Staff Supper: Crêpes & Fried Chicken with Fermented Hot Honey
For our late-night staff supper, I took inspiration from the classic chicken and waffles. Since my work kitchen doesn't have a waffle maker on hand, I made soft, buttery crêpes instead. Thin, slightly crisp at the edges, and just the right amount of chew, they served as the perfect base for what came next.
I fried up some crispy chicken tenders, marinated and coated in a light, seasoned batter spiced batter. Golden and crunchy on the outside, juicy on the inside—exactly what you want after a long shift. To finish, I drizzled over a spoonful of my fermented hot honey, adding a mildly spicy-sweet kick with layers of flavor from garlic, shallots, and thyme that balanced beautifully with the savory chicken and soft crêpes.
The dish was fun, filling, and totally satisfying. My kind of meal of carbs and loads of protein. Super delicious and satisfying.
