BOBBY FLAY'S FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER

Bobby Flay's Fried Chicken and Wild Rice Waffles with Pink Peppercorn Butter image

Yield serves 4 to 6

Number Of Ingredients 25

Wild Rice Waffles
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
1 quart buttermilk
4 large eggs
1/3 cup vegetable oil
1/2 cup cooked wild rice (the rice should be overcooked), well drained
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly, plus more for the waffle maker
Chicken
Fried Chicken (page 50)
Pink Peppercorn Butter (recipe follows), for serving
Maple-Horseradish Syrup (recipe follows), for serving
Pink Peppercorn Butter
12 tablespoons (1 1/2 sticks) unsalted butter, slightly softened
1 teaspoon pink peppercorns, coarsely crushed
3 tablespoons clover honey
Kosher salt
Maple-Horseradish Syrup
1 cup pure maple syrup
1 tablespoon prepared horseradish, drained
1 tablespoon Dijon mustard

Steps:

To make the waffles, whisk together the flours, sugar, baking powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and oil together in a separate large bowl. Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together. Add the wild rice and melted butter, and fold until just combined. Let sit for 15 minutes.
Heat the waffle maker. Brush the waffle grates with some melted butter, and cook the waffles according to the manufacturer's directions.
Spread the waffles with some of the Pink Peppercorn Butter, top with a piece or two of fried chicken, and drizzle the waffles and chicken with some of the Maple-Horseradish Syrup.
Pink Peppercorn Butter
Combine the butter, peppercorns, honey, and salt to taste in a small bowl. Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.
Maple-Horseradish Syrup
Stir the syrup, horseradish, and mustard together in a small bowl.