Oh Man!!! This recipe will definitely make you go through the hassle of frying some chicken today. Sweet, savory, hot and spicy!!! The key to this flavorful fried chicken is the buttermilk bath the chicken takes (anywhere from 4 hours to overnight). I add a little hot sauce and a little salt to my buttermilk mixture to make a good brine.
The waffles are made Belgium style using egg whites, vanilla extract and cinnamon to give them a signature taste. Drizzle them my signature spicy honey butter syrup, highlighted by a few teaspoons of Louisiana hot sauce, and you have a definite winner. You will try this over and over for brunch or dinner.
Serves: 4
Prep Time: 4 hours, 25 minutes (25 minutes active time)
Cook Time: 45 minutes
Ingredients:
Chicken Brine:
3 cups of Buttermilk
1/4 cup of Hot Sauce
2 tbsp Sea Salt
Chicken:
3 lb Chicken (Wings or Bone in Thighs)
2 cups of Flour
1 1/2 tbsp Paprika (Smoked Paprika if you have it)
1 1/2 tbsp Garlic Powder
1 1/2 tbsp Onion Powder
1 tbsp Italian Seasoning
1 tbsp Creole Seasoning
1 tsp Baking Powder
Buttermilk Waffle Mix (Makes about 4 (5-inch) waffles
2 cups of All Purpose Flour
1/4 cup of Sugar
1 1/2 tsp Baking Powder
2 large Eggs
11/2 cups of Buttermilk
3 tbsp Melted butter
2 tsp Vanilla Extract
1 tsp Cinnamon
**Shortcut, use store bought pancake and waffle mix. Following the basic instructions using buttermilk in place of water, adding egg, vanilla and cinnamon.**
Spicy Honey Butter Syrup:
1/4 cup Butter (melted)
1/4 Honey
1 tsp Cayenne Pepper
3 tbsp Hot Sauce (Louisiana Style)
Instructions:
Combine chicken brine ingredients in a large Ziplock bag and add your chicken. Seal the bag tightly, squeezing any excess air out of the bag. Work the chicken around until well covered with buttermilk. Let marinate in the fridge for at least 4 hours (preferably overnight).
Remove chicken from the fridge and let it get to room temperature. Mix flour with other seasoning in a large mixing bowl. Set aside. Take each piece out one by one and coat well. Make sure you push the flour mixture into the chicken. Shake off excess and move to plate.
Preheat a large dutch oven or stainless steel pot to 350 degrees (medium high heat).
Once oil is ready add 2-4 pieces to the pot (depending on size). Cook 6-7 minutes or until the “frying sound” slows down and the chicken is a nice, golden brown. Continue cooking the remaining chicken in batches.
Meanwhile heat up your waffle maker. I have a small waffle maker, but if you have a larger one this recipe will make to 2-3 large waffles. Combine all waffles ingredients to a waffle bowl and whisk thoroughly until batter is smooth. Once waffle iron is heated spray the top and bottom with cooking oil. Add batter and cook until waffle is golden brown. Repeat until all are done.
Add melted butter, honey, cayenne pepper and hot sauce. Stir and heat in microwave for 1-2 minutes. Stir vigorously once removed.
To plate lay down your waffle, a couple of pieces of chicken and drizzle with spicy honey butter.