Chicken and Waffles
By Groceree
Also known as Fried Chicken and Waffles
Buttermilk fried chicken on crisp waffles, drizzled with maple syrup and hot sauce. Sweet and salty on one plate, born in Harlem supper clubs in the 1930s.
Last updated
- Servings
- 4 servings
- Prep
- 30 min
- Cook
- 40 min
- Total
- 5 h 10 min
Ingredients
Chicken
boneless chicken thighs8
buttermilk400 ml
hot sauce2 tbsp
plain flour250 g
cornflour50 g
smoked paprika2 tsp
garlic powder1 tsp
cayenne pepper1 tsp
salt2 tsp
vegetable oil1 l
Waffles
- plain flour250 g
baking powder2 tsp
caster sugar2 tbsp
eggs2
milk350 ml
butter80 g
maple syrup6 tbsp
Instructions
Chicken
- 01
Marinate the in the with 1 tbsp of the and half the in the fridge for at least 4 hours or overnight.
- 02
Mix the , , , , and remaining .
- 03
Lift the from the , dredge it in the , dip back in the , and dredge again for a thick craggy crust.
- 04
Heat the to 170°C in a deep, heavy pan no more than a third full, and fry the in batches for 6 to 8 minutes, turning, until deep golden and the inside reaches 75°C. Drain on a rack.
Waffles
- 05
Separate the and melt the . Whisk the , and , then stir in the egg yolks, and melted .
- 06
Whisk the whites to stiff peaks and fold them in — this makes the light and crisp.
- 07
Cook in a hot waffle iron until golden and crisp.
- 08
Top each waffle with fried , and pour over and the rest of the .
Notes
- Double-dip the chicken for the craggy crust that holds the syrup.
- Folding in whisked egg whites gives waffles that stay crisp under the chicken.
- Maple syrup and hot sauce together is the point: sweet, salty and hot.
Nutrition per serving
- Calories
- 1210 kcal
- Protein
- 61 g
- Carbs
- 109 g
- Fat
- 59 g
Estimated from the ingredients.
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