Nashville Hot Chicken and Waffles
Serves 1
Directions
- 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.
- 2Whisk the dry ingredients together until thoroughly combined.
- 3In a separate bowl, add two whole eggs, half a cup of vegetable oil, and one and three-quarters cups of whole milk.
- 4Whisk the wet ingredients together until smooth and homogeneous.
- 5Pour the wet batter into the dry ingredients while constantly mixing, and continue mixing until you get a smooth batter.
- 6Add a touch of salt and whisk it in.
- 7If using a waffle maker, grease it and cook the batter according to package directions, being careful not to leave it in too long.
- 8Alternatively, for funnel cake waffles, fill a six to eight-quart heavy bottom pot with vegetable oil and heat to 350°F.
- 9Using a plastic bag or piping bag with the tip snipped, pipe a zigzag crisscross pattern of the batter into the hot oil.
- 10Fry the funnel cake waffle until it starts to stiffen, then flip and fry the other side for about two minutes per side.
- 11Pull out the funnel cake waffle and drain on a wire rack.
- 12In 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.
- 13Whisk the buttermilk mixture together until combined.
- 14Optionally, add one teaspoon of MSG and mix it in.
- 15Place all chicken drumsticks into the marinade, toss to coat, and set aside.
- 16For 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.
- 17Stir the dredge ingredients to combine.
- 18Fill the same pot of oil used for waffles (or a new one) halfway and heat to 350°F.
- 19Flick a little bit of the chicken marinade into the flour dredge and stir it up.
- 20Add the chicken in batches to the dredge, aggressively squeezing the flour into the chicken to ensure every crevice is filled.
- 21Place the dredged chicken on a baking sheet and repeat with the remaining chicken.
- 22In batches of three to four drumsticks, drop the chicken into the hot oil.
- 23Maintain 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.
- 24While 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.
- 25Carefully pour in one cup of hot oil directly from the fryer into the spice mixture, whisking it in to create the Nashville hot oil.
- 26Once 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.
- 27Place the Nashville hot chicken on a wire rack to drain and repeat with the remaining chicken.
- 28Serve the Nashville hot chicken on a waffle (funnel waffle, grill pan waffle, or standard waffle).
- 29Add butter, maple syrup, or fresh wildflower honey as desired.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 0.5 teaspoon fine sea salt
- 1 tablespoon baking powder
- 2 whole eggs
- 0.5 cup vegetable oil
- 1.75 cups whole milk
- chicken drumsticks
- 1.5 cups Buttermilk
- 3 tablespoons pickle juice
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 1 teaspoon MSG
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon celery powder
- 1 teaspoon MSG
- 6 quarts vegetable oil
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 1 tablespoon garlic powder
- 3 tablespoons cayenne powder
- 0.5 teaspoon onion powder
- 1 teaspoon MSG
- 1 cup hot oil from fryer
- maple syrup
- butter
- 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.
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