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Give your chicken and waffles a kick in the mouth with the addition of cayenne pepper and hot sauce to the mix.
Содержание
Hot Chicken and Waffle Sliders
PREP: 45 Min
SERVINGS: 10
INGREDIENTS
Waffle:
- 2 cups flour
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 4 eggs, separated
- 2 cups milk
- 1/2 cup butter, melted
- 3 tablespoons sugar
Hot chicken:
- 5 boneless, skin-on chicken thighs
- 1 teaspoon black pepper
- 1 1/2 teaspoons kosher salt
- 1 egg
- 3/4 cup buttermilk
- 1 tablespoon vinegar-based hot sauce (i.e., Red Rooster, Crystal)
Dry dredge:
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cayenne
- 2 1/2 cups vegetable oil
Hot spice mix:
- 2 tablespoons cayenne
- 2 teaspoons dark brown sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Garnish:
- Pickle rounds
- Maple syrup
INSTRUCTIONS
- Make the waffles: In a large bowl, combine the flour, salt and baking powder.
- In a medium bowl, whisk egg yolks, milk and melted butter. Pour wet ingredients into flour mixture and whisk until combined.
- In a separate large bowl, beat egg whites to soft peaks. Add sugar and continue to beat to stiff peaks. Gently fold egg whites into the waffle batter.
- Preheat waffle iron, and spray with nonstick spray. Ladle about 1 2/3 cups waffle batter into iron, and cook until golden brown.
- Keep warm on a lined baking sheet in a low-temperature oven.
- Make the hot chicken: Season the chicken thighs with salt and pepper. Cover and chill at least 2 hours up to 24. Allow chicken to come to room temperature before frying.
- In a bowl, whisk egg, buttermilk and hot sauce together. In another bowl, whisk dry dredge ingredients together.
- In a heavy pot, heat 2 inches of oil to 325 degrees.
- Pat chicken dry. Lightly coat with flour mixture, then dip in egg mixture, then back into flour. Place on a sheet or rack.
- Fry thighs in batches, turning as needed until chicken is deep golden brown, registering 165 degrees on a thermometer. Transfer to a clean wire rack set on a baking sheet. Let frying oil cool slightly.
- In a heat-safe container, whisk hot spice ingredients together; reserve 1/2 tablespoon for finishing. Whisk 1/4 cup of frying oil into spice mix and brush over fried chicken. Finish with reserved spice mix.
- Assemble: Divide the waffles into quarters, and place one piece of hot chicken between two waffles. Drizzle with maple syrup. Secure with a toothpick and pickle slice. Enjoy.
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