Spicy Fried Chicken and Cornmeal Waffles
 
Makes 6 to 8 Servings
Ingredients
  • 2 cups whole buttermilk
  • 2 tablespoons hot sauce*
  • 2 pounds chicken tenderloins
  • Vegetable oil, for frying
  • 1½ cups white cornmeal
  • 1½ cups all-purpose flour
  • 1½ tablespoons kosher salt
  • 2½ teaspoons granulated garlic
  • 2½ teaspoons granulated onion
  • 1 teaspoon cayenne pepper
  • Cornmeal Waffles (recipe follows), to serve
  • Hot Honey Butter (recipe follows), to serve
  • Garnish: fresh jalapeño slices
Cornmeal Waffles
  • 2 cups all-purpose flour
  • 2 cups yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 1⅓ cups whole buttermilk
  • 1 cup water
  • 4 large eggs
  • 2 tablespoons vegetable oil
  • 2 jalapeños, finely chopped and seeded
  • ½ cup shredded sharp Cheddar cheese
Hot Honey Butter
  • ½ cup honey
  • ½ cup unsalted butter, melted
  • 2 teaspoons hot sauce
Instructions
  1. In a large bowl, combine buttermilk and hot sauce. Add chicken, tossing to coat. Cover and refrigerate for at least 4 hours or up to overnight.
  2. In a 12-inch cast-iron skillet, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350°.
  3. In a large shallow dish, whisk together cornmeal, flour, salt, granulated garlic, granulated onion, and cayenne.
  4. Remove chicken from buttermilk mixture, shaking off excess. Dredge chicken in cornmeal mixture; let stand in cornmeal mixture for 15 minutes.
  5. Fry chicken in batches until golden brown and an instant-read thermometer inserted in thickest portion registers 165°, about 3 minutes per side. Let drain on a wire rack. Serve with Cornmeal Waffles and Hot Honey Butter. Garnish with jalapeño slices, if desired.
Cornmeal Waffles
  1. Preheat waffle maker according to manufacturer’s instructions. Spray with cooking spray.
  2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
  3. In a small bowl, whisk together buttermilk, 1 cup water, eggs, and oil. Add buttermilk mixture to flour mixture, stirring just until combined. Fold in jalapeño and cheese.
  4. Spoon about ½ cup batter onto waffle iron, and cook until browned, 3 to 4 minutes. Repeat with remaining batter.
Hot Honey Butter
  1. In a small bowl, combine all ingredients. Set aside until ready to use, or cover and refrigerate for up to 1 week. To reheat, microwave in 10-second intervals, or heat in a small saucepan over medium heat until warm.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/spicy-fried-chicken-cornmeal-waffles/