COCONUT WAFFLE WITH HONEY FRIED CHICKEN | CHEF WINSTON

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can be used for a similar texture.

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Using milk with vinegar is a cost-effective substitute for buttermilk.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Agave syrup is often cheaper and offers a similar sweetness.

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: drumsticks

Drumsticks are a more affordable option while still providing flavor.

Preheat the waffle iron according to manufacturer instructions.

In a large bowl, mix flour, baking powder, sugar, and salt.

In another bowl, whisk together coconut milk, eggs, and vanilla extract.

Combine the wet and dry ingredients until just mixed; fold in coconut flakes.

Pour batter into the preheated waffle iron and cook until golden brown, about 5 minutes.

In a separate bowl, soak chicken thighs in buttermilk and hot sauce for at least 30 minutes.

In a shallow dish, combine flour, paprika, black pepper, garlic powder, and onion powder.

Heat vegetable oil in a deep skillet over medium-high heat.

Remove chicken from the buttermilk, dredge in the flour mixture, and shake off excess.

Fry chicken in hot oil until golden brown and cooked through, about 8-10 minutes per side.

Remove chicken and drain on paper towels.

In a small saucepan, heat honey until warm and drizzle over fried chicken.

Serve the chicken on top of the coconut waffles.

Cooking Techniques

Spice Level:

Allergens