Nashville Hot Chicken and Waffles

Serves 1
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Directions

  1. 1Add two cups of all-purpose flour, two tablespoons of white sugar, half a teaspoon of fine sea salt, and one tablespoon of baking powder to a medium-sized bowl.
  2. 2Add two cups of all-purpose flour, two tablespoons of white sugar, half a teaspoon of fine sea salt, and one tablespoon of baking powder to a medium-sized bowl.
  3. 3Add two cups of all-purpose flour, two tablespoons of white sugar, half a teaspoon of fine sea salt, and one tablespoon of baking powder to a medium-sized bowl.
  4. 4Whisk the dry ingredients together until thoroughly combined.
  5. 5Whisk the dry ingredients together until thoroughly combined.
  6. 6Whisk the dry ingredients together until thoroughly combined.
  7. 7In a separate bowl, add two whole eggs, half a cup of vegetable oil, and one and three-quarters cups of whole milk.
  8. 8In a separate bowl, add two whole eggs, half a cup of vegetable oil, and one and three-quarters cups of whole milk.
  9. 9In a separate bowl, add two whole eggs, half a cup of vegetable oil, and one and three-quarters cups of whole milk.
  10. 10Whisk the wet ingredients together until smooth and homogeneous.
  11. 11Whisk the wet ingredients together until smooth and homogeneous.
  12. 12Whisk the wet ingredients together until smooth and homogeneous.
  13. 13Pour the wet batter into the dry ingredients while constantly mixing, and continue mixing until you get a smooth batter.
  14. 14Pour the wet batter into the dry ingredients while constantly mixing, and continue mixing until you get a smooth batter.
  15. 15Pour the wet batter into the dry ingredients while constantly mixing, and continue mixing until you get a smooth batter.
  16. 16Add a touch of salt and whisk it in.
  17. 17Add a touch of salt and whisk it in.
  18. 18Add a touch of salt and whisk it in.
  19. 19If using a waffle maker, grease it and cook the batter according to package directions, being careful not to leave it in too long.
  20. 20If using a waffle maker, grease it and cook the batter according to package directions, being careful not to leave it in too long.
  21. 21If using a waffle maker, grease it and cook the batter according to package directions, being careful not to leave it in too long.
  22. 22Alternatively, for funnel cake waffles, fill a six to eight-quart heavy bottom pot with vegetable oil and heat to 350°F.
  23. 23Alternatively, for funnel cake waffles, fill a six to eight-quart heavy bottom pot with vegetable oil and heat to 350°F.
  24. 24Alternatively, for funnel cake waffles, fill a six to eight-quart heavy bottom pot with vegetable oil and heat to 350°F.
  25. 25Using a plastic bag or piping bag with the tip snipped, pipe a zigzag crisscross pattern of the batter into the hot oil.
  26. 26Using a plastic bag or piping bag with the tip snipped, pipe a zigzag crisscross pattern of the batter into the hot oil.
  27. 27Using a plastic bag or piping bag with the tip snipped, pipe a zigzag crisscross pattern of the batter into the hot oil.
  28. 28Fry the funnel cake waffle until it starts to stiffen, then flip and fry the other side for about two minutes per side.
  29. 29Fry the funnel cake waffle until it starts to stiffen, then flip and fry the other side for about two minutes per side.
  30. 30Fry the funnel cake waffle until it starts to stiffen, then flip and fry the other side for about two minutes per side.
  31. 31Pull out the funnel cake waffle and drain on a wire rack.
  32. 32Pull out the funnel cake waffle and drain on a wire rack.
  33. 33Pull out the funnel cake waffle and drain on a wire rack.
  34. 34In a large bowl, combine one and a half cups of buttermilk, optionally three tablespoons of pickle juice, two teaspoons of paprika, and two teaspoons of kosher salt.
  35. 35In a large bowl, combine one and a half cups of buttermilk, optionally three tablespoons of pickle juice, two teaspoons of paprika, and two teaspoons of kosher salt.
  36. 36In a large bowl, combine one and a half cups of buttermilk, optionally three tablespoons of pickle juice, two teaspoons of paprika, and two teaspoons of kosher salt.
  37. 37Whisk the buttermilk mixture together until combined.
