Chicken & Waffles
Ingredients
- 1 package of De Wafelbakkers Holland waffles
(or any variety you wish) - 1 (2 1/2-pounds) fryer chicken, cut into
10 pieces - Salt and freshly ground black pepper
- 1 quart buttermilk
- 1 tsp. cayenne pepper
- Peanut oil, for frying
- 3 cups all-purpose flour
- 1 tbsp. cayenne pepper
- 2 tsp. garlic powder
- 1 tsp. paprika
Directions
Season the chicken with salt and pepper and place in a baking dish.
In a non-reactive bowl, mix buttermilk, hot sauce and cayenne.
Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours or overnight if you have the time.
Preheat a deep-fryer to 350 degrees F.
Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bag and shake to dredge.
Place the chicken into the hot oil and fry until golden and crisp – about 8 to 10 minutes for white meat and 13 to 15 for dark meat. Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.
Toast waffles (according to packaging).
Serve chicken with waffles and maple syrup.
*serves four-six
