Got brunch plans for this weekend? Cancel them. You’re going to want to stay in and make this crazy delicious recipe, courtesy of Michelle from Hummingbird High. A tried-and-true classic, this combination of buttermilk fried chicken and freshly-ironed waffles is going to be a mainstay of your weekend routine. Bon appetit!
For the Buttermilk Fried Chicken:
(makes around 2 pounds of wings, enough for 2 to 4 servings)
● 1 ½ cups buttermilk
● 2 teaspoons kosher salt
● 2 pounds chicken wings
● 1 ½ cups all purpose flour
● 1 tablespoon garlic powder
● 1 teaspoon chili powder
● 1 teaspoon kosher salt
● 1 teaspoon freshly ground black pepper
● vegetable oil, for frying
For the Buttermilk Waffles:
(makes enough for around 8 waffles, depending on your waffle maker)
● 6 tablespoons unsalted butter
● 1 ¼cup allpurpose flour
● ½ cup whole wheat flour
● 1 tablespoon granulated sugar
● 2 teaspoons baking powder
● ½ teaspoon baking soda
● 2 large eggs, gently whisked
● 1 ¾ cup buttermilk
For the Fried Chicken:
1. In a medium bowl, whisk together 1 1⁄2 cups buttermilk and 2 teaspoons kosher salt until well combined. Add 2 pounds chicken wings and let soak for at least 4 hours, preferably overnight.
2. When the wings have marinated and you’re ready to fry the chicken, combine 1 1⁄2 cups all purpose flour, 1 tablespoon garlic powder, 1 teaspoon chili powder, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper in a shallow container.
3. Take a wing out of the buttermilk, shaking off any large clumps of buttermilk, then coat in the flour mixture, rolling the wing and pressing to ensure all sides are covered. Transfer to a tray and continue to repeat until all the wings are coated.
4. Preheat at least 2 inches of vegetable oil in a heavy bottomed medium pot over medium heat until the oil reaches 375 (F).
5. Once the oil is preheated, carefully add 2 to 3 coated wings to the oil and deep fry in batches. Flip the chicken constantly to ensure an even brown and cook each wing for about 5 to 6 minutes. Transfer to a wire rack lined with paper towels to cool while you make the waffles.
For the Waffles:
1. In a medium, heavy bottomed pot over low heat, melt 6 tablespoons unsalted butter. Stirring constantly, continue cooking the butter until it starts to foam, sputter, and emit a nutty aroma. Once the melted butter has browned to a light amber color, transfer the pot to a wire rack to allow the butter to cool slightly.
2. In a large mixing bowl, whisk together 1 1⁄4 cup allpurpose flour, 1⁄2 cup whole wheat flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, and 1⁄2 teaspoon baking soda until well combined. Use a tall cup or a measuring cup to create a “well” in the center of the ingredients.
3. In a liquid measuring cup, whisk together the melted brown butter (from the 1st step), 2 large eggs, and 1 3⁄4 cup buttermilk. Pour into the well of dry ingredients and use a rubber spatula to mix the ingredients together — the batter will look like it’s too lumpy, but that’s okay.
4. Lightly spray your waffle iron with cooking spray before cooking the waffles according to the waffle iron instructions. Serve immediately.