Recipe courtesy of Lauren Zilberman

Southern Fried Chicken Thighs with Pecan Waffles and Peachy Keen Sauce

  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 1 hr 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Brine:

1/4 cup seasoning salt, such as Lawry's

1 quart buttermilk

8 boneless skinless chicken thighs

Waffles:

1 cup milk

2 large eggs

1/3 cup melted unsalted butter, plus more softened butter for greasing the waffle iron

1 1/2 cups all-purpose flour

1/2 cup cornmeal

1 tablespoon baking powder

Pinch of ground nutmeg

1/2 chop chopped pecans

Chicken:

Vegetable oil, for frying

1 1/2 cups all-purpose flour

1 cup cornmeal

1 tablespoon onion powder

1 teaspoon chili powder

1 teaspoon sweet paprika

1 teaspoon cayenne pepper

2 teaspoons salt

1 teaspoon ground black pepper

Peach Sauce:

1 cup good quality maple syrup

1/4 cup peach preserves

2 tablespoons hot sauce, such as Frank's

Directions

Special equipment:
a waffle iron and a deep fryer or large pot
  1. For the brine: Stir the seasoning salt into the buttermilk in a large bowl or baking dish. Add the chicken, cover with plastic wrap and let sit in the fridge for 15 minutes.
  2. For the waffles: Preheat the oven to 200 degrees F. Combine the milk, eggs and 1/3 cup melted butter in a blender and blend until frothy. Pour the egg mixture into a large bowl. In a separate bowl, combine the flour, cornmeal, baking powder and nutmeg. Gradually stir the dry ingredients into the egg mixture. Stir in the pecans.
  3. Heat a waffle iron. Brush both sides of the waffle iron with butter. Cook the batter in the waffle iron according to the manufacturer's directions. Place the waffles in the oven to keep them warm.
  4. For the chicken: Fill a deep fryer or large pot with oil. (If using a pot, fill just less than halfway with oil.) Heat the oil to 350 degrees F.
  5. In a large bowl, combine the flour, cornmeal, onion powder, chili powder, sweet paprika, cayenne, salt and pepper and stir well. Remove the chicken from the brine, shake off excess liquid, and then dip each piece in the flour mixture, coating each piece fully.
  6. Fry the chicken in batches until browned and crispy and cooked through, 10 to 12 minutes. Before each batch, make sure the oil has returned to 350 degrees F.
  7. For the peach sauce: In small saucepan, warm the maple syrup. Remove from the heat and stir in the peach preserves and hot sauce.
  8. To serve: Place a waffle on each plate, top with 2 chicken thighs and drizzle syrup over top. Serve extra peach syrup on the side.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.