← Nouns Cooking · American

Ingredients

• 900 g skinless, boneless chicken thighs
• 500 ml Buttermilk
• 3 tbsp Hot sauce
• 2 tsp Salt
• 250 g plain flour
• 30 g Cornflour (cornstarch)
• 1 tbsp Garlic powder
• 2 tsp Smoked paprika
• 2 tsp Black pepper
• ½ tsp Cayenne pepper
• 1.5 l vegetable oil, for frying
• 210 g plain flour
• 2 tbsp Sugar
• 2 tsp Baking powder
• 1 tsp Bicarbonate of soda
• ½ tsp Salt
• 2 large eggs
• 400 ml Buttermilk
• 115 g Butter, melted and cooled
• 1 tsp Vanilla extract
• 120 ml Maple syrup

Method

1. Whisk the 500 ml buttermilk with the hot sauce and 1 tsp of the salt, add the chicken and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
2. For the waffles, whisk the flour, sugar, baking powder, baking soda and salt in a bowl. In a jug, whisk the eggs, buttermilk, melted butter and vanilla, then stir into the dry mix until just combined; a few lumps are fine. Let it rest while you fry.
3. Mix the flour, cornflour, garlic powder, paprika, pepper, cayenne and remaining salt for the coating. Heat about 5 cm of oil in a large heavy pot to 170°C (340°F).
4. Lift the chicken from the marinade, dredge it firmly in the coating and fry 3 or 4 pieces at a time for 6–8 min, turning, until deep golden and cooked through to 75°C (165°F). Drain on a rack and keep warm in a 120°C (250°F) oven.
5. Heat and lightly grease a waffle iron. Cook the batter in batches for 4–5 min each, until crisp and golden, and keep them warm on the oven rack too.
6. Top each waffle with fried chicken and serve with warm maple syrup and extra hot sauce.

Tips

• Stir a spoonful of hot sauce into the warm maple syrup for the classic sweet-heat drizzle.
• Never leave hot oil unattended, and let it cool completely before you move it.

Sources

Written in our own words after cross-checking these recipes:

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