Fried Chicken And Sourdough Waffles Recipe By Tasty

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FRIED CHICKEN AND SOURDOUGH WAFFLES RECIPE BY TASTY



Fried Chicken And Sourdough Waffles Recipe by Tasty image

Ever wonder what to do with all the sourdough discard leftover from feeding your starter? Look no further than this chicken and waffles recipe. Simply add a little bit of discard to your batter for a delicious brunch with a unique twist.

Provided by Matt Ciampa

Categories     Breakfast

Time 1h10m

Yield 4 servings

Number Of Ingredients 22

4 boneless, skinless chicken thighs
kosher salt, to taste
freshly ground black pepper, to taste
1 cup buttermilk, (or 1 cup milk + 1 tablespoon lemon juice)
6 cups canola oil, for frying
2 cups all purpose flour
2 tablespoons baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt, plus more to taste
½ cup buttermilk, (or ½ cup milk + 1½ teaspoons lemon juice)
1 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon kosher salt
2 large eggs
¾ cup buttermilk, (or ¾ cup milk + 2 teaspoons lemon juice)
1 cup sourdough bread, https://tasty.co/recipe/sourdough-startersourdough starter discard
2 tablespoons unsalted butter, melted and cooled
4 tablespoons unsalted butter
maple syrup, for drizzling
hot sauce, optional

Steps:

  • Marinate the chicken: Generously season the chicken thighs with salt and pepper, then place in a large zip-top bag. Pour the buttermilk into the bag and seal to close. Marinate the chicken in the refrigerator for 30 minutes.
  • Fry the chicken: Heat the canola oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet. Preheat the oven to 250°F (120°C).
  • In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk, a little bit at a time, and stir with a rubber spatula to incorporate into the dry ingredients. It should be clumpy.
  • Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere the dry ingredients. Set on the wire rack and repeat with the remaining chicken.
  • Working 2 pieces at a time, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165°F (75°C), 5-7 minutes, turning occasionally to make sure the chicken browns evenly. Remove from the oil and let drain on a paper towel-lined baking sheet. Season with salt. Keep warm in the oven while you make the waffles.
  • Make the waffles: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • In a medium bowl, whisk together the eggs, buttermilk, sourdough discard, and melted butter. Whisk the wet ingredients into the dry ingredients until fully combined.
  • Add ½ cup (55 G) of waffle batter to the center of the preheated waffle iron. Cook until the waffle is golden brown and cooked through, 4-6 minutes. Transfer waffle to plate, spread 1 tablespoon of butter on top, then repeat with the remaining batter.
  • To serve, add 1 waffle to each plate. Top with a piece of chicken and drizzle with maple syrup and hot sauce, if using.
  • Enjoy!

FRIED CHICKEN AND WAFFLES



Fried Chicken and Waffles image

Provided by Giada De Laurentiis

Categories     main-dish

Time 9h15m

Yield 4 servings

Number Of Ingredients 14

2 1/4 teaspoons kosher salt
1 teaspoon lemon zest (from 1 large lemon)
1/4 teaspoon sweet paprika
2 pounds bone-in chicken breasts (about 4 small breasts)
4 cups vegetable oil
1/3 cup instant flour, such as Wondra
1/4 cup finely ground cornmeal
1/2 teaspoon freshly ground black pepper
3 cups waffle mix, such as Krusteaz
1/2 cup vegetable oil
1/4 teaspoon ground cinnamon
Nonstick cooking spray
Maple syrup, to serve
Butter, to serve

Steps:

