This is gonna have a lot of lightness to it. Yeah these are like kinda like Airy in the middle but on outside they're crispy. I also think it's interesting that there's no eggs in this. Nope you do not need eggs. All right, well this sounds amazing so let's start mixing is there a special technique to how you put it all together. All I do is you want to put the dry them first, great and then the liquid. So here's what we do this is like important thing you don't miss it very much. Okay, you have to be very you have to be very like able on the side of unmixed. Okay, our waffle irons really hot. Henri chicken waffles I'm so excited for this hmm hmm is it excellent nice work Henry, good offer.Prepare time: 10 min
Cook: 15 min
Ready in: 25 min

Today i’m making chicken and waffles.

Ingredients

  • One pound of chicken
  • Oil
  • Buttermilk
  • Little bit of spices
  • Pinch of flour
  • Hot oil
  • Little pepper
  • Salt gotta
  • Garlic powder
  • Onion powder
  • Chilli flakes
  • Little bit of rosemary
  • Some paprika
  • Cayenne pepper
  • Chilli powder
  • half a cup vegetable oil
  • Quarter of butter well tablespoon of vanilla
  • Half a teaspoon of salt
  • 1 tablespoon of white sugar
  • 1 tablespoon of brown sugar
  • 3/4 a cup of flour
  • Quarter cup of corn starch
  • Half a teaspoon of baking powder
  • 1/4 teaspoon of baking soda

Directions

1So we have one pound of chicken tenders and that’s kind of something different. Henry does not do chicken pieces he distributes, Trying to fry like unless you have a deep fryer like trying to fry the chicken like actually like a full you like it the thighs and the lettuce is awful it’s a horrible experience it’s like because each one of those cooks feel like a different you have to cook it like a different temperature like they don’t all submerge at the same height so it’s like a nightmarish trying to cook all those different pieces like in just a pan with oil the chicken tender you just pop it in there it’s just like if they all cook at the same time they all do this exact same height and with this like they cook pretty quick because it’s like boiling oil, so they stay pretty tender because you want to leave them in there.

2First things first we want to get the chicken marinating right. Yeah I get the chicken yeah I put it in the buttermilk to like soak a little bit, Okay. Preferably overnight but don’t have to be it can be like in an hour or so, so I like to put a little bit of spices on the chicken itself and then I put some in the buttermilk. All right so our chicken is rubbed our marinades ready to go so now we just put them together. Exactly, I’m stirring this together it sounds weird but just to break up the chicken tenders make sure every side, that’s that’s a good thing to do is to get instinct. so beautiful, so we have our hot oil. Yup and you have a fancy-pants test that I was not aware, yes it is completely works every time it’s guaranteed just grab a little pinch of the flour you just if it starts like sizzle and bubbled you’re good to go.

3So now we have to make the flour which you dredge again so we have quite a bit of spices so what’s here tell like list olives. So this is like the herbs okay, these are the spices. So so it’s a little bit of rosemary a bunch of a reagan out it’s like the main thing some thyme, little pepper and salt gotta have that garlic powder, onion powder, chili flakes this is like optional like you don’t want to be spicy at all then you can take them out but I like a little spicy some paprika we got some cayenne pepper and some like chili powder.

4Okay so you just put it into the flour. It’s like you just dump it all around you just got try to make a homogeneous mixture here. You know it’s buddies once you’ve mixed it all in it actually doesn’t look that overwhelming. No but it can be deceiving. I’ll say this I always like to test one this everyone has different preferences you don’t want to be too intense. So all I’m gonna do right is just like pop it you pop it in here and then you just like bury it and just kind of flip it over and bam then throw it in there.

5So the trick is you want to have your oil probably around like not quite 350 like morley 325. Yeah sounds good, And you want to cook this until it’s golden-brown. Yup, checks them to make sure the internal temperature is about 160,165. Yup, and if it’s not you just pop it in the oven until it comes up to the right temperature. Exactly, well we’re gonna finish frying up this chicken and then get certain the waffles all right so our chicken is done. Indeed, indeed so now we need the other component to our fried chicken.

6The waffles critical, tell us what is inside here. So we got half a cup vegetable oil a cup and a quarter of butter well tablespoon of vanilla a lunch well – got about half a teaspoon of salt 1 tablespoon of white sugar got 1 tablespoon of brown sugar 3/4 a cup of flour. Ok, you got the secret ingredient the quarter cup of corn starch. Really, I make some like crispy on the outside. Okay and still like light in the middle you got half a teaspoon of baking powder and 1/4 teaspoon of baking soda those kind of give it the rise.

7This is gonna have a lot of lightness to it. Yeah these are like kinda like Airy in the middle but on outside they’re crispy. I also think it’s interesting that there’s no eggs in this. Nope you do not need eggs. All right, well this sounds amazing so let’s start mixing is there a special technique to how you put it all together. All I do is you want to put the dry them first, great and then the liquid. So here’s what we do this is like important thing you don’t miss it very much. Okay, you have to be very you have to be very like able on the side of unmixed. Okay, our waffle irons really hot. Henri chicken waffles I’m so excited for this hmm hmm is it excellent nice work Henry, good offer.

Video