Nashville Hot Chicken & Waffles with Bourbon-Maple Syrup

Wow. A year has officially come & gone. So sad, yet so exciting. I've posted over 200 recipes, received about 200 comments, and had over 25,000 views, which is just so flattering that this tiny blog actually has a few followers. I know it probably doesn't seem like a lot, but it's such an accomplishment for myself considering I didn't even think that I would stick with this long enough. I rounded up the year with Our Top 10 Favorite Recipes of 2011: Savory & Sweet, and I can't wait for next year's list because I know it will be even bigger and better than last year. And you know what, this next recipe will most definitely be on that short list. Chicken & Waffles goes down as one of the most absurd Southern combinations that I can think of. But, it's absolutely amazing. I recently bought a fancy shmancy belgian waffle maker at Williams-Sonoma for Christmas, and I have just been itchin' to make this deep south dish. I'm afraid to admit it, but I have a long list of all the crazy combinations that I will feature in the future. So, for our first C&W edition, we threw together the most amazing pairing. Nashville Chicken is kind of new to the scene for me because I had not heard of it until recently, I came across it on one of my favorite blogs, Ezra Poundcake. But it is truly addicting. The chicken is soaked in buttermilk, breaded, & fried until golden brown & delicious, and then coated in a spicy oil. It is hot in a different way, nothin' like hot sauce or any of that stuff... more like a smoky-sweet heat. Place the bathed chicken on top of yummy yeasted-buttermilk waffles that are ridiculously crispy on the outside and fluffy on the side, and you have a winner. Certainly don't forget the bourbon-maple syrup drizzle because that is what really balances the entire dish. This meal is quintessentially gourmet, but Southern to its' core, and I love that about it. This definitely goes down in history as one of my favorites, fo'realz. Make it. MAKE IT NOW!! Enjoy :)

Nashville Hot Chicken & Waffles with Bourbon-Maple Syrup

For the Brine of the Nashville Hot Chicken:

1Q Buttermilk

¼C Hot Sauce

Cajun Seasoning

2lbs Chicken Wings  

For the Spicy Oil of the Nashville Hot Chicken:

¼C Canola Oil

2T Cayenne Pepper

½t Paprika

½t Salt

¼t Garlic Powder

For the Coating of the Nashville Hot Chicken:

1C AP Flour

¼C Cornstarch

Salt, Pepper, & Cajun Seasoning, To Taste

For the Nashville Hot Chicken:

2lbs Chicken Wings

Prepared Brine

Prepared Spicy Oil

Prepared Coating

1Q Canola Oil, For Frying

For the Yeasted Buttermilk Waffles:

½C Warm Water

1 Package of Active Dry Yeast

2C Buttermilk, Warmed

1 Stick Unsalted Butter, Melted & Cooled Slightly

1t Salt & Sugar

2C AP Flour

2 Large Eggs, Lightly Beaten

¼t Baking Soda 

For the Bourbon Maple Syrup:

1C Pure Maple Syrup (good quality & high grade)

½C Bourbon

1t Vanilla

1-2T Brown Sugar

Directions:

1. To Brine the Chicken: Whisk buttermilk, hot sauce, salt, and sugar in a large bowl until the sugar and salt dissolve. Add the chicken and refrigerate, covered, for 8-12 hours.

2. Preheat the oven to 200 degrees. Remove the chicken from the refrigerator and drain the brine. Pat the wings dry and set them aside.

3. For the Spicy Oil: Heat the oil in a small saucepan over medium-low heat. Add the spice and cook just until fragrant, about 30 seconds (do not burn). Transfer to a bowl and set it aside.

4. For the Coating: In a large bowl, combine the flour, cornstarch, salt, pepper, and Cajun seasoning. Dredge the wings in the flour mixture and shake the excess flour from the wings. Transfer to wire racks. Refrigerate the chicken for 15-20 minutes to help the coating stick to the chicken.

5. Heat the quart of canola oil in a deep fryer to 350 degrees. While the oil heats, remove the chicken from the refrigerator and return the chicken wings to the flour mixture and turn to coat again.

6. Fry the wings until they are a deep golden brown and cooked through, about 10-12 minutes. Once the wings are fried, remove them to a wire rack to drain, and then brush them with the spicy oil mixture over all the sides of the crispy chicken. 

7. For the Waffles: Combine the water and yeast in a large mixing bowl and let stand to dissolve for 5 minutes. Add the buttermilk, butter, salt, sugar, and flour to the bowl. Whisk until well blended and smooth. Cover the bowl with plastic wrap and let it stand at room temperature overnight. When you’re ready to make the waffles, preheat the waffle iron. Also, preheat the oven to warm and place a baking sheet in the oven. Just before making the waffles, whisk the eggs and baking soda into the batter until smooth (the batter will be very thin). Fill the waffle wells and cook according to the manufacturer’s instructions, or until golden brown & crispy. Transfer the finished waffles to the baking sheet in the preheated oven to keep warm. 

8. For the Bourbon Maple Syrup: Heat the maple syrup over low heat in a medium saucepan. Add the bourbon, vanilla, and brown sugar, and simmer for 10-15 minutes or until the bourbon infuse the syrup and it thickens slightly. Keep warm until ready to serve. 

9. To Assemble the Chicken & Waffles: Place the buttermilk- waffle in the center of your plate and spread with softened butter. Top the waffle with the crispy Nashville hot chicken. Pour the bourbon-maple syrup on top and enjoy!!

source: nashville hot chicken. yeasted waffles.