Hot Honey Chicken and Waffles

Chicken and waffles is as American as it gets!  Let’s start this recipe off with a little history.

Did you know waffles have been eaten by Americans beginning in the 1600’s?! They became especially popular in 1789 after Thomas Jefferson purchased 4 waffle makers in Amsterdam.

And fried chicken is definitely a Southern staple with many Southern restaurants having its own style and recipe. The most famous restaurant to start serving chicken and waffles together has to be The Wells Supper Club in Harlem. Beginning in the 1930’s. Chicken and waffles were on the menu at this Harlem restaurant back during the jazz era of music. The story goes that the dish was designed to be served between dinner and breakfast in the early hours when musicians were likely finished with their sets. A Harlem native Herb Hudson brought the recipe to L.A. He moved out to the west coast and began the trend of fried chicken and waffle dishes on the Pacific Coast by opening Roscoe’s House of Chicken and Waffles! Roscoe’s is now a hot spot in the Hollywood food scene.

Now a days you can find a rendition of the dish in many restaurants across the United States. Each with a specific style or recipe for fried chicken and the syrup, gravy, or honey poured on top. I particularly am a fan of the thick crunchy battered style fried chicken with my waffles. I also like it spicy! Not too spicy that you can’t enjoy it, just a little kick. Nashville hot chicken is my go-to. Of course we need fluffiest waffle, and to tie it all together a habanero honey that is to die for!

Just look at that!

It’s SO crunchy yet perfectly cooked and juicy inside.

Let’s get started.

I first make the habanero honey and set it aside to cool while I begin the rest of the meal. Here is how to make the honey.

Ingredients:

• 1 habanero, deseeded, and chopped
• 12 oz. bottle of honey
• 1/4 cup water

Directions:

1. In a small saucepan over medium heat, add the habanero, honey, and water.
2. Stir and bring to a boil. Reduce heat to med-low and cook for about 8 minutes while stirring.
3. After 8 minutes, discard the habanero and pour the now hot  honey back into the honey bottle and let it cool.

Now for the Chicken.

Ingredients:

Chicken

• 2 large chicken breasts, halved lengthwise and flattened evenly
• 1 1/2 cups flour
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 cup buttermilk
• 1 tbsp. hot sauce (I use TRUFF hot sauce)
• vegetable or canola oil
• 1 1/2 tbsp. Nashville hot chicken seasoning ( I use Tucker’s Pepper Company, you can buy online)
• 2 tsp. brown sugar
• Parsley, minced, garnish (optional)

Directions:

1. Cut the breast in half,  flatten with a kitchen mallet to get them even and season with 1/2 tbsp. of the Nashville hot seasoning, on all the breasts and both sides of the chicken.
2. In 2 shallow bowls we will be adding the flour in one with 1 1/2 tsp salt and 1/2 tsp pepper. Mix well.
3. In the second bowl add 1 cup of buttermilk and 1 tbsp. of hot sauce. Mix well.
4. Before we dredge the chicken, get a platter ready to put the chicken on and some napkins. It gets messy!
5. Pour 1 tbsp. of the buttermilk and hot sauce mix into the flour and stir with a fork. It will clump up a bit and make the crumbly pieces we want.
6. To start, dip the chicken in the flour coat both sides, shake off, then to the butter milk, coat both sides, then back to the flour. Coat on both sides and shake excess.
7. Continue with all the chicken.
8. Place in the fridge and get the oil ready to fry. I use a large and deep cast iron pan. A dutch oven, pot or large pan works too. Pour 3 inches or so of vegetable oil in the pan and heat on medium heat until it reaches 350°
9. Get a cooling rack ready with parchment paper or paper towels underneath. You can also set it on paper towels BUT the secret to get super crunchy chicken is to have it dry on a cooling rack and not get soggy on paper towels.
10. Once the oil is at temp, add 2 pieces of chicken (you do not want to over crowd)
11. Cook for 8 minutes or so on each side. The chicken should be golden, crispy and 160° temp inside. Use a thermometer to check or cut the piece in half.
12. Move to the cooling rack when at the correct temp. Carefully remove 1/2 cup of the hot oil from the pan and mix in 1 tbsp. of the Nashville Hot seasoning and 2 tsp of brown sugar.
13. Stir well, and brush immediately onto the hot fried chicken. Get both sides.
14. Let the chicken rest and fry the remaining piece/pieces.
15. Repeat the hot oil brushing.

Last but not least, here is the waffle recipe.

Waffles

• 2 cup all purpose flour
• 1 tbsp. sugar
• 1 tbsp. baking powder
• 1/2 tsp salt
• 1 cup milk
• 2 eggs
• 5 tbsp. heavy cream
• 1/2 cup butter, melted

Directions:

1. In a large bowl mix all the waffle ingredients
2. Turn on and heat the waffle maker
3. Once hot pour a 1/3 cup of batter on, (or half of the batter for large 4 piece waffle makers) close and cook for 4-5 minutes, repeat until the batter is gone.

To assemble, simply add the chicken whole or chopped into bite size pieces, on top of a waffle or two, add some minced parsley (optional) and then pour on the honey.

ENJOY!