Chef Jason Santos' crispy fried chicken on THE Dish

Chef Jason Santos joined "CBS This Morning: Saturday" for his ultimate dish, fried chicken. CBS News

Chef Jason Santos' cooking style has been referred to as "Julia Child meets Willy Wonka."

He's a chef who isn't afraid to take risks. With his whimsical and inventive food presentations, the flavors he infuses on his plates keep diners coming back for more at his restaurant, Blue Inc. in Boston.

Santos' flavor palate combines Asian, French and traditional American flavors.

Santos joined "CBS This Morning: Saturday" for his ultimate dish, fried chicken.

Buttermilk Fried Chicken (with smoked caramel, corn salad, queso fresco)

Serves 4

Ingredients

4 chicken thighs, boneless & skinless, slightly pounded for faster cooking

1 cup buttermilk

1 tbl. Frank's hot sauce

Instructions

1) Mix together

2) Soak chicken for minimum 1 hour

For the chicken dredge

1 tbl. lemon pepper

1 tbl. granulated garlic

1 teaspoon Old Bay Seasoning

1⁄2 teaspoon crushed red pepper flakes

1⁄2 teaspoon dried oregano

2 cups masa harina flour

2 cups all purpose flour

2 teaspoons salt

1 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

Instructions

1) Mix it all together.

2) Shake chicken of excess buttermilk mixture then dredge chicken and fry at 350 degrees for 5-6 minutes.

3) Season with S&P.

For Mesquite Caramel

4 tbl. butter

1/4 pounds brown sugar

1 tsp. smoked paprika

1⁄2 tsp. garlic powder

1/2 tsp. mesquite liquid or liquid smoke will do

1⁄2 cup maple syrup

1/2 cup heavy cream

Instructions

1) Mix all together

2) Smoked salt to taste

Corn Salad

Ingredients

First batch:

2 ea. avocado, diced

2 tbl. minced red onion

3 dashes Tabasco

2 tsp. canned chipotle

juice of 2 limes

1 tbl sour cream

2 cloves garlic, minced

pinch ground cumin

s&p TT

Second batch:

4 large ears of corn, grilled then cut off the cob

4 tbl. aioli or mayonnaise

2 tbl. fresh lime juice

1⁄4 cup chopped cilantro

1 small canned chipotle chile, minced

1⁄4 cup queso fresco, crumbled S&P mix and season with S&P

Instructions

1) mix first batch ingredients then top with remaining second batch

Plating

1) Place corn salad in the middle of the plate.

2) Place fried chicken on top.

3) Drizzle with mesquite caramel and garnish with some queso fresco, fresh cilantro and lime

Charred Corn & Avocado Salad
Serves 4

Ingredients

2 avocados, diced

2 tbl. minced red onion

3 dashes Tabasco

2 tsp. canned chipotle

Juice of 2 limes

1 tbl. sour cream

2 cloves garlic, minced

Pinch ground cumin

S&P TT

4 ears of corn, charred on grill and taken off the cob

1⁄2 cup cotija cheese for garnish

Tortilla chips for garnish

Sliced radishes for garnish

Cilantro for garnish

Instructions

1) Mix first 9 ingredients then top with remaining 4

Creamy Burrata (fig relish, grilled foccaccia, evoo)

Serves 2

Ingredients

1⁄2 pt. fresh figs, 1/4-inch dice

1 tablespoon sugar

1 tablespoon mint, torn into small pieces

1 tbl. fresh basil, torn into small pieces

1/2 teaspoon lemon juice

1/2 teaspoon honey

1 tablespoons saba, (can substitute balsamic reduction) for garnish

1 tablespoons good evoo, for garnish

Instructions

1) Make relish to top burrata then drizzle with evoo and serve with grilled bread

German Potato Salad

Serves 4 as a small side

Ingredients

2 pounds of red bliss potatoes

Boiled 4 ea. eggs, hard boiled and crumbled

1 tbl. red onion, minced

1 tbl. scallion, chopped

2 tbl. bacon, cooked and crumbled

1/2 tbl. dijon mustard

2 tbl. red wine vinegar

1 tbl. chives, minced

1 cup mayonnaise

S&P TT

Instructions

1) Crush potatoes and combine all ingredients, season with salt and pepper.

Greek Style Tomato Salad

Serves 4

Salad

8 cherry tomatoes

4 heirloom tomatoes

8 minced pitted olives

2 tbl. minced pepperoncini

1 tbl. fresh chopped parsley

1/4 julienned red onion

1/4 cup sliced english cucumbers

1/2 cup diced goat's milk feta

S&P TT

Vinaigrette

1/4 cup evoo

1/4 cup canola oil

3 tbl. red wine vinegar

3 tbl. water

2 tsp. dried basil

2 tsp. dried oregano

2 tsp. garlic powder

2 tsp. black pepper

2 tsp. onion powder

2 tsp. Dijon mustard

1/2 tsp. salt

Instructions

1) Whisk all ingredients except oil then drizzle in oil to emulsify.

Watermelon-Rose Sangria

In a shaker

Muddle 3-4 large cubes of watermelon

1⁄4 oz. fresh lemon juice

1⁄4 oz. fresh lime juice

1⁄2 oz. agave

1⁄2 oz. St. Germaine

5 oz. of watermelon infused rośe

Instructions

1) Shake vigorously and strain into a 16 oz. wine glass (filled full with ice) leaving a little pulp.

2) Garnish with a wedge of watermelon.

Warm Hot Cocoa Beignets (with vanilla bean mascarpone, fresh strawberry salad)

Serves 2

Doughnuts

Ingredients

1 can Pillsbury canned small buttermilk biscuits

1 pack hot cocoa mix

Canola oil for frying

Instructions

1) Fry until golden brown, about 1-2 minutes on each side

2) Drain then toss with hot cocoa mix

Vanilla Bean Mascarpone

Ingredients

1 cup mascarpone

1 vanilla bean, scraped

1 tbl sugar

2 tbl. heavy cream

Instructions

1) Mix all ingredients until smooth and creamy

Strawberry Salad

2 tbl. pure Vermont maple syrup

6 fresh strawberries, diced

1 tsp. fresh peeled finely minced ginger

Juice of 1/2 lime

Instructions

1) Mix all

2) For plating, use powdered sugar and fresh mint springs

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