Chicken and Cornbread Waffles
 
Makes 12
Ingredients
  • 2 pounds boneless skin-on chicken breasts, cut into thirds
  • 2 pounds skin-on chicken drumsticks
  • 4 cups whole buttermilk
  • 2 tablespoons Dijon mustard
  • 1 tablespoon hot sauce
  • 4 cups all-purpose flour
  • 3 tablespoons kosher salt
  • 1 teaspoon ground black pepper
  • 1⁄2 teaspoon ground red pepper
  • Canola oil, for frying
  • Cornbread Waffles (recipe follows)
  • Poached Eggs (recipe follows)
  • Shallot-Cream Gravy (recipe follows)
  • Garnish: chopped fresh chives
Instructions
  1. In a large resealable plastic bag, combine chicken, buttermilk, mustard, and hot sauce. Refrigerate at least 2 hours or overnight.
  2. Preheat oven to 350°. Spray a wire rack with nonstick cooking spray; place rack on a rimmed baking sheet. Set aside.
  3. In a shallow dish, stir together flour, salt, and peppers. Remove chicken from marinade, draining excess. Discard marinade. Dredge chicken in flour mixture, shaking off excess. Set aside.
  4. In a large Dutch oven, add canola oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 350°. Working in batches, cook chicken, turning occasionally, until golden brown on all sides, approximately 10 minutes per batch (adjust heat as needed to maintain 350°). Place chicken on prepared rack.
  5. Bake until a meat thermometer inserted in thickest portion reads 165°, 10 to 15 minutes. To serve, place chicken on a Cornbread Waffle. Top with a Poached Egg and Shallot-Cream Gravy. Garnish with chives, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/chicken-cornbread-waffles/