Chicken and Waffles with TABASCO Maple Syrup Spicy Southern Kitchen

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Allow the oil to reach 350 degrees F (180 degrees C/ 160 degrees C if using a fan-forced oven). While the oil is heating up, in a mixing bowl whisk together flour, cornstarch, baking powder, and seasonings. Take each chicken thigh from the brine and dredge into the seasoned flour.

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(Chicken tenders will not need to cook as long; they take about 15 minutes, or until the internal temperature reaches 165˚.) While the chicken is cooking, make the waffles according to package directions. Remove chicken from oven and place on top of waffles. Drizzle on spicy syrup (simply combine syrup ingredients in a small bowl).

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Heat oil over medium-high until thermometer registers 325°. Carefully add 3 or 4 pieces of chicken to pot and cook, adjusting heat to keep oil between 310°-325°, until golden brown and crisp.

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Remove to wire rack to keep them crisp (leaving hot waffles on a plate with cause the steam to make them soggy). Place enough oil in skillet to come about 1/2-inch up the side of the pan. Heat over medium-high until temperature reaches 350 F. Gently place prepared chicken thighs into the hot oil.

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To make it, melt the butter in a medium saucepan over medium heat until melted. Add the flour and whisk for 1 minute or until light golden brown. Gradually add the milk, whisking constantly until smooth. Bring to a simmer, season with salt and pepper then cook stirring occasionally for 4 minutes or until thickened.

Chicken and Waffles with TABASCO Maple Syrup Spicy Southern Kitchen

Cook Waffles: Scoop ⅓ cup of batter into the Belgian waffle iron. Cook as directed for golden brown, fluffy waffles. Hot honey: Add honey, hot sauce, and cayenne pepper to a large pot. Turn the stovetop to medium-high heat and bring to a simmer. Drizzle the hot honey over the prepared Chicken and Waffles.

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Refrigerate and let the chicken marinate for 1 hour or overnight. 2. Prepare the chicken. Heat 2 cups of oil to 350°F (175°C) in a large Dutch oven or pot. Remove the chicken from the brine. Then combine the flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper in a large bowl.

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Preheat 1-2 inches of oil in a deep fryer (or deep skillet / heavy pot) to 350°F. Toss chicken in flour and cornstarch mixture. Fry the chicken pieces for 3 minutes, flip, then fry for an additional 2-3 minutes, or until cooked to 160°F. Drain on paper towels or wire rack. WAFFLES.

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Cover and place in the fridge for 1 hour to marinate. Preheat a deep fryer or a heavy bottom skillet with deep sides (add enough oil to go up the side of the pan 2-3 inches) until it reaches 350°F. Add the flour, cornstarch, salt, paprika, and pepper to a medium shallow bowl. Line a sheet tray with parchment paper.

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Mix dry ingredients. While the chicken cooks, begin to make the waffles. In a medium mixing bowl whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. Mix the wet ingredients. In large mixing bowl whisk together the buttermilk, melted butter and eggs until thoroughly combined.

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In a large bowl add the chicken, buttermilk and salt and pepper. Marinate for 1 hour or overnight. In a large bowl combine the flour, seasoning salt, salt, Louisiana chicken seasoning, garlic powder and onion powder. In a heavy bottomed skillet add 1 inch of oil to the pan. Heat to 350 degrees.

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In a large bowl, combine the milk, ½ cup melted butter, flour, yeast, eggs, agave or honey, salt, sugar and whisk until smooth. Cover with plastic wrap and let stand until the batter is very puffy, about 2 hours at room temperature (or refrigerate overnight). Preheat the oven to 250°.

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Combine the chicken in a large bowl with the milk. Allow the chicken to sit for about 5 minutes. While the chicken sits, combine the flour, paprika, and salt in a gallon-sized Ziploc bag. Add the chicken and shake the bag for about a minute, ensuring that each piece of chicken is evenly coated in the flour mixture.

Chicken and Waffles with TABASCO Maple Syrup Spicy Southern Kitchen

Make sure the oil is back up to 350°F in between each batch of frying chicken. Allow the chicken to rest for 5 minutes. Place the warm waffles on plates and top with the fried chicken. This recipe is best served immediately with softened butter, warm maple syrup, and fresh fruit- if desired. Enjoy!

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While the chicken marinates, whisk the buttermilk and egg together in bowl. In a shallow bowl or pan, stir together the flour and cornstarch. Set this by your stove top, in preparation for cooking. Make the waffle batter while waiting as well. In a bowl, mix together the flour sugar, baking soda, baking powder, cinnamon, and salt.

Chicken and Waffles

For the Bourbon-maple syrup, add the maple syrup and Bourbon in a small saucepan. Bring it to a boil then lower it to a simmer for about 5 minutes or until it starts to thicken. Turn off the heat.