Best Buttermilk And Blue Waffles With Buffalo Whiskey Crispy Chicken Recipes

BUTTERMILK-AND-BLUE WAFFLES WITH BUFFALO WHISKEY CRISPY CHICKEN

Steps:

• For the waffles: Preheat a waffle iron and keep a little melted butter or cooking spray on hand to grease it.
• Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk and eggs in a medium bowl, then whisk the wet ingredients into the dry. Stir in the blue cheese crumbles. Set the batter aside.
• For the seasoning flour: Mix together the flour, paprika, salt, cumin, mustard, granulated onion, black pepper, cayenne and baking soda, and divide between 2 plates or shallow bowls.
• For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, paprika and pepper, and divide between 2 plates or shallow bowls.
• For the fried chicken: Set a rack into a baking sheet. Heat a few inches of oil in a Dutch oven or deep-fryer to 365 degrees F. Coat the chicken in the brine, then the flour, then the brine and flour a second time; shake off excess and place on the rack.
• Grease the waffle iron. Add the batter and cook on high until deep golden. Cut into 4 waffles. Repeat until the batter is finished.
• Fry the chicken in batches, stirring occasionally, until deep golden and cooked through, 8 to 10 minutes.
• Top the waffles with 2 pieces of chicken and some Buffalo Whiskey Sauce. Garnish with a few pickle chips and some scallions.
• In a small pot, melt together the hot sauce, maple syrup, whiskey, butter, tamari, Worcestershire and garlic. Simmer to thicken, then remove from the heat.

BUTTERMILK WAFFLES

Steps:

• Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
• Heat waffle iron according to manufacturer's instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.

THE BEST BUTTERMILK WAFFLES

Steps:

• Preheat a waffle iron to medium-high.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• In a medium bowl, whisk together the buttermilk, eggs and vanilla. Whisk the buttermilk mixture into the flour mixture until a batter is formed. Whisk in the butter until incorporated, being careful not to overmix the batter.
• Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. (Take into consideration that the batter will spread once the lid is closed.) Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron has a well-seasoned or nonstick surface, it may not be necessary to spray it between each batch.)
• Serve the waffles immediately with butter, syrup, jam, berries or yogurt.

CRISPY CHICKEN AND WAFFLE SANDWICHES

Steps:

• Make the chicken: Whisk the buttermilk, hot sauce, granulated garlic, granulated onion and 3/4 teaspoon kosher salt in a small bowl. Place the chicken in a resealable plastic bag and pour in the buttermilk marinade. Refrigerate at least 2 hours or overnight.
• Preheat the oven to 200 degrees F and have 2 baking sheets with wire racks set on top. Preheat a waffle iron. Fill a large cast-iron skillet with 1 inch vegetable oil and heat to 350 degrees F on a deep-fry thermometer.
• Put the flour in a baking dish and season it with the paprika and salt and pepper. Put the panko in another baking dish and season it with the chile powder and salt and pepper. Beat the eggs in another dish.
• Remove the chicken from the marinade, allowing the excess to drip off. Dredge the chicken first in the flour, then in the eggs and finally coat with the panko. Fry the chicken in batches, being careful not to overcrowd the skillet, until golden brown and an instant-read thermometer inserted into the center reads 160 degrees F, 3 to 4 minutes per side. Remove to one of the prepared baking sheets and keep warm in the oven.
• Make the spicy maple butter: Mix the butter, maple syrup, hot sauce and cayenne in a bowl.
• Make the waffles: Whisk the vegetable oil, vanilla and eggs in a medium bowl until combined. Whisk in the buttermilk and seltzer. In another bowl, whisk the flour, sugar, baking soda and fine salt; add to the wet ingredients and whisk until smooth. Stir in the scallions.
• Coat the waffle iron with cooking spray. Pour in some batter and cook until golden, 4 to 6 minutes. Place the waffles on the other baking sheet and keep warm in the oven while you make the rest.
• For the sandwich build: Spread each waffle with a generous portion of the maple butter. Place some tomato slices on a waffle and then some of the crispy chicken. Top with another waffle to seal the deal.

BATTERED FRIED CHICKEN AND WAFFLES WITH BOURBON-TANGERINE SYRUP

Steps:

• Whisk together 2 cups of the yogurt and 1/2 cup plus 2 tablespoons of the milk, 1 teaspoon of the chile de arbol, 2 teaspoons kosher salt and 1/2 teaspoon black pepper in a large bowl until combined. Add the chicken and toss to coat evenly in the marinade. Cover and refrigerate for at least 4 hours and up to 24 hours.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade and rinse under cold water to remove the marinade. Pat dry on paper towels. Combine 2 teaspoons kosher salt, the remaining 1 teaspoon chile de arbol and 1/2 teaspoon black pepper in a small bowl. Put the chicken pieces on a large baking sheet and brush on both sides with canola oil. Season on both sides with the salt mixture and bake until lightly golden brown and the internal temperature registers 145 degrees F on an instant-read thermometer, about 25 minutes. Transfer to the refrigerator until cool enough to handle, about 20 minutes.
• Whisk together the flour, garlic powder, onion powder, 1 tablespoon kosher salt and 1/2 teaspoon black pepper in a large baking dish until combined. Whisk together the remaining 2 cups of yogurt and 1/2 cup plus 2 tablespoons of milk in a medium bowl. Season with 1 teaspoon kosher salt and pinch of black pepper. Working in batches, dip the chicken pieces in the yogurt mixture, then dredge in the flour mixture, tapping off excess flour.
• Heat 2 inches of canola oil in a large cast iron pan over medium heat until it begins to shimmer. Fry the chicken in batches until golden brown on both sides and just cooked through, about 5 minutes per side. Remove to a baking rack set over a baking sheet. Repeat with the remaining chicken.
• Place a Buttermilk Waffle on a plate, spread with the Tangerine Pink Peppercorn Butter, top with some fried chicken and drizzle with the Sorghum-Bourbon-Tangerine Syrup. Garnish with the Blackberry-Pomegranate Relish.
• Preheat a waffle iron. Preheat the oven to 225 degrees F to keep the waffles warm, if desired. Whisk together the flour, cornmeal, baking soda and salt in a medium bowl. Whisk the egg yolks with the buttermilk and butter in another medium bowl.
• Beat the egg whites until they just hold a 2-inch peak.
• Add the liquid ingredients to the dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add the liquid faster than you can incorporate it. Towards the end of mixing, use a folding motion to incorporate the ingredients; gently fold the egg whites into the batter.
• Spread the appropriate amount of batter onto the waffle iron. Following the manufacturer¿s instructions, cook the waffles until golden brown, 2 to 5 minutes. Serve immediately or keep warm in the oven.
• Prepare an ice bath. Combine the tangerine juice and bourbon in a small saucepan, bring to a boil and cook until reduced to 1/2 cup. Transfer to a small bowl, place the bowl inside the ice bath and stir until cold.
• Put the butter in a medium bowl, add the tangerine juice mixture, honey, peppercorns and salt and stir until combined.
• Combine the sorghum syrup and tangerine zest and juice in a small saucepan and bring to a simmer. Serve warm.
• Combine the blackberries, pomegranate seeds and mint in a bowl. Cover and let sit at room temperature for 30 minutes.