Chicken and Waffles
1 (3½-pound) whole chicken, cut into 8 pieces
2 cups whole buttermilk
1 tablespoon hot sauce
1/2 cup chicken broth
2 tablespoons maple syrup
1/8 teaspoon paprika
2 teaspoons salt, divided
1 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon cornstarch
1 tablespoon water
4 frozen waffles
In a large, resealable plastic bag, combine chicken, buttermilk, and hot sauce. Seal bag and refrigerate for at least 30 minutes and as long as overnight.
Remove chicken from plastic bag, letting excess buttermilk mixture drain from chicken. Discard the buttermilk mixture.
In a large skillet, heat olive oil over medium-high heat. Add chicken and cook, turning occasionally, until chicken is golden brown on all sides, approximately 15 minutes. Adjust heat to medium, if needed, so chicken doesn't burn.
Remove chicken and set aside on a dish. Lower heat to medium-low, add chicken broth, paprika, maple syrup, salt, and pepper, and bring to a boil, scraping up chicken bits left in the bottom of the skillet. Simmer on low for approximately 10 minutes or until the gravy reduces by one-third.
In a separate small bowl, combine cornstarch and water, and stir until smooth. Return heat to medium, add cornstarch-water mixture and stir continuously until gravy thickens. Add chicken back to the skillet and simmer while toasting the frozen waffles.
Top waffles with chicken and gravy, and serve. Season with additional salt and pepper, if desired.
2 cups whole buttermilk
1 tablespoon hot sauce
1/2 cup chicken broth
2 tablespoons maple syrup
1/8 teaspoon paprika
2 teaspoons salt, divided
1 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon cornstarch
1 tablespoon water
4 frozen waffles
In a large, resealable plastic bag, combine chicken, buttermilk, and hot sauce. Seal bag and refrigerate for at least 30 minutes and as long as overnight.
Remove chicken from plastic bag, letting excess buttermilk mixture drain from chicken. Discard the buttermilk mixture.
In a large skillet, heat olive oil over medium-high heat. Add chicken and cook, turning occasionally, until chicken is golden brown on all sides, approximately 15 minutes. Adjust heat to medium, if needed, so chicken doesn't burn.
Remove chicken and set aside on a dish. Lower heat to medium-low, add chicken broth, paprika, maple syrup, salt, and pepper, and bring to a boil, scraping up chicken bits left in the bottom of the skillet. Simmer on low for approximately 10 minutes or until the gravy reduces by one-third.
In a separate small bowl, combine cornstarch and water, and stir until smooth. Return heat to medium, add cornstarch-water mixture and stir continuously until gravy thickens. Add chicken back to the skillet and simmer while toasting the frozen waffles.
Top waffles with chicken and gravy, and serve. Season with additional salt and pepper, if desired.
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