Sweet And Savory Crispy Buttermilk Chicken And Waffles Recipe

Gather the sweet and savory crispy buttermilk chicken and waffles ingredients

Begin with boneless, skinless chicken thighs for this dish. Kinnaird slices the thighs in half, making them approximately the size of a deck of cards, which is ideal for placing on a 5-inch waffle. The boneless thighs remain juicy and are easy to slice. Additionally, they become exceptionally tender after soaking in a brine composed of buttermilk, sriracha hot sauce, fresh rosemary, sage, thyme, and a seasoning blend featuring smoked paprika, kosher salt, garlic and onion powders, and freshly cracked black pepper.

The leftover seasoning blend is mixed with all-purpose flour, corn starch, and baking powder to coat the brined chicken before frying. Kinnaird opts for avocado oil for frying, but you can use any high-smoke-point oil of your choice. For the waffles, you'll prepare a savory batter using all-purpose flour, baking powder, baking soda, salt, black pepper, more buttermilk, unsalted butter, and chopped fresh chives. The dish is completed with a spicy honey mustard sauce made from honey, whole grain mustard, Kewpie mayo, a bit more sriracha, lemon juice, and a pinch of salt.

Step 1: Make the spice mix

Mix all the spice blend ingredients in a small bowl and set it aside.

Step 2: Make the chicken brine

In a different bowl, combine the buttermilk, sriracha, rosemary, sage, and thyme to create the brine. Whisk in 2 tablespoons of the spice blend.

Step 3: Add the chicken to the brine

Place the chicken and brine into a large plastic bag and seal it securely.

Step 4: Refrigerate the chicken

Chill the chicken for a minimum of 4 hours and a maximum of 12 hours.

Step 5: Make the spicy honey mustard sauce

Prepare the spicy honey mustard sauce by combining all the ingredients in a small bowl and whisking them together. Cover the mixture and refrigerate until you're ready to use it (this can be prepared ahead of time, along with the chicken in brine).

Step 6: Combine the waffles' dry ingredients

In a large bowl, mix together the flour, baking powder, salt, baking soda, and pepper for the waffles.

Step 7: Mix in the wet ingredients

Incorporate the buttermilk, melted butter, and egg yolks, whisking until the mixture is smooth.

Step 8: Beat the egg whites until stiff

In a different bowl, whisk the egg whites until they form stiff peaks.

Step 9: Fold the whites into the batter

Gently incorporate the whipped egg whites into the batter.

Step 10: Fold in the chives

Gently incorporate the chopped chives.

Step 11: Preheat a waffle iron

Heat a 5-inch waffle maker.

Step 12: Preheat the oven

Set the oven temperature to 250°F.

Step 13: Add the waffle batter to the iron

Pour ¼ cup of batter into the preheated waffle iron and cook until it turns golden brown and crispy (adjust the quantity based on the size of your waffle iron).

Step 14: Cook the waffles

Keep preparing waffles until all the batter is utilized, placing them on a parchment-lined baking sheet as they finish cooking.

Step 15: Keep the waffles warm

Maintain the waffles' warmth in the oven.

Step 16: Mix together the chicken dredge

To prepare the chicken for frying, mix the flour, cornstarch, and baking powder with the leftover spice blend in a spacious baking dish.

Step 17: Remove the chicken from the brine

Take the chicken out of the brine and set it on a different dish or plate.

Step 18: Heat the oil for frying

Warm the oil to 325°F in a deep skillet or pot.

Step 19: Dredge the chicken in the flour mixture

Once the oil is heated, coat the chicken in the flour mixture a few pieces at a time, shaking off any excess.

Step 20: Fry the chicken

Place the chicken in the pan and cook it on both sides until it reaches a deep golden brown and crispy texture (about 6–8 minutes, depending on the thickness of the chicken).

Step 21: Rest the chicken on a rack

Transfer the cooked chicken onto a rack positioned over a pan lined with parchment paper.

Step 22: Continue dredging and frying the chicken

Keep dredging and cooking the leftover chicken, adjusting the oil temperature as necessary.

Step 23: Assemble the waffles

To serve, place the warm waffles on a platter or individual plates, add the chicken pieces on top, and drizzle with the spicy honey mustard sauce.

Step 24: Garnish with the chives, and serve

Top with additional chopped fresh chives and savor right away.

What is the history of chicken and waffles?

When many people envision chicken and waffles, they often associate it with Southern cuisine. However, tracing its exact culinary roots is more complex, and some Southerners hesitate to claim it as their own. The contemporary version of chicken and waffles that we cherish likely emerged from a blend of two culinary heritages: the food traditions of German and Dutch immigrants and African-American cooking, particularly that which originated from plantation kitchens.

The dish gained popularity in restaurants on both coasts, starting with Wells House of Chicken in Harlem and later at Roscoe's House of Chicken and Waffles in Los Angeles. While neither of these venues invented the dish, they certainly helped to elevate its profile among mainstream diners. A significant factor in the appeal of chicken and waffles is its versatility; it can be enjoyed at any time of day, combining elements of breakfast, brunch, lunch, and dinner, and can be served in a variety of sweet and savory styles.

What does brining chicken do?

The finest fried chicken features a juicy, tender interior paired with a satisfying crunch on the outside. However, the high temperatures of frying can easily lead to dry, stringy, and bland meat. An effective overnight wet brine can enhance your chicken's moisture and flavor, reducing the risk of dryness and toughness.

Buttermilk is particularly well-suited for brining, as it not only imparts additional fat and rich flavor to the meat but also contains acids that help tenderize the muscle fibers. Allowing your chicken to soak in the creamy buttermilk brine for a minimum of 8 hours enables the acids to break down the tissues, infusing extra moisture and flavor deep within. Incorporating spices and herbs into the brine ensures that the meat is fully seasoned, resulting in the juiciest and most flavorful fried chicken every time.