Lunch: Bobby's Fried Chicken Dutch Baby

Ingredients

Cooking spray
3/4 cup all-purpose flour
3/4 cup milk
1/4 cup (4 tablespoons) unsalted butter, melted
1/8 teaspoon kosher salt
3 large eggs
1 1/2 cups grated sharp Cheddar

Instructions

Special equipment: two 12-cup muffin tins or four 6-cup muffin tins, a waffle iron and eight 6-inch skewersFor the Dutch baby: Preheat the oven to 400 degrees F. Coat the cups of two 12-cup muffin tins or four 6-cup muffin tins with cooking spray and place in the oven for 5 minutes. Combine the flour, milk, butter, salt and eggs in a blender. Blend until completely smooth and combined. Divide the batter evenly among the prepared muffin tin cups. The batter should fill each cup a little less than halfway. Sprinkle 1 tablespoon Cheddar in each cup. Bake until puffy and golden, 13 to 15 minutes. The pancakes will settle into the cups when removed from the oven. For the sweet potato hash: Preheat a waffle iron to the hottest setting. Using the largest holes on a box grater, shred the potato. Rinse in water and let sit for 5 minutes, then squeeze as much of the liquid out as possible. In a mixing bowl, combine the egg white, flour, salt, paprika, pepper and cayenne. Measure out 2 tablespoons of the potato mix. Reduce the waffle iron to medium-high setting, spray with cooking spray and place 2 tablespoons of the sweet potato mixture in the center of each waffle compartment. Press the top closed firmly, and cook until crispy and cooked through, 6 to 8 minutes. Repeat to make 8 pieces wafflized sweet potato hash total. Form and freeze the remaining sweet potato mixture for future use. For the fried chicken: Place the chicken tenders in the buttermilk, cover and refrigerate for 1 hour. In a mixing bowl, mix together the flour, garlic powder, onion powder, pepper, salt and paprika. In another mixing bowl, whisk together the egg whites and hot sauce. Dip the chicken in the flour mixture, and then the egg white mixture and then back into the flour mixture. Heat some vegetable oil over medium-high heat. Pan fry the chicken tenders until golden brown, 3 to 4 minutes per side. Let the chicken cool for 3 minutes. Cut the tenders in half. For the gravy: Melt the butter in a saucepan on medium heat. Add the shallots and cook until softened, 3 to 4 minutes. Sprinkle the flour into the pan and whisk until it has turned light brown and you can smell a toasted aroma. While continuing to whisk, slowly add the chicken stock. Season with the salt and pepper. Let simmer until thickened, 10 to 15 minutes. For the build: Spray a nonstick saute pan and heat over medium heat. Add 4 quail eggs and cook sunny side up, about 1 minute. Repeat with the remaining eggs. Fill a Dutch baby with 1 piece of chicken. Pour 1 tablespoon of gravy over the chicken. Top with 1 piece wafflized sweet potato hash, another piece of chicken and a quail egg. Drizzle with maple syrup and stab a skewer through the center. Repeat with the remaining ingredients to make 8 pieces total. Reserve the remaining Dutch babies for another use.

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