Try this Waffle Fried Chicken recipe, or contribute your own.
- Carbohydrate 87.230320245121 g
- Cholesterol 740.5322498 mg
- Fat 695.051693670412 g
- Fiber 4.26970008359827 g
- Protein 188.736882875579 g
- Saturated Fat 134.600452468955 g
- Serving Size 1 1 recipe (3675g)
- Sodium 23786.1989011656 mg
- Sugar 82.9606201615227 g
- Trans Fat 43.5442189850446 g
- Calories 7326 calories
Step-by-step
- Combine all the ingredients for the brine.
- Add all the chicken into a refrigerator safe bowl, then pour in the brine.
- Refrigerate the chicken overnight.
- Next, drain the brine, then pour the hot sauce all over the chicken.
- Next season the chicken with salt, pepper, and cayenne pepper.
- Sprinkle the waffle mix into a paper or plastic bag, along with the self rising flour.
- Coat the chicken with the waffle mix/ and flour mixture.
- Let the chicken sit for 10 minutes.
- Pour the oil into a large frying pan, and heat over medium heat.
- Once the oil is hot, start adding in the chicken.
- Be sure not to overcrowd the pan!
- Fry each side of the chicken for about 7 minutes, then turn over.
- Cook the chicken until it's completely done, and golden brown.
- Place the chicken on a paper towel lined plate.
- Let cool.
- Serve and enjoy!
The Science of the Starch
Dry flour absorbs residual surface moisture, creating a rough texture that grips the oil during frying. Waffle mix contains cornstarch and chemical leaveners that expand rapidly in hot fat. Maintaining the frying oil at 350 degrees Fahrenheit prevents the coating from absorbing excess grease while the interior cooks. Overcrowding the pan drops the oil temperature instantly, steaming the crust instead of frying it. Fry small batches to keep the thermal recovery time minimal.
Balancing the Plate
Rich fried proteins require acidic elements to reset the palate between bites. Fermented hot sauce or sharp vinegar-based slaws cut through the rendered fat of peanut oil. Keep the finished pieces on a wire rack rather than paper towels to maintain air circulation beneath the crust.
