Mentor Rachael Ray's Buttermilk-and-Blue Waffles with Buffalo Whiskey Crispy Chicken is displayed, as seen on Food Network's Worst Cooks in America, Season 9.
Recipe courtesy of Rachael Ray

Buttermilk-and-Blue Waffles with Buffalo Whiskey Crispy Chicken

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 4 to 6 servings
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Ingredients

Waffles:

Seasoning Flour:

Brine:

Fried Chicken:

Buffalo Whiskey Sauce:

Directions

Special equipment:
a deep-frying thermometer; a waffle iron
  1. For the waffles: Preheat a waffle iron and keep a little melted butter or cooking spray on hand to grease it.
  2. 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.
  3. 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.
  4. For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, paprika and pepper, and divide between 2 plates or shallow bowls.
  5. 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.
  6. Grease the waffle iron. Add the batter and cook on high until deep golden. Cut into 4 waffles. Repeat until the batter is finished.
  7. Fry the chicken in batches, stirring occasionally, until deep golden and cooked through, 8 to 10 minutes.
  8. 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:

  1. 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.