Kit Kat Lounge & Supper Club
3700 N. Halsted St.
Chicago
(773) 525-1111
www.kitkatchicago.com

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Fried Chicken and Waffles

Ingredients:
1 6 oz chicken breast
2 cups buttermilk
1/2 teaspoon celery seed
2 teaspoons cayenne pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1 cup all-purpose flour
salt and pepper
3 quarts of vegetable or peanut oil for frying

Directions: In a bowl combine half the spices and the buttermilk and whisk until combined. Marinate the chicken breast for 5 hours or overnight. When ready to cook, preheat your oven to 400 degrees and heat the oil in a heavy bottomed pot or dutch oven to 350 degrees. In a separate bowl combine the flour and the remaining spices, mix until incorporated. Remove the chicken from the marinade and season with the salt and pepper, then dredge in the flour. Fry the piece of chicken until the crust is golden brown then finish in the oven for 15-20 min or until a thermometer is inserted and reads 165 degrees.

Waffles

Ingredients:
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 Tablespoons sugar
1/2 teaspoon vanilla extract
4 Tablespoons unsalted butter, melted
2 cups milk
non-stick cooking spray

Directions:
Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.

Cayenne Maple Gastrique

Ingredients:
1 cup dark amber maple syrup
2 Tablespoons cayenne pepper
2 teaspoons apple cider vinegar
salt and pepper to taste

Directions:
In a medium saucepan combine the syrup and the cayenne and cook until it reduces by half. Keep an eye on it so it dose not boil over. Once reduced then add the vinegar and season.


Purple Potato Hash


Ingredients:
5 lbs Peruvian Purple potatoes
2 large shallots minced
1 red pepper seeded and diced
5 strips of bacon diced
1 cup of salted butter
salt and pepper to taste


Directions:
Using a mandolin slice the potatoes about 1/8th of an inch in thickness, set aside. In a large nonstick pan melt the butter and sweat the bacon. Once the bacon gets a little bit of color add the shallots and the red peppers, cook until soft. Then add the potatoes and reduce the heat. Cook for 10 min, making sure nothing is burning, then the remaining 5 min allow some of the potatoes to crisp up, season with salt and pepper and serve hot.