Buttermilk And Blue Waffles With Buffalo Whiskey Crispy Chicken Recipes

Steps:

• Preheat a waffle iron to medium-high.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• In a medium bowl, whisk together the buttermilk, eggs and vanilla. Whisk the buttermilk mixture into the flour mixture until a batter is formed. Whisk in the butter until incorporated, being careful not to overmix the batter.
• Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. (Take into consideration that the batter will spread once the lid is closed.) Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron has a well-seasoned or nonstick surface, it may not be necessary to spray it between each batch.)
• Serve the waffles immediately with butter, syrup, jam, berries or yogurt.

Steps:

• Make the chicken: Whisk the buttermilk, hot sauce, granulated garlic, granulated onion and 3/4 teaspoon kosher salt in a small bowl. Place the chicken in a resealable plastic bag and pour in the buttermilk marinade. Refrigerate at least 2 hours or overnight.
• Preheat the oven to 200 degrees F and have 2 baking sheets with wire racks set on top. Preheat a waffle iron. Fill a large cast-iron skillet with 1 inch vegetable oil and heat to 350 degrees F on a deep-fry thermometer.
• Put the flour in a baking dish and season it with the paprika and salt and pepper. Put the panko in another baking dish and season it with the chile powder and salt and pepper. Beat the eggs in another dish.
• Remove the chicken from the marinade, allowing the excess to drip off. Dredge the chicken first in the flour, then in the eggs and finally coat with the panko. Fry the chicken in batches, being careful not to overcrowd the skillet, until golden brown and an instant-read thermometer inserted into the center reads 160 degrees F, 3 to 4 minutes per side. Remove to one of the prepared baking sheets and keep warm in the oven.
• Make the spicy maple butter: Mix the butter, maple syrup, hot sauce and cayenne in a bowl.
• Make the waffles: Whisk the vegetable oil, vanilla and eggs in a medium bowl until combined. Whisk in the buttermilk and seltzer. In another bowl, whisk the flour, sugar, baking soda and fine salt; add to the wet ingredients and whisk until smooth. Stir in the scallions.
• Coat the waffle iron with cooking spray. Pour in some batter and cook until golden, 4 to 6 minutes. Place the waffles on the other baking sheet and keep warm in the oven while you make the rest.
• For the sandwich build: Spread each waffle with a generous portion of the maple butter. Place some tomato slices on a waffle and then some of the crispy chicken. Top with another waffle to seal the deal.

Steps:

• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined. Whisk buttermilk and butter together in a separate bowl; add eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; add vanilla extract.
• Preheat a waffle iron according to manufacturer's instructions.
• Pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook according to manufacturer's instructions.

Steps:

• Prepare the batter and refrigerate at least 8 hours before baking--all day to have waffles for dinner (try over under ice cream), OR overnight to have them for breakfast.
• Make the batter in the morning OR evening:.
• Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt. Combine the melted butter and milk (or buttermilk). Add the mixture to the dry ingredients. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined. Cover with plastic wrap and stick in the fridge until tomorrow morning.
• That evening OR following morning:.
• Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy). Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.
• Makes 4-6 large round waffles.
• NOTE: This recipe is easily made with milk OR buttermilk.