My birthday was a few weeks ago and my dad got me a Walmart gift card. Some people may think this is weird, some may think it is awesome. I’m one of the latter. Walmart has so many cooking appliances and they are incredibly cheap. Naturally, the first things I bought were a deep fryer and a waffle maker because I was trying to be healthy…not. I was determined to go home and make chicken and waffles. The one dilemma with chicken and waffles is that they take all day to make, but the waiting and anticipation of deliciousness makes them taste that much better. I knew I didn’t want my chicken and waffles to be the same old boring chicken and waffles you can get at any southern restaurant. I needed to step it up a notch. What better way to do that than with sweet chilli sauce? This is probably one of my favorite condiments/additions/sauces. Its such an great ingredient too because it’s sweet and spicy character makes it versatile and easy manipulate in a variety of dishes. To meld the waffles with the chicken, I decided on the addition of chives and garlic powder. The savory character of the waffles and the sweet-n-spicy chicken worked perfectly together and looked gorgeous on the plate. It also put me into a food coma. If you too want to go into a food coma of pure bliss, try out the sweet chili fried chicken and buttermilk chive waffles. You will not be disappointed – unless you’re a vegetarian and in that case, start eating meat.
1lb chicken tenders
About 2 cups of Flour
Buttermilk – buy a quart, you can use it for the chicken and the waffles
1 ½ tsp paprika
a pinch or two of nutmeg
½ tsp garlic powder
½ tsp salt
Sweet chilli sauce (we used the Mae Ploy brand)
See the Alton Brown’s Instant Pancake Recipe (oh, you thought I could just make-up a waffle recipe from scratch? Ha. No.) – make 2 cups as the directions say
Add ¼ cup chopped chives
½ tsp garlic powder
Possible Side – Roasted Potatoes
1lb colorful potatoes
In the morning or the night before, throw the chicken in a bowl and cover with buttermilk. Pop that in the fridge for 12-24 hours so your chicken can become deliciously tender.
If you would like a side of roasted potatoes like we had, preheat the oven to 450 and chop up the potatoes into chunks about ½ inch thick. Coat with olive oil, lots of paprika, a fair amount of cayenne pepper, a bit of garlic powder and salt. I know, very specific directions, good luck. Cook these for 25-30 minutes, until they are nice and crispy.
For the waffles, I looked up a basic mix. I have an obsession with Alton Brown (because he’s into science) so I went with his recipe. I also liked that the recipe makes an “instant mix” because I can use that in the future. I provided the website in the ingredients section but message me if you need typed directions – I’d be happy to send them to you. Add ¼ cup of chopped chives and ½ tsp garlic powder to the waffle mix. Once everything is incorporated, cook in the waffle press until they are a delectable golden brown.
Waflle-making action shot
After the chicken has soaked for hours on end, it needs to get dressed up for its date in the hot oil. In a small bowl, mix together the paprika, nutmeg, garlic powder and salt. On a plate or in a dish, lay out the flower. Put the chicken in a strainer to get rid of excess buttermilk and then coat thoroughly with the seasoning mix. Then, drag the chicken through the flour to give it a nice coat. Now, its ready to cook.
We used the deep fryer set to 365 and cooked the chicken for about 8 minutes. If you don’t have a deep fryer, you can fry the chicken on the stove. In a deep pan or pot, add enough oil so that there is an inch or two in the bottom. Heat this to 365 and cook the chicken until crispy. If you go with the stovetop method, you might have to turn the chicken halfway through – so after 4 or 5 minutes. When it is finished, put the crispy chicken tenders in a large bowl and pour in enough sweet chilli sauce to coat them completely.
Place the waffles on a plate (duh) and the sweet chili coated chicken on top of that. Top with some chives and BOOM – chicken and waffles!
Hannah and I, showing off our masterpiece – this was pre- Rauch Geek Breakfast.
Beer Pairing: Rauch Geek Breakfast by Mikkeller
Obviously we were going to choose a breakfast stout to pair with the chicken and waffles. What we decided on was Rauch Geek Breakfast, which is the smoked version of Beer Geek Breakfast by Mikkeller. When you hear the name Mikkeller, you can pretty much assume you’re about to get some quality product. Mikkeller is interesting because it is not necessarily a brewery – but more of a phantom brewing movement. The founder, Mikkel Borg Bjergso, dreams up enchanting recipes and outsources the brewing. (Read all about it here). As for his creation Rauch Geek Breakfast, it has all the sweetness from the oats and chocolately malts, bitterness from the coffee, and the perfect amount of smokiness from the smoking process. If you’ve ever had a Rauchbier before, you should know that sometimes the smoke flavors can be overpowering. That is not the case with this magical brew. It was perfectly balanced and absolutely delightful. The smoke and chives complemented each other wonderfully and it was a great addition to make the meal even better. I went back to the store the next day and grabbed another bottle of this one. Bravo, Mikkeller!
Next up….Fried Kitten (hehehe)