Flavor Trends, Strategies and Solutions for Menu Development
Fried Chicken with a Serrano-pecorino waffle, miso butter, Brussels sprouts, bagna càuda and Sriracha honey

By Flavor & The Menu
April 19, 2019

Ryan Chinchilla

You can’t get more Southern than chicken and waffles. At Horsefeather, Executive Chef Ryan Chinchilla uses that classic comfort food to showcase the modern American style for which his restaurant is known. His Fried Chicken is served with a Serrano-pecorino waffle, miso butter, Brussels sprouts, bagna càuda and Sriracha honey.

“The Fried Chicken is a good example of the variety of influences used at Horsefeather,” he says. “The Brussels sprouts are sautéed in bagna càuda, which is herbaceous with garlic and anchovy oil. The sweet and spicy Sriracha honey ties the dish together, adding another layer of flavor, and the miso and waffle combine to make a really cheesy flavor.”

The dish is a top seller at Horsefeather. “Everyone loves fried chicken,” he says. “It’s a slam dunk on any menu. What makes ours stand out is the quality, attention to detail, and unique flavor profile while remaining approachable.”

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