1. Add the yeast, two teaspoons of brown sugar, and water to a mixing bowl. Set aside to allow the yeast to activate. 00:18
2. Add the butter to a saucepan and melt over medium heat. While the butter melts, add four cups of flour and two cups of brown sugar to a stand mixer. Turn on the mixer at low speed. Using a paring knife, cut down the length of three vanilla beans, making sure to scrape out the seeds. Add the vanilla beans and seeds to the mixing bowl. 00:28
3. With the mixer still set to low, add the milk. Once the milk is incorporated, add in the egg yolks. After the eggs are incorporated, add in the soda water. When the soda water is fully incorporated, slowly pour in the melted butter. While adding ingredients, constantly scrape down the sides of the bowl with a spatula to make sure everything gets mixed into the batter. Add the yeast mixture to the batter. Turn the speed up to medium and mix for about five minutes or until everything is well combined and the batter is smooth and without lumps. Pour the batter out of the mixer and into a large container. 00:58
4. Clean the bowl of the mixer thoroughly. Add the egg whites to the bowl and whip them at a high speed into stiff peaks. Once the egg whites form stiff peaks, add them to the batter and whisk until well combined. Let the batter sit and rise for about 30 minutes. 02:00
5. After the batter has risen, transfer it into a medium container to allow for easier pouring into a waffle iron. Pour the batter into the preheated waffle iron and allow to cook for a few minutes until the waffle is golden brown. 02:27
6. To prepare the fried chicken, allow the chicken to soak in buttermilk for 30 minutes. To create the dry batter mixture, add one cup of flour to a mixing bowl. Season the flour with salt and pepper and then stir the mixture together. Take the chicken out of the buttermilk and place it in the flour mixture, being sure to cover the surface of each piece with flour. 02:41
7. Heat oil in a deep fryer to 350 degrees to prepare for frying. Once the oil is hot, place the chicken in the basket and lower the basket into the oil. The chicken should fry for about four to six minutes or until it is crispy and golden brown. When the chicken is done, remove it from the oil and allow to drain on paper towels. 03:05
8. While the chicken is frying, remove the waffle from the waffle iron and trim off any extra pieces around the sides with kitchen shears. To plate, place the waffle on a serving plate. Stack the pieces of chicken on top of the waffle. Add a small amount of butter to top of the chicken and drizzle the entire dish with maple glaze. 03:18
What You'll Need
- Sauce pan
- Mixing bowl
- Waffle iron
- Stand mixer
- Paring knife
- Cutting board
- Large container
- Medium container
- Deep fryer
- Kitchen shears (optional)
- Yeast (2 tablespoons)
- Brown sugar (2 cups plus 2 teaspoons)
- Warm water (1/3 cup)
- Butter, cubed (2 cups)
- Flour (4 cups plus 1 cup)
- Vanilla beans (3)
- Milk (2 cups)
- Egg yolks (6)
- Egg whites (6)
- Soda water (2 cups)
- Buttermilk (2 cups)
- Salt and pepper to taste
- Chicken breast tenders (5)
- Oil for frying
- Sage butter for garnish
- Butternut squash maple glaze for garnish
Chicken and waffles is a dish with deep roots in the cuisine of the American South. It has been around in varying forms since the 1800s. The Harlem style of chicken and waffles popular today originated in 1930s New York where it was served in restaurants and jazz clubs like Tillie’s Chicken Shacks and the Wells Supper Club. In the 1970s, former Harlem resident Herb Hudson brought chicken and waffles to the west coast when he opened the now famous Roscoe’s House of Chicken and Waffles.
Chef Eric garnished his chicken and waffles with a sage compound butter. To make your own, finely chop fresh sage or any other desired flavorings either by hand or with a food processor. Blend the herbs with softened butter using a stand mixer fitted with a whisk attachment. Transfer the butter to a sheet of plastic wrap and roll it into a log. Twist the plastic wrap to seal the ends, and place the log in the refrigerator until it becomes solid. To learn how to make butter, visit Chef Bruce Kalman's "How to make Butter" tutorial located on the page below.
Flavor-infused maple syrup, such as the butternut squash syrup used as garnish in this tutorial, can be purchased online or from specialty stores. If unavailable, standard maple syrup can be used instead.
To make butternut squash maple syrup, coat 3 pounds of peeled and cubed butternut squash with 2 tablespoons of olive oil and 1/2 cup of maple syrup. Season with salt, cinnamon, and a pinch of cayenne. Place the squash on a foil-lined sheet tray (or two if needed), and roast in a 425 degree oven for 30 minutes. Remove from the oven and separate the remaining liquid from the squash cubes.
If you do not have access to a deep fryer, chicken can easily be fried in a deep pot on the stovetop. To learn more about frying, visit Chef Ralph Scamardella’s “How to Fry” tutorial located at the bottom of the page.
Chef Eric makes a simple fried chicken by dredging the chicken in flour and then frying. To learn more about fried chicken visit Chef Phillip Lopez’s “Perfect Southern Fried Chicken” tutorial located at the bottom of the page.