Crispy Chicken & Waffles

Recipe Information

Ingredients

Waffles

• 2 cup flour
• cup milk
• cup melted butter
• 2 tbsp sugar
• 2 tsp cinnamon
• 4 tsp baking powder
• tsp salt
• 2 tsp vanilla
• 2 eggs (separated and egg whites beaten until stiff peaks form)

Chicken

• 1 qt buttermilk
• 3 tbsp kosher salt
• 2 lb cicken tenderloin
• 2 cup flour
• 1 tbsp paprika
• 1 tsp cayenne
• 1 tbsp freshly ground black pepper
• 3 large eggs

Directions

Waffles

1. Place the flour, sugar, salt, cinnamon and baking powder in a large bowl. Mix well.

2. Add in vanilla, butter, milk and egg yolks. Mix until well combined.

3. Using a spatula, gently fold in the egg whites until well incorporated.

4. Turn your waffle iron on to medium heat and place a 1 cup of waffle batter in the iron, close and cook for 1-2 minutes.

5. Gently remove and let cool before plating.

Chicken

1. In a large bowl, mix together buttermilk and 2 tbsp salt.

2. Add chicken and cover bowl with plastic wrap. Refrigerate at least 2 hours and up to overnight.

3. When ready to fry, fill a Dutch oven fitted with a candy thermometer with vegetable oil 2" to 3" deep. Heat until the oil reaches 300 degrees.

4. Prepare one sheet pan lined with paper towels and a wire rack.