Chicken Marinade adapted from onceuponachef.com – Waffles adapted from kingarthurbaking.com
In the morning:
Make the waffle batter
In a large bowl, mix and allow to rest, covered for one hour. Waffles can be cooked at this point or refrigerated until ready to use.
- 1 1/2 cups (340g) milk, lukewarm
- 6 tablespoons (85g) butter, melted
- 2 to 3 tablespoons (39g to 57g) maple syrup, optional
- 3/4 teaspoon table salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (240g) all purpose flour
- 1 1/2 teaspoons instant yeast
2. Marinate the chicken
Add to a large bowl and mix well.
- 1 cup buttermilk
- 1 egg (optional)
- 1½ teaspoons salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika or smoked paprika
- Hot sauce, to taste
Add chicken and toss to coat. Cover and refrigerate for for a while (up to 8 hours).
Dinner time:
Bread the chicken
In a shallow bowl or plate, mix together:
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- 1 heaping teaspoon salt
- ¾ teaspoon black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
Finish waffle batter
After the waffle batter ferments all day, add:
- 2 large eggs, beaten
- 1/4 teaspoon baking soda
- 2 teaspoons vanilla extract
Heat Belgian waffle iron and heat 2 inches of oil in a large dutch oven.
Cook the chicken
- Working in batches of 3-4 chicken tenders at a time, remove the chicken from the buttermilk, tapping off any excess buttermilk and place in the flour mixture. Dip it in buttermilk again and then in the flour again (double coat). Set on a plate. Repeat.
- Carefully place the chicken in the hot oil. Cook for about 4 minutes, then flip over. Cook for 4-5 more minutes, until golden brown and the internal temperature of the chicken reaches 165F. Continue with remaining chicken.
Cook the waffles
- Pour about 1/2 cup batter into the waffle maker.
- Cook until golden brown.
To serve
- Place a waffle on a plate and top with a fried chicken tender.
- Pour syrup over the top and sprinkle with powdered sugar.
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