
Peter Luger Steak House

GREEN PARROT FRIED CHICKEN & WAFFLES
“MY KEY WEST KITCHEN” Norman & Justin Van Aken
Yield: Serves 4 to 6
BUTTERMILK-HERB BRINE:
1 cup low-fat buttermilk
1 Tablespoon kosher salt
1 1/2 Tablespoons fresh lemon juice
1 Tablespoon chopped fresh thyme
1 Tablespoon chopped fresh oregano
1 Tablespoon chopped fresh sage
1 Tablespoon Dijon mustard
1/2 Tablespoon freshly ground black pepper
1 rib celery, cut into large dice