Buttermilk-Brined Southern Fried Chicken & Waffles

• porcje: 6 servings
• czas aktywny: 30 minutes
• całkowity czas: 1 hour

Składniki

2 lbs chicken thighs (boneless, skinless)

1 Tbsp Kosher salt

1 tsp freshly ground black pepper

1½ cups buttermilk

3 large eggs

1 Tbsp hot sauce

3 cups all-purpose flour

3 tsp Kosher salt

2 tsp garlic powder

Canola or vegetable oil

8 Tbsp 1 stick unsalted butter

2 Tbsp honey

1 ½-2 tsp cayenne pepper

1 tsp garlic powder

1 tsp sweet paprika

½ tsp chili powder

½ tsp kosher salt

¼ tsp freshly ground black pepper

2 ¼ cups all-purpose flour

1 Tbsp baking powder

3 Tbsp sugar

½ tsp Kosher salt

½ tsp ground cinnamon

2 cups buttermilk

½ cup vegetable oil

2 large eggs (separated)

1 tsp pure vanilla extract

maple syrup

pickle slices

Wskazówki

Season the chicken. Pat chicken thighs dry with a paper towel, then cut into ¼” thick strips. Place chicken in a large bowl with 1 Tbsp Kosher salt and 1 tsp black pepper, then cover with plastic wrap and let sit for 2 hours.

Make the marinade. In a large bowl, whisk together 1 ½ cups buttermilk, 3 large eggs, and 1 Tbsp hot sauce. In a second large bowl, whisk together 3 cups all-purpose flour, 3 tsp Kosher salt, and 2 tsp garlic powder.

Dredge the chicken. Place a wire rack on a rimmed baking sheet, then begin coating chicken. Dip each piece of chicken first in the flour mixture, then in the buttermilk, then again in the flour mixture, shaking off any excess. Transfer to wire rack, then repeat until all chicken strips are coated.

Heat the oil. Meanwhile, fill a large cast iron or heavy bottom pan with oil until it’s about 2” high. Heat over medium-high until oil reaches about 350 F. You want to cook the chicken around ~325F, but the temperature will drop when you add the chicken.

Fry the chicken. When oil is hot, carefully add about ~8 pieces of chicken, depending on the size of your pan, and cook, turning every 1-2 minutes, until all chicken is a golden brown color and has an internal temperature of 160 F, about 6-7 minutes per batch. Transfer chicken to a clean wire rack, then repeat cooking remaining chicken.

Make the hot sauce. Combine 1 stick butter, 2 Tbsp honey, 1 ½ tsp cayenne, 1 tsp garlic powder, 1 tsp sweet paprika, ½ tsp chili powder, ½ tsp Kosher salt and ¼ tsp black pepper in a saucepan. Heat over medium-high until butter has melted and spices become fragrant, stirring well. Use a brush to coat each piece of chicken with hot sauce.

Make the waffle batter. Preheat waffle maker and coat with nonstick oil spray. Beat egg whites in the bowl of a stand mixer until stiff peaks form. Whisk 2 ¼ cups flour, 1 Tbsp baking powder, 3 Tbsp sugar,½ tsp Kosher salt, and ½ tsp cinnamon together in a large mixing bowl. In a separate bowl, whisk together 2 cups buttermilk, ½ cup vegetable oil, 2 egg yolks, and 1 tsp vanilla extract.

Add the wet ingredients. Whisk wet ingredients into the dry ingredients, then gently fold in egg whites.

Cook the waffles. Pour about ½ cup batter into each waffle mold, then cook according to waffle maker directions. Serve waffles immediately with hot fried chicken, maple syrup, and pickle slices.

Wartości Odżywcze

• Kalorie: 850 kcal
• Tłuszcz Całkowity: 38.5 g
• Tłuszcz Nasycony: 13.9 g
• Cholesterol: 252 mg
• Sód: 2125 mg
• Węglowodany Całkowite: 76 g
• Błonnik Pokarmowy: 2.7 g
• Cukry Całkowite: 14.5 g
• Białko: 48.6 g