  38. 38Whisk the buttermilk mixture together until combined.
  39. 39Whisk the buttermilk mixture together until combined.
  40. 40Optionally, add one teaspoon of MSG and mix it in.
  41. 41Optionally, add one teaspoon of MSG and mix it in.
  42. 42Optionally, add one teaspoon of MSG and mix it in.
  43. 43Place all chicken drumsticks into the marinade, toss to coat, and set aside.
  44. 44Place all chicken drumsticks into the marinade, toss to coat, and set aside.
  45. 45Place all chicken drumsticks into the marinade, toss to coat, and set aside.
  46. 46For the dredge, in another large bowl, combine two cups of all-purpose flour, two teaspoons of salt, one tablespoon of garlic powder, half a teaspoon of onion powder, one teaspoon of paprika, one teaspoon of optional celery powder, and one teaspoon of optional MSG.
  47. 47For the dredge, in another large bowl, combine two cups of all-purpose flour, two teaspoons of salt, one tablespoon of garlic powder, half a teaspoon of onion powder, one teaspoon of paprika, one teaspoon of optional celery powder, and one teaspoon of optional MSG.
  48. 48For the dredge, in another large bowl, combine two cups of all-purpose flour, two teaspoons of salt, one tablespoon of garlic powder, half a teaspoon of onion powder, one teaspoon of paprika, one teaspoon of optional celery powder, and one teaspoon of optional MSG.
  49. 49Stir the dredge ingredients to combine.
  50. 50Stir the dredge ingredients to combine.
  51. 51Stir the dredge ingredients to combine.
  52. 52Fill the same pot of oil used for waffles (or a new one) halfway and heat to 350°F.
  53. 53Fill the same pot of oil used for waffles (or a new one) halfway and heat to 350°F.
  54. 54Fill the same pot of oil used for waffles (or a new one) halfway and heat to 350°F.
  55. 55Flick a little bit of the chicken marinade into the flour dredge and stir it up.
  56. 56Flick a little bit of the chicken marinade into the flour dredge and stir it up.
  57. 57Flick a little bit of the chicken marinade into the flour dredge and stir it up.
  58. 58Add the chicken in batches to the dredge, aggressively squeezing the flour into the chicken to ensure every crevice is filled.
  59. 59Add the chicken in batches to the dredge, aggressively squeezing the flour into the chicken to ensure every crevice is filled.
  60. 60Add the chicken in batches to the dredge, aggressively squeezing the flour into the chicken to ensure every crevice is filled.
  61. 61Place the dredged chicken on a baking sheet and repeat with the remaining chicken.
  62. 62Place the dredged chicken on a baking sheet and repeat with the remaining chicken.
  63. 63Place the dredged chicken on a baking sheet and repeat with the remaining chicken.
  64. 64In batches of three to four drumsticks, drop the chicken into the hot oil.
  65. 65In batches of three to four drumsticks, drop the chicken into the hot oil.
  66. 66In batches of three to four drumsticks, drop the chicken into the hot oil.
  67. 67Maintain the oil temperature at around 310-325°F and fry for five to eight minutes until the chicken is crispy golden brown and the internal temperature reads 165°F.
  68. 68Maintain the oil temperature at around 310-325°F and fry for five to eight minutes until the chicken is crispy golden brown and the internal temperature reads 165°F.
  69. 69Maintain the oil temperature at around 310-325°F and fry for five to eight minutes until the chicken is crispy golden brown and the internal temperature reads 165°F.
  70. 70While the chicken is frying, prepare the Nashville hot oil by combining one tablespoon of granulated sugar, two teaspoons of kosher salt, two teaspoons of paprika, one tablespoon of garlic powder, three tablespoons of cayenne powder, half a teaspoon of onion powder, and one teaspoon of MSG in a medium-sized bowl.
  71. 71While the chicken is frying, prepare the Nashville hot oil by combining one tablespoon of granulated sugar, two teaspoons of kosher salt, two teaspoons of paprika, one tablespoon of garlic powder, three tablespoons of cayenne powder, half a teaspoon of onion powder, and one teaspoon of MSG in a medium-sized bowl.
