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flameBreakfastChickenAmerican
A Canadian Match Made in Nashville: Sriracha–Honey Fried Chicken and Cheddar-Beer Waffles
ServesServes 6 to 8
Method
Steps
- In a large bowl, add the split chicken breasts and cover them with the buttermilk. Cover the bowl and refrigerate overnight.
- In a small bowl, melt the butter, honey and Sriracha in the microwave for 30 seconds. Set aside.
- In a large bowl, whisk together the flour, garlic powder, cayenne, pepper and a pinch of salt.
- In a Dutch oven or a deep fryer, heat 2 inches of canola oil to 350°. Place a rack over a baking tray.
- 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.
- Preheat the oven to 200°, and heat a waffle iron.
- In a large bowl, whisk together the flour, baking powder, salt and sugar. Stir in the egg yolks.
- In a mixing bowl, use a hand mixer to beat the egg whites until stiff.
- To the dry ingredients, add the beer, melted butter and cheese and whisk until smooth. Fold in the beaten egg whites.
- 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.
- Serve the waffles topped with chicken (for full-on brunch love, add bacon). Enjoy!
Originally published at Foodandwine.com. Reproduced for personal collection.
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