Country fried chicken and waffles with chasseur sauce and vanilla compound butter

For the wet dredge, use sour cream and milk in place of buttermilk; add onion powder, cayenne, a generous amount of salt and a lot of black pepper, and whisk.

For the flour dredge, season flour with cayenne, onion powder, paprika and black pepper, and add fresh rosemary and thyme; mix.

Cut skinless chicken breast on a bias into smaller pieces, tenderize lightly, coat in the wet dredge and rest about an hour.

For the chasseur sauce (mushrooms omitted), dice white onion and thick sliced bacon; render the bacon in a pan and reserve the fat.

Add the onions, then a splash of sauvignon blanc; deglaze, lifting the fond, and reduce by at least three quarters.

Add beef stock and a little demi-glace and reduce by another three quarters, until the sauce coats (nappe). Keep warm.

Peel the tomato (it can be blanched first), remove the seeds, press flat and cut into medium dice. Chop chives and Italian parsley.

Take chicken straight from the wet dredge into the flour and press the flour into the flesh; drip some wet dredge over the top, sprinkle more dry mix and pat in for extra crunch. Rest about 30 minutes.

For the waffle batter, whisk all-purpose flour, cake flour, sugar, a little salt, baking powder, egg, vanilla paste, sour cream and milk; a few lumps are fine. Whisk in warm melted butter, cover and rest 30 minutes.

Heat frying oil to about 300F and fry the chicken 7 to 8 minutes each. Season with salt and hold in a 350F oven.

Hold the fried chicken in a 350 degree oven while the waffles cook.

For the vanilla compound butter, mix softened butter with a good amount of vanilla bean paste; keep at room temperature.

Cook about one and a half scoops of batter per waffle in a very hot waffle iron, until the steam mostly subsides.

Finish the sauce with the fresh tomato, bacon and herbs.

Plate the folded waffle with the chicken, drizzle the sauce around the plate, and serve with the vanilla butter and maple syrup.