Crispy Chicken Waffle Benny Recipe

Make waffle batter

Preheat waffle iron. In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. In a separate bowl whisk buttermilk, egg, melted butter and vanilla until combined. Pour wet into dry and stir until just combined — small lumps okay. Let rest 5 minutes.

Cook waffles

Brush or spray the preheated waffle iron with oil. Pour batter (about 1/2 to 3/4 cup depending on your iron) and cook until golden and crisp, about 3–5 minutes. Keep waffles warm in a low oven (200°F/95°C) on a rack so they stay crisp while you finish other components.

Marinate chicken

Cut chicken into 3/4" pieces if needed. Combine 1/2 cup buttermilk and 1 tsp hot sauce in a bowl; add chicken, cover and refrigerate 30 minutes (can be up to 4 hours). This tenderizes and flavors the chicken.

Prepare dredge

In a shallow bowl combine 3/4 cup flour, 1/4 cup cornstarch, paprika, garlic powder, onion powder, 1 tsp salt and 1/2 tsp black pepper. Mix well.

Dredge and fry

Heat 2 cups vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Remove chicken from marinade, letting excess drip off, then dredge thoroughly in flour mixture, pressing to adhere. Fry in batches without crowding 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack set over a baking sheet.

Make maple-sriracha glaze

While chicken rests, warm 3 tbs maple syrup with 2 tbs sriracha and 1 tsp apple cider vinegar in a small saucepan over low heat just until combined and slightly thickened, about 1–2 minutes. Brush or toss fried chicken lightly in the glaze so pieces are coated but not soggy. Reserve a tablespoon of glaze for finishing.

Prepare poaching water

In a wide shallow saucepan bring 2 liters of water to a gentle simmer (small bubbles) and add 2 tsp vinegar and 1/4 tsp salt. Use a spoon to create a gentle whirlpool if desired.

Poach eggs

Crack each egg into a small ramekin. One at a time, slip egg into simmering water and cook 3–3.5 minutes for a runny yolk (longer for firmer yolk). Use a slotted spoon to lift eggs and transfer to a plate lined with paper towel to drain briefly. Keep warm.

Clarify butter

Melt 6 tbs butter gently in a small saucepan until fully liquid. Spoon off any foam and keep warm but not boiling.

Emulsify

Set a heatproof bowl over (but not touching) simmering water (double-boiler). Whisk 3 egg yolks with 1 tbs lemon juice and 1/4 tsp Dijon in the bowl until pale and slightly thickened. Whisk constantly while slowly drizzling in the warm melted butter a tablespoon at a time to create an emulsion. If sauce becomes too thick, whisk in up to 1 tsp warm water to adjust. Season with 1/4 tsp salt and 1/8 tsp cayenne or white pepper. Keep warm (off heat) until serving.

Cook tater tots

Bake tater tots according to package directions until golden and crisp (typically 20–25 minutes at 400°F/200°C), turning once. Season with salt and pepper and keep warm.

Assemble each serving

For each serving: place one warm Belgian waffle on a plate. Top with 2–3 glazed maple-sriracha chicken pieces. Place two poached eggs over the chicken. Spoon 2–3 tbs hollandaise over the eggs. Add a small handful of tater tots to the side. Drizzle an extra 1/2 tbs maple syrup (optional) over the chicken or waffles and finish with chopped chives/scallions and a grind of black pepper.

Serve

Serve immediately while waffles are crisp, chicken is hot, eggs are runny and hollandaise is warm. Provide extra hot sauce, maple syrup and salt/pepper at the table.