Nashville Hot Chicken and Waffle Skewers
Ingredients: boneless skinless chicken thighs, buttermilk, kosher salt, black pepper, flour · 60 min cook time · 650kcal · $16.70
Ingredients
1.5pounds boneless skinless chicken thighs, 2.25cups buttermilk, 2.5tablespoons kosher salt, 2tablespoons black pepper, 2.5cups flour, 0.5cup cornstarch, 2large egg, 1tablespoon hot sauce, 2quarts peanut oil, 3tablespoons cayenne pepper, 0.5teaspoon garlic powder, 0.5teaspoon paprika, 1tablespoon light brown sugar, 0.5teaspoon baking soda, 1teaspoon baking powder, 1tablespoon sugar, 1tablespoon cornmeal, 0.5teaspoon vanilla extract, 4tablespoons unsalted butter
Instructions
1. Trim excess fat from chicken thighs, cut into bite-sized pieces, and optionally brine in buttermilk, salt, and pepper for 8 hours.
2. Whisk together flour, cornstarch, salt, and black pepper for the dry dredge.
3. Add beaten egg and hot sauce to the remaining buttermilk marinade to form the wet dredge.
4. Mix a tablespoon of the wet marinade into the dry dredge to form little crumbs for a crispier crust.
5. Dredge chicken pieces, let sit for 10 minutes, and fry in 375 degree Fahrenheit oil for 12 to 15 minutes until golden brown.
6. Whisk cayenne, garlic powder, paprika, and brown sugar with half a cup of hot frying oil to form a paste, then coat the fried chicken.
7. Make waffle batter by combining flour, salt, baking soda, baking powder, sugar, and cornmeal, then mixing with a separate bowl of buttermilk, vanilla, melted butter, and egg.
8. Cook waffles in a waffle iron until golden brown.
9. Cut waffles into bite-sized pieces and skewer alternately with the Nashville hot chicken.
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