When we were handed the recipes, we were like “Who chose this?” “Oh I know who’s idea this was” and “We have to do all this!?” as we flipped through the FOUR pages.

This dish took us 3 days (6 class periods) for us to make.

So here’s the recipe team restaurant “Sugar Rush” used.

Buttermilk Crispy Chicken

Active Time: 35 mins
Total Time: 3 hrs
Yield: 6 servings

Ingredients:
Buttermilk Soak

• 3 cups buttermilk
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2 teaspoons cayenne pepper
• 6 chicken thighs per group
• Flour Dredge
• 2 cups all-purpose flour
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper
• Vegetable oil, for frying

Directions

1. In a large bowl, combine the buttermilk with the salt, black pepper, and cayenne. 2. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.

3. In a large, resealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper, and cayenne, and shake to combine. 4. Set a rack on a baking sheet. Working with one piece at a time, remove the
chicken from the buttermilk soak, letting the excess drip back into the bowl.

Cinnamon Roll Waffles

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 8-10 waffles

Ingredients
Waffle Batter

• 2 cups all-purpose flour
• 2 Tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 6 Tablespoons salted butter melted
• 2 eggs beaten
• 1 teaspoon vanilla extract

Cream Cheese Topping

• 1 cup powdered sugar
• 3 ounces cream cheese softened
• 2 Tablespoons salted butter softened
• 1/2 teaspoon maple extract
• 2-3 Tablespoons milk or heavy cream

Cinnamon Topping

• 3/4 cup brown sugar packed
• 1/2 cup salted butter melted
• 1 Tablespoon ground cinnamon

Directions:
Waffles
1. Preheat a waffle maker so it is hot when you are ready to cook the waffles.

2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.

3. In a separate bowl, whisk the buttermilk, melted butter, eggs, and vanilla extract.

4. Add the buttermilk mixture to the flour mixture, stirring by hand with a large spoon just until combined. It’s okay for the batter to be lumpy.

5. Spray the waffle maker with cooking spray so the waffles won’t stick. Pour the batter onto the waffle maker. Keep in mind that the batter will expand when you close the waffle maker and try not to overfill. Close the lid and cook for 3 to 5 minutes until the waffles are golden brown and crisp on the outside. Transfer the finished waffles to a wire rack while you cook the rest of the batter.

Cream Cheese Icing

1. While the waffles are cooking, beat the powdered sugar, cream cheese, softened butter, and maple extract in a bowl with an electric hand mixer until smooth. Add just enough milk or cream to make a pourable glaze. It shouldn’t be too thin though.

2. Transfer the icing to a ziploc bag and set aside.

Brown Sugar Glaze

1. Stir the brown sugar, melted butter, and cinnamon in a bowl until combined. It will want to separate if you make this in advance, so you might need to reheat and stir again to combine just before serving.

2. Transfer to a ziploc bag and snip off one corner. Drizzle the brown sugar glaze over the waffles, then drizzle with the cream cheese icing as well and serve immediately.

All that grain you see there? Yea. That’s GRANULATED SUGAR. We were supposed to use powdered sugar for the cream cheese topping, but guess what we didn’t 😐. Most of the reviews had to do with the intense amount of sugar this dish brought.