Chicken and Waffles (Robert Irvine) |
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Prep Time: 25 Minutes Cook Time: 80 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Ingredients:
4 tablespoons unsalted butter, at room temperature |
1 tablespoon hot sauce |
4 each bone-in, skin-on chicken breasts and thighs |
1/4 cup vegetable oil |
1 tablespoon kosher salt |
1 teaspoon black pepper |
1 cup seasoned all-purpose flour (1 teaspoon salt, 1 pinch celery salt, 1 teaspoon white pepper) |
1 cup egg wash |
4 waffles |
1 cup syrup |
Directions:
1. Preheat the oven to 170 degrees F.
2. In a bowl, whisk together the butter and hot sauce, mixing well, then allow the butter to set for 20 minutes.
3. To prepare the chicken, toss the chicken with the oil, salt and pepper, mixing well. Once mixed, bake for 1 hour 15 minutes.
4. Once cooked, remove and allow the chicken to cool. Preheat the deep fryer to 375 degrees F.
5. After cooling the chicken, dredge in the seasoned flour, then the egg wash and finally the flour again. Once breaded, fry until crisp, 4 to 5 minutes. Remove from the fryer and allow excess grease to drip of the cooked chicken. Butter the waffles with the reserved butter. Then place the chicken over the waffles, finish with the syrup and serve.
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