This Chicken and Waffle Recipe Is Crazy Good!

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier but can be more expensive.

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey provides natural sweetness with fewer additives.

fried chicken

🥗Healthier: baked chicken

💰Cheaper: chicken thighs

Baked chicken is lower in fat and can be more economical.

Whip 3 egg whites with an electric mixer until soft peaks form.

Sift together 2 cups of all-purpose flour, 1 tablespoon of fine yellow cornmeal, 4 tablespoons of sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

Marinate chicken thighs in 2 cups of buttermilk, 2 tablespoons of hot sauce, 2 teaspoons of garlic powder, and 2 teaspoons of kosher salt. Cover with plastic wrap and refrigerate overnight or for at least 1 hour.

In a separate bowl, mix 2.5 cups of buttermilk, 3 egg yolks, 6 tablespoons of melted unsalted butter, and 1 teaspoon of vanilla until combined.

In another bowl, combine 1.5 cups of all-purpose flour, 1 tablespoon of cornstarch, 2 teaspoons of chili powder, 1.5 teaspoons of kosher salt, and 1 teaspoon of black pepper for dredging.

Add 5 tablespoons of the marinade from the chicken to the dredging mixture to create clumps for extra crunch.

Dredge the marinated chicken pieces in the flour mixture and place them on a baking rack.

Fold the whipped egg whites into the waffle batter gently to maintain fluffiness.

Preheat a cast iron skillet filled with vegetable oil to between 350°F and 355°F for frying the chicken.

Cook the breaded chicken in the hot oil until golden brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens