Chicken & Waffles Recipe
24 hour brined & fried wing & a waffle until crispy, tender, & juicy.
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Ingredients
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Brine
Chicken
Waffles
Serving
Method
Brining the Chicken
- 1
Prepare the Brine
In a large pot, combine water, salt, sugar, black peppercorns, garlic cloves, and bay leaves. Bring to a simmer over medium heat until salt and sugar are dissolved. Remove from heat and let cool completely.
- 2
Brine the Chicken
Once the brine is cool, submerge the chicken wings in the brine. Cover and refrigerate for 24 hours.
Frying the Chicken
- 3
Prepare for Frying
Remove the chicken wings from the brine, rinse under cold water, and pat dry with paper towels. In a bowl, combine buttermilk, paprika, garlic powder, onion powder, black pepper, and salt. Add chicken wings to the mixture, coating well. Let marinate for at least 1 hour.
- 4
Heat the Oil
In a large, deep pot, heat vegetable oil to 350°F (175°C).
- 5
Fry the Chicken
Dredge marinated wings in all-purpose flour, shaking off excess. Carefully lower wings into hot oil in batches, frying for about 10-12 minutes or until golden brown and cooked through. Remove wings and drain on paper towels.
Making the Waffles
- 6
Prepare the Waffle Batter
In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk together eggs, buttermilk, and melted butter. Combine the wet and dry ingredients, mixing until just combined.
- 7
Cook the Waffles
Preheat a waffle iron according to manufacturer's instructions. Pour the appropriate amount of batter onto the hot waffle iron and cook until golden brown and crispy, about 5-7 minutes.
Serving
- 8
Assemble the Dish
Place a waffle on a plate, top with fried chicken wings, and drizzle with maple syrup. Add fresh fruit if desired.
