Crispy chicken & waffles

Crispy Chicken & Waffles

Ingredients

Waffles:
2 cups flour
1 ¾ cups milk
½ cup melted butter
2 tbsp sugar
2 tsp cinnamon
4 tsp baking powder
½ tsp salt
2 tsp vanilla
2 eggs, separated (egg whites beaten until stiff peaks form)
Chicken:
1 qt buttermilk
3 tbsp kosher salt
2 lbs chicken tenderloin
2 cups flour
1 tbsp paprika
1 tsp cayenne
1 tbsp freshly ground black pepper
3 large eggs

Directions

Waffles:
1

Place the flour, sugar, salt, cinnamon and baking powder in a large bowl, mix well.

2

Add in vanilla, butter, milk and egg yolks. Mix until well combined.

3

Using a spatula gently fold in the egg whites until well incorporated.

4

Turn your waffle iron on to medium heat and place 1 cup of waffle batter in the iron, close and cook 1-2 minutes.

5

Gently remove and let cool before plating.

Chicken:
6

In a large bowl, mix together buttermilk and 2 tablespoons salt.

7

Add chicken and cover bowl with plastic wrap. Refrigerate at least 2 hours and up to overnight.

8

When ready to fry: Fill a Dutch oven fitted with a candy thermometer with vegetable oil 2" to 3" deep, then heat until oil reaches 300º.

9

Prepare one sheet pan lined with paper towels and a wire rack.

Ingredients

Waffles:
 2 cups flour
 1 ¾ cups milk
 ½ cup melted butter
 2 tbsp sugar
 2 tsp cinnamon
 4 tsp baking powder
 ½ tsp salt
 2 tsp vanilla
 2 eggs, separated (egg whites beaten until stiff peaks form)
Chicken:
 1 qt buttermilk
 3 tbsp kosher salt
 2 lbs chicken tenderloin
 2 cups flour
 1 tbsp paprika
 1 tsp cayenne
 1 tbsp freshly ground black pepper
 3 large eggs

Directions

Waffles:
1

Place the flour, sugar, salt, cinnamon and baking powder in a large bowl, mix well.

2

Add in vanilla, butter, milk and egg yolks. Mix until well combined.

3

Using a spatula gently fold in the egg whites until well incorporated.

4

Turn your waffle iron on to medium heat and place 1 cup of waffle batter in the iron, close and cook 1-2 minutes.

5

Gently remove and let cool before plating.

Chicken:
6

In a large bowl, mix together buttermilk and 2 tablespoons salt.

7

Add chicken and cover bowl with plastic wrap. Refrigerate at least 2 hours and up to overnight.

8

When ready to fry: Fill a Dutch oven fitted with a candy thermometer with vegetable oil 2" to 3" deep, then heat until oil reaches 300º.

9

Prepare one sheet pan lined with paper towels and a wire rack.

Crispy chicken & waffles