The one dish I spent a great deal of time trying to prefect is this Chicken and Waffle recipe. Admittedly chicken and waffles is my absolute weakness. The sweet mixed with savoury, the soothing cream mixed with heat. It is my version of the perfect flavour combo.
I have tried this dish everywhere. From the East Coast, to the West Coast and everything in-between. Each stop claimed to house the perfect recipe and although some were amazing, some also lacked lustre. My criteria for judging this recipe is a simple one. Crispy waffles, crispy chicken, southern flavours, and a sweet hot sauce. I wasn’t finding what I was looking for so I choose to experiment at home until I could achieve it.
With this recipe, I believe I have come pretty close to my flavour goals. Marinating the chicken in the buttermilk gives it a lovely moist texture inside, while using a spiced breading mixed with a bit of rice four gives it a subtle crunch. The waffle is a buttermilk one as well, with bacon and maple sugar. I have combined maple syrup and Thai chilli sauce for a perfect sweet hot sauce.
Brunch doesn’t stand a chance of failing with this recipe. Give it a go. And let me know how it turns out. Be sure to share your photos and tag #adopted_tomato so I can see your work.
And remember to have fun. That is whole point of cooking this hangover classic. The fun pairing of an unconventional sort.
2 cups of buttermilk. (be sure to have this at room temperature)
Maple chili sauce
1/2 cup maple syrup
1/2 cup Thai chilli sauce
1 tbsp minced green onion (garnish)
Instructions
The first step in this recipe is to marinade the chicken. Remove the chicken from its packaging, rinse with water and pat dry. Place the chicken in a ziplock bag.
Prepare your Thai chillies by slicing them lengthwise down the middle leaving the stem and the tip end uncut. Add them to the ziplock bag.
Add your buttermilk, Hy’s seasoning salt, minced garlic, 1 tsp of kosher salt, and a generous grind of fresh pepper to the ziplock bag. Close tightly and move the chicken around to ensure it is completely coated. Place in the fridge to marinate overnight.
In the morning, remove the chicken from the fridge and allow to sit on the counter until it comes to room temperature. Approximately an hour.
In the meantime, prepare your flour in a medium shallow bowl by adding the all purpose flour, 4 tbsp kosher salt, and rice flour stirring to combine. Set aside.
In a medium sized bowl, add the eggs and whisk to combine them. Add the milk and a pinch of kosher salt and stir again to combine. Set aside.
Remove the chicken from the marinade and dredge in the flour. Then dip in the egg mixture. Then return to the flour and coat. Set aside. Repeat this process for all chicken pieces. Set on a wire rack and allow to set for 30 minutes or so.
While the chicken is resting, preheat your waffle maker to the appropriate level as per instructions and the deep fryer for 325.
Make your waffle batter by mixing the flour, cornmeal, sugar, baking powder, baking soda, salt and pepper together.
In a separate bowl, whisk your eggs with the buttermilk until combined.
In a small bowl, mix melted bacon grease with butter and combine. Then add to the egg mixture.
Add the wet ingredients to the dry, and stir to combine. Add the bacon and stir in. Set aside.
Add your set chicken to your deep fryer and cook for 20 – 25 minutes until golden brown. Be sure to shake the basket and move your chicken around so they do not stick together.
While the chicken cooks, make your waffles. Set each prepared waffle in a preheated 200 degree oven to stay warm.
When your chicken is done, drain it on paper towels.
Combine your maple syrup and Thai chilli sauce.
Build your dish by placing your waffle on one plate, adding 2 pieces of chicken (one thigh and one drumstick) and a drizzle of sauce. Sprinkle with green onions and serve.
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