  72. 72While the chicken is frying, prepare the Nashville hot oil by combining one tablespoon of granulated sugar, two teaspoons of kosher salt, two teaspoons of paprika, one tablespoon of garlic powder, three tablespoons of cayenne powder, half a teaspoon of onion powder, and one teaspoon of MSG in a medium-sized bowl.
  73. 73Carefully pour in one cup of hot oil directly from the fryer into the spice mixture, whisking it in to create the Nashville hot oil.
  74. 74Carefully pour in one cup of hot oil directly from the fryer into the spice mixture, whisking it in to create the Nashville hot oil.
  75. 75Carefully pour in one cup of hot oil directly from the fryer into the spice mixture, whisking it in to create the Nashville hot oil.
  76. 76Once the chicken is done, carefully remove it from the fryer and immediately dunk it in the Nashville hot oil, coating every part of the chicken.
  77. 77Once the chicken is done, carefully remove it from the fryer and immediately dunk it in the Nashville hot oil, coating every part of the chicken.
  78. 78Once the chicken is done, carefully remove it from the fryer and immediately dunk it in the Nashville hot oil, coating every part of the chicken.
  79. 79Place the Nashville hot chicken on a wire rack to drain and repeat with the remaining chicken.
  80. 80Place the Nashville hot chicken on a wire rack to drain and repeat with the remaining chicken.
  81. 81Place the Nashville hot chicken on a wire rack to drain and repeat with the remaining chicken.
  82. 82Serve the Nashville hot chicken on a waffle (funnel waffle, grill pan waffle, or standard waffle).
  83. 83Serve the Nashville hot chicken on a waffle (funnel waffle, grill pan waffle, or standard waffle).
  84. 84Serve the Nashville hot chicken on a waffle (funnel waffle, grill pan waffle, or standard waffle).
  85. 85Add butter, maple syrup, or fresh wildflower honey as desired.
  86. 86Add butter, maple syrup, or fresh wildflower honey as desired.
  87. 87Add butter, maple syrup, or fresh wildflower honey as desired.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 2 tablespoons white sugar
  • 2 tablespoons white sugar
  • 0.5 teaspoon fine sea salt
  • 0.5 teaspoon fine sea salt
  • 0.5 teaspoon fine sea salt
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 1 tablespoon baking powder
  • 2 whole eggs
  • 2 whole eggs
  • 2 whole eggs
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 1.75 cups whole milk
  • 1.75 cups whole milk
  • 1.75 cups whole milk
  • chicken drumsticks
  • chicken drumsticks
  • chicken drumsticks
  • 1.5 cups Buttermilk
  • 1.5 cups Buttermilk
  • 1.5 cups Buttermilk
  • 3 tablespoons pickle juice
  • 3 tablespoons pickle juice
  • 3 tablespoons pickle juice
  • 2 teaspoons paprika
  • 2 teaspoons paprika
  • 2 teaspoons paprika
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 1 teaspoon MSG
  • 1 teaspoon MSG
  • 1 teaspoon MSG
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon celery powder
  • 1 teaspoon celery powder
  • 1 teaspoon celery powder
  • 1 teaspoon MSG
  • 1 teaspoon MSG
  • 1 teaspoon MSG
  • 6 quarts vegetable oil
  • 6 quarts vegetable oil
  • 6 quarts vegetable oil
  • 1 tablespoon granulated sugar
  • 1 tablespoon granulated sugar
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 2 teaspoons paprika
  • 2 teaspoons paprika
  • 2 teaspoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 3 tablespoons cayenne powder
  • 3 tablespoons cayenne powder
  • 3 tablespoons cayenne powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon onion powder
  • 1 teaspoon MSG
  • 1 teaspoon MSG
  • 1 teaspoon MSG
  • 1 cup hot oil from fryer
  • 1 cup hot oil from fryer
  • 1 cup hot oil from fryer
  • maple syrup
  • maple syrup
  • maple syrup
  • butter
  • butter
  • butter
  • fresh wildflower honey
  • fresh wildflower honey
  • fresh wildflower honey

Equipment

waffle irongrill panmedium sized bowlseparate bowlheavy bottom potplastic bag or piping bagwire racklarge bowlbaking sheet

Tips

  • To make crispy chicken, flick some marinade into the flour dredge, then aggressively squeeze the flour into the chicken.
  • If you don't have a waffle iron, you can pour the batter into a greased non-stick grill pan and flip it like a pancake, or funnel cake your waffles by piping the batter into hot oil in a zigzag pattern.