflakes
  • 1 tsp thyme
  • 2 tsp paprika
  • ½ – 1 tbsp tepin chiles (1 tbsp makes for a VERY hot piece of chicken)
  • 1½ tsp salt
  • 1½ lb chicken thighs
  • 1 can evaporated milk
For the pomegranate maple syrup
  • 2 cups pomegranate juice
  • ¼ cup sugar
  • 1 tbsp crushed juniper berries
  • 1 tbsp lemon juice
  • ½ cup pure maple syrup
For the waffles
  • 2 cups AP flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 4 large eggs, separated
  • 2 tbsp sugar
  • 2 cups almond milk
  • 4 tbsp unsalted butter, melted
  • ½ tsp vanilla extract
  1. For the chicken, preheat the oven to 400. In a food processor, process the cornflakes, thyme, paprika, chiles and salt until cornflakes and chiles are ground well.
  2. Spray a baking sheet with cooking spray. Pour the evaporated milk into a shallow bowl. Pour the cornflake mix on to a plate and spread it out so that it’s even. Dip each chicken thigh, first in the milk, and then in the cornflake mix, pressing it on so that it sticks to the entire thigh. Place on the baking sheet. Repeat with remaining chicken.
  3. Put the baking sheet with all of the chicken on it in the oven.Bake for 20-25 minutes or until chicken is cooked through.
  4. For the syrup, in a small nonreactive pan, combine the pomegranate juice, sugar, juniper berries and lemon juice. Bring to a boil, stirring until sugar dissolves. Simmer until mixture has thickened to the consistency of a thick syrup, about 30-40 minutes. Pour into a bowl through a slotted spoon, removing the juniper berries. Allow to cool. Mix with maple syrup. Syrup can be stored in the refrigerator for about 2 weeks.
  5. For the waffles, In a bowl, sift together the AP flour, baking powder, and salt.
  6. In a separate bowl, beat the egg yolks with the sugar until the sugar is completely dissolved and the eggs are a light yellow. Add the milk, butter, and vanilla and stir to combine. Add the flour to the egg-yolk mixture and whisk to combine. Make sure not to overblend.
  7. In a third bowl, beat the egg whites using a hand mixer until they are stiff enough to form soft peaks. Using a rubber spatula, gently fold the egg whites into the waffle mix. Be sure not to overmix.
  8. Preheat your waffle iron per manufacturer’s instructions. Spray with cooking spray. Pour in as much batter as the instructions recommend, I used the full measuring cup that came with the waffle iron. Using a spatula, spread the batter out over the waffle grid. Close the waffle iron and cook per the manufacturer’s isntructions for 2-3 minutes or until golden brown. Repeat with remaining batter.
  9. Top waffle with a piece of oven-fried chicken and smother it in juniper-infused pomegranate maple syrup.
Adapted from Very Culinary and Emeril Lagasse
Nutrition Information
Serving size: ⅕th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2011/02/oven-fried-tepin-chile-chicken-and-waffles-with-a-juniper-infused-pomegranate-maple-syrup.html