Classic Fried Chicken & Buttermilk Waffles with Honey & Hot Sauce |
For the Buttermilk Brine:
1Q Buttermilk
¼C Hot Sauce
2lbs Chicken Wings & Chicken Drumsticks
For the Dry Rub:
1T Salt
2t Pepper
1 ½t Paprika
¾t Cayenne
½t Garlic Powder & Onion Powder
Prepared Brined Chicken, Completely Dried
For the Coating:
2C AP Flour
½C Cornstarch
1C Buttermilk
1 Large Egg
½C Water
Hot Sauce
Prepared Dry Rubbed Chicken
Peanut Oil, For Frying
For the Fried Chicken:
2lbs Chicken Wings & Chicken Drumsticks
Buttermilk Brine
Dry Rub
Coating
Peanut Oil
Salt & Pepper, To Taste
For the Buttermilk Waffles:
¾C AP Flour
¼C Cornstarch
½t Baking Powder
¼t Baking Soda
½t Salt
2t Sugar
½C Milk & Buttermilk
1/3C Vegetable Oil
1 Large Egg, Lightly Beaten
1t Vanilla
Directions:
1. For the Buttermilk Brine: 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 hours. Once brined, remove the chicken from the refrigerator and pat the chicken dry and set them aside. 2. For the Dry Rub: Whisk together all of the seasonings until combined. Rub this mixture all over the dried, brined chicken until completely coated. Place the chicken into a bowl, cover, and chill overnight. Once the chicken has marinated, remove the chicken from the refrigerator and let it stand at room temperature for 1-2 hours.
3. For the Coating: In a dish, combine the flour, cornstarch, salt, and pepper. In another dish, whisk together the buttermilk, egg, water, and hot sauce until combined. Dredge the wings in the flour mixture and shake the excess flour from the wings, then place them into the wet ingredients, and finally back into the flour, shaking off excess.
4. Frying the Chicken: Heat the peanut oil in a deep fryer to 350 degrees. 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 keep them warm in the oven while you make the waffles.
5. For the Buttermilk Waffles: In a mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar. Whisk together to blend. In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla. Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain. Set aside to rest for 30 minutes. Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Serve immediately with the fried chicken.
6. 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 fried chicken. Serve with honey or sorghum syrup & hot sauce.
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