Chicken and Waffles Recipe
User Reviews
5
Chicken and Waffles Recipe
Description
The recipe begins by marinating chicken wings in buttermilk seasoned with salt, herbs, and spices, which tenderizes the meat and imparts layered flavor. The wings are then coated in a seasoned flour and cornstarch mixture and fried until reaching an internal temperature of 160°F, yielding a crunchy exterior.
Waffles are prepared from a batter that includes butter, milk, vanilla, eggs, and leavening agents. Heating the butter and milk before mixing helps incorporate ingredients smoothly. The waffles come out golden and tender, offering a mild sweetness and soft crumb to contrast the chicken's crispiness.
Honey butter made with cinnamon and vanilla is served atop the dish, enhancing the harmony between the savory chicken and the waffle. For serving, place two chicken pieces on each waffle with a scoop of honey butter and optionally drizzle maple syrup, balancing savory, sweet, and spiced notes.
Waffles can be made ahead and frozen, reheated in a toaster. The honey butter stores well at room temperature for a few days or refrigerated for longer. Leftovers keep in airtight containers refrigerated for several days.
Ingredients
For the chicken:
- 2 pounds chicken wings
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon sage
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon thyme
- 2 cups buttermilk
- 2 cups all-purpose flour
- ¼ cup cornstarch
- cooking oil for frying
For the honey butter:
- ½ cup butter softened
- ¼ cup honey
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
For the waffles:
- ½ cup butter cut into pieces
- 1¾ cup milk
- 1 teaspoon vanilla extract
- 2 egg
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
Instructions
- To make the chicken, add the chicken wings to a medium bowl. Toss the chicken pieces with the salt, onion powder, garlic powder, sage, black pepper, cumin, paprika, and thyme. Pour the buttermilk over the top and mix gently. Cover and refrigerate for at least 2 hours, or up to overnight.
- To make the honey butter, in a small bowl, beat the butter until light and fluffy. Add the honey, cinnamon, and vanilla, and beat until well combined. Cover until ready to use.
- When ready to cook the chicken, preheat 1-2 inches of oil in a deep fryer or heavy pot to 350°F. In a medium bowl, whisk together the flour and cornstarch. Toss the chicken wings in the flour mixture, shaking off the excess flour. Fry the chicken pieces for 3 minutes, flip, then fry for an additional 2-3 minutes, or until cooked to 160 degrees. Drain on paper towels.
- To make the waffles, add the butter and milk to a small bowl or measuring cup, and heat in the microwave for one minute and thirty seconds, or until the butter is melted. whisk in the vanilla and set aside. In a large bowl, beat the eggs until fluffy. Add the milk mixture and stir to combine. Add the flour, baking powder, salt, and sugar, and mix until just combined (small lumps are ok). Let sit five minutes. While the batter is resting, preheat your waffle iron. Add the batter and cook according to your waffle maker's directions.
- To serve the chicken and waffles, place two chicken pieces on each waffle and top with a scoop of honey butter. Serve with maple syrup, if desired.
Notes
- Serve each waffle topped with two chicken pieces and a scoop of honey butter; maple syrup is optional for extra sweetness.
- Waffles can be made ahead and frozen; reheat them in a toaster for best texture.
- Store chicken and waffles separately in airtight containers in the refrigerator for 3 to 5 days.
- Honey butter keeps well at room temperature for a couple of days, in the fridge for at least two weeks, or frozen for up to two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1427 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 1427kcal | 71% |
| Carbohydrates | 138g | 46% |
| Protein | 46g | 92% |
| Fat | 77g | 118% |
| Saturated Fat | 40g | 200% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 2g | 100% |
| Cholesterol | 324mg | 108% |
| Sodium | 2115mg | 88% |
| Potassium | 1149mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 32g | 64% |
| Vitamin A | 2354IU | 47% |
| Vitamin C | 2mg | 2% |
| Calcium | 518mg | 52% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
