Hot Honey Butter Chicken & Waffle Sandwich
Buttermilk Waffles:
· 1 Cup Flour (125g)
· 4 tbs Sugar (60g)
· 1 tsp Baking Powder
· ½ tsp Baking Soda
· 1 pinch of Salt
· 1 Cup Buttermilk (225g)
· 1 Large Egg
· 3 tbs Melted Butter
· ½ tsp Vanilla Extract
Fried Chicken:
· 1-2 lbs Boneless/Skinless Chicken Thigh
· 1 Cup Buttermilk
· ½ Cup Pickle Juice
· 1 Cup Corn Starch
· 1 Cup All Purpose Flour
· 2 tbs MSG, Mustard Powder Sugar, Onion Powder, Garlic Powder, Smoked Paprika & Cayenne
· 4 tbs Salt & Pepper
· Bacon
Hot Honey Butter:
· ¼ Cup Honey
· 3 tbs Hot Sauce
· ½ Stick of Butter
Butter Milk Waffles:
1. Combine all ingredients in a bowl or large measuring cup
2. Heat the waffle iron until the indicating light turns on
3. Should make 2 full batches of waffles
Buttermilk Fried Chicken:
1. In a bowl, mix the buttermilk, pickle juice, hot sauce and half of the dry seasoning.
2. Place in the chicken, marinate for at least 1 hour or up to 24 hours
3. In another bowl, mix the corn starch, all-purpose flour and remaining dry ingredients
4. Drizzle in a few spoonsful of the buttermilk marinade to allow for an extra crispy crust
5. Place the marinated chicken thighs into the dredge. Making sure to fully coat each piece
6. In a large Wok or Cast-Iron pan, fry @ ~350° for 7-10 minutes or until internal temps reach 165°. Once golden brown and crispy set aside on a wire rack. (Optional: rest in at 150° until you are ready to eat)
7. Cook the bacon to your desired preference
Hot Honey Butter:
1. Melt the butter at the lowest temp possible
2. Kill the heat then add in the honey and hot sauce. Mix until fully combined
Honey Sriracha Chicken Sandwich:
1. To construct the sandwich, place down your toasted bottom waffle, followed by the hot honey butter fried chicken, a few sliced of bacon and finally the top waffle. Enjoy!
