Buttermilk Fried Chicken with Burnt Onion Ranch Sauce and Croffle - Slow-Fermented Dough Version

Method

1. In a large bowl, combine chicken with buttermilk, salt, pepper, paprika, garlic powder, and onion powder. Let marinate for at least 4 hours or overnight.
2. In a separate bowl, mix flour, cornstarch, and 1 tsp salt. Dredge the chicken in the flour mixture, shaking off excess.
3. Heat vegetable oil in a large skillet over medium-high heat. Cook chicken until golden brown and crispy, about 6-8 minutes per side. Drain on paper towels.
4. For the burnt onion ranch sauce: In a small bowl, whisk together buttermilk, mayonnaise, sour cream, green onions, parsley, roasted onions, olive oil, garlic powder, onion powder, salt, pepper, and smoked paprika. Let sit for 15 minutes to allow flavors to meld.
5. For the croffle: In a small bowl, mix buttermilk, flour, and vegetable oil. Pour into a hot waffle iron and cook until golden brown. Drizzle with maple syrup and brown sugar mixture, then top with melted butter.
6. For the slow-fermented croffle dough: In a small bowl, dissolve active dry yeast in warm water. Let sit for 5 minutes until frothy. In a large mixing bowl, combine 2 cups all-purpose flour, 1 tsp salt, and 2 tbsp honey. Gradually add the yeast mixture and mix until a dough forms. Cover and let rise in a warm place for 12-18 hours until doubled in size. Punch down the dough and shape into a rectangle. Cook in a waffle iron until golden brown and slightly chewy.
7. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.