Chicken Waffles With Hot Honey Recipes

SWEET HOT FRIED CHICKEN AND WAFFLES

Steps:

• For the glaze: Combine the honey, maple syrup, chili powder, paprika, black pepper, vinegar, cayenne and salt in a small saucepot. Bring just to a simmer. Remove from the heat and let steep for 20 minutes, then strain into a clean container.
• For the waffles: Preheat the oven to 250 degrees F and place a rack in the middle of the oven. Place a baking sheet fitted with a wire rack in the oven.
• Whisk together the flour, Cheddar, sugar, baking powder, hot sauce, scallion whites and salt in a large bowl and set aside.
• In another large bowl, whisk the eggs and a pinch of salt until just broken up, then add the milk and whisk. Pour in the melted butter and whisk until combined.
• Add the wet ingredients to the dry ingredients and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps).
• Preheat a Belgian waffle iron to medium heat according to the manufacturer's instructions. Spray with nonstick cooking spray, add some batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter to make 8 waffles.
• For the chicken: Pour 5-inches of oil in a heavy-bottomed pot. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
• Place the chicken thighs and buttermilk in a bowl. In a separate bowl, add the flour, garlic powder, onion powder, paprika, pepper and salt, and mix to combine. Dredge each thigh in the flour mix, then shake off any excess flour and carefully place in the oil. Fry until golden, 7 to 8 minutes. Remove the chicken to a paper bag or paper towels to drain excess grease and immediately season with salt.
• Place each piece of fried chicken on top of a waffle and top each with some glaze and scallion greens to serve.

CHICKEN & WAFFLES WITH HOT HONEY

Steps:

• 1. In medium saucepan over medium heat, add honey, chile paste, salt, garlic & onion powder. Whisk until well combined and warmed through. Keep warm. 2. Preheat oven to 200°. Heat a waffle iron until hot. In a large mixing bowl, sift together flour, baking powder, sugar and salt. Make a well in the center of the flour mixture and pour in the milk, eggs and melted butter. Use a rubber spatula to mix until the batter is combined. Stir in the cheddar cheese, chives and black pepper. 3. Spray the waffle iron with nonstick cooking spray and add enough batter to fill the waffles an inch from the edge (when you close the iron, the batter will spread on its own). Close the waffle iron and cook until the waffles are golden-brown, 6 to 8 minutes. Remove the waffles from the iron, transfer the waffles to a baking sheet and place in the oven to keep warm. Repeat with the remaining batter. 4. Set a wire rack over a paper-towel-lined baking sheet. In a large bowl, stir together the buttermilk, garlic powder, onion powder, cayenne, ¼ teaspoon salt and ⅛ teaspoon black pepper. Place the chicken in the buttermilk mixture. Add enough oil to come 5 to 6 inches up the sides of a large pot and place over medium-high heat. Heat the oil until it reaches 350° on an instant-read thermometer. 5. Place the flour in a shallow bowl and season with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Strain the chicken through a fine-mesh sieve, then add the chicken pieces to the flour mixture, turning the chicken to evenly coat. Transfer the chicken, one piece at a time, to the hot oil, adding just enough so that the chicken pieces don't touch as they fry. Fry the chicken, using a frying spider or a slotted spoon to turn the pieces over occasionally, until the chicken is browned on all sides and cooked through, 5 to 7 minutes. Transfer the fried chicken to the wire rack to drain. 6. Stack waffles, chicken, drizzle ho