Spiced Chicken and Waffles

Spiced Chicken and WafflesThings got a little out of hand this weekend. After a week of dieting we decided it was going to be a weekend of “cheat” meals starting with one of our favorites. Chicken and waffles seemed appropriate because it seemed like everywhere we went it was staring us in the face. Isn’t that how diets go? When you think you’re being good you can’t help but crave everything bad. So needless to say we got our ‘fix’.

Spiced Chicken and Waffles

Look at this chicken in all of it’s glory. Those are some on point waffles too.

I gave this chicken a very lovely fall twist with flavors like orange, nutmeg, cinnamon and cloves. {I was a little like a mad scientist when I put together this brine together but it turned out delicious and that’s all the matters.} This brine is the real deal.

Brining – verb – 

The act of tenderizing and infusing flavors into your protein of choice. 

Brining, it’s what you do. Don’t be a non briner. 

Spiced Chicken and Waffles

 Action shot is necessary.

Now when it comes to chicken and waffles I’ve had them a couple of ways. Chicken breast, chicken thighs, a whole half a chicken, but my favorite way and the way I believe does this dish justice is with chicken tenders. No bones about it.

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Spiced Chicken and Waffles

Total Time: 13 hours

Spiced Chicken and Waffles

Ingredients

    For the Brine
  • 1 whole Orange, zested and juiced
  • 1 tablespoons Whole Cloves
  • 1 tablespoon Cinnamon
  • 1/2 tablespoon Nutmeg
  • 1/2 tablespoon Red Pepper Flake
  • 1/2 cup Sugar
  • 1/2 cup Kosher Salt
  • 8 cups Water
  • 2 pounds Chicken Tenderloins
  • 2 cups Buttermilk
    For Flour Dredge
  • 3 cups AP Flour
  • 1 cup Cornstarch
  • 1/2 teaspoon Cayenne
  • 1/2 teaspoon Nutmeg
  • Kosher Salt and Black Pepper, to season
  • Canola Oil, for frying
  • Waffle Mix {I used Krusteaz Belgian Light and Fluffy Mix}
  • Maple Syrup
  • Hot Sauce

Instructions

  1. Make the brine the night before to allow 12 hours for the chicken tenders to brine in the fridge. In a large pot add the fresh squeezed orange juice, the orange zest, cloves, cinnamon, nutmeg, red pepper flake, sugar, salt and the 8 cups of water. Bring to a boil to dissolve the salt and sugar.
  2. In a large bowl fill with ice. Pour the hot brine mixture over the ice to cool down. When ice has melted and brine is cool. Add the raw chicken tenderloins. Cover with plastic wrap and place in the fridge to brine overnight, about 12 hours.
  3. In the morning, drain the brine and rinse the chicken. Place the chicken in a bowl or plastic bag. Pour the buttermilk over the top of the chicken. Season with salt and pepper. Place back into the fridge to marinate for 20 minutes while preparing the flour dredge and bringing your oil up to temperature.
  4. Preheat your oven to the warm setting or 200 degrees F.
  5. In separate plastic bag add the flour, cornstarch, cayenne, nutmeg and season with salt and pepper. Close bag and shake until all ingredients are incorporated.
  6. In a cast iron skillet or heavy bottomed pan add the canola oil until it reaches about halfway up the pan. Heat until temperature reaches 350 degrees F. Maintain the temperature with a candy/oil thermometer.
  7. Remove the chicken from the fridge and begin dredging the chicken in batches in the flour.
  8. Straight from the buttermilk marinade add the chicken tenders one by one to the breading bag. Work in batches. Seal the bag and shake the chicken in the breading mixture until completely coated.
  9. Using tongs lightly shake off excess flour on the chicken and transfer directly into the hot oil. Working in batches, add the chicken to the hot oil and fry for about 3 - 5 minutes per side, or until golden brown and cooked through.
  10. Remove to a sheet pan lined with paper towels and with a rack. Fry all the chicken tenders and place in the warm oven while making the waffles.
  11. Use your favorite waffle mix or make your on. My only suggestion is to add vanilla extract and fresh squeezed orange juice to the batter. Serve the chicken on top of the waffles with plenty of warm maple syrup and your favorite hot sauce.
https://dashofsavory.com/spiced-chicken-waffles/

Make the brine the night before to allow 12 hours for the chicken tenders to brine in the fridge.

In a large pot add the fresh squeezed orange juice, the orange zest, cloves, cinnamon, nutmeg, red pepper flake, sugar, salt and the 8 cups of water. Bring to a boil to dissolve the salt and sugar.

In a large bowl fill with ice. Pour the hot brine mixture over the ice to cool down. When ice has melted and brine is cool. Add the raw chicken tenderloins. Cover with plastic wrap and place in the fridge to brine overnight, about 12 hours.

Drain the brine and rinse the chicken. Place the chicken in a bowl or plastic bag. Pour the buttermilk over the top of the chicken. Season with salt and pepper. Place back into the fridge to marinate for 20 minutes while preparing the flour dredge and bringing your oil up to temperature.

Preheat your oven to the warm setting or 200 degrees F.

In separate plastic bag add the flour, cornstarch, cayenne, nutmeg and season with salt and pepper. Close bag and shake until all ingredients are incorporated.

In a cast iron skillet or heavy bottomed pan add the canola oil until it reaches about halfway up the pan. Heat until temperature reaches 350 degrees F. Maintain the temperature with a candy/oil thermometer.

Remove the chicken from the fridge and begin dredging the chicken in batches in the flour.
Spiced Chicken and Waffles

I use plastic sealable bags because it’s easy cleanup and it keeps everything where it’s suppose to be. However, if you are so inclined you can use bowls or shallow dishes for this.

Straight from the buttermilk marinade add the chicken tenders one by one to the breading bag. Work in batches. Seal the bag and shake the chicken in the breading mixture until completely coated.
Spiced Chicken and Waffles

Using tongs lightly shake off excess flour on the chicken and transfer directly into the hot oil. Working in batches, add the chicken to the hot oil and fry for about 5 minutes per side, or until golden brown and cooked through.
Spiced Chicken and Waffles

Remove to a sheet pan lined with paper towels and with a rack. Fry all the chicken tenders and place in the warm oven while making the waffles.
Spiced Chicken and Waffles

Use your favorite waffle mix or make your on. My only suggestion is to add vanilla extract and fresh squeezed orange juice. Serve the chicken on top of the waffles with plenty of warm maple syrup and your favorite hot sauce. Which of course mine is Sriracha!
Spiced Chicken and Waffles

Savor and Enjoy!



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