It’s a southern specialty that will warm up a cold New England night! 7News cooking up some fried chicken and waffles.

The Dish: Fried Chicken and Pumpkin Waffles

The Restaurant: Fuse Bistro

The Chef: Scott Pelletier

Pumpkin waffle recipe:

yields 6 waffles

–1/4 cup brown sugar

–3 Tablespoons cornstarch

–1 1/4 cup all purpose flour

–1 1/2 teaspoons baking powder

–1/2 teaspoon salt

–1 teaspoon cinnamon

–1/4 teaspoon cloves

–1/2 teaspoon nutmeg

–2 eggs

–1 cup milk

–1 cup pumpkin puree

–4 tablespoons melted butter

1. Mix all the dry ingredients

2. Mix all the wet ingredients

3. Add the wet to the dry and mix until just combined

4. Spray preheated waffle maker with vegetable spray, place in batter and cook until golden brown

Buttermilk marinated chicken recipe:

yields 6 servings

–12 4 ounce pieces of boneless skin on flattened chicken breast

–2 cups buttermilk

–1 tablespoon of siracha

–1 teaspoon Fuse spice

–1 cup all purpose flour

1. Trim chicken of excess fat

2. Combine buttermilk, sriracha, and Fuse spice and whisk

3. Submerge the chicken in the marinade and let sit in fridge for 4 hours or overnight

4. Put 8 cups of peanut oil (canola or soybean are fine) in large heavy bottomed pot, heat to 340 degrees

5. Dredge chicken in flour, shake off excess and carefully drop 4 pieces at a time in the oil and cook until golden brown

While waiting to fry the other pieces of chicken keep cooked pieces warm in a 200 degree oven

Fuse spice recipe:

–1 teaspoon cumin

–1 teaspoon coriander

–1 teaspoon smoky paprika

–1 teaspoon black pepper


Cranberry roasted butternut squash recipe:

–1 butternut squash peeled cut into 1/2 inch dice

–1/2 cup dried cranberries

–1/2 teaspoon salt

–1/4 teaspoon black pepper

–1/4 cup olive oil

1. Pre heat oven to 350 degrees

2. Mix all ingredients in a bowl, place on a sheet pan in single layer and roast 30 minutes

Plating, place the pumpkin waffle on the plate, maybe a little baby spinach, then the hot squash on waffle and spinach, then 2 pieces of fried chicken, at this stage you can eat as is, or like we do at Fuse Bistro you can top with a chicken gravy and a little spicy jelly, such as a hot pepper jelly

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