I really wanted to make the perfect waffle. I did a little research and discovered that there were a few key tips to getting a crispy, fluffy and golden brown waffle. Luckily, I recently got a flip-style Belgian waffle maker, and that's the first tip. This is key to getting an even brown on the waffle. Next, using corn starch in the batter is what gets it nice and crispy. Buttermilk provides a nice tangy depth, and Amaretto liquer gives it a unique sweetness. Finally, separating the yolks and whites, whipping the egg whites and folding them into the batter is key to a light, fluffy interior. These tips payed off BIG TIME! I paired it with my favorite, spicy Sriracha-brined fried chicken and the results were PHENOMINAL!
Mix together the dry ingredients (flour, spices, salt, baking powder), and place in a large zip top bag. Set aside.
Next, mix the buttermilk, sriracha, honey, salt and pepper in a small bowl. Place the pounded out chicken in a zip top bag, and add the butermilk mixture. Seal the bag, and massage the chicken and the marinade together. Place the chicken bag in the fridge, and let marinate for at least 2 hours, or up to 6 hours.
Meanwhile, prep the waffle batter.
• 2 eggs, whites and yolks separated
• 2 cups whole buttermilk
• 1/3 cup vegetable oil
• 1 Tbls amaretto liqueur
• 1 1/2 cups AP flour
• 1/2 cup cornstarch
• 1 Tbls baking powder
• 1/2 tsp kosher salt
• 3 Tbls white sugar
• maple syrup for serving, warmed
In a medium bowl, whisk together the egg yolks, buttermilk, oil, and Amaretto, and set aside. In a large bowl, whisk the flour, cornstarch, baking powder and salt and set aside.
Add the buttermilk-egg mixture to the flour mixture, and mix with a spatula until the mixture is smooth. Do not overmix. Let mixture rest for about 15 min.
Place the remaining egg whites in a small bowl and whisk until frothy. Add sugar, and continue to whisk until stiff peaks are formed. Gently fold the egg whites into the batter, until incorporated.
Time to fry some chicken and make some crispy-fluffy waffles!
Fill a deep skillet or dutch oven with 1" - 2" of vegetable oil, and place over medum-high heat until oil reaches 375º. Take chicken out of the bag, (reserving leftover marinade) shake off excess marinade and place in the flour mixture bag. Seal the bag, and shake, shake, shake until well coated. Take battered chicken out, shaking off excess flour and dip back into reserved buttermilk mixture. Place chicken back into flour bag, reseal and shake again until well coated. Let battered chicken rest on a sheet pan until moist looking, about 10 - 15 min.
Meanwhile, preheat oven to 250º, and place a cookie rack in a sheet pan, and place in preheated oven. Preheat a waffle iron to medium-high heat (375º).
Fry chicken in batches, until golden brown and a temp probe reaches 165º, about 4 - 5 min. Drain on paper towels, season with salt and place on cookie sheet in the oven. At the same time, start your waffles, placing about 1/2 cup of batter in the waffle iron. Cook to manufacturers directions, until golden brown, crispy on the outside and soft and fluffy on the inside. Keep warm in oven on the sheet pan, while you repeat the process.
When ready to serve, place waffle on a plate, a crispy chicken breast on top, and drizzle with warm maple syrup. Some people add a dab of butter, if that's your thing!