Spiced Chicken and Waffles is the comfort brunch that we always order out at restaurants. I love making restaurant quality meals at home and this one was a winner.
You could say ‘Winner Winner Spiced Chicken and Waffle dinner’. Yes you can totally have this for Breakfast, Brunch, Lunch and Dinner.
So things 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’.
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. This brine is the real deal and don’t skip this step, it really makes this whole recipe.
Brining – verb – The act of tenderizing and infusing flavors into your protein of choice.
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.
Spiced Chicken and Waffles
An overnight brine on the chicken goes a long way. Don't be afraid of brining. This allows the chicken to absorb lots of flavor and tenderize ahead of cooking. When frying anything always use a candy/frying thermometer to ensure even frying. There's nothing worse than burnt outside and undercooked inside.
Ingredients
- 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
Directions
- Step 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.
- Step 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.
- Step 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.
- Step 4 Preheat your oven to the warm setting or 200 degrees F.
- Step 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.
- Step 6 In a cast iron skillet or heavy bottomed pot 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.
- Step 7 Remove the chicken from the fridge and begin dredging the chicken in batches in the flour.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
Utilize simple things like resealable plastic bags for easy brining, dredging and quick cleanup.
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.
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.
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.
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!
Savor and Enjoy!