Chicken & Waffles Recipe
fried chicken, ricotta & thyme waffle, hefeweizen maple syrup, candied pecans, pancetta lardon, hot sauce butter, scallions
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Ingredients
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Fried Chicken
Ricotta & Thyme Waffle
Hefeweizen Maple Syrup
Candied Pecans
Pancetta Lardon
Hot Sauce Butter
Garnish
Method
Fried Chicken
- 1
Marinate Chicken
In a large bowl, combine buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Fry Chicken
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Remove chicken from the marinade, letting excess drip off. Dredge each piece in flour, shaking off excess. Fry chicken in batches for about 8-10 minutes or until golden brown and cooked through. Drain on paper towels.
Ricotta & Thyme Waffle
- 3
Prepare Waffle Batter
In a large bowl, whisk together flour, baking powder, and salt. In another bowl, whisk eggs, then add ricotta, milk, thyme, and melted butter. Combine wet and dry ingredients, mixing until just combined.
- 4
Cook Waffles
Preheat your waffle iron. Pour batter into the preheated waffle iron and cook according to manufacturer instructions until golden brown. Repeat until all batter is used.
Hefeweizen Maple Syrup
- 5
Combine Syrup Ingredients
In a small saucepan, combine maple syrup and hefeweizen beer. Heat over low heat, stirring occasionally until warmed through.
Candied Pecans
- 6
Candy the Pecans
In a medium skillet over medium heat, melt butter. Add brown sugar and salt, stirring until dissolved. Add pecans, stirring to coat. Cook for about 5-7 minutes, stirring frequently until pecans are caramelized. Remove from heat and let cool.
Pancetta Lardon
- 7
Cook Pancetta
In a skillet over medium heat, cook pancetta until crispy and golden brown. Drain on paper towels.
Hot Sauce Butter
- 8
Mix Hot Sauce Butter
In a small bowl, combine softened butter and hot sauce. Mix well until fully incorporated.
Garnish
- 9
Prepare Scallions
Chop scallions finely and set aside for garnish.
