A CANADIAN MATCH MADE IN NASHVILLE: SRIRACHA–HONEY FRIED CHICKEN AND CHEDDAR-BEER WAFFLES

Chicken

• 8 chicken breasts, split in half
• 3 cups buttermilk
• ⅓ cup honey
• ⅓ cup butter
• 3 tbsp. Sriracha
• 3 cups flour
• 2 Tbsp. garlic powder
• 1 tsp. cayenne
• 1 tsp. pepper

Salt

Canola oil, for frying

Waffles

• 1½ cups flour
• 4 tsp. baking powder
• ½ tsp. sea salt
• 1 tsp. sugar
• 2 eggs, separated
• 2 cups dark beer
• ¼ melted butter
• 1 cup grated aged cheddar

Vegetable oil, for greasing

1. In a large bowl, add the split chicken breasts and cover them with the buttermilk. Cover the bowl and refrigerate overnight.
2. In a small bowl, melt the butter, honey and Sriracha in the microwave for 30 seconds. Set aside.
3. In a large bowl, whisk together the flour, garlic powder, cayenne, pepper and a pinch of salt.
4. In a Dutch oven or a deep fryer, heat 2 inches of canola oil to 350°. Place a rack over a baking tray.
5. Working in batches, dredge the marinated chicken in the seasoned flour, coating it completely. Carefully add the chicken to the hot oil, and cook for about 8 minutes, or until it reaches an internal temperature of 160°. Move the cooked chicken to the rack, and immediately brush the chicken all over with the Sriracha glaze.
6. Preheat the oven to 200°, and heat a waffle iron.
7. In a large bowl, whisk together the flour, baking powder, salt and sugar. Stir in the egg yolks.
8. In a mixing bowl, use a hand mixer to beat the egg whites until stiff.
9. To the dry ingredients, add the beer, melted butter and cheese and whisk until smooth. Fold in the beaten egg whites.
10. Pour some of the batter into the hot, greased waffle iron, and cook until the waffle is golden brown. Transfer the cooked waffles to a baking tray, and keep them warm in the oven while you finish cooking the rest of the batter.
11. Serve the waffles topped with chicken (for full-on brunch love, add bacon). Enjoy!