Chicken & Waffles | Pour Choices Kitchen

Chicken & waffles should be the literal definition of brunch. You get sweet and savory combined in such an amazing way that we ignore the 1,200 calories this probably has! As mentioned in the intro, if you haven’t tried yeast waffles yet, you are in for a treat because it’s truly the best way to make waffles!

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Grocery List:

Poolish:
200 grams room temperature water
Big pinch of rapid rise instant yeast

Buttermilk Brine:
2-3 cups buttemilk
1 tbsp Sea or Kosher salt
1/2 tbsp garlic powder
1/2 tbsp onion powder
1 tbsp hot sauce
1 tsp smoked paprika

Waffle Batter:
1 1/2 stick unsalted butter, browned
240 grams cold milk
240 grams cold buttermilk
All the Poolish
275 grams all purpose flour
1 large egg, beaten
1 tsp vanilla extract
Dash of cinnamon
10 grams salt
35 grams sugar
3 grams baking soda

Seasoned Flour for Fried Chicken:
3 cups all purpose flour
1/3 cup corn starch
2 tsp baking powder
2 tsp garlic powder
2 tsp onion powder
2 tsp kosher salt
2 tsp course black pepper

Spicy Honey Butter Sauce:
4 tbsp unsalted butter
1/4 cup honey
1/2 tsp chili powder
1/2 tsp kosher salt

