Chicken and Waffles
Ingredients
- 600 gChicken supreme (cut into large pieces)
- 300 gWheat flour
- 400 mlWhole milk
- 3 pcEgg
- 80 gUnsalted butter (melted)
- 1 tbspBaking powder
- 2 tbspWhite sugar
- 1 tbspSmoked paprika
- 1 tspHot pepper en poudre
- 750 mlSunflower oil (for frying)
- 150 mlMaple syrup
- 1 pinchGray sea salt
- 300 mlButtermilk (shake well before use)
Method
Crispy, golden-brown fried chicken served over a warm, airy waffle. The immediate contrast between the salty, crunchy crust and the woody sweetness of the maple syrup creates a perfect balance.
- 1
Mix the flour, baking powder, and sugar. Stir in the eggs and melted butter, then gradually pour in the whole milk. Whisk until the batter coats the spoon without lumps. Let it rest.
- 2
Cut the chicken breasts into regular pieces. Submerge them in a mixture of buttermilk, salt, and smoked paprika. The meat must be completely immersed to tenderize.
- 3
Coat each piece of chicken in the chili-seasoned flour. Press firmly so the flour adheres well and forms flakes, ensuring future crispiness.
- 4
Heat the waffle iron. Pour a ladle of batter. Cook until steam no longer escapes and the waffle is golden brown and easily detaches from the plates.
- 5
Heat the oil to 180°C. Submerge the chicken. When the crust is a deep golden brown and the chicken floats to the surface, drain on a wire rack.
- 6
Place the hot chicken on the waffle. Generously drizzle with maple syrup. The syrup should fill the waffle holes and shine on the breading.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the fryer, or the oil temperature will drop and the chicken will become soggy instead of crispy.
- Let the chicken rest on a wire rack after cooking, not on paper towels, to keep the bottom crispy.
How long does this dish keep?
Best eaten immediately. Waffles can be toasted, but fried chicken loses its crunch once cold.
