Chardonnay
with Fried Chicken
and Waffles
Ingredients & Tools
- Fried Chicken Recipe
- 4 chicken breasts (pounded flat to ¾ inch thick)
- 1 1/2 cup buttermilk
- 1/4 cup hot sauce
- pinch of both salt and pepper
- 1/2 cup all purpose flour
- 1/4 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne
- 1 tsp salt
- 1/2 tsp pepper
- 1 quart vegetable oil
- Waffle Recipe
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup plain yogurt
- 3 tbsp unsalted butter, melted
- 1/2 milk
- 2 eggs
- Toppings
- Butter
- Fried chicken
- Maple syrup
Directions
- Fried Chicken Directions
- Place chicken breasts into a large zip lock bag. Using a pie roller, pound the chicken until 3/4 inch thick. Add in the buttermilk, hot sauce, salt and pepper. Side aside on the counter for 1 hour to bring to room temperature and allow the meat to marinate.
- In a large bowl mix all the dry ingredients (flour, corn starch, garlic powder, onion powder, paprika, cayenne, salt and pepper) together and set aside.
- When ready to begin cooking, pour the quart of vegetable oil into a large pot (you want the oil to fill up to at least one inch of the pan). Allow to heat up to 350 degrees Fahrenheit.
- While the oil is heating, take the chicken out of the marinate, one at a time, and place into the dry ingredient bowl to coat. Once coated, place into the hot oil and allow to cook for about 8 minutes (until golden brown, crispy and internal temperature of 165 degrees Fahrenheit. Once cooked, place onto a paper towel lined plate to cool and absorb excess oil.
- Waffle Directions
- In a large mixing bowl add flour, baking powder, baking soda and salt. Mix to combine. Add in yogurt, melted butter, milk and eggs. Mix again to combine until smooth.
- Heat a waffle iron, once hot, add butter or non stick stay and ⅓ cup waffle mixture. Cook until browned and crispy.
- When ready to eat, assemble by laying a waffle onto a large plate, top with butter, fried chicken and maple syrup.
