Roscoe's Chicken and Waffles Recipe

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

waffle mix

🥗Healthier: homemade waffle batter

💰Cheaper: flour + baking powder + sugar

Homemade batter can be more cost-effective.

Prepare a brine with salt, sugar, and boiling hot water, stirring to dissolve.

Let the brine cool down, then wash the chicken and place it in the brine, covering it with ice.

Refrigerate the chicken in the brine overnight.

Mix dry ingredients for the waffles: all-purpose flour, yellow corn flour, rice flour, sugar, baking soda, baking powder, salt, and cinnamon.

In a separate bowl, mix wet ingredients: skim milk, buttermilk, vanilla, and 2 eggs.

Whisk the wet ingredients into the dry ingredients until the batter is slightly thinner than pancake batter.

Set the waffle iron to a low setting, just under 1, and use a half-cup scoop to fill the waffle iron, spreading the batter evenly with a spatula.

Cook the waffle until done, then place it on a wire rack to keep it from getting soggy.

Wash off the brine from the chicken to avoid excess salt.

Prepare the chicken breading by mixing flour with diastatic malt powder, cornstarch, baking soda, and seasonings (MSG, onion powder, garlic powder, black pepper).

Place the dredge in a brown paper bag and coat the chicken wings in batches, letting them rest while the oil heats up.

Heat oil to the appropriate temperature, shake excess flour off the chicken, and drop it into the fryer, moving it around occasionally for even cooking.

Fry the chicken until it reaches a beautiful golden brown color.

To serve, place the waffle on a plate, add three fried chicken wings on top, and finish with whipped butter and Louisiana hot sauce, along with breakfast syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens