This American classic gets a fresh coat of paint in the form of Sriracha Sea Salt. If melted butter and maple syrup are messy enough then skip the liquid hot sauce. Our Sriracha Sea Salt delivers all the heat and flavor inside the waffle, on the crispy chicken crust and gloriously showered over each bite.
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients
Serves 6-8
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1 Small Chicken, cut into 10 pieces, breasts cut in half
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3 Cups All-Purpose Flour, divided
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1 1/2 Teaspoons Baking Powder
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1 1/4 Teaspoons Sriracha Sea Salt, divided, plus more for finishing
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1 1/4 Teaspoons Ground Black Pepper
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1/4 Cup Granulated Sugar
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1 1/2 Cups Buttermilk
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2 Eggs, seperated
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1/2 Cup Unsalted Butter, melted
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2 Cups Neutral Frying Oil
Directions
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Heat an oven to 400° F
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In a large bowl whisk together 1 cup of flour, the baking soda, 1/4 teaspoon of Sriracha Sea Salt, 1/4 teaspoon of ground black pepper and the sugar. In a separate bowl whisk the egg yolks with the melted butter and slowly add the buttermilk. Add the dry ingredients to this and whisk to a very smooth consistency.
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In the large bowl whisk the egg whisk to soft peaks and slowly stir in the milk/flour mixture. Stir this until well combined and set aside.
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Heat a large skillet over medium-high and add the oil. Mix the remaining Srirahca Sea Salt and ground black pepper with the remaining flour. Dredge each piece of chicken in the flour and shake off excess before placing into the hot oil. Fry the chicken pieces until golden brown and remove to a rack over a sheet pan. Place the pan in the oven and cook until each piece reads 165° F on a meat thermometer. Turn the oven down to 175°.
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Use waffle maker according to manufacturers instructions. Prepare as many waffles as serving immediately and keep the batter in a refrigerator for up to 1 day.
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To serve place hot waffles on plates and top with desired pieces of chicken. Drizzle with maple syrup and sprinkle liberally with Sriracha Sea Salt.