  • For the chicken: In a small bowl, mix together 1 3/4 teaspoons salt, zest and paprika. Sprinkle the breasts evenly with the mixture on all sides, rubbing the mixture into the chicken gently. Place in a bowl and cover with plastic wrap. Poke a few holes in the top so that air can circulate around the chicken. Refrigerate at least 8 hours or overnight.
  • Remove the chicken from the refrigerator and allow to sit at room temperature for 20 minutes.
  • Heat a 10-inch, straight-sided skillet over medium heat. Add the oil so it comes 1 inch up the side. Heat the oil until it reaches 325 degrees F on a deep-fry thermometer.
  • In a shallow bowl or pie plate, whisk together the flour, cornmeal, remaining salt and the black pepper. Dredge each breast in the dry mixture, making sure each piece is covered well with the mixture. Place each piece of chicken in the hot oil, letting it fall away from you, as to not splash yourself with hot oil. Fry the chicken for 10 minutes on the first side. Gently flip each piece of chicken and continue cooking on the other side until golden brown and cooked through, about 10 more minutes. Remove the chicken from the oil and allow it to drain for 5 minutes on a paper-towel-lined plate.
  • For the waffles: Preheat a standard waffle iron. With a whisk, mix together the waffle mix, 1 1/2 cups water, the vegetable oil and cinnamon until smooth. Lightly spray the waffle iron with nonstick cooking spray. Ladle approximately 3/4 cup of the batter into the iron and cook until the waffle is golden brown and crisp, 3 to 4 minutes. Remove the waffle to a plate and repeat with remaining batter.
  • Serve the chicken and waffles hot, with maple syrup and butter.

SAM'S SOURDOUGH WAFFLES



Sam's Sourdough Waffles image

A crispy outside with thick softness within - my family won't stop enjoying them every week! The fact that this recipe is simple to remember and asks for minimal amounts of perishables makes it great for camp-outs or fund-raising breakfasts. This recipe is from a friend who used it to make fantastic pancakes: Thanks Mr. Hannula!

Provided by Sam Nemati

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 4h18m

Yield 15

Number Of Ingredients 9

2 cups all-purpose flour
1 ½ cups water
1 cup sourdough starter
½ cup vegetable oil
2 eggs
2 tablespoons white sugar
2 teaspoons salt
1 tablespoon water
1 teaspoon baking soda

Steps:

  • Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
  • Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
  • Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
  • Preheat a waffle iron according to manufacturer's instructions.
  • Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 19.1 g, Cholesterol 24.9 mg, Fat 8.2 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 408.2 mg, Sugar 2.1 g

FRIED CHICKEN AND WAFFLES AS MADE BY BREANA JACKSON RECIPE BY TASTY



Fried Chicken And Waffles As Made By Breana Jackson Recipe by Tasty image

This iconic dish of flavorful, crispy fried chicken paired with fluffy, buttery waffles is a match made in culinary heaven. The homemade spice mix takes this chicken to a whole new level-you will be making it in batches to have on hand for years to come! The deep spices in the chicken are offset by the rich browned-butter waffles that only get better when drizzled with syrup and hot sauce for a sweet and spicy finish.

Provided by Breana Jackson

Time 1h

Yield 3 servings

Number Of Ingredients 30

4 cups buttermilk, or water
4 tablespoons kosher salt, plus a pinch, divided
8 chicken wings
peanut oil, or grapeseed oil, for frying
1 tablespoon onion powder
1 tablespoon McCormick® Smoked Paprika
1 tablespoon McCormick® Garlic Powder
1 ½ tablespoons McCormick® ground black pepper
1 tablespoon McCormick® Poultry Seasoning
1 tablespoon cayenne pepper
1 teaspoon McCormick® Ground Mustard
2 cups all purpose flour
¼ cup cornstarch
2 large eggs
1 cup buttermilk, room temperature
1 teaspoon hot sauce, of choice
1 ½ sticks unsalted butter
2 ice cubes
2 cups all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch kosher salt
2 cups buttermilk, room temperature
2 large eggs
1 tablespoon McCormick® vanilla extract
nonstick cooking spray, for greasing
unsalted butter
maple syrup
hot sauce

Steps:

