How to Make Chicken and Waffles

Things You’ll Need:
4 1/2 cups all-purpose flour

1 1/2 cups whole-wheat flour

1 1/2 tablespoons sugar

1 tablespoon plus 1 teaspoon baking powder

2 teaspoons baking soda

1/2 teaspoon ground cinnamon

1 teaspoon kosher salt

1/2 gallon plus 2 cups buttermilk

4 large eggs

48 oz. vegetable oil

2 tablespoons hot sauce

4-5 lbs. boneless chicken breasts, cut into strips

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon sweet paprika

2 teaspoons cayenne

Salt and pepper

Pure maple syrup (Get the good stuff!)

Deep cast iron pan for frying

Deep-fry thermometer

Belgian-style waffle maker

THE NIGHT BEFORE:

Prep the chicken – Cut each boneless chicken breast lengthwise into about 3 strips. In a large baking dish, whisk together 1 quart of buttermilk (4 cups), 2 tablespoons salt and 2 tablespoons of hot sauce. Add the chicken strips, turn to coat both sides, and refrigerate overnight.

Chicken – Mix together 3 cups all-purpose flour, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon sweet paprika and 2 teaspoons cayenne in a large bowl, and then divide into two shallow dishes. Season both with salt and pepper. In a small bowl, pour in 2 cups of buttermilk.

Remove chicken from fridge, drain in a colander and pat dry. Dredge the chicken pieces (a few at a time) in the flour mixture, pat dry, then dip into bowl of buttermilk (allow excess to drip off) and dredge in second dish of flour, and then pat off the excess. Place chicken pieces on a baking rack set on top of a baking sheet while heating oil and making waffles, which is the next step.

Waffles – Mix together 1 1/2 cups all-purpose flour, 1 1/2 cups whole wheat flour, 1 1/2 tablespoons sugar, 1 tablespoon plus 1 teaspoon baking powder, 2 teaspoons baking soda, 1/2 teaspoon ground cinnamon and 1 teaspoon Kosher salt in a large bowl.

In a separate large bowl, mix together 4 cups buttermilk, 4 large eggs and 1/2 cup vegetable oil. Then add wet ingredients to the dry ingredients and whisk until mixture just comes together. Let mixture rest for 10 minutes, while heating your Belgian-style waffle maker and cooking chicken.

Cook Chicken – In your deep cast iron fry pan, pour all but 1/2 cup vegetable oil in pan (about three inches of oil, or no more than 1/2 the depth of the pan). Heat oil to 375 degrees F (use a deep-fry thermometer for accuracy).

Working in small batches (3-4 pieces), add the chicken (very slowly!) to the hot oil and fry until chicken reaches an internal temperature of 180 degree F and is golden brown. Remove chicken and place on a plate covered with paper towels, and allow to drain.

Cook Waffles – After the waffle iron is hot, add about 2/3 cup of waffle mixture to the buttered waffle iron, close lid and turn over. Remove waffle after timer beeps (about 2-3 minutes).

Plate and Enjoy – On a large plate, lay one warm waffle and cover with butter. Then lay 2-3 pieces of fried chicken over waffle and drizzle it all with maple syrup (or any other favorite topping).

Serves 4-6.