Crispy Fried Chicken & Sweet Potato Waffles with Spicy Chili Crisp | Southern Comfort with a Kick!

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index.

Start by making chili oil with shallot, garlic, cinnamon stick, black pepper, Sichuan peppercorns, and Aleppo pepper.

Slice shallot and garlic thinly and add to a cold skillet with 1/4 cup of oil.

Turn on medium-low heat and cook for about 5 minutes until shallot and garlic are soft.

Add a cinnamon stick to the oil for flavor.

Mix together 1 teaspoon of black pepper, 1 tablespoon of Aleppo pepper, and 1 teaspoon of Sichuan peppercorns in a bowl.

Strain the chili oil through a fine mesh strainer and set aside to cool.

Season chicken pieces with 1 1/2 teaspoons of kosher salt, 1 teaspoon of paprika, and 1 1/2 teaspoons of garlic powder. Let sit for a while.

In a bowl, combine 1 1/2 cups of all-purpose flour, the leftover spice mixture, and 1 teaspoon of baking powder. Whisk together.

Add 3 tablespoons of water to the flour mixture and mix until a shaggy mixture forms.

Whisk 2 egg whites in a separate bowl until broken up.

Bread the chicken by dipping it in the egg whites and then coating it in the flour mixture. Let it rest on a tray.

Preheat the waffle iron.

In another bowl, whisk together 1 cup of all-purpose flour, 1/4 teaspoon of baking soda, 1 large egg, and 3/4 cup of buttermilk.

Scoop out the insides of 1 medium to large sweet potato and mash it into the batter.

Add 1/4 teaspoon of pumpkin spice and 1 tablespoon of maple syrup to the waffle batter.

Combine the wet and dry ingredients for the waffle batter and fold together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens