Buttermilk Fried Chicken & Cornbread Waffles with Hot Honey Butter | With Ultramarine Rosé

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness, while agave is cost-effective.

Get chicken thighs into a 24-hour buttermilk brine.

Pound chicken thighs to make them even in thickness.

Prepare buttermilk brine with buttermilk, salt, onion powder, garlic powder, dried thyme, smoked paprika, cayenne pepper, and black pepper.

Place chicken thighs in buttermilk mixture and refrigerate for 24 hours.

The next day, prepare hot honey butter by heating honey and crushed red pepper in a pot over medium heat for 4-5 minutes until simmering.

Strain the honey mixture into a bowl to remove crushed red pepper.

Add apple cider vinegar, fresh lemon, butter, and a pinch of kosher salt to the honey and mix with a whisk.

Refrigerate the hot honey butter until it is stiff but still soft enough to melt on the chicken.

Cut fresh corn off the cob and char it in a dry, hot cast iron pan for about 2 minutes, stirring occasionally until charred.

Season charred corn with salt and smoked paprika and set aside.

Prepare dredge for chicken with flour, corn starch, salt, baking powder, cayenne pepper, smoked paprika, garlic powder, white pepper, and dry mustard, and whisk together.

Dredge chicken thighs in the flour mixture straight from the buttermilk, pressing to coat, and set aside for 20 minutes to adhere the breading.

Prepare waffle mix by combining dry ingredients: all-purpose flour, cornmeal, sugar, corn starch, baking powder, baking soda, and salt.

In a separate bowl, combine wet ingredients: eggs, buttermilk, water, and browned butter, then fold into the dry mixture.

Add cheddar cheese, fresh scallions, and some of the charred corn to the waffle mix and set aside.

Heat oil for frying chicken thighs to 350°F and fry for about 6-7 minutes, checking for an internal temperature of 165°F.

Prepare finishing dust with brown sugar, smoked paprika, cayenne pepper, and salt, and mix together.

Dust fried chicken with finishing dust while hot.

Spray waffle iron and cook waffles until nice and brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens