Waffles Recipes

Bobby Flay Makes Buttermilk Fried Chicken and Waffles | Food Network

Bobby Flay likes a DOUBLE dredge on his fried chicken so he gets that super-crispy coating on the outside 💥💥

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Buttermilk Waffles with Buttermilk Fried Chicken Tenders
RECIPE COURTESY OF BOBBY FLAY

Level: Intermediate
Total: 1 hr 30 min (includes resting time)
Active: 1 hr
Yield: 4 servings

Ingredients

Buttermilk Waffles:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3 tablespoons sugar
1/2 teaspoon fine salt
3 large eggs
1 1/2 cups buttermilk
1 stick (8 tablespoons) unsalted butter, melted and cooled, plus more for the waffle iron

Buttermilk Fried Chicken Tenders:
12 chicken tenders
2 cups buttermilk
Few dashes hot sauce, plus for serving
2 cups all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chile de arbol powder or cayenne
Kosher salt and freshly ground black pepper
Canola oil, for frying
Honey, for drizzling

Directions

For the waffles: Combine the flour, baking powder, baking soda, sugar and salt in a large bowl.

In a second bowl, whisk the eggs until smooth, then whisk in the buttermilk and butter until combined. Add the wet ingredients to the dry ingredients and mix just until the batter comes together; there will be lumps. Cover and let sit at room temperature for at least 30 minutes and up to 1 hour.

Preheat the oven to 250 degrees F. Set a baking rack over baking sheet and place on the center rack. Preheat a waffle maker according to manufacturer’s instructions and brush with melted butter.

For each waffle, ladle about 1/3 cup of the batter onto the iron. Cover and cook until golden brown and crispy, 3 to 4 minutes; the waffles will be a little misshapen–not perfectly square, with rounded corners. As you go, transfer the cooked waffles to the baking rack in the oven and hold there while you fry the chicken.

For the fried chicken: While the waffle batter rests, place the chicken tenders in a resealable plastic bag. Add 1 cup of the buttermilk and the hot sauce, then seal the bag and marinate at room temperature for 1 hour.

In a medium bowl, combine the flour with the garlic powder, onion powder, chile de arbol, 1 teaspoon salt and 1/4 teaspoon black pepper. Transfer half of the flour mixture to a second bowl. In a third bowl, put the remaining 1 cup buttermilk.

Remove the chicken from the marinade and pat dry with paper towels. Sprinkle with salt and pepper.

Heat 2 inches of oil in a high-sided skillet, preferably cast-iron, over medium heat until it registers 360 degrees on a deep-fry thermometer. Working in batches to avoid crowding the pan, dredge the chicken in the first dish of seasoned flour, then dip in the buttermilk, letting excess drain off, and finally dredge in the second bowl of seasoned flour, tapping off excess. Fry until golden brown on both sides and just cooked through, about 5 minutes. Remove to a paper-towel-lined plate and season with salt.

To serve, put two waffles on each of four plates. Top them with three tenders and drizzle all with hot sauce, if desired, and honey.

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Video Transcription

[Music]
we’re gonna make some buttermilk fried
chicken tenders with some buttermilk
waffles that Harlem classic yeah
beautiful we’re going to take our
chicken tenders and let it marinate or
tenderize with some buttermilk and
that’s one of the things that buttermilk
does it tenderizes meats it obviously
gives a little bit of that that sort of
tangy flavor as well that’s also going
to promote a nice juicy chicken so we’re
just gonna let this marinate for about
30 minutes or so now we’re gonna move on
to our waffle mixture I have a classic
buttermilk waffle recipe that I use 1
and 3/4 cup of all-purpose flour 2
teaspoons of baking powder 1/4 teaspoon
of baking soda and then a little bit of
salt 3 tablespoons of sugar
alright those are our dry ingredients
then we need three eggs a little bit of
melted unsalted butter and one and a
half cups of buttermilk
I find that buttermilk first of all you
taste a little bit of that sort of Tang
running through the buttermilk but also
it makes it very very tender waffle okay
so we have all our ingredients and I’m
just going to fold in the wet
ingredients into the dry ingredients and
then we’ll have our waffle batter we’re
gonna let the waffle batter sit for 30
minutes or so as well we can start
frying our chicken and make your own
waffles so we have some chicken tenders
in here that we were marinating in some
buttermilk and I like to dip my chicken
twice into the seasoned flour so we’re
going to make basically two dredges of
the of the flour mixture obviously we’re
going to start with all-purpose flour
and then we’re gonna season it a little
bit of cayenne whoops
a little bit of garlic powder and some
onion powder and salt and pepper all
right so then we’re going to take some
buttermilk
we need a wet dredge and a dry dredge
man we got a lot of buttermilk today and
then some hot sauce for some flavor if
you notice I season every layer no
matter what it is salt and pepper and
we’re gonna start by putting the chicken
in the flour then it back into the
buttermilk and then back into the flour
I mean you can put all kinds of
different seasonings and if you want to
me the most important thing is that it
actually has you know seasoning and its
flavored otherwise you’re gonna get some
bland chicken all right here we go you
know this is just the white meat there’s
no skin on it there’s no bones in it and
they’re not that thick so this is gonna
cook pretty quickly when these get
golden they’re done so while those are
cooking let’s get our waffles going I
want to make sure that our waffle iron
is on high I’m gonna paint these with a
little bit of butter and I don’t like to
make perfect waffles in terms of shape I
like them that we misshapen just because
then they look like they’re homemade all
right so we let those cook all right you
got our fried chicken ready to go now
all we need is some waffles and then we
can take some of our chicken this is a
pretty simple presentation
[Music]
and then a little bit of honey a little
bit of hot sauce salt and pepper all
right let’s give it a try so good you
can taste the tangy news to the
buttermilk so you have the crispness on
the outside the tender light and fluffy
waffle on the inside I think the
buttermilk has a lot to do with that and
then you have the crispy fried chicken
with lots of flavor and to me this is
actually one of the most perfect dishes
in America period
you

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