Classic brunch of chicken, waffles sweetened with maple BBQ sauce
I visited STK in midtown Atlanta and the chicken and waffles on their brunch menu was a delicious treat. Would love to have the recipe. — Eunice Mafundikwa, Brookhaven
The recipe is the creation of chef Thomas Stewart who says you can make it with either skinless or skin-on chicken thighs. His preference? Skin on. And in our photo, the dish is garnished with coriander cress, not easily obtained by a home cook. He suggests garnishing with cilantro leaves instead.
The dish is also served drizzled with a maple barbecue sauce. If you’d like to do the same, combine your favorite barbecue sauce with some maple syrup, and add hot sauce if desired. Plain old maple syrup will work as well.
STK is now open for in person dining daily with limited hours and offers ready-to-eat Family Meals for curbside pickup and delivery. They’ve also opened STK Market so we can order their signature choice and prime meat cuts for home delivery nationwide. With graduation season upon us and Memorial Day right around the corner, there is no easier way to stock up on delicious staples everyone will love.
STK Hot Chicken
- 1 cup lowfat or nonfat buttermilk
- 2 tablespoons hot sauce
- 1 1/4 pounds boneless, skin-on or skinless chicken thighs, trimmed
- Vegetable oil, for frying
- Seasoned Flour (see recipe)
- 1 tablespoon plus 1 teaspoon cayenne pepper, or as desired
- 1/2 tablespoon light brown sugar, packed
- 3/4 teaspoon sweet paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Belgian Waffles (see recipes)
- Sliced jalapeno and cilantro leaves, for garnish
- In a large bowl, whisk together buttermilk and hot sauce. Add chicken and turn to coat evenly. Cover bowl and refrigerator overnight, or move to a sealable plastic bag and refrigerate overnight.
- When ready to serve, heat enough vegetable oil to cover chicken in a Dutch oven. Heat to 350 degrees. Remove chicken from marinade and drain completely. Discard marinade. Put seasoned flour in a pie plate. Put each thigh in flour and turn to coat evenly. Set floured chicken on a wire rack until ready to cook.
- Carefully add chicken to hot oil and cook until golden brown, about 6 to 7 minutes. Do not crowd Dutch oven. Remove chicken from oil and drain. Repeat until all chicken is cooked. Reserve 1/4 cup cooking oil.
- While chicken is frying, in a medium bowl, whisk together the cayenne, brown sugar, paprika, chili powder and garlic powder. When chicken is done, whisk this mixture into the reserved oil. Use a pastry brush to brush all surfaces of chicken with seasoned oil. Arrange on platter with waffles and cole slaw, garnish with jalapeno and cilantro leaves, if desired, and serve immediately. Serves: 4
Nutritional information
Per serving: 390 calories (percent of calories from fat, 73), 12 grams protein, 15 grams carbohydrates, 1 gram fiber, 32 grams fat (13 grams saturated), 34 milligrams cholesterol, 317 milligrams sodium.Seasoned Flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon coarsely ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon onion powder
- In a large bowl, whisk together flour, garlic powder, salt, black pepper, cayenne pepper, paprika and onion powder. May be made ahead and stored until needed. Makes: 1 1/4 cups
Nutritional information
Per serving: (1 tablespoon) 25 calories (percent of calories from fat, 3), 1 gram protein, 5 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 94 milligrams sodium.Belgian Waffle
STK’s chef Thomas Stewart says you can use this recipe for pancakes, too. This will make about 6 3-1/2-inch square waffles. If you want everyone to have more than one waffle square, double the recipe.
- Oil for brushing on waffle iron
- 1 cup all-purpose flour
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch salt
- 1 cup lowfat or nonfat buttermilk
- 3 tablespoons whole milk
- 1 egg
- 2 tablespoons unsalted butter, melted
- Heat waffle iron to medium-hot. When hot, brush cooking surface lightly with oil.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Stir in buttermilk, whole milk, egg and melted butter.
- Pour batter into waffle iron and cook until waffle is golden brown. Remove from iron, cut into pieces and serve with chicken. Makes: 6 3-1/2-inch squares
Nutritional information
Per serving: (1 square) 196 calories (percent of calories from fat, 46), 5 grams protein, 22 grams carbohydrates, 1 gram fiber, 10 grams fat (3 grams saturated), 48 milligrams cholesterol, 372 milligrams sodium.From the menu of … STK Steakhouse, 1075 Peachtree St., Atlanta. 404-793-0144. stksteakhouse.com/venues/atlanta/
Is there a recipe from a metro Atlanta restaurant you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put "From the menu of" and the name of restaurant in the subject line.
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