It’s not quick and easy, but if you want to do something special for a weekend brunch, this will knock it out of the park. This will give you the lightest, crispiest and crunchiest crag to your chicken.
PrintChicken & Waffles
- Author: Fallow
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Total Time: 3 hours 30 minutes
- Yield: 4 people 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Units
Scale
Malted Waffles
- 70g melted butter
- 370ml milk
- 8.4g fresh yeast
- 210g T55 flour
- 30g malt powder
- 2.2g salt
- 1.2 baking powder
- 60g whole egg
For the Fried Chicken
4 chicken breasts
Chicken Salt
- 12.5g Szechuan
- 100g chicken stock powder
- 25g salt
- 25g MSG
- 5g black pepper
- 5g cumin seeds
- 5g paprika
- 5g onion powder
- 5g garlic powder
- 1g dried oregano
Marinade
- 40g dashi
- 40g chicken salt
- 60g sriracha
- 60g water
- 100g dry dredge
Dry dredge
- 600g plain flour
- 200g each of corn and tapioca flour
- 25g each of baking powder, onion powder, garlic powder, MSG
Wet dredge
- 80g buttermilk
- 30g water
- 60g fresh egg whites
- 25g plain flour
- 10g cornflour
- 20g Sriracha
Instructions
Malted Waffles
- Place the milk and fresh yeast in a bowl, whisk and leave to bloom for 10 minutes. Put all the dry ingredients in a separate, large bowl and whisk to combine.
- Add the egg to the yeast and milk mixture and whisk thoroughly.
- Slowly pour in the yeasted milk and egg mix to the dry ingredients. Whisk as you go until there are no visible lumps.
- Once you have a smooth batter, drizzle in the melted butter, whisking again until fully combined.
- Place the mix into a deep gastro leaving enough space for the batter to rise.
- Leave for an hour to become frothy while you go back to bed / buy the newspaper.
- Preheat your waffle iron until it reaches 190°c.
- Depending on the size of your waffle iron, ladle on about a quarter of the batter onto the iron and cook for about 7-8 minutes until the waffle is golden and risen.
For the fried chicken
- Make the chicken salt: toast the Szechuan and black peppercorns and cumin seeds in an hot frying pan until fragrant. Allow to cool then into a spice grinder to blend them to a fine powder. Add to the other ingredients and mix together.
- Prep the chicken by cutting the breasts into flattish pieces. About 3 or 4 per breast.
- Mix together the marinade ingredients using your chicken salt and stir in the chicken pieces to coat. Cover and refrigerate for two hours.
- Meanwhile mix together all the ingredients for the dry dredge in one large bowl and the wet dredge in another large bowl.
- Heat some oil for deep frying.
- Take 100g of the mixed dry dredge and stir it into the chicken and marinade.
- Now put the chicken pieces into the remaining dry dredge and toss 60, yes sixty times.
- Carefully tap off any excess dry dredge from each of the chicken pieces and drop them into the wet dredge and straight out again, tapping off the excess liquid.
- As each piece is removed from the wet dredge, drop it straight back into the dry dredge bowl. Turn the chicken pieces another 60 times.
- When the oil has reached 170 degrees fry the chicken for 8-9 minutes until crisp and golden.
- Drain the chicken on kitchen paper and dust with chicken salt.
Serve the chicken and waffles liberally drizzled with maple syrup.