Fried spicy chicken waffles

Votes: 1

Time: 8 hours 45 minutes
Complexity: easily
Servings: 4

Fluffy Belgian waffles topped with deep-fried spicy chicken in maple syrup are a traditional dish of the American South, often served for Sunday brunch. Before frying, the chicken is marinated in a spicy buttermilk marinade and then coated in several layers of breadcrumbs. The crust is incredibly crispy, and the meat inside is juicy and tender.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken

2 cups of sour milk or kefir
0.5 cups Korean gochujang hot paste, melt slightly until runny
4 chicken thighs with skin and bones
4 whole chicken wings (do not remove the tips)
2 cups of flour
0.5 cup cornstarch
Peanut oil, for frying

Waffles

4 cups premium flour
1 tbsp baking powder
1 teaspoon coarse salt
1/4 cup sugar
6 large eggs (separate the yolks from the whites)
3.5 cups whole milk
0.5 cups vegetable oil
1/4 tsp almond extract
Cooking spray to spray the waffle iron
Maple syrup, for serving
Special equipment: thermometer for deep frying waffle iron

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken, waffles, premium flour, eggs, sour milk, kefir, chili paste, maple syrup

Cooking the dish according to the recipe:

Chicken:

In a large bowl, combine the sour milk, gochujang, and 1 teaspoon each of salt and black pepper. Pour into a zip-lock plastic bag and add the chicken. Seal the bag and massage the contents to coat the chicken with the marinade; refrigerate overnight or for at least 4 hours.
In a large bowl, combine flour, cornstarch, a pinch of salt, and a few grinds of black pepper. Remove the marinated chicken from the bag and shake off any excess marinade.

Dredge the wings and thighs in the flour mixture, coating them completely. Refrigerate for 1 hour. Dredge again and refrigerate for 30 minutes, then let sit at room temperature for 30 minutes.
In a cast iron skillet or deep fryer, pour about 2 inches of peanut oil and heat to 375°F (190°C).
Dredge the chicken in the flour mixture one last time, shaking off any excess. Carefully drop a few chicken pieces into the oil and fry until cooked through, 12-16 minutes. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt. Repeat with the remaining chicken.
Waffles: Preheat oven to 90°C.

In a large bowl, sift together the flour and baking powder. Add salt and 2 tablespoons of sugar. In a medium bowl, whisk the egg yolks until smooth, then add the milk, vegetable oil, and almond extract. Make a well in the center of the flour. Pour in the liquid mixture and gently fold it into the dough with a wooden spoon. Be careful not to overbeat. In a large bowl, beat the egg whites until foamy. Add the remaining 2 tablespoons of sugar and beat until soft peaks form. Gently fold the beaten whites into the dough.
Preheat the waffle iron according to the manufacturer's instructions. Lightly spray the inside of the waffle iron with cooking spray.
Add about 1/2 to 2/3 cup of batter to the waffle iron. Cook until golden brown, about 5 minutes (follow manufacturer's instructions). Transfer the waffles to a serving platter and keep in a warm oven. Repeat with the remaining batter.
Serve waffles warm with fried chicken and maple syrup.