For the Compound butter
1 lb. butter, soften
1/2 Tbsp. shallot, finely minced
1 garlic clove, finely minced
1 Tbsp. ginger, finely minced
For the Buttermilk Fried Chicken:
1 lb. chicken, brined
1/2 cup buttermilk
1 cup rice flour
For the Waffles:
2 cups Gluten-Free All-Purpose flour
1 3/4 cups buttermilk
1/2 cup vegetable oil
1 Tbsp. sugar
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. vanilla extract
Banana - Optional
Pretty Thai® Ginger-Kaffir Lime Syrup
Fresh Mint Leaves - Optional
Kaffir Lime Leaf
Pretty Thai® Seasoning Salt
Pretty Thai® Thai Chili Powder
1). Allow the butter to sit out for an hour to soften. Chop up the remaining ingredients
then combine with the butter. Wrap in saran wrap and harden in freezer, shaping as
desired. Once hardened, butter can be sliced for serving!
Buttermilk fried chicken - Serves 6
1). Preheat fryer to 375°F.
2). Cut chicken into cubes.
3). Pour buttermilk into a medium bowl. In a separate bowl, pour in the
4). Dip the chicken in the buttermilk and coat. Next take chicken and coat
in the rice flour. Dust off any excess rice flour, but make sure the chicken is well
5). Fry for 7-10 minutes until the chicken is golden brown and fully cooked. (Cooking time could vary depending on temperature of the oil. Make sure the internal temperature of the chicken is at 165ºF.)
Buttermilk Waffles - Serves 6
1). Preheat waffle iron. Mix the dry ingredients together in a bowl. In a separate bowl,
beat together the eggs, buttermilk, oil, and vanilla until fluffy.
2). Pour the dry ingredients into the wet ingredients and stir until smooth.
3). Put your waffle iron on a medium heat setting, spray with non-stick cooking spray
and pour mixture into the waffle iron. Cook until golden brown.
To Assemble Dish
1). Place the waffle on a plate. Sprinkle with Pretty Thai® Seasoning Salt and Pretty Thai® Thai Chili Powder. Top with a piece of the compound butter, the chicken, a few slices of banana, drizzle with the syrup, and garnish with mint and kaffir lime.