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Nashville hot chicken and cornbread waffles
Chicken and waffles are on the next level! Made with spicy hot butter, fluffy cornbread waffles and a whole chicken, every bite will bring the heat and the flavour.
SERVES
4
Ingredients
Chicken
- 1 whole chicken, cut into 8 pieces
- 3 cups (750 ml) buttermilk
- 16 cups (4 L) canola oil
- 3 cups (750 ml) all-purpose flour
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) black pepper
Waffles
- 2 cups (500 ml) all-purpose flour
- 2 cups (500 ml) cornmeal
- 2 tablespoons + 2 teaspoons (40 ml) baking powder
- 2 teaspoons (10 ml) white sugar
- 1/2 teaspoon (2ml) salt
- 2 cups (500 ml) buttermilk
- 1 1/2 cups (375 ml) 2% or whole milk
- 4 large eggs
- 2 jalapeno peppers, sliced (optional)
Hot Butter
- 1/2 cup (125 ml) unsalted butter
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) onion powder
- 1/2 teaspoon (2 ml) mango habanero seasoning
- 1/2 teaspoon (2 ml) cayenne powder
- 1/2 teaspoon (2 ml) chilli powder
Garnish
- Butter pickles, to garnish
Directions
Chicken
- Place the chicken pieces in a large bowl and cover with buttermilk. Cover and refrigerate for at least one hour.
- Fill a deep-fryer or large pot with canola oil and heat to 350°F (180°C).
- In another large bowl stir together the flour, salt and pepper.
- Remove the chicken from the buttermilk one piece at a time and dredge it in the seasoned flour. Give each piece of chicken a good squeeze to ensure it is covered in flour and the coating is packed tightly. The more packed it is, the crispier the chicken will be. Place the chicken in the fryer or pot and cook for 15 minutes, until you have a super crispy golden exterior.
- Use a meat thermometer to ensure the internal temperature of the chicken is at least 160°F (70°C). Drain the chicken on paper towels. Set aside for serving.
Waffles
- Preheat the non-stick waffle iron. In a large bowl whisk together the flour, cornmeal, baking powder, sugar, and salt.
- In a separate bowl whisk together the buttermilk, milk, and eggs. Add the wet ingredients to the dry ingredients and stir until the batter is smooth.
- Fold in the jalapeno peppers (optional).
- Grease the waffle iron, ladle in the batter and cook for six to seven minutes, or until the waffles are golden brown. Repeat to make four waffles.
Hot Butter
- In a medium saucepan melt the butter, then add the salt, onion powder, mango habanero seasoning, cayenne pepper, and chilli powder; whisk thoroughly. Remove from the heat and whisk. Set aside to serve.
Serve
- To assemble, brush the Hot Butter over the fried chicken (or dip the chicken in the butter using a pair of tongs).
- Place a Cornbread Waffle on each plate and top each with two pieces of Hot Chicken.
- For a traditional touch, garnish with bread and butter pickles. Enjoy!
