The chicken and waffles are great, but they could be better. And you are paying this price when you can afford it, that is, but cheaply. Chicken waffles are something you can find in most US states, especially in the southern region of the US. But you can pay up to twenty dollars I think it's worth twenty dollars but at the same time, it doesn't have to be spent at all. And you're often getting literally basic buttermilk fried chicken. A basic waffle and sorbet. Boring. I like something more special. I want something more special. You have to pay for that too, usually, but not here.
So with all that said, let's make it, shall we see, it's not easy to make chicken and waffles cheap, well we tried our best. Problem number one is the waffle iron. Wow, that's a big problem in the way of making a goddamn waffle. I have a few options for you. For one, well, you can use a waffle iron if you have one. They make cheap, and cheap, well, they suck. Another option is to put in a grill pan, which gives you a similar sound. Over medium heat, grease a good grill pan. Ideally you want non-stick, leave it on medium heat.
Once it's hot, pour in your batter, sort of coat the edges and you'll flip it like a pancake. Look, I understand. It's not that great, but I have an alternative. The trick with this is something I'll show you in a second. First, we make our waffle batter into a medium sized bowl. Add three hundred grams of all-purpose flour to two cups.
Two tablespoons, twenty-four grams of white sugar, half a teaspoon or two grams of fine sea salt, one tablespoon or ten grams of baking powder. Stir them all together until well combined. Then in a separate bowl add two whole eggs, whiskey and half a cup, or one hundred and two grams of vegetable oil, three quarters of a cup, or four hundred and fifteen milliliters of whole milk. Mix all these ingredients together until smooth and uniform. Add your net batter to the dry, mixing constantly.
Continue mixing to get a nice smooth batter. Add a touch of salt. Throw him in his time. So obviously if you're using a waffle maker, you grease it and you cook it according to the package directions. It's all automated. There really isn't much you need to do. Just don't leave it too long. Ruin it. Now another option is to stick the cake to your waffles. That's right, fill a six to eight carp heavy-bottomed pot with vegetable oil. Heat it up to three fifty degrees Fahrenheit and then use a separate plastic bag or piping bag or whatever plastic you have.
Cut off the tip and then pipe a nice zigzag crisscross pattern of your batter into your hot oil. Obviously don't use your entire bat. Let it fry until it starts to crackle and fry the other side for about two minutes per side. Take it out, drain on a wire rack and there you have it, your makeshift funnel cake waffle. You have a problem with this. Now, obviously you don't need butter, but you will serve it with maple syrup. Now let's talk about the chicken.
I just want the drumsticks and they are absolutely popular. I mean, look at this thing. I am fine. So in a large bowl, I have a cup and a half, or three hundred and fifty milliliters of buttermilk. Optionally add three tablespoons, thirty-two grams of pickle juice, two teaspoons or five grams of paprika, two teaspoons or seven grams of kosher salt, and optionally one teaspoon or six grams of the holy ingredient we all know, MSG. know and love then mix. MSG and Praise Let us rejoice and shout in the presence of MSG.
Now put all your chicken in there, toss the coat and set aside for your dredge. You will need two cups or three hundred grams of all-purpose flour and two teaspoons or seven grams of salt in another large bowl. One teaspoon or thirty grams of garlic powder. Onion powder half a teaspoon or two grams. Combine one teaspoon or three grams of paprika, one teaspoon or two grams of optional celery powder, one teaspoon or six grams of optional MSG-type combine and you've got the same oil you were using before if you Make your own. Chimney cake. Or, you know, you can only do one thing. Chords This one way hot three fifty really simple fill.
Now that it's heating up, dredge your chicken. Now what we know about our technique for getting flaky chicken isn't just buttermilk. It is the small flakes of liquid that combine with the dough to form small balls. And then those little balls flatten against the chicken, and those little flattened balls become beautiful. So stir a bit of your marinade into your flour dredge, shake it up, and then add your chicken in batches while aggressively squeezing the flour into your chicken, making sure to fill every crevice. Don't be naughty.
Please place on the baking sheet and repeat with the rest. Look at all my boys. They are together. They look beautiful. Isn't that nice, now let's treat them with love in between. Put them in a scalding, very hot, fire oil. There may not be fire. It is a danger in the house. Actually, the temperature of your oil starts at three to four drumsticks and drops to about three-tenths-three-twenty-five, and you want to hold it at that temperature for five to eight minutes until your chicken is done.
The fries should not be crispy golden brown and the internal temperature should read one hundred more. Sixty-five degrees Fahrenheit, well, that's frying. Yes, sure, chicken and waffles are great, but National is hot and it's cheap. Take a medium sized bowl.
This whole thing is optional, but I really recommend it. One tablespoon or fifteen grams of granulated sugar. Two teaspoons or seven grams of kosher salt. Two teaspoons or five grams of paprika. One tablespoon or thirteen grams of garlic powder. Add three tablespoons or thirty grams of red chili powder. Onion powder half a teaspoon or five grams. A teaspoon or five grams of MSG is plenty. I dont know. I dont know.
Stir them all together and then add a cup or two hundred and forty milliliters of hot oil directly from your hot fryer. Be careful, please. Stir it in and you have a beautiful Nashville hot oil. Then, once your chicken is done, carefully remove and immediately dip into your Nashville hot oil, coating each little nook and cranny of crispy, spicy goodness. Please sit on a wire rack to drain and repeat with the rest of your beautiful chicken.
Now look, once that's all done, there really isn't much that needs to happen. You've got your waffle, or your funnel waffle, or your grill pan waffle, or ideally any waffle you've made throughout this video. Carefully lie on top of your beautiful, soft, juicy, crispy legs. Are we talking about chicken here? What am I talking about? Add whatever your heart desires.
You want to throw in some butter, you want to throw in some fancy maple syrup, or maybe you want honey. Okay fine. Drizzle some fresh wildflower honey. You found a local man on the street selling honey at a good price. Go kiss him on the cheek. Buy yourself some honey and let's taste it. Goodness gracious, it's not just chicken and waffles.
It's Nashville hot chicken on a waffle. And that's a price we've already won. We don't even have to taste it. So hey, Kendrick. Well that's great. I have to get Kevin, who says he likes natural hot chicken and I'm Batman too. Are you in disguise you have a chicken leg. Kendrick, stop acting magic. Stop doing magic. Kendrick, this is incredible.
Dripping all over your exposed fingers. No regrets. Goodbye, Kevin. This chicken. So gut dang good. I forgot to eat intestines. Dang Waffle. How does it taste it tastes like I just have to change my draw. You get this kind of moist, spongy inside, slightly crispy outside, chewy inside. Spice, sweetness, richness, and it's all so balanced at the same time. I have nothing more to say. You know what I mean b-roll.
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