Mexican Chicken & Waffle Recipe

prepare batter

In a medium bowl whisk together 1.5 cups all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1 tsp ground cinnamon, and 1/2 tsp salt. In a separate bowl whisk the large egg, 1 cup milk, 3 tbsp melted butter and 1/2 tsp vanilla until combined. Pour wet into dry and stir just until combined; small lumps are fine. Let rest 5–10 minutes.

make cinnamon sugar

In a small bowl combine 1/4 cup sugar and 1 tsp ground cinnamon (this is the 1/4 cup cinnamon-sugar listed). Set aside for dusting.

cook waffles

Preheat waffle iron to medium-high and brush or spray lightly with oil. Pour batter per your waffle iron instructions (about 1/2 to 3/4 cup depending on size). Close and cook until golden and crisp, about 3–5 minutes, until steam slows. Remove waffles and immediately brush lightly with melted butter (optional) and sprinkle both sides with the cinnamon-sugar so it adheres. Keep warm in a single layer on a wire rack in a 200°F/95°C oven while you fry chicken and make syrup.

marinate chicken

Cut 1 lb boneless chicken into pieces sized to sit atop waffles (about 3–4 pieces). In a bowl combine 1 cup buttermilk and 1 tsp hot sauce (optional). Submerge chicken, cover and refrigerate 30 minutes to 2 hours (minimum 30 minutes) to tenderize and flavor.

prepare dredge and egg wash

In a shallow bowl whisk 1 egg with 2 tbsp milk for an egg wash. In a separate wide bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp smoked paprika, 1/2 tsp chipotle powder, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. Mix well.

dredge chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece first in the flour mixture to coat, then dip in egg wash, then return to the flour mixture for a second, thorough coating. Press the flour onto the surface so a thick crust forms. Set coated pieces on a plate while oil heats.

heat oil and fry

Pour about 1 cup vegetable oil into a large skillet (you want about 1/2–3/4 inch depth) and heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn. Fry chicken in batches, not crowding the pan, for 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C) for thighs (breasts to same temp). Transfer to a wire rack set over a baking sheet to drain and keep warm in the oven at 200°F (95°C). If desired, brush lightly with 1 tsp neutral oil to shine and keep crisp.

make honey-chipotle syrup

In a small saucepan over low heat combine 1/4 cup honey, 1/4 cup pure maple syrup, 1/2 tsp minced chipotle in adobo (or 1 tsp chipotle paste), 1 tsp fresh lime juice and 1 tbsp unsalted butter. Warm gently, stirring until butter melts and syrup is smooth, about 2–3 minutes. Taste and add 1/4 tsp salt or up to 1/4 tsp more for balance. Keep warm on the lowest heat setting; do not boil aggressively to preserve honey flavor.

assemble

Place one churro waffle on each plate, top with a piece of honey chipotle fried chicken, then drizzle 1–2 tbsp warm syrup over the chicken and waffle. Sprinkle a little extra cinnamon-sugar if desired and garnish with chopped cilantro. Serve immediately while waffles and chicken are hot and syrup is warm.

serving suggestion

Offer extra syrup at the table and lime wedges on the side for a bright finish. For more heat, pass extra chipotle paste or hot sauce.