Masa Chicken & Waffles Recipe
Waffles, Honey Truffle Fried Chicken, Maple Syrup
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Ingredients
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Honey Truffle Fried Chicken
Waffles (Masa-forward)
Maple Syrup & Finish
Method
Honey Truffle Fried Chicken
- 1
Marinate chicken
Trim and pat dry the chicken thighs. In a bowl, whisk together buttermilk, egg and hot sauce. Submerge the chicken in the buttermilk mixture, cover and refrigerate at least 2 hours or up to overnight.
- 2
Prepare dredge
In a shallow dish combine the all-purpose flour, masa harina, cornstarch, garlic powder, onion powder, smoked paprika, kosher salt and black pepper. Mix thoroughly so the masa is evenly distributed.
- 3
Season and infuse honey
Remove chicken from marinade and let excess drip off. In a small bowl mix honey with white truffle oil; set aside at room temperature. This will be brushed on the chicken after frying.
- 4
Dredge and rest
Working one piece at a time, press the chicken into the flour-masa mixture, coating all sides. Shake off excess and set on a wire rack for 10–15 minutes to allow the coating to adhere.
- 5
Heat oil and fry
Pour neutral oil into a heavy skillet or Dutch oven to reach about 1/2 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a piece of coating sizzles immediately. Fry chicken in batches, skin-side down first, 5–7 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F.
- 6
Waffles (Masa-forward)
- 7
Preheat waffle iron
Preheat your waffle iron according to manufacturer instructions to medium-high heat. Lightly oil with the vegetable oil if recommended.
- 8
Mix dry ingredients
In a large bowl whisk together all-purpose flour, masa harina, baking powder, baking soda, granulated sugar and kosher salt until evenly combined.
- 9
- 10
Combine batter
Pour the wet ingredients into the dry and stir just until combined. Do not overmix; the batter should be slightly lumpy. Let rest 5 minutes to hydrate the masa harina.
- 11
Cook waffles
Ladle batter onto the preheated waffle iron per your iron's capacity. Cook until crisp and golden, about 3–5 minutes, following the iron's indicator. Transfer finished waffles to a warm oven (200°F/95°C) on a rack so they stay crisp while you finish remaining waffles.
Maple Syrup & Finish
- 12
Warm syrup
In a small saucepan combine the maple syrup and unsalted butter and warm gently over low heat until butter is melted and syrup is slightly thickened, about 2–3 minutes. Do not boil. Remove from heat and stir in flaky sea salt.
- 13
- 14
Serve
Serve immediately while waffles are crisp and chicken is hot. Leftover chicken will lose crispness; reheat in a 375°F (190°C) oven on a rack for 8–10 minutes if necessary.