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

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Ingredients

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!