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Chicken & Waffles Recipe

Name: The Alchemist New York Streets CHICKEN & WAFFLES Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces boneless skin-on chicken thighs (or breasts, about 6–8 oz each); 2 cups buttermilk; 1 tbs hot sauce; 2 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 2 tsp salt; 1 tsp black pepper; 0.5 tsp baking powder; 2 pieces eggs; 0.25 cups whole milk; 1 cups neutral oil for frying (vegetable, canola, or peanut); 1.5 cups all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; 0.25 tsp baking soda; 0.5 tsp fine salt; 2 pieces eggs; 1 cups buttermilk; 4 tbs melted butter; 1 tsp vanilla extract; 1 tsp vegetable oil (for waffle iron); 4 tbsp unsalted butter (softened); 3 tbsp pure maple syrup; 0.75 cups pickled pineapple (see below) or store-bought; 1 tsp powdered sugar (optional, for dusting); 0.25 tsp flaky sea salt; 1 cup fresh pineapple, cut into small chunks

Inspired by The Alchemist New York Street

Time2h

Serves4

Buttermilk fried chicken, bubble waffle, maple butter, pickled pineapple.

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Ingredients

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Buttermilk Fried Chicken

4 pieces boneless skin-on chicken thighs (or breasts, about 6–8 oz each)

2 cups Buttermilk

1 tbs Hot sauce

2 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Smoked paprika

2 tsp Celtic sea salt

1 tsp black pepper

1/2 tsp Baking powder

2 pieces Eggs

1/4 cups whole milk

1 cups neutral oil for frying (vegetable, canola, or peanut)

Bubble Waffle

1 1/2 cups 00 bread flour

2 tbsp granulated sugar

2 tsp Baking powder

1/4 tsp baking soda

1/2 tsp fine salt

2 pieces Eggs

1 cups Buttermilk

4 tbs melted butter

1 tsp Watkins vanilla extract

1 tsp vegetable oil (for waffle iron)

Maple Butter & Finish

4 tbsp unsalted butter (softened)

3 tbsp pure maple syrup

3/4 cups pickled pineapple (see below) or store-bought

1 tsp powdered sugar (optional, for dusting)

1/4 tsp flaky sea salt

Pickled Pineapple (Quick)

1 cup fresh pineapple, cut into small chunks

1/2 cups Rice vinegar

1/4 cups water

2 tbsp granulated sugar

1/2 tsp fine salt

1/4 tsp optional: crushed red pepper flakes

Method

Pickled Pineapple (Quick)

Make quick pickles

In a small saucepan combine rice vinegar, water, sugar, and salt. Bring to a gentle simmer, stirring until sugar dissolves. Remove from heat and let cool 2 minutes. Place pineapple in a heatproof jar or bowl, pour hot brine over pineapple, stir in red pepper flakes if using. Let cool to room temperature, then refrigerate at least 30 minutes (can make ahead 1–2 days). Drain before using.

Buttermilk Fried Chicken

Brine/marinade

In a bowl combine 2 cups buttermilk and 1 tablespoon hot sauce. Add chicken, ensuring pieces are submerged. Cover and refrigerate at least 2 hours or up to overnight to tenderize and flavor.

Prepare dredge

In a shallow dish whisk together 2 cups flour, 1/4 cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 2 teaspoons salt, 1 teaspoon black pepper and 1/2 teaspoon baking powder.

Egg wash

In a separate bowl beat 2 eggs with 1/4 cup whole milk until smooth.

Dredge and rest

Remove chicken from buttermilk, letting excess drip off (reserve marinade). Dip each piece into egg wash, then press thoroughly into the flour mixture, ensuring nooks are coated. For extra-crispy crust double-dredge: after first coating return to egg wash and dredge again. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Fry the chicken

Pour neutral oil into a heavy skillet or pot to a depth of about 1 inch and heat to 325–350°F (160–175°C). Fry chicken in batches without crowding, about 6–8 minutes per side for thighs (internal temp 165°F/74°C), adjusting time for piece size. Turn once to develop even golden crust. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining pieces.

Bubble Waffle

Make batter

Whisk together 1.5 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl. In another bowl whisk 2 eggs, 1 cup buttermilk, 4 tablespoons melted butter and 1 teaspoon vanilla. Pour wet into dry and stir until just combined — batter should be slightly thick but pourable. Let rest 5–10 minutes.

Cook waffles

Preheat a bubble waffle iron according to manufacturer instructions and lightly brush with oil. Pour appropriate amount of batter to cover the grid (usually 3/4–1 cup depending on iron). Close and cook until golden and crisp, about 3–5 minutes depending on iron. Remove carefully and shape if desired (fold gently into a cone or leave flat). Keep warm in a low oven while frying chicken.

Maple Butter & Finish

Make maple butter

In a small bowl beat 4 tablespoons softened unsalted butter with 3 tablespoons pure maple syrup until smooth and slightly aerated. Taste and adjust: add a pinch of salt if needed.

Assemble

Place a warm bubble waffle on each plate. Spread or dollop 1 tablespoon maple butter onto waffle, then top with a piece of fried chicken. Spoon 2–3 tablespoons pickled pineapple over/alongside the chicken to add brightness. Drizzle an additional 1 tablespoon maple syrup if desired, and finish with a light dusting of powdered sugar and a pinch of flaky sea salt. Serve immediately.