Beer-Battered Fried Chicken & Cornmeal-Scallion Waffles Recipe

Cooking Directions

• STEP 1.In a large bowl, whisk together flour, cornstarch, baking powder, salt, and spices.
• STEP 2.Slowly pour in the beer and whisk until the batter is smooth and well combined.
• STEP 3.Dip the chicken pieces into the batter, allowing any excess to drip off, and carefully place them into the hot oil.
• STEP 4.Fry the chicken until it is golden brown and cooked through, about 8-10 minutes per side.
• STEP 5.While the chicken is frying, prepare the waffle batter by combining cornmeal, flour, baking powder, salt, sugar, scallions, and buttermilk in a separate bowl.
• STEP 6.Cook the waffles in a preheated waffle iron until they are golden brown and crispy.
• STEP 7.Serve the beer-battered fried chicken on top of the cornmeal-scallion waffles and drizzle with maple syrup or hot sauce, if desired.

Cooking Tips

• Make sure the oil is hot enough before frying the chicken to ensure a crispy exterior.
• Use bone-in chicken pieces for extra flavor and juiciness.
• For extra crunch, you can double-dip the chicken in the batter before frying.
• If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Storage and Serving

• Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a preheated oven at 350°F for about 10-15 minutes until heated through.
• Serve the beer-battered fried chicken and cornmeal-scallion waffles hot, garnished with fresh scallions and a side of maple syrup or hot sauce.