Rosemary Parmesan Waffles with Fried Chicken Thighs and Swiss Chard

This is a fun twist on southern style dish!

8 bone in, skin on chicken thighs
6 cups of water
3 tablespoons salt
1 tablespoon sugar
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon garlic powder

1 cup four divided
1/2 cup corn meal
2 eggs beaten

2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
2 cups vegetable oil for frying

1 cup all purpose flour
1 cup whole wheat flour
1/4 cup wheat bran
1/2 cup vegetable oil
2 eggs separated
4 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups milk
1 tablespoon fresh rosemary chopped
1/3 cup grated Parmesan cheese

2 tablespoons onion minced
2 cloves garlic minced
2 bunches Swiss chard chopped
Salt and pepper to taste
1 tablespoon olive oil

1 bag pecans toasted
1 cup pancake syrup
1/4 teaspoon cayenne pepper

In a large stock pot or container combine the water, salt, sugar and spices add in the chicken and let sit for at least one hour. Once the chicken has sat in the brine for at least an hour drain, rinse and pat dry. Season the chicken on both sides with the salt, pepper, cumin, garlic and chili powder. Place half the flour in a shallow dish (a pie pan is the perfect size) beat the eggs in another dish and add threat of the flour and the corn meal in a third dish. Dredge the chicken in the flour, dip it in the egg then dredge in the flour and corn meal. In a heavy bottom skillet(cast ironies best) heat over medium high heat then add the oil and let this heat entirely. Once the oil is hot add two pieces of chicken at a time skin side down. Let these fry until golden brown on both sides, being very careful when flipping. This should take about 5-7 minutes on each side. Place on a cooling rack over a baking sheet. Place the chicken in a 375 degree oven for 30-35 minutes or until the chicken is 170 degrees in the middle. While the chicken is cooking place the egg whites in a large mixing bowl. Beat them with a hand mixer until they become foamy and double in size. Add the rest of the ingredients and stir until smooth. Let the batter rest while the waffle iron per-heats. Place one ladle full of the batter in the iron and let cook until the steam stops or until the waffles are golden brown. In a large heavy bottom heat the olive oil over medium high heat. Add the onions and let cook for for about 5 minutes then stir in the Swiss chard and the garlic. Season with salt and pepper and let cook until the Swiss chard is wilted by half. Place the pecans in a dry skillet over medium heat. Let this toast for 5 minutes then remove and set aside. Once they are cool enough to handle then chop them! In a small sauce pot heat the syrup, cayenne and pecans. Sever the chicken on top of the waffles and the greens on top of that then pour syrup over. For more on this recipe or any others please email me at alesia.leach@gmail.com