  • Brine the chicken: In a large bowl or container, combine the buttermilk and 2 tablespoons of salt. Add the chicken to the brine, making sure to submerge fully. Cover and refrigerate for at least 2 hours, or overnight. When ready to use, remove the chicken wings from the brine and pat dry with paper towels. Transfer to a wire rack set over a baking sheet.
  • Preheat the oven to 300°F (150°C).
  • Fill a large cast iron skillet ¾ of the way with peanut oil and heat over medium-high heat until the temperature reaches 350°F (180°C).
  • In a small bowl, whisk together 2 tablespoons salt, the onion powder, paprika, garlic powder, black pepper, poultry seasoning, cayenne, and ground mustard until well combined.
  • Transfer all but 2 tablespoons of the spice mixture to a medium bowl with the flour and cornstarch and whisk until well combined.
  • In a separate medium bowl, whisk together the eggs, buttermilk, hot sauce, and a pinch of salt until well combined.
  • Coat a chicken wing in the flour mixture, shaking off any excess, then dip in the buttermilk mixture, letting any excess drip off. Coat again in the flour mixture, pressing the flour into the chicken. Return the coated chicken to the wire rack and repeat with the remaining wings.
  • Working with 2-3 wings at a time, fry the chicken in the hot oil until golden brown and the internal temperature reaches 160-165°F (70-75°C). Remove the chicken from the oil, sprinkle on both sides with a pinch of the reserved spice mix, then set on a clean wire rack set over a baking sheet to cool. Repeat with the remaining chicken. When finished frying, transfer the chicken to the oven to keep warm until ready to serve.
  • Make the waffles: Melt the butter in a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty, between 7-10 minutes. Watch carefully and focus on color, so the butter does not burn, aiming from brown not black bits. Remove the pot from the heat.
  • Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining ice cube and gently stir until melted. Pour ½ cup of the browned butter into a liquid measuring cup or heatproof bowl and let cool completely, about 5 minutes. Store any remaining browned butter in the refrigerator for another use.
  • Preheat a waffle iron to medium-high heat.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a medium bowl or large liquid measuring cup, whisk together the buttermilk, browned butter, eggs, and vanilla until well combined.
  • Pour the wet ingredients into the dry ingredients and whisk until just combined, being careful not to overmix. Let the batter sit for 5-7 minutes while the leavening agents activate.
  • Grease the waffle iron with nonstick spray, then cook the waffles according to the manufacturer's instructions. You should have about 6 total, depending on the waffle iron. Set the waffles on a baking sheet as they finish cooking and transfer to the oven with the chicken to keep warm until ready to serve.
  • To serve, place a waffle on each plate (either whole or cut into 4 pieces) and set 2-3 wings on top of or next to each waffle. Top the waffles with butter, maple syrup, and/or hot sauce, if desired. Serve hot.
  • Any leftover waffles can be wrapped individually in plastic wrap, then placed in a zip-top bag and stored in the refrigerator for up to 2 days.
  • Enjoy!

Nutrition Facts : Calories 1479 calories, Carbohydrate 196 grams, Fat 45 grams, Fiber 7 grams, Protein 69 grams, Sugar 37 grams

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Top Asked Questions

How do you cook chicken wings and waffles together?
Set the waffles on a baking sheet as they finish cooking and transfer to the oven with the chicken to keep warm until ready to serve. To serve, place a waffle on each plate (either whole or cut into 4 pieces) and set 2–3 wings on top of or next to each waffle.
How do you cook chicken and Waffles in a waffle iron?
Grease the waffle iron with nonstick spray, then cook the waffles according to the manufacturer’s instructions. You should have about 6 total, depending on the waffle iron. Set the waffles on a baking sheet as they finish cooking and transfer to the oven with the chicken to keep warm until ready to serve.
How do you cook chicken wings in a deep fryer?
Working with 2–3 wings at a time, fry the chicken in the hot oil until golden brown and the internal temperature reaches 160-165°F (70-75°C). Remove the chicken from the oil, sprinkle on both sides with a pinch of the reserved spice mix, then set on a clean wire rack set over a baking sheet to cool.

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