I feel like anyone who’s followed me for a while had to have known that a chicken and waffles recipe was coming eventually. How could it not? I consider chicken and waffles to be the ultimate not only brunch, but possibly southern dish as well. You have your salty, sweet, crispy, soft, and juicy all in one plate.
For my recipe I took inspiration from Michelin starred Dusek’s in Chicago
At one point they were serving a dish called “Okanomi Waffle.” It consisted of togarashi fried chicken and a waffle version of an okonomiyaki pancake, complete with sauce drizzles amd bonito flakes. To be honest it was one of the best plates of food I have EVER had. I wanted to create a similarly magical Japanese-inspired chicken and waffle at home. I followed Dusek’s lead with togarashi-spiced fried chicken, but switched it up by spiking my waffle batter with ginger and green onion, then combining miso and butter to melt over the top.
The result? Pure. Heaven. See for yourself with this Michelin dining inspired recipe.
The chicken, Ingredients:
- 6-8 pieces bone-in, skin-on chicken legs/thighs
- 2 pints buttermilk
- 1 cup sriracha
- 3 cups all-purpose flour
- 3-4 cups oil for frying (I like peanut
- Salt and pepper
- Ichimi togarashi aka Japanese seven spice for finishing
Combine the buttermilk, sriracha, and a tsp each of salt and pepper in a large bowl. Place the chicken into a gallon zip top bag and pour the buttermilk mixture over the chicken and seal. Refrigerate for 6-24 hours. Overnight is the sweet spot.
Preheat your oven to 350 degrees. In a large pot, fryer, or cast iron skillet heat the oil to 350 degrees. Make sure the oil does not go beyond halfway up your cooking vessel. In a large bowl combine the flour and 1 tsp each salt and pepper. Toss the brined chicken pieces in the flour, then in batches gently place them into the oil. You want to only cook a few pieces at a time so that the oil doesn’t cool down too much. Cook the chicken about 10-15 minutes, flipping if necessary, or until it starts to become golden brown. Move to a baking sheet and cook for another 15-20 minutes, or until the chicken is thoroughly cooked and the juices run clear. While the chicken fries and finishes in the oven go to work on the waffles and miso butter.
Miso Butter, Ingredients:
- 4 tbsp softened butter
- 1 tbsp white miso
- A pinch each salt and sugar
Beat everything until combined, keep at room temp for serving.
The waffles, Ingredients:
- 2 1/2 cups flour
- 5 tsp baking powder
- 1/2 cup sugar
- 2 eggs, whites and yolks separated
- 1/2 cup canola oil
- 2 cups milk
- 1 tbsp ground ginger
- 1 1/2 inch piece fresh ginger, grated
- 4 green onions, thinly sliced
- 1/2 tsp salt
In a large bowl combine the flour, baking powder, sugar, salt, and ground ginger. In another beat the egg whites until stiff peaks form. In a third bowl combine the egg yolks, milk, oil, fresh ginger, and green onions. Combine the egg yolk mixture with the flour mixture, and then gently fold in the egg whites.
Cook according to your waffle maker’s specifications.
When the chicken is hot and fresh out of the oven sprinkle it with a pinch of salt and togarashi. Remember, a little goes a long way. Get your waffle on the plate, place a generous scoop of miso butter in the center to melt it, and then top with the togarashi fried chicken and all the syrup your heart desires. Finish with sliced green onions.