Fried Chicken and Wild Rice Waffles with Pink Peppercorn Sauce

TOTAL TIME: 5 hr 30 min
Prep: 40 min
Inactive Prep: 4 hr 10 min
Cook: 40 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

WILD RICE WAFFLES:
  • 1 teaspoon kosher salt
  • 4 cups buttermilk
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup cooked wild rice (rice should be overcooked), drained well
  • Melted butter, for the waffle iron
    FRIED CHICKEN:
    • 6 cups buttermilk
    • Kosher salt
    • 2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce
    • 2 chickens (3 to 4 pounds each), cut into 8 pieces
    • 3 cups all-purpose flour
    • 1 tablespoon garlic powder
      PINK PEPPERCORN SAUCE:
      • 1 lime
      • Kosher salt and freshly ground black pepper
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      Directions

      Special equipment: waffle iron

      For the waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.

      Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let the mixture rest for 10 minutes.

      Meanwhile, heat the waffle iron. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions.

      For the chicken: Whisk together 4 cups buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.

      Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide between 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow the excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.

      Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.

      Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.

      Meanwhile, make the pink peppercorn sauce: In a small bowl, combine the honey, zest of the whole lime and the juice of only 1/2 of the lime. In a mortar, crush the peppercorns with the pestle until all the peppercorns are crushed lightly. Add to the honey and mix well.

      To serve: Place a waffle on a plate, top with 2 pieces of fried chicken and pour the pink peppercorn sauce over top.

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      5

      Newest Ratings and Reviews

      Read all 3 reviews

      • on November 02, 2013

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        The Pink Peppercorn Sauce was what motivated me to try chicken and waffles and it truly delivered. Do not skip this part of recipe. The wild rice in the waffles could be skipped. Didn't feel it added anything to the dish. Waffles were tasty and extremely light. Thanks for the inspiration. I'm planning to serve this for my New Year's Day brunch. I think the pink peppercorn sauce with be the star.

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      • on July 20, 2013

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        I would have never thought of a sweet sauce for fried chicken. The pink peppercorns are what made the sauce so special. The combination with the lime is amazing. Pink and white peppercorns are my favorites. I think the flavors are sophisticated and subtle. Every component of this recipe was delicious.

        Bobby Flay is by far my favorite chef. I just wish they would bring back Throwdown and make more DVD's of the show available, At least I haven't found any in a long time.

        people found this review Helpful.
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      • on July 15, 2012

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        Although this recipe is a bit time consuming, it's well worth it. The chicken was super crispy. I added more spices to the flour mixture. The waffles were tasty. I used red chili flakes instead of pink peppercorn, but that honey glaze is amazing! My hubby said I outdid myself with this one ;D
        Definitely I'll make this again.

        people found this review Helpful.
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