Western

Chicken & Waffles

by Lisa K. on Fri, March 16, 2018

Crispy fried chicken with light waffles doused with maple syrup. Oh yeah… you know what we are talking about. The Americans came up with this crazy combo and loved it so much, they dedicated a day to eating it. It’s got all sorts of textures going on… Oh poor arteries… but trust us, it’s worth it!

Holy matrimony of sweet and savoury!

Serves 4 - 6 people

Let the waffle iron heat up for at least 10 minutes before pouring in the first batch so it doesn’t stick.

Letting the double dredged chicken sit in room temperature for 15 minutes before frying allows the flour to bind well, resulting in crispier chicken.

Foodster's Verdict

Chicken & Waffles

Difficulty

  • Preparation
    25minutes
  • Total
    45minutes
INGREDIENTS
    Marinade for Chicken
    4 chicken thighs, skinless & boneless
    2 tsp. chilli powder
    1/8 tsp. white pepper powder
    1 large garlic, minced
    ½ tsp. salt
    1 egg
    1 cup milk

    Seasoned Flour for Dredging
    2 cups flour
    2 tsp. garlic powder
    2 tsp. chilli powder
    1 tsp. chicken seasoning
    1 tsp. salt
    1 tsp. black pepper powder

    Waffle Batter
    3 eggs, separate yolks and whites
    1 ¾ cups milk
    1/3 cup melted butter or oil
    2 cups flour
    4 tsp. baking powder
    1 tsp. salt
    2 tbsp. sugar

    Oil for frying
    Butter
    Maple Syrup or Pancake Syrup
METHOD

For the Chicken
1. Make the marinade first. Mix all ingredients together and marinate the chicken for at least an hour. You can put it in a zip lock bag to ensure chicken is thoroughly submerged.

2. Mix all ingredients for flour dredge until it is well combined.

3. Take out marinated chicken pieces and reserve marinade in a wide bowl. Dredge chicken into seasoned flour. Shake off excess flour and dip chicken into marinade again. Remove chicken from marinade and dredge in seasoned flour again for the second time.

Shortcut : Marinade, drain, dredge, dip in marinade again and dredge.

4. Leave double dredged chicken on a plate for 15 minutes to allow the flour coating to stick onto the chicken properly.

5. Heat up oil until hot. Put a wooden chopstick into the oil and if it starts sizzling immediately, the oil is ready.

6. Fry the chicken for 4 minutes on each side. Flip over and fry again. If you have a thermometer, stick it into the center. The reading should be 70°c and above for it to be properly cooked.

7. Rest the chicken for at least 10 minutes. In the meantime, switch on waffle maker to get it properly hot.

For the Waffles
1. Separate egg yolks from whites. Mix egg yolks with milk and melted butter.

2. Combine dry ingredients mix with egg yolk mix. Whisk well to combine. It will still be slightly lumpy, that is OK.

3. Whip eggs whites until soft peaks and fold it into the waffle batter.

4. Scoop a ladle of waffle batter into the waffle maker and cover to cook. My waffle maker took about 8 minutes to cook each batch.

5. Serve waffles and fried chicken together. Slather butter all over waffles and drizzle maple syrup all over.


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