Chickens & Waffle Recipe
Tempura Battered Chicken Tenders, Hot Honey, Single Liege Waffle: A Dense Yeast Bread Style Dough with Pearl Sugar
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Ingredients
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Chicken Tenders
Liege Waffle
Hot Honey
Method
Prepare Chicken Tenders
- 1
Make Batter
In a large bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold water and mix until a smooth batter forms.
- 2
Coat Chicken
Dip each chicken strip into the batter, allowing excess to drip off.
- 3
Fry Chicken
Heat vegetable oil in a deep skillet over medium-high heat until hot. Fry the battered chicken tenders in batches until golden brown and cooked through, about 5-7 minutes.
- 4
Drain Chicken
Remove chicken from oil and place on paper towels to drain excess oil.
Make Liege Waffle
- 5
Activate Yeast
In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
- 6
Make Dough
In a separate large bowl, combine flour, brown sugar, and melted butter. Add the egg, activated yeast mixture, and vanilla extract. Mix until a dough forms.
- 7
Let Dough Rise
Let the dough rise in a warm place for about 30 minutes until doubled in size.
- 8
Prepare Waffle Iron
Fold in the pearl sugar and preheat the waffle iron according to manufacturer's instructions.
- 9
Cook Waffle
Pour the dough into the preheated waffle iron and cook until golden brown, about 3-5 minutes.
Make Hot Honey
- 10
Prepare Hot Honey
In a small saucepan, warm the honey over low heat and stir in red pepper flakes. Cook for about 2-3 minutes until infused.
Assembly
- 11
Serve
Serve the fried chicken tenders atop the Liege waffle, drizzled with hot honey.
