Taste the Air-Chilled Difference®

Chicken & Waffles

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Chicken & Waffles

Serves 4

  • 1 pound Smart Chicken tenders
  • 2 cups buttermilk
  • Peanut or canola oil, as needed for frying
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • About 1 cup flour, or more as needed

Submerge the chicken in the buttermilk for at least 2 hours, or ideally overnight. When ready to fry, heat oil for frying to 350°F. Combine the salt, pepper, cayenne, garlic powder, onion powder, and flour. Dredge the chicken in the flour mixture, then re-dip in the buttermilk, and dredge a second time in the flour mixture. Transfer the chicken to the oil and fry until internal temperature reaches 165°F.

    • For The Waffles:
    • Makes about 5 to 6 waffles
    • 1 cup flour
    • ¼ cup cornstarch
    • ½ teaspoon salt
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • 2 eggs, separated
    • ¾ cup buttermilk
    • ¼ cup heavy cream
    • 6 tablespoons canola oil
    • 2 tablespoons brown sugar
    • ½ teaspoon pure vanilla extract

    In a bowl, combine the flour, cornstarch, salt, baking powder, and baking soda and whisk. Add the egg yolk, buttermilk, and cream, then whisk in the canola oil in a slow stream. In a separate bowl, combine the egg whites and sugar and whisk until semi-firm peaks form. Add the vanilla and gently fold the egg white mixture into the batter. Spray a preheated waffle iron with nonstick cooking spray. Fill the iron about halfway and cook waffles until golden.

    Serve waffles with butter and syrup, and fried chicken over each serving.