Cooking & Cocktails with “Big Herm”

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


RICHMOND, Va. – Fan favorite Big Herm from Big Herm’s Kitchen was back in the Virginia This Morning kitchen to share his recipe for Lemon Brined Chicken and Waffles with a Vanilla Honey Drizzle. Big Herm’s Kitchen is located at 315 N 2nd St in Richmond. For more information you can visit http://www.bighermskitchenrva.com

Lemon Brined Chicken & Waffles
w/ Vanilla Honey Drizzle

Brine:
4 boneless skinless chicken thighs cut into four pieces
Juice of two large lemons
½ cup apple cider vinegar
¼ cup sugar
1 tsp salt
1 tsp pepper
1 tsp granulated garlic
1/2 cup chopped green onions

Mix all brine ingredients and marinate chicken for 2 hours in the fridge

Breader:
2 eggs
1 1/2 cups all-purpose flour
1 tablespoon rubbed sage
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups vegetable oil for frying, or as
needed

Beat the eggs thoroughly in a shallow bowl. Mix flour, sage, salt, black pepper, onion powder, and garlic powder in a bowl.
Heat the vegetable oil in a large skillet over medium-high heat.Dip chicken pieces into the beaten egg, then in the seasoned flour to thoroughly coat.
Fry chicken in the hot oil until golden brown on the first side, about 4/5 minutes; reduce heat to medium, and fry chicken on second side, about 4/5 more minutes.

Drizzle:
1/2 cup sugar
1/2 honey
1/2 cup heavy whipping cream
1 teaspoon vanilla extract

In a saucepan, combine sugar, honey and cream. Bring to a boil over medium heat; boil for 5 minutes or until slightly thickened, stirring occasionally. Stir in vanilla.

Cut waffles into 4 pieces, place a piece of chicken on top of each piece and drizzle with Syrup