Classic Chicken and Waffles With Bourbon-Maple Syrup Recipe
Prep Time:
1 hour, 45 minutes
Cook Time:
30 minutes
Servings:
6 Servings
Ingredients
  • 1 cup whole buttermilk
  • 1½ cup all-purpose flour, divided
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons onion powder, divided
  • 1½ teaspoons paprika, divided
  • 1 teaspoons black pepper, divided
  • 1 teaspoon chili powder, divided
  • 1½ pounds chicken breast, sliced into tenderloins (about 8 pieces)
  • Vegetable oil, for frying
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  • 2 cups all-purpose flour
  • ⅔ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1½ cups whole milk
  • 1 tablespoon vanilla extract
  • 2 large egg yolks
  • 4 large egg whites
  • 8 tablespoons salted butter, melted
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  • ½ cup maple syrup
  • ⅛ cup Bourbon
  • 2 tablespoons salted butter
Directions
  1. To make the brine, whisk the buttermilk, ¾ cup flour, 1 teaspoon salt, ¾ teaspoon onion powder, ¾ teaspoon paprika, ½ teaspoon black pepper and ½ teaspoon chili powder together in a large mixing bowl
  2. Put the chicken strips in a medium-size bowl and submerge them in the buttermilk brine. Cover the bowl and let the chicken soak at least 1 hour to overnight in the fridge. The longer it soaks, the crisper it will be.
  3. In a Dutch oven pot, heat half of the vegetable oil until it reaches 350 F.
  4. While the oil is heating up, in a mixing bowl, whisk together ¾ cup flour, and the rest of the seasonings. Take each chicken strip from the brine and dredge it in the seasoned flour. Thoroughly coat the chicken all over, then let rest on a plate for 5 minutes before frying.
  5. Fry the chicken in the hot oil (no more than about 4 strips per batch) until it's golden brown and crispy. Use a slotted spoon to flip the chicken over halfway through. It should be cooked through completely, about 10 minutes. Let it rest on top of a wire rack with a baking sheet underneath to catch any oil drips.
  6. For the waffles, preheat your waffle iron. Sift the dry ingredients -- flour, sugar, baking powder and salt -- into a bowl.
  7. Whisk together the milk, vanilla, and 2 egg yolks in a separate bowl. Pour it over the dry ingredients and stir gently until halfway combined. Pour in melted butter and continue mixing until fully combined.
  8. Using a mixer, beat 4 egg whites with a whisk attachment until stiff. Slowly fold it into the batter using a rubber spatula, and mix until well combined.
  9. Spray your waffle iron with non-stick cooking spray. Scoop the batter into your waffle iron in batches and cook until it's a deep golden color. Keep it warm on a baking sheet in the oven in a warm setting.
  10. For the Bourbon-maple syrup, add the maple syrup and Bourbon in a small saucepan. Bring it to a boil then lower it to a simmer for about 5 minutes or until it starts to thicken. Turn off the heat and whisk in 2 tablespoons of butter. Add in an optional pinches of cinnamon and cayenne, if you'd like a little heat.
  11. To serve, place 2 chicken strips on top of a waffle. Pour the warm Bourbon-maple syrup over everything and serve immediately. Enjoy!