Maple Brined Fried Chicken With Cornbread Waffles 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.

BETTER THAN GRANNY'S, MAPLE FRIED CHICKEN

Steps:

• Make the brine by combining all of the ingredients, and mixing well. Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for about 8 hours, but at least 2 hours.
• Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides. Take the chicken out of the bag with tongs, lay in the flour mixture then turn over. Take 3 legs and 3 thighs out to coat with this flour mixture. Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying.
• Heat the oil to about 300°F in a black frying pan, and place the chicken in being careful not to splash the oil.
• Leave the chicken alone for 10 - 12 minutes. When you start to see some blood being forced out of the chicken (this means that the chicken is cooking), carefully turn them over. Leave another 10 - 12 minutes. The second side should be well colored.
• Take them out with tongs letting them drain back into the pan prior to placing on paper towels.
• To make a crispier chicken, change the way you flour the pieces. Get 3 bowls going. One with the seasoned flour, the next with beaten egg and milk, and the third with seasoned flour. Dredge the chicken in the seasoned flour, then the egg mixture, then the seasoned flour again.
• Serve while hot.

FRIED CHICKEN AND CORNBREAD WAFFLES WITH MAPLE HOT SAUCE

Steps:

• For the cornbread waffles: Preheat a waffle maker.
• In a medium bowl, whisk together the cornmeal, flour, cornstarch, baking powder, sugar and salt. Add the milk and eggs and mix until just combined. Set aside while you grease the bottom half of the waffle maker with 1 tablespoon butter. Pour some batter into the waffle maker and cook until golden brown. Repeat with the remaining butter and batter.
• For the fried chicken: Rinse off the chicken pieces and arrange on a sheet pan; pat dry with paper towels. In a large, high-sided fry pan, add roughly 2 to 3 inches of oil (depending on the size of the pan) and bring to 345 degrees F. Fit a sheet pan with a wire rack and set aside.
• In a medium bowl, combine the paprika, garlic powder, onion powder and cayenne and sprinkle with salt and pepper. Lightly sprinkle over the chicken pieces until 1 tablespoon spice mix is left.
• Add the leftover spices to a shallow dish and mix well with the flour and cornstarch. Put the buttermilk in another shallow dish. Dredge the chicken pieces first in the flour mix, second in the buttermilk and third again in the flour mix.
• Place the chicken pieces in the hot oil in batches as needed. Cook, flipping halfway for even browning, until the internal temperature reaches 165 degrees F, 5 to 10 minutes. Remove to the rack between batches. Season immediately with salt.
• For the maple hot sauce: In a small saucepan, combine the maple syrup and hot sauce and bring to a light simmer over medium heat.
• Portion the waffles and add to a platter alongside the chicken. Drizzle the maple hot sauce on top and serve.