Chicken & Waffles Recipe
Buttermilk fried chicken served on a vanilla cinnamon waffle with bourbon maple syrup, served with collard greens
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Ingredients
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Chicken & Waffles
Method
Preparation
- 1
Marinate the Chicken
In a bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Waffle Batter
In a large bowl, whisk together the flour, cornstarch, baking powder, cinnamon, and a pinch of salt. In another bowl, mix the eggs, milk, vanilla extract, and melted butter (optional). Combine the wet and dry ingredients until just mixed.
- 3
Fry the Chicken
Heat oil in a deep skillet over medium-high heat. Remove chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in a mixture of flour and cornstarch. Fry the chicken for about 8-10 minutes on each side or until golden brown and cooked through. Drain on paper towels.
- 4
Cook the Waffles
Preheat your waffle iron. Pour the waffle batter into the preheated waffle iron and cook according to the manufacturer's instructions until golden brown.
- 5
Prepare the Collard Greens
In a pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add collard greens and chicken broth. Cook until the greens are tender, about 10-15 minutes.
- 6
Make the Bourbon Maple Syrup
In a small saucepan, combine maple syrup and bourbon. Heat gently until warmed through.
- 7
Assemble the Dish
Place a waffle on a plate, top with a piece of fried chicken, and drizzle with bourbon maple syrup. Serve with a side of collard greens.