Fried Chicken Burger with Honey-Serrano Glaze and Sweet Potato Mustard Served on a Grilled Waffle Bun
1 medium sweet potato
1/4 cup honey mustard
6 whole chicken breasts with skin
6 TBS of chilled butter
1/2 cup minced sweet onion
2 teaspoons salt
2 tsp. black pepper
1/2 cup honey
1/4 cup Sutter Homer Pinot Grigio
1 large Serrano pepper, minced
1/4 cup peanut oil
1/2 cup all-purpose flour
1 tsp. kosher salt
12 frozen waffles, thawed
3 TBS melted butter
Preheat the gas grill to medium-high.
Place your whole sweet potato on the grill and close the lid. Cook for 30 minutes; remove and let cool. Peel sweet potato and add flesh to a small bowl with honey mustard. Stir to mix thoroughly and set aside.
Carefully remove the chicken skin from each chicken breast and set the skin aside. Cut away the chicken meat from the bone and roughly chop it. Discard bones or reserve for future stock in another recipe. In a food processor, grind the chopped chicken. In a large bowl, add your ground chicken, chilled butter, minced onion, salt and pepper. Mix gently but thoroughly, being careful not to overwork the mixture. Form the mixture into 6 patties, a bit larger than the circumference of your frozen waffles. Set aside to let rest.
In a small bowl, whisk together the honey, Pinot Grigio and minced Serrano pepper. Set aside until ready to grill burgers. In a large skillet on the grill top, heat 1/4 cup peanut oil. In a small shallow bowl, stir together the flour and kosher salt before dredging your reserved chicken skins into the mixture. Fry in the hot oil, 1 minute on each side. Remove and drain on paper towels. Keep warm and crispy until ready to assemble burgers.
Put your burger patties on the preheated grill over direct heat. Cook burgers for a total of 5-6 minutes per side, basting liberally with the honey-serrano glaze. A few minutes before the burgers are cooked thoroughly, brush one side of your thawed waffles with melted butter and put on the grill to toast slightly. When everything is ready, assemble your burgers â€“ place a patty on each waffle topped with a fried chicken skin and finish with another waffle smeared with a generous dollop of sweet potato mustard on the inside. Enjoy!