Chicken and Waffles- Make Chicken and Waffles at Home

hey what’s going on guys who lets hisbackhand today I’ve got a special treatit’s sweet and savory salty and crunchyit’s maple and pecans it’s chicken andwaffles stick around I’ll show you howalright let’s make chicken and wafflesnow there’s a lot of uncertainties aboutwhere this dish originated I’m not evengonna touch it all I’m gonna say is thisis how we make it in food less kitchennow what I really love about this dishis all the different flavors you’ve gotthe salty crunchiness of the buttermilkfried chicken the sweetness of the maplesyrup and we’re gonna spice ours up justa little bit and then you’ve got thatlight airiness of the waffle we’re gonnamake our waffle batter we’re gonnadredge and fry our chicken we’re gonnamake a cayenne maple syrup and a honeybutter this is just gonna be a fun dishand I can’t wait let’s get started nowyou can use a premade waffle mix out ofa box or you can make it from scratch weare gonna make it from scratch andhere’s the ingredients I have 2 and aquarter cups of all-purpose flour 2 cupsof milk 1/2 cup of vegetable oil this istwo eggs that I’ve separated the yolksand the whites we have about 1/2 a cupof chopped pecans three tablespoons ofsugar this is a half teaspoon ofcinnamon and a half teaspoon of koshersalt 1 tablespoon of baking powder andjust a splash of vanilla I’m gonna startby beating my egg whites and the softpeaks I find if you fold these in at theend it makes for a fluffier waffle[Music][Laughter]in this bowl I’m going to combine my wetingredients so the milk egg yolk vanillain the vegetable oil I’ll set that asideand we’ll move on to our dry ingredientshere I’m gonna add my flour bakingpowder salt and cinnamon sugarnow I’ll add the wet mixture we havethis nice smooth batter now I’m gonnafold in these egg whites these are thechopped pecans I’m not going to addthese yet because they’re just gonnasink to the bottom I’m gonna wait untilwe make our waffle these are someorganic free-range chicken breasts thatI soaked in buttermilk overnight in thebuttermilk i seasoned with garlic powderor just a little salt some smokedpaprika and a little cayenne pepper thisis my flour mixture from my dredge I’mgonna season this a little bit of smokedpaprika salt pepper garlic powder a fewshakes of cayenne pepperall right here’s our dredging stationwe’re gonna take our chicken we’re goingto go flour egg flour and into the hotoil I have this really high-end maplesyrup here this bottle was about 18bucks now you don’t have to spend thatmuch but I will say if you spend just acouple bucks more you’ll definitelynotice a difference in quality I’m gonnawarm this maple syrup just over low heatI’m gonna melt about one tablespoon ofbutter I’m going to add about a quarterteaspoon of cayenne pepper we’ll justkeep that nice and warm until it’s readyto serve here we have a half a stick ofsoft butter I’m going to add a littlehoney to itand just a tiny splash of vanillaextract and I’ll stick that in therefrigerator and let it get nice andhardened alright so here’s my littlewaffle maker it’s not an expensive oneit just does the tricka little my pecansbeautiful now we’re gonna make a couplemore waffles prepare our chicken andwe’ll get this put on a plate[Music][Applause][Music]and there it is chicken and waffles foodlove style so after the chicken came outof the fryer I put it in the 375 degreeoven for about 15 minutes I wanted tomake sure that I just cooked to aninternal temperature of 165 degreesCheersWow we’ve got a lot of flavors going onhere that moisten tender chicken withthat crunchy coating on the outside thewaffles are nice and crispy and airy andthat maple syrup with that hint ofcayenne it just puts it over the top itis amazing and that’s how that one goes