Fried Chicken and Homemade Cinnamon Vanilla Waffles

Recipe courtesy of Succotash Cafe
Show: Road Trip with G. Garvin Episode: Rhode Island
TOTAL TIME: 1 hr 40 min
Prep: 20 min
Inactive Prep: 50 min
Cook: 30 min
YIELD: 4 servings
LEVEL: Intermediate

ingredients

WAFFLE BATTER:
    FRIED CHICKEN:
    • 4 cups buttermilk
    • 2 tablespoons salt
    • 1 teaspoon hot sauce, such as Tabasco
    • 1 teaspoon Worcestershire sauce
    • 4 sprigs fresh thyme
    • 6 pieces boneless, skin-on chicken breast
    • 1 gallon canola oil
    • 4 cups all-purpose flour
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    Directions

    For the waffle batter: Sift together the flour, cinnamon, baking powder and baking soda in a large bowl. In a second bowl, whisk together the buttermilk, butter, eggs, sugar, vanilla syrup and salt. Once the wet ingredients are well mixed, add them to the dry ingredient and whisk until all the ingredients are well incorporated.

    Preheat a waffle iron, spray it with nonstick cooking spray and add the batter 1/3 cup at a time. Cook until golden brown or until the waffle iron indicates it is ready. Repeat with the remaining batter.

    For the fried chicken: Whisk together the buttermilk, salt, hot sauce and Worcestershire sauce in a large pot or pan and bring to a boil. Pull the leaves off the thyme sprigs and mix them into the buttermilk marinade. Let cool. Add the chicken and marinate in the refrigerator for 30 minutes.

    Meanwhile, heat the oil in a large stock pot to 325 degrees F.

    Mix together the flour, celery salt, chili powder, mustard, black pepper, garlic powder, onion powder and paprika. Remove the chicken from the marinade and dredge in the seasoned flour. Fry the chicken in 2 batches until golden brown and the internal temperature reaches 165 degrees F, 8 to 10 minutes, making sure the oil returns to temperature between batches. Let the chicken stand on a cooling rack for 2 to 3 minutes before serving with the waffles.

    Notes

    The chef at Succotash Cafe prefers to use full-fat buttermilk in the waffles and chicken batter but if you can't find it, lowfat will do.

    Notes

    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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