Boasting a 25-year career under his belt in the restaurant and hospitaly industry, Chef Joshua Laban Perkins serves as the chef-partner of Flight Restaurant and Wine Bar in Memphis, where he has supervised the corporate culinary operations since 2012.
Prior to moving to Memphis, Chef Perkins has led the kitchens at di Paolo and Brasserie Le Coze restaurants in Atlanta and became chef-partner of Atlanta’s Globe Restaurant and Lounge. Perkins is also credited with opening Coastal Global Seafood in Dallas. During his tenure there, the restaurant was named D Magazine’s Best Seafood and Best New Restaurant, and he was named the “Hot New Chef.”
“Hearty dishes are ideal for winter. I focus on seasonal, rich ingredients that offer robust flavors while still giving that comfort food feel that everyone is looking for during the colder months,” say Chef Perkins when we asked about what he can say about cooking in Winter.
Winter calls for comfort food and what better way to indulge than with a quintessential Southern dish? Flight Restaurant and Wine Bar’s chicken and waffles is the perfect way to warm up this season. A fried chicken breast is served atop a warm buttermilk waffle and covered in Vermont maple syrup and local mushroom cream, taking breakfast for dinner to a new gourmet level.
Chicken and Waffles
For the sauce
1 Pint Button Mushrooms (washed and sliced)
1 Pint Shitake Mushrooms (washed, stemmed and sliced)
1/2 Cup Madeira wine
1 teaspoon Minced Garlic
1 Qt Heavy Cream
2 Tbsp Rice Flour
To Taste Salt and white pepper
1. Melt butter and add mushrooms and onions. Cook on medium heat till au sec, around 10 minutes.
2. Add garlic and sweat 5 more minutes.
3. Deglaze with Madeira, reduce by ½. Add heavy cream and bring to a boil. Reduce heat and simmer for 30 minutes.
4. Mix rice flour with a little water to fully dissolve slurry. Add to sauce and stir until fully incorporated. Simmer ½ hr., stirring frequently until thick. Season with salt and white pepper.
For the Chicken
4 pc. 6oz. Chicken Breasts
1 Cup Buttermilk
1 Cup Wondra Flour
1/2 Cup Corn Starch
1 teaspoon Salt
1/2 tsp Ground Black Pepper
2 Cup Shortening
1. Soak chicken in buttermilk overnight.
2. Place flour, salt corn starch and pepper in bowl. Mix thoroughly.
3. Roll chicken in Breading and pat to cover completely.
4. In heavy bottom pan heat shortening to 250 F. Place in oil and brown on all sides. Cook for around 15 minutes or until done all the way through. Set aside on paper towel to drain.
For the waffle
2 Cup AP Flour
1 Tbsp Baking Powder
1 Tbsp Granulated Sugar
1/2 tsp Salt
3 pcs Eggs separated
1 stick 8 oz. Melted Butter
3/4 Cup Buttermilk
1. Whip sugar and egg whites until soft peaks form.
2. Combine flour, baking powder, and salt in a large mixing bowl.
3. Whisk in buttermilk, egg yolks and then butter to form batter.
4. Gently fold in egg whites.
5. Place batter in waffle iron according to its instructions. Cook until crispy and golden brown. Set aside.
1. Warm waffle and chicken in 300 F. oven.
2. Place waffle in center of plate. Drizzle with Vermont maple syrup.
3. Slice chicken with sharp knife being careful not to lose the breading.
4. Top with hot mushroom sauce and garnish with a few slices of apple wood smoked bacon. Enjoy.
Flight Restaurant and Wine Bar is located at 39 South Main Street, Memphis, TN 38103
Hours of Operation
Monday through Thursday 11:00am – 10:00pm
Friday and Saturday 5:00pm – 10:30pm
Sunday 5:00pm to 10:00pm