Buttermilk Chicken and Waffles

Servings: 4 · Prep: 275 min · Cook: 50 min · Total: 325 min

Ingredients

• 1 1/2 pounds Boneless skinless chicken breasts
• 3 cups Buttermilk
• 3 1/2 cups All-purpose flour
• 2 each Large eggs
• 3/4 cup Pure maple syrup
• 4 cups Green cabbage
• 1 cup Carrots
• 1/4 cup Apple cider vinegar
• 4 1/2 cups Canola oil
• 1 tablespoon + 1/2 teaspoon Fine salt
• 1 teaspoon Ground black pepper
• 2 teaspoons Paprika
• 1 teaspoon Garlic powder
• 2 teaspoons Baking powder
• 1/2 teaspoon Baking soda

Equipment

Oven; Whisk; Spatula; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Tongs; Box grater; Oven mitts; Mixing bowls; Small saucepan; Pastry brush; Vegetable peeler; Plastic wrap; Large plate; Instant-read food thermometer; frying thermometer; meat mallet; Covered nonreactive container; Shallow dredging dish; 12-inch heavy skillet, at least 3 inches deep; 2 rimmed baking sheets with oven-safe wire racks; 7-inch Belgian waffle iron; 4 plates; oven; whisk; spatula; measuring cups; measuring spoons; knife; cutting board; tongs; box grater; oven mitts; mixing bowls; small saucepan; pastry brush; vegetable peeler; plastic wrap; large plate; instant-read food thermometer

Steps

1. Prepare the chicken. Wash your hands and begin with clean utensils and work surfaces. Do not rinse the raw chicken. Place the breasts between sheets of plastic wrap and gently pound the thicker areas until each breast is approximately 1/2 inch thick.
   • 1 1/2 pounds chicken breast

   Do not rinse raw chicken; wash hands and sanitize work surfaces after handling.

2. Marinate under refrigeration. Mix 1 cup buttermilk with 1 teaspoon salt in the covered container. Add the chicken and turn to coat. Cover and refrigerate at 40°F or below for 4 hours, turning once during marinating if convenient. The chicken may remain refrigerated in the marinade for up to 12 hours. Wash your hands and clean all equipment and surfaces that touched raw chicken.
   • 1 cup buttermilk
   • 1 teaspoon salt
   • 1 1/2 pounds chicken breast

   Keep the chicken marinating at 40°F or below and separate the raw chicken and marinade from ready-to-eat food.

3. Prepare and chill the slaw. Shortly before cooking, prepare the slaw. Remove damaged outer cabbage leaves, rinse the cabbage and carrots under running water, and dry before slicing, peeling, and grating. Measure 4 cups sliced cabbage and 1 cup grated carrots. Whisk together the vinegar, 3 tablespoons oil, 2 tablespoons maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss with the vegetables and refrigerate while you cook.
   • 4 cups green cabbage — thinly sliced
   • 1 cup carrot — peeled and coarsely grated
   • 1/4 cup apple cider vinegar
   • 3 tablespoons canola oil
   • 2 tablespoons maple syrup
   • 1/2 teaspoon salt
   • 1/4 teaspoon Ground Black Pepper

   Keep the raw-chicken marinade and any utensils or surfaces that touched it away from the ready-to-eat slaw.

4. Heat the oven and frying oil. Heat the oven to 225°F. Set a wire rack over each baking sheet, reserving one for cooked chicken and the other for waffles. Pour the 4 cups frying oil into the skillet and heat over medium heat to 350°F, monitoring it with the frying thermometer.
   • 4 cups canola oil

   Attend the heating oil, keep water away from it, and do not fill the skillet more than halfway.

5. Coat the chicken. Combine the 1 1/2 cups coating flour, paprika, garlic powder, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the shallow dish. Drizzle 2 tablespoons of the chicken’s marinade into this mixture and rub it through with your fingertips to form small, shaggy crumbs. Lift each breast from the marinade, let excess liquid drip off, and press firmly into the flour mixture on both sides. Place on the large plate and let the coating settle for 10 minutes. Discard the remaining marinade and coating mixture, then wash your hands.
   • 1 1/2 cups all-purpose flour
   • 2 teaspoons paprika
   • 1 teaspoon garlic powder
   • 1 1/2 teaspoons salt
   • 3/4 teaspoon Ground Black Pepper

   Discard the marinade and coating mixture that contacted raw chicken, then wash hands and clean contaminated equipment and surfaces.

6. Prepare the waffle mixtures separately. While the coating rests, prepare the waffle mixtures without combining them yet. In one bowl, whisk the remaining 2 cups flour with the baking powder, baking soda, and 1/2 teaspoon salt. In another bowl, whisk the eggs, remaining 2 cups buttermilk, 1/4 cup oil, and 2 tablespoons maple syrup. Refrigerate the wet mixture until the chicken is fried.
   • 2 cups all-purpose flour
   • 2 teaspoons baking powder
   • 1/2 teaspoon baking soda
   • 1/2 teaspoon salt
   • 2 Each egg
   • 2 cups buttermilk
   • 1/4 cup canola oil
   • 2 tablespoons maple syrup
7. Fry the chicken and keep it hot. Carefully lower 2 chicken breasts into the hot oil without crowding them. Fry for approximately 8–10 minutes, turning halfway through, until deeply golden and crisp. Adjust the heat to keep the oil between 325°F and 350°F. Check each breast with a clean instant-read thermometer inserted sideways into its thickest part; it must reach 165°F (74°C). Transfer the cooked chicken with clean tongs to its wire rack and place in the oven, uncovered. Return the oil to 350°F and repeat with the remaining chicken. Keep the cooked pieces separate rather than stacked, and hold them at 140°F or above.
   • 4 Each chicken breast

   Lower chicken carefully into attended hot oil and keep water away from it.

   Verify that every breast reaches 165°F; clean the thermometer probe before and after checking.

8. Mix the waffle batter. Preheat the waffle iron. Whisk the refrigerated wet mixture briefly, then stir it into the dry mixture just until no dry flour remains; small lumps are fine. Avoid beating the batter smooth.

   Do not taste raw waffle batter; uncooked flour and raw eggs can carry harmful bacteria.

9. Cook the waffles and keep them crisp. Lightly brush the waffle plates with some of the measured 1 tablespoon oil, reserving the rest for subsequent batches. Add the manufacturer’s recommended amount of batter and cook until the waffle is golden, crisp, and cooked through, usually 4–6 minutes. Transfer to the second wire rack in the oven. Repeat with all the batter, keeping the waffles in a single layer. Do not cover them, which traps steam and softens the crust.
   • 1 tablespoon canola oil

   Avoid touching the heated waffle plates and use oven mitts when moving hot racks.

10. Warm the syrup and finish the slaw. Warm the remaining 1/2 cup maple syrup in the small saucepan over low heat without boiling. Toss the slaw again and lift it from any dressing collected in the bottom of the bowl.
    • 1/2 cup maple syrup
11. Assemble and serve. Divide all the waffles among 4 plates and place 1 chicken breast on each portion. Divide the warmed syrup among all four servings, allowing 2 tablespoons per serving. Serve the slaw alongside rather than on the waffles to preserve their crispness. Serve immediately.

https://plumtally.com/recipes/buttermilk-chicken-and-waffles-rejovjcqmpt9