Chicken & Waffles

Chicken & Waffles Prepared waffles-in the interest of space I don’t have room to include a waffle recipe. Either make your favorite recipe or use Eggo’s.

Brine: 2 cups buttermilk 2 tsps. salt ½ Tbsp. garlic powder ½ Tsp. onion powder 1 Tbsp. hot sauce or chili powder 2 tsps. paprika Chicken Batter: 3 cups all-purpose flour ⅓ cup cornstarch 2 tsps. baking powder 1 tsps. garlic powder 2 tsps. onion powder 1 tsp. salt 2 tsps. black pepper Whisk buttermilk, salt, garlic powder, onion powder, hot sauce, and paprika together in large mixing bowl. Add boneless, skinless chicken to bowl, making sure every piece is covered in brine. Cover bowl and let marinate in brine overnight in the fridge. In large skillet, heat up about half the skillet’s worth of vegetable oil. Allow oil to reach 350°F. In shallow dish, whisk together flour, cornstarch, baking powder and seasonings. Take each chicken thigh from brine and dredge into seasoned flour. Thoroughly coat chicken. Let rest on plate for five minutes before frying. Fry chicken in hot oil in batches until golden brown, crispy, and cooked through completely. Carefully take chicken out of oil and place them on a baking sheet fitted with a wire rack to drain excess grease and let cool slightly before serving. Repeat until all chicken is fried. Plate waffles and top with chicken. Serve with spicy honey butter sauce or other topping as desired.