Lexington Brass Executive Chef Chris Leahy’s Fried Chicken and Waffles

Lexington Brass Executive Chef Chris Leahy’s Fried Chicken and Waffles
Staff Writer

Fried Chicken and Waffles

The sweet and savory pairing of chicken and waffles gets an update in this delicious recipe from Executive Chef Chris Leahy of Lexington Brass.  

4
Servings
3083
Calories Per Serving
Deliver Ingredients

Ingredients

For the chicken

  • 5 Tablespoons paprika
  • 2 Teaspoons curry powder
  • 2 1/2 Teaspoons cayenne pepper
  • 2 1/2 Teaspoons ginger powder
  • 2 1/2 Teaspoons Old Bay seasoning
  • 3 Tablespoons garlic powder
  • 3 Tablespoons onion powder
  • 1 Tablespoon freshly ground black pepper
  • 2 Tablespoons salt
  • 4 Cups buttermilk
  • 3 3 1/2-pound chickens, broken down into thighs, drumsticks, and breast pieces
  • 2 Pounds all-purpose flour
  • Salt and freshly crushed black pepper, to taste
  • Vegetable oil, for frying

For the waffles

  • 3 Cups milk
  • 1/2 Cup Belgian beer
  • 1 1/2 Teaspoon vanilla extract
  • 2 eggs
  • 4 Ounces melted butter
  • 4 Cups cake flour
  • 5 Tablespoons sugar
  • 1 Tablespoon malt powder
  • 2 Tablespoons baking powder
  • 2 Teaspoons salt

Directions

For the chicken

In a medium bowl, mix together 1 tablespoon of paprika,  teaspoon cumin powder, 1 teaspoon cayenne pepper, 1 teaspoon ginger powder, 1 ½ teaspoon Old Bay seasoning, 1 tablespoon garlic powder, 3 tablespoon onion powder, 1 teaspoon crushed black pepper, and 2 tablespoons of salt with the buttermilk until thoroughly combined.  Place your chicken pieces into the buttermilk mixture and allow them to marinade for 24 hours. 

In a large mixing bowl, add the flour, the rest of the spices, 2 tablespoons of crushed black pepper, and 6 tablespoons of salt. Stir these to thoroughly combine. Add the marinated chicken pieces to the flour mixture. Coat the chicken pieces well. 

Heat the oil in a deep fry machine or a deep stovetop frying pan until it reaches 325 degrees. Once the oil is to temperature, add the chicken a few pieces at a time. Fry the chicken for nine minutes. Remove the chicken from the oil and allow them to rest on a draining rack for 2 minutes. Add black pepper and cayenne.   

 

For the waffles

In a large bowl, combine the milk, beer, vanilla, eggs, and butter. Set this bowl aside. In a separate mixing bowl, sift together the flour, sugar, malt powder, baking powder, and salt. Add the dry ingredients to the wet and mix just enough to barely combine.

Spray a preheated waffle iron with nonstick cooking spray. With a ladle, pour in 3 ounces of the waffle batter. Let the waffle cook until it is golden brown on both sides. 

Top the finished waffles with the crispy, cooked fried chicken and serve with your favorite maple syrup.

 

Nutritional Facts

Total Fat
86g
100%
Sugar
87g
97%
Saturated Fat
14g
58%
Cholesterol
28mg
9%
Carbohydrate, by difference
503g
100%
Protein
74g
100%
Vitamin A, RAE
640µg
91%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
35µg
39%
Calcium, Ca
823mg
82%
Choline, total
72mg
17%
Copper, Cu
1mg
0%
Fiber, total dietary
26g
100%
Fluoride, F
11µg
0%
Folate, total
718µg
100%
Iron, Fe
29mg
100%
Magnesium, Mg
230mg
72%
Manganese, Mn
4mg
100%
Niacin
28mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
2324mg
100%
Riboflavin
3mg
100%
Selenium, Se
148µg
100%
Sodium, Na
3773mg
100%
Thiamin
3mg
100%
Vitamin D (D2 + D3)
2µg
13%
Water
247g
9%
Zinc, Zn
7mg
88%

Fried Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Fried Chicken Cooking Tip

Wash everything that chicken touches with soap and hot water.