I first heard of Fried Chicken and Waffles when Belle’s Hot Chicken opened on Chapel Street, the idea of pairing a fluffy waffle with perfectly seasoned crispy fried chicken drizzled with sweet maple syrup sounded to me like something you’d think to make when you’re cooked or some kind of deep deep south comfort food – which is totally wrong Fried Chicken and Waffles originated in Harlem, NY.
Do you ever go out to breakfast and can’t decide between sweet and savoury? Yeah me too, all the time. Fried Chicken and Waffles is the answer, it’s the epitome of sweet and savoury.
I’m saving Belle’s Hot Chicken for when I finally make it there on TillyEats Chapel Street. Instead, I decided to come with my own ultimate gluttony breakfast/lunch/dinner burger! Drum roll, please. I introduce to you, my fellow friends and comrades Not Another Waffle Pun Burger (like not another awful pun, excepts it is waffle because the burger is made out of waffles).
Disclaimer: this is not for the faint hearted or calorie conscious.
You will feel your arteries clog, you’ll almost instantly slip into a food coma and you might feel a slight pain in your chest, but it is so worth every bite.
Starting with fluffy buttermilk waffles, maple butter (yes it’s a real thing keep reading to find out how to make your own), spicy fried chicken drizzled with maple syrup, layered with potato gems, bacon and cheese and then topped with another buttermilk waffle.
If that wasn’t enough, the burger is then topped with a little more maple syrup and dusted with icing sugar.
There are a few steps involved but don’t let that stop you because one bite and you’ll be praying to the burger gods for this bad boy to never end.
- 2 chicken breast
- 400 ml buttermilk
- 2 tbsp hot sauce
- 2 tbsp salt
- 1 tsp black pepper
- 1 cup plain flour
- 1 tbsp cayenne pepper
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tsp each salt and pepper
- 500 ml real maple syrup
- 2 cups plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp sugar
- 1/2 tsp salt
- 2 cups buttermilk
- 2 eggs separated
- 1/2 cup unsalted butter, melted
- 1/3 packet of potato gems
- 3 slices bacon, diced
- 1/2 cup cheddar cheese, grated
You wanna start the chicken a day ahead because it needs to brine and get all moist and juicy. Mix 400mls buttermilk with hot sauce, 2 tablespoons of salt and a generous grind of black pepper. Add the chicken, cover with plastic wrap and place into the fridge over night.
To elevate this soggy milky chicken we have to add a coating mix (psst that’s where the crispiness comes from). Mix all the seasoning blend together until well combined, dredge the chicken through the seasoning blend and shake off excess, do this right before you cook the chicken otherwise it’ll go soggy.
To cook the chicken you want to use an oil that has a high smoke point, heat until 180 degrees and place your chicken in (if you’re cooking more than one piece only put a few in at a time, otherwise you’ll make for a very stuffy and overcrowded pot).Cook for 5 minutes, use tongs not your hands and turn the chicken and cook for another 5minutes. Once golden and crispy remove from the pot, shake off excess oil and place on a wire rack to drain for 5 minutes. DO NOT PLACE ON PAPER TOWEL.
Although this recipe only contains one ingredient it’s hard work! Prepare an ice bath by filling a large metal mixing bowl with ice and place a smaller saucepan in the middle.
In a separate saucepan over medium heat begin to boil the maple syrup until it reaches 113 degrees°C (235°F). Pour the syrup into the saucepan that's in the ice bath and begin to mix. Mix for 20 minutes (told you it was hard) until the mixture changes to the colour of tahini paste.
Turn the waffle iron on to get nice and hot.
Whisk flour, baking powder, baking soda, salt and sugar in a medium bowl and then create a well in the centre.
Separate the eggs and place the whites in one mixing bowl and the yolk in another. Whisk the yolks, buttermilk and butter together. Pour the wet ingredients into the dry ingredients and whisk gently until smooth.
Beat the egg whites until stiff peaks form, using a rubber spatula gently fold the egg whites into the batter - just enough to incorporate them.
When ready to cook them, place the ⅓ cup in a well-greased waffle iron and cook for 5 minutes until crispy.
Cook tater tots in the oven according to package directions, while they’re cooking cook the bacon in a pan over medium heat until crispy. 5 minutes before you take the tater tots out of the oven and the cheese and bacon and cook until cheese is melted.
To assemble place down one waffle, spread with maple butter, add the chicken and drizzle with maple syrup. Follow with tater tots and the other waffle. Drizzle in more maple syrup and dust with icing sugar.