Name: Buttermilk Fried Chicken And Yeasted Rye Waffles Recipe
Total time: 20 min
Yield: 2
Cuisine: American

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We go together like chicken and waffles. Crispy, fluffy yeasted buttermilk rye waffles with double dipped crunchy, juicy buttermilk fried chicken. 

How to make Buttermilk Fried Chicken And Yeasted Rye Waffles Recipe

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Crawler

American

<p>We go together like chicken and waffles. Crispy, fluffy yeasted buttermilk rye waffles with double dipped crunchy, juicy buttermilk fried chicken. </p>

Active dry yeast

Warm water

Buttermilk

Melted butter

Flour

Rye flour

Salt

Baking soda

Water

Kosher salt

Honey

Bay leaves

Cloves Garlic

Black peppercorns

Juice lemon

Chicken Thighs

Oil,  preferably grapeseed

All purpose flour

Garlic powder

Onion powder

Paprika

Cayenne

Freshly ground black pepper

In a large bowl or container with a lid (the batter will rise overnight), sprinkle the yeast over the warm water and let proof for 5 minutes. Stir in the buttermilk and butter.

step 1

In a small bowl, mix together the flours, salt and sugar. Add to the yeast mixture and mix until smooth and blended. Cover and refrigerate on the counter (or in the fridge) overnight.

step 2

Right before making the waffles, beat in the egg. Add the baking soda and stir until well mixed. The batter will be quite thin.

step 3

Make waffles according to your waffle machine until golden and crisp. Enjoy hot!

step 4

In a pot, bring the water to a boil and stir in the salt, until dissolved. Remove from the heat and addthe honey, bay leaves, garlic, peppercorns, and lemon juice. Let cool completely and then submerge the chicken. Brine overnight in the fridge.

step 5

The next day, 1 hour beforecooking, take the chicken out of the brine and pat dry. Let come to room temperature, for 1 hour before cooking.

step 6

In a deep, heavy-bottomed skillet, heat up 2 inches of oil over medium-high heat. You want to make sure the oil does not come up more than 1/3 of the way up the pot. Heat to 350f.

step 7

While the oil is heating, get ready to dredge the chicken. Whisk together the flour and spices in a deep bowl. Pour the buttermilk into another deep bowl. Just before frying, dip the chicken into the seasoned flour, then the buttermilk, then the seasoned flour. Set aside coated pieces on a tray.

step 8

When the oil has come up to temp, gently lower the pieces of chicken into the oil. Fry, turning with tongs every 12 minutes and adjusting heat to maintain a steady temperature of 325, until skin is deep golden brown, about 12 minutes. Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to a wirerackand let cool for at least 10 minutes before serving. Enjoy!

step 9

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