Buttermilk-and-Blue Waffles with Buffalo Whiskey Crispy Chicken
- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 4 to 6 servings
- Level: Intermediate
- Total: 1 hr
- Active: 1 hr
- Yield: 4 to 6 servings
Ingredients
Waffles:
Seasoning Flour:
Brine:
Fried Chicken:
Buffalo Whiskey Sauce:
Directions
Special equipment:
a deep-frying thermometer; a waffle iron- 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.
