Buttermilk-and-Blue Waffles with Buffalo Whiskey Crispy Chicken

Total Time:
1 hr
Prep:
25 min
Cook:
35 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Waffles:
  • Butter or nonstick cooking spray, for greasing the waffle iron
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 8 ounces (about 1 1/2 cups) smoked blue cheese crumbles or blue cheese of your choice, crumbled
  • Seasoning Flour:
  • 3 cups all-purpose flour
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 2 teaspoons ground mustard
  • 2 teaspoons granulated onion
  • 2 teaspoons ground black pepper
  • 2 teaspoons cayenne pepper
  • 2 teaspoons baking soda
  • Brine:
  • 1 quart (4 cups) buttermilk
  • 2 tablespoons hot sauce
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 2 teaspoons ground celery seed
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground black pepper
  • Fried Chicken:
  • Oil, for frying
  • 8 boneless, skinless chicken thighs
  • Buffalo Whiskey Sauce, recipe follows
  • Sweet pickle chips, for garnish
  • Chopped scallions, for garnish
  • Buffalo Whiskey Sauce:
  • 1/2 cup hot sauce, such as Frank's Red Hot
  • 1/4 cup maple syrup or honey
  • 3 shots (4 1/2 ounces) bourbon whiskey
  • 3 tablespoons butter
  • 3 tablespoons tamari
  • 2 tablespoons Worcestershire sauce
  • 4 cloves garlic, finely chopped
Directions
Fried Chicken:
  • For the waffles: Preheat a waffle iron and keep a little melted butter or cooking spray on hand to grease it.

  • Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk and eggs in a medium bowl, then whisk the wet ingredients into the dry. Stir in the blue cheese crumbles. Set the batter aside.

  • For the seasoning flour: Mix together the flour, paprika, salt, cumin, mustard, granulated onion, black pepper, cayenne and baking soda, and divide between 2 plates or shallow bowls.

  • For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, paprika and pepper, and divide between 2 plates or shallow bowls.

  • For the fried chicken: Set a rack into a baking sheet. Heat a few inches of oil in a Dutch oven or deep-fryer to 365 degrees F. Coat the chicken in the brine, then the flour, then the brine and flour a second time; shake off excess and place on the rack.

  • Grease the waffle iron. Add the batter and cook on high until deep golden. Cut into 4 waffles. Repeat until the batter is finished.

  • Fry the chicken in batches, stirring occasionally, until deep golden and cooked through, 8 to 10 minutes.

  • Top the waffles with 2 pieces of chicken and some Buffalo Whiskey Sauce. Garnish with a few pickle chips and some scallions.

Buffalo Whiskey Sauce:
  • In a small pot, melt together the hot sauce, maple syrup, whiskey, butter, tamari, Worcestershire and garlic. Simmer to thicken, then remove from the heat.

  • Special equipment: a deep-frying thermometer; a waffle iron


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