Fried chicken and waffles is a holy combination; this week on You Can Do This!, tips and tricks guru and kitchen master Clifford Endo combines the two, creating the meal hybrid of his — and probably your — dreams. Watch the video above to see how he does it (hint: it involves leftover waffles and a food processor), and follow along with the recipe below.
Fried Chicken In Waffles
2 belgian waffles
4 tablespoons maple syrup
4 chicken thighs
2 cups buttermilk
1/2 cup louisiana hot sauce
2 cups flour
2 tablespoons honey
1 tablespoon honey
1 gallon canola oil (for frying)
salt and pepper
Marinate your chicken in a resealable plastic bag with the buttermilk a and half cup of Louisiana hot sauce. Place your waffles in a dehydrator and baste with maple syrup. Run the dehydrator until the waffle become very crisp like s cracker, 2/3 hours, depending on the moisture level of the waffle you started with. If you don’t have a dehydrator, set your oven to 200 degrees F and slight crack the door and reduce time.
Set up a breading station with three vessels large enough to dip your chicken in to. In the first dish dump your flour and mix well with a generous amount of salt and pepper, about a tablespoon each. In the second dish beat your eggs. Take your waffles out of the dehydrator and run in a food processor until ground coarse and dump in to third vessel.
Remove chicken from bag and let extra moisture drip off. Toss chicken piece in the flour shaking off any excess. Then coat with the egg and lastly roll in the waffles. Repeat with the remaining 3 pieces of chicken.
Deep fry the chicken at 325 degrees F for at least 15 minutes.
Season chicken with salt and pepper as soon as it comes out of the fryer. Let rest. If your chicken is undercook but don’t want the get the exterior any darker by putting the pieces back in the oil, you can finish the cooking process in the oven.
Mix honey and hot sauce together. Drizzle over chicken.