Honey Fried Chicken and Waffles
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Main Course, Breakfast
Honey Fried Chicken and Waffles
Description
This recipe prepares buttermilk waffles using a combination of flour, sugar, baking powder and soda, and salt, mixed with buttermilk, eggs, and melted butter. The batter is cooked in a lightly oiled waffle iron until golden and crisp. Fried chicken is made by coating chunks of boneless, skinless chicken in a seasoned mix of all-purpose flour, yellow cornmeal, baking powder, cayenne, salt, and pepper. The chicken pieces are dipped in buttermilk, dredged in the flour mixture twice to build a thick crust, then deep fried in hot vegetable oil until cooked through and crispy. The fried chicken is kept warm in an oven while cooking waffles. The dish is finished by drizzling warm honey over the chicken and serving alongside waffles. The combination showcases contrasting textures and flavors with spicy, crunchy chicken and sweet, soft waffles.
Ingredients
for the buttermilk waffles
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ⅔ cups buttermilk
- 2 egg large
- ¼ cup butter melted, unsalted
for the chicken
- 1 ¼ cups all-purpose flour
- 1 cup cornmeal yellow
- 2 teaspoons baking powder
- 1 teaspoon cayenne pepper
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 pounds chicken breast cut into 1 1/2-inch chunks, boneless, skinless, or thighs
- 2 cups buttermilk
- 6 cups vegetable oil
- ¼ cup honey warmed
Instructions
for the buttermilk waffles
- Preheat oven to 200 degrees F and a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
- In a large glass measuring cup or another bowl, whisk together buttermilk, eggs and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Pour a scant 1/2 cup of the buttermilk mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes; keep warm in oven.
for the chicken
- In a large bowl, combine flour, cornmeal, baking powder, cayenne pepper, 2 teaspoons salt and 1 teaspoon pepper.
- Working one at a time, dredge chicken in flour mixture, dip into buttermilk, then dredge again in flour mixture, pressing to coat.
- Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
- Working in batches, add chicken and fry until golden brown, turning occasionally, about 4-5 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm.*
- Serve immediately with waffles, drizzled with honey.
Notes
- Keep the fried chicken warm in a 200-degree F oven until ready to serve.
- Use a deep-fry thermometer to maintain oil temperature at 360 degrees for thorough cooking and crispiness.
- Double dredge the chicken for a thicker, crunchier crust.
User Reviews
Overall Rating
5
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