Chicken + Waffles + Booze = Inhalation
If you’ve not been turned on to the allure of the goodness that is chicken and waffles, now is your chance. Sweet and salty get sweaty in a tryst that goes hard through breakfast, lunch and dinner. I’m talking a slow jam of culinary perfection, with lacy spiced chicken batter playing against the buttery maple goodness of pecan waffles. It’s everything good on a plate, and well worth heating up some oil and firing up the waffle iron.
I like to get my waffle on as soon as possible, so I go with chicken tenders for faster cooking, and a syrup remix that is partially homemade and partially drunk. Yep, booze is invited to the party. You can’t be surprised. It’s my kitchen we’re talking about.
Buttermilk Fried Chicken with Butter Pecan Waffles
2 c. of flour
1 tbs. of brown sugar
2 tsp. of baking powder
1 tsp. of baking soda
3/4 tsp. of salt
2 c. of milk
6 tbs. of butter, melted
1/4 tsp. of cinnamon
1 c. of dark corn syrup
1 tbs. of sweet tea liquor
1/4 c. of butter
1/2 c. of chopped pecans
2 lbs. of chicken tenders
3 c. of flour
2 tbs. of garlic powder
2 tbs. of onion powder
1/2 tbs. of paprika
1/2 tbs. of cayenne pepper
1/2 tbs. of fine sea salt
1/4 tsp. of ground black pepper
1/2 tsp. of white pepper
3 c. of buttermilk
oil for frying
Combine the flour, sugar, baking powder, baking soda, salt, milk, butter, eggs and cinnamon in a bowl. Let batter sit while you prepare the syrup.
Add the corn syrup, liquor, butter and pecans to a saucepan and heat on medium until the mixture comes to a simmer. Turn the heat down and keep on low until ready to use.
Heat the waffle iron and the oven at 350 degrees. Spray the iron with cooking spray and cook waffles according to the manufacturer’s directions for your waffle iron. Transfer the cooked waffles to a rack and place in the oven to keep warm while you cook the chicken.
Heat a couple of inches of oil in a deep fryer or wok to 375 degrees. Pour the buttermilk into a shallow dish. Mix the flour and remaining spices in a shallow dish and dredge the chicken in the flour. Dip in the buttermilk and then again in the flour. Fry in the oil until deeply golden and crisp, about 5-8 minutes. Drain on a rack or paper towels.
To assemble, plate the waffles and top with the pecan syrup and a few chicken tenders. Eat and eat some more.
3 thoughts on “Buttermilk Fried Chicken with Butter Pecan Waffles”
Girlie, this is killing me so much so that I don’t have words to describe how awesome I think that pecan nut syrup sounds with the waffles. I’m not a big fan of sweet waffles and buttermilk fried chicken together but, I MUST try them separately!
@BeetlesKitchen There are no rules on how you have your sweet and savory – it can totally be a one on one affair 😉
OMG, fuck yes. I have never had chicken and waffles but that’s only because I am obviously adopted and supposed to live in the South instead. Anyway, this sounds amazing and I am drooling like a mofo over here. NEED.
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