Anyone who lives in Toronto knows that brunching in #the6ix is no joke. Our city is now a globally-recognised foodie city, and the foodies who live here take leisurely weekend eating very, very seriously. The range of gastronomic delights available to us are so vast and wildly delicious that we’re even willing to wait hours in line just for that perfect bite, and Instagram photo (I mean, obviously).
For those who love to brunch — especially brunching to Toronto standards — I’m excited to share the news of Toronto’s first ever ‘Brunch Fest‘ taking place this weekend from May 26-28, 2017 at 99 Sudbury. Presented by the new Bud Light Radler in partnership with Taste Toronto, Brunch Fest will feature an all-star roster of over 20 food and beverage vendors, including Thompson Diner, Starving Artist, Lisa Marie, Bacon Nation and much more.
Along with serving up yummy food all day long, there will also be a specialty cocktail bar featuring Bud Light Radler and classic Caesar Bar including Bud Light Chelada. Smoothies, cold pressed juices, freshly brewed coffee and cold brew will also be available, along with live performances by ‘supergroup party band’, Dwayne Gretzky.
Now, whether you can make it to Brunch Fest Toronto or not, one thing is for sure: you definitely need to make this drool-worthy Radler Chicken and Waffle Recipe created by my talented friend (and Brunch Fest Spokesperson), Camille Moore. Because you know what the only thing better than fried chicken is? Friend chicken AND waffles! Check out Camille’s recipe below:
Camille’s Radler Chicken and Waffle Recipe:
What You Need:
- 1 lb chicken tenders
- 1 Cup buttermilk
- 1 Tbsp paprika
- 1 Tbsp onion powder
- ½ tsp cayenne
- 1 tsp sea salt
- 5 turns freshly cracked black pepper
- Canola oil, for frying
- 2 Cups all-purpose flour
- ¼ tsp sea salt
- 6 turns freshly cracked black pepper
- 2 Cups all-purpose flour
- 1 tsp tarragon, fresh, chopped
- 2 tsp baking powder
- ½ tsp sea salt
- 3 Tbsp sugar
- ½ stick unsalted butter, melted (plus more for waffle iron if needed)
- 2 eggs, large
- 1 ¾ Cups Bud Light Radler
- 2 Cups pure maple syrup, warmed
- 1 ruby red grapefruit, segmented and chopped
What To Do:
To a large bowl add all fried chicken ingredients from chicken tenders to freshly cracked black pepper. Stir to incorporate, cover, and refrigerate for 15-30 minutes.
To a high-sided skillet (preferably cast iron), add enough canola oil to come about an inch up the sides. Heat oil over medium until its temperature reaches 350°F.
Meanwhile, add the flour, salt, and black pepper to a shallow baking dish and stir to combine. Working one by one, use tongs to lift each chicken tender from the marinade (allowing excess to drip back into the bowl), and into the flour mixture. Press to coat well. Once oil is preheated, fry tenders approximately 4-5 minutes until golden brown and cooked through. Note: fried tenders can be kept warm in a 225°F oven until waffles are ready as well, or vice-versa.
Preheat a waffle iron.
To a large mixing bowl add the flour, tarragon, baking powder, salt and sugar, whisk to combine. Add the eggs, melted butter and Bud Light Radler, and whisk just until combined with a few lumps remaining.
Add roughly ½ cup batter for each waffle and cook according to manufacturer’s instructions. Note: depending on your waffle iron, you may need to brush with cooking oil to prevent sticking.
To serve, top each waffle with a fried chicken tender, a drizzle of maple syrup, and some fresh grapefruit pieces. Serve immediately.
For more information on Brunch Fest Toronto and tickets please visit: thebrunchfest.ca