Whoopi Goldberg Shares Favorite Fried Chicken Recipe from NYCWFF

The New York City Wine and Food Festival wouldn't be complete without their annual 'Chicken Coupe,' hosted by our very own Whoopi Goldberg. The NYCWFF has raised $9.5 million to help end hunger and benefit No Kid Hungry and Food Bank for New York.

At this year's tasting, Whoopi had a tough time picking only ONE favorite. It was between Chef Mark Rosati from Shake Shack, who made a special salt and pepper honey chicken, and Chef Miguel Trinidad from Boilermaker, who makes a popcorn chicken waffle cone.

Luckily for us, Chef Trinidad stopped by to share his special secret waffle cone and popcorn chicken recipe with us on The View.

WAFFLE CONE

Yield: about 40 cones

1.5 cups cake flour

.5 tsp salt

.5 tsp baking soda

5 tbsp dry yeast

1 tsp sugar

2 eggs

2.5 cups milk

.5 cup melted butter

1. Sift dry ingredients

2. Combine wet ingredients

3. Fold wet and dry ingredients. Cover and let sit in a warm place for 1.5 to 2hours to activate yeast

4. Spread 1.5 tbsp of batter onto waffle maker and cook for 1 min 30 seconds at setting 4

5. Quickly roll waffle onto cone mold and allow to cool

BONELESS CHICKEN

Yield: about 20-25 servings

2.5 pounds boneless chicken strips (breasts, thighs or mixed) cut in 1in. cubes

Marinade:

1 cup lime juice

4 tablespoons soy sauce

2 tablespoons Worcestershire sauce

4 cloves garlic (minced)

Seasoned Flour Coating:

2 cups flour

2 teaspoons Spanish paprika

1.5 teaspoons black pepper (or to taste)

1 teaspoon salt (or to taste)

Vegetable oil for frying

1. Mix marinade ingredients and marinade chicken for minimum 1 hour

2. Combine dry ingredients and reserve

3. Drain chicken and dredge in flour

4. Fry at 350 until golden brown

FRIED APPLE PIE, BOURBON CARAMEL, WHIPPED CRÈME FRAICHE

Fried Pie Crust:

2 cups all purpose flour

2 tbsp cornstarch

6 tbsp sugar

1 tsp salt

3.5 tbsp shortening at room temperature

5 tbsp butter at room temperature

1 tsp cider vinegar

1 cup ice water, to bring dough together

1. In a Kitchen Aid bowl with paddle attachment, mix the flour, cornstarch, sugar and salt together until combined.

2. Add the butter and shortening and continue to mix mixture until it starts crumbling together slightly. Add vinegar and water to bring together. Mix until completely combined.

3. Shape into a 1in. thick packet and wrap in plastic. Rest in refrigerator for approximately 2 to 4 hours. Roll out to approximately 1/8 of an inch on a lightly floured work surface.

4. Roll onto parchment and rest in fridge to set the butter before cutting or it will shrink in size. You can freeze the dough for later use. Keep covered or wrapped to ensure it will not dry out and crack.

5. Cut circles to fit the size of the empanada mold. Line the mold with dough, pressing center to indent.

6. Fill with approximately 1 tbsp of apple filling in the center. Be generous with apples. Water the outsides and press, closing to seal. The pies can be frozen or fried at this point.

Apple filling:

1.5 tbsp lemon juice

3 cups peeled, cored, 1 mm-sized diced apples (honeycrisp/golden delicious/gala/granny smith)

1 tbsp honey

2.5 tbsp sugar

2.5 tbsp dark brown sugar

.5 tsp cinnamon powder

2 tbsp butter at room temperature

4.5 tbsp cold, good quality apple cider

3 tsp corn starch

.5 one vanilla bean, scraped

1/8 tsp salt

1. Toss lemon juice with diced apple in a bowl to prevent discoloration.

2. Combine honey, sugars, cinnamon powder and butter with apple/lemon mixture in a large bowl and toss together to coat.

3. In a separate bowl, whisk the corn starch, salt and vanilla bean into the cider to create a slurry.

4. Place the apple mixture into a pan and cook just until it begins to boil. Add the cider/starch mixture and mix to distribute, boiling for 20-30 seconds to thicken and cook the starch. Do not cook for too long or it will break down the apples to a sauce.

5. Pour out to cool on a flat tray.  Refrigerate until ready to use.

Cinnamon sugar:

1 cup sugar

1 tsp cinnamon

1/8 tsp salt

Mix to combine. Place in bowl to toss with apple pies.

Salted Caramel Sauce:

2.5 cups sugar

5.5 tbsp salted butter

2 cups cream

1 cup milk

bourbon to taste