Chicken & Waffles

Print

With ImageWithout Image

Chicken & Waffles

Yield: 8

Prep time: 30 HourCook time: 30 HourTotal time: 60 Hour

The ultimate comfort food for Chicken & Waffles, perfect for brunch or dinner. Crispy, tender, and juicy fried chicken, and sweet, crunchy, and soft golden waffles. Topped with real Canadian maple syrup or the very popular hot honey. 

Cook modePrevent screen from turning off

Ingredients

Buttermilk Chicken Marinate

• 2 cups milk
• 2 tbsp apple cider vinegar (adding the vinegar to the milk creates buttermilk), this is to tenderize the Chicken
• 1 tbsp Hogtown Seasoned Sea Salt
• 4 Chicken Breasts (substitute with chicken thigh, you would double the amount as you are not splitting them.)
• Note: Since the chicken is boneless and skinless, a 30-minute marinate is sufficient.

Breading for Chicken

• 2 cups all-purpose flour
• 1 cup fine cornmeal
• 3 tbsp Hogtown Original Seasoning
• 1 tbsp Hogtown Seasoned Sea Salt

Waffle Batter

• 2 cups AP flour
• 1/2 corn starch
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp sea salt
• 1 tsp Hogtown Warm Spice
• 1/2 cup sugar
• 3 large eggs
• 2 cups milk,
• 1 tbsp cider vinegar
• 1/2 tbsp pure vanilla extract

Instructions

1. PREP THE PROTEIN:
2. Cut the Chicken breast down the centre, giving 8 pieces.
3. PREP THE MARINADE:
4. In a medium-sized casserole dish, add milk or cream with vinegar. Add the seasoned sea salt and stir. The mixture will coagulate, creating the buttermilk. Add the 8 slices of protein to the mixture and cover. Let it sit for 30 minutes.
5. PREP THE WAFFLE BATTER:
6. In a medium bowl, add your flour, cornmeal, baking soda, baking powder, sea salt, sugar, and Hogtown Warm Spice, and whisk the dry ingredients together.
7. In a large bowl, separate eggs. Set the egg whites aside. To the small bowl with egg yolks, measure out 2 cups of milk or cream (your choice) and add the cider vinegar, 3 egg yolks, and vanilla. Whisk until combined for about a minute.
8. Add the dry to the wet in 2 parts. Add half of the mixture and mix with a whisk until combined. Then, add the second half. Mix until combined and set aside.
9. Whisk the 3 egg whites until they are white and fluffy, and fold them into the batter.
10. THE PROTEIN DREDGE:
11. In a shallow dish, mix the bread mixture. Dredge each piece of chicken and set it aside on a plate.
12. FRYING THE PROTEIN:
13. In a Dutch oven (approximately 5-quart pot), fill the pot with neutral oil. Add a thermometer and heat the oil to 350.
14. Add 2 chicken pieces at a time, gently placing the chicken into the pot away from you. The temp will come down to about 320. Fry each side for 4 minutes until golden brown.
15. When you take the chicken out, lay it on a plate with paper towels or a cookie sheet with a rack to drain excess oil. Repeat.
16. Cook all the chicken and set it aside.
17. On your preheated waffle iron, I like 3 on mind. Brush the iron grids with neutral oil.
18. BAKING THE WAFFLES:
19. Preheat the waffle iron, then brush with neutral oil to prevent sticking.
20. Add 1 cup of batter into each waffle mould. Cook time is approximately 3 to 4 minutes until golden brown. Repeat.
21. Note: Depending on your waffle iron, you may need to brush the griddle irons with neutral oil each time you use them. Most waffle irons will indicate when they are ready with a green light.

SAUCES:

1. HOT HONEY:
2. 1 cup of organic honey
3. 1/4 cup hot sauce
4. or
5. Real Maple Syrup