Oil for frying
Cooking spray for waffle iron
Maple syrup

today on PO choices we’re making
overnight yeast waffles with fried
chicken and a hot honey butter drizzle
so good I had to make another song about
breakfast for it if you haven’t tried
yeast waffles yet get ready to have your
taste buds and mes blown and who doesn’t
like a little Fried Chicken on the side
right it’s the best of both worlds and
if you’re going to have your heart
explode at least do it happy do you like
chicken and do you like
one let’s put them together
I can’t
wake
blooding from all the
differentes starting off we need to prep
the night before for both the chicken
and the waffles there are definitely
quicker batters and fried chicken
methods and I’m not mad at you if you
don’t want to put that time and effort
in but just know you might be missing
out something truly amazing and special
so get your food scale out cuz we’re
measuring with grams today yay starting
with 200 g of room temperature water and
a nice big pinch of yeast now I’m using
rapid rise instant yeast and not the dry
active stuff just FYI and that does
matter a bit here and as far as that
pinch size just enough to cover the
surface of the water give it about a
minute or so to do its thing and then
we’ll add in 200 g of allpurpose flour
here and then mix it up this is called a
pish it’s a version of a sourdough
starter except it doesn’t use natural or
wild yeast remember when everyone’s
making sour dough during the pandemic
begin mixing it up and you’ll notice it
gets nice and thick and gloopy so don’t
use a weak ass spoon here mix it up
until well combined and starring from
the bottom and bringing to the top will
definitely make sure that that happens
also if you’re wondering why I even
bother with all of this it brings such a
unique flavor as well as ensuring some
nice crispiness on the outside of that
waffle then we’ll leave it on the
counter overnight at room temperature 12
to 24 hours is essentially what we’re
looking for here next is the chicken
since we have to wait overnight to do
the waffles we might as well get our
chicken in a buttermilk bath overnight
too so I’m using the combination of
wings and boneless skinless thighs here
because I love how juicy they stay I
used about a pound and a half of each so
lb total and you can get away with much
less this was just my only option when I
was at the store also use a big enough
container as you can see I grossly
underestimated how much chicken I had
then we’ll pour enough buttermilk to
completely cover our chicken this might
have been about 3 cups or so but it was
really just what I had left over in the
container and to that we’ll add in 1
tbsp of sea salt or kosher salt half a
tbsp of garlic powder half a tbsp of
onion powder what was supposed to be 1
tbsp of hot sauce but obviously I got
heavy-handed here and 1 teaspoon of
smoked paprika alternatively you could
have used occasion seasoning here which
both are honestly delicious today this
was a choice because I’m trying to use
up some spices before they expire check
the dates on your spices folks give that
all a thorough mixing and then let that
hang out overnight in the fridge don’t
mix those up okay the chicken goes in
the fridge the pulish stays on the
counter I know it sounds stupid but
somebody just might so now it’s the next
morning we’ve been super disciplined and
patient I’ve got a stick and a half of
unsalted butter here that I’m going to
put over a medium heat to Brown it a bit
you notice the melting butter starts to
foam and then those milk solet will
Begin to Fall to the bottom of the pan
and they’ll begin to toasting and that
is essentially our Browning once
achieved we need to stop it from going
any further so I’ll kill the Heat and
then add in 240 G of cold milk give that
a stir and really hit the bottom of that
pot to loosen up those toasted milk
salads okay then we’ll add in 240 G of
cold buttermilk and it is important to
note here that you must do the milk
first then the buttermilk okay if you
add in the buttermilk first the high
heat will cause it to get all grainy and
nasty and here’s an example of just that
because I mixed up my containers so
don’t be like me be smarter so cold milk
first stir for like 2 minutes then cold
buttermilk stir some more by now they
should have cooled things down enough so
let’s get back to our pulish we get all
of it into a mixing bowl and then we’ll
add in one teaspoon of vanilla extract
one large egg and all of our brown
butter milk mixture give that a lovely
whisking until it’s all well
Incorporated because if you don’t it’s
not going to look sexy once mixed We’ll
add in 275 G of allpurpose flour 10 G of
salt 35 g of sugar and 3 G of baking
soda and I apologize in advance for
going back and forth between grams and
measuring spoons whenever I’m
researching recipes I go through
hundreds of blogs and Reddit posts and
videos and all this and that and I’m
just kind of picking the pieces of
things that I like and want to put
together uh and they don’t always
convert so my apologies I also could
just use my college education and learn
how to convert these things myself but
come on where’s the fun in that lastly a
dash of cinnamon to warm things up whisk
together until the batter is formed and
this will keep for about 2 Days in your
fridge so don’t feel the need to cook it
all up at once also just know that you
probably will mess up the first Waffle
so it’s fine having some extra batter
while while you fine-tune your waffle
irons temperatures in at this point you
can just make waffles and put whatever
syrup and toppings on it and you’re good
breakfast is done but we still have some
chicken to make and you don’t have to
make these both together but boy is it a
good combination so to a mixing bowl
let’s make our seasoned flour for the
chicken I’ve got 3 cups of allpurpose
flour 13 a cup of corn starch 2 tasps of
baking powder 2 taspo of garlic powder 2
TPS of onion powder 2 taspo of kosher
salt and 2 tasps of coarse black pepper
and again you could just go with like 4
tspoons total of occasion seasoning here
if you want to it’s all up to you mix it
all up and now let’s get our chicken out
the fridge we want a few tablespoons of
that buttermilk mixture added to our
seasoning to help create those delicious
crackles that form on Fried Chicken then
we’ll take out a few pieces of chicken
shake off the excess and place it into
our seasoned mixture give it all a good
thorough mixing really squeezing the
chicken to ensure the seasoning is not
only sticking but also getting in
everywhere all those little nooks and
crannies then I’m just placing them as I
finish them onto a small baking sheet so
the flour can hydrate all these steps
with adding some of the buttermilk to
the flour and then letting the flour
hydrate will ensure we get good crispy
crunch on that chicken and one last
thing before we fry up our chicken and
waffle this is optional and mainly I
made this for those who prefer honey
with the waffles it’s a spicy honey
butter sauce and you can totally go all
syrup like I would but I want to give
you all some fun options so we’re adding
4 tbspoon of unsalted butter to a pot
over medium heat then a 1/4 cup of honey
half a teaspoon of chili powder and half
a teaspoon of kosher salt mix that up
until it all comes together taste it to
see if it needs anything kill the Heat
and that’s it cover it up to keep it
warm now the fun part I’ve got this
handy dandy Cuisine Art single rotating
waffle iron after all the reviews I read
about which waffle iron to get the
flipping models were the most
recommended and they do have