According to The All-New Official SEC Tailgating Cookbook, the stadium at Alabama has more than 100,000 seats. That’s how much they love their Crimson Tide. The Quad, the green space at the heart of the campus, is ground zero for game-day parties.
This recipe for Fried Chicken, Green Tomato, and Waffles with Sriracha Syrup is a Southern Living Test Kitchen favorite. It’s worthy to be eaten on SEC campus grounds, where some of college football’s most legendary figures have walked. A maple-sriracha syrup coats crunchy, spicy chicken while the fried green tomatoes add pleasing tang. The Belgian waffle is the perfect vehicle for the rich toppings.
Excerpted from The All-New Official SEC® Tailgating Cookbook by the Editors of Southern Living. Copyright© 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All right reserved.
Credits: Photographer: Greg DuPree Food Stylist: Mary Claire Britton Prop Stylist: Kay E. Clarke.
- 2 cups whole buttermilk
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon black pepper
- 8 (3-ounce) chicken cutlets
- 4 large green tomatoes, cut into 3⁄8-inch slices
- 8 thick-cut bacon slices, cut into 1-inch pieces
- 2 cups crushed cornflakes cereal
- 2 cups panko (Japanese-style breadcrumbs)
- 1⁄4 cup cornstarch
- 4 to 5 cups peanut oil
- 8 frozen Belgian waffles (such as Van’s)
- 2 cups pure maple syrup
- 2 tablespoons sriracha chili sauce
- 1 Stir together the buttermilk, paprika, salt, cayenne, and black pepper in a large bowl. Divide the mixture between 2 medium bowls. Place the chicken cutlets in one of the bowls, and place the sliced tomatoes in the other bowl. Chill both 1 hour.
- 2 Cook the bacon pieces in a large skillet over medium-high, stirring occasionally, until crispy and golden brown, about 6 to 8 minutes. Transfer the bacon pieces to a plate lined with paper towels, and set aside.
- 3 Combine the crushed cornflakes, panko, and cornstarch in a wide shallow bowl; stir to blend. Remove the tomato slices from the buttermilk mixture, allowing the excess buttermilk to drain from the slices; dip each slice in the cornflake mixture, pressing to adhere. Repeat the process with the chicken, placing the coated items on a baking sheet lined with parchment paper. Discard the buttermilk mixture from both bowls. Chill the coated chicken and tomatoes 30 minutes.
- 4 Heat the oil in a deep Dutch oven over medium-high to 350°F. Fry the tomato slices and chicken cutlets, in batches, until the tomatoes are crispy and golden and the chicken is cooked through, about 4-5 minutes. Place on a baking sheet lined with paper towels; cover and keep warm.
- 5 Prepare the waffles according to the package directions. To assemble, top each waffle with 1 chicken cutlet and 2 fried green tomato slices; sprinkle with some of the bacon pieces.
- 6 Heat the maple syrup and sriracha in a small saucepan over medium, stirring to blend the flavors. Drizzle over each waffle stack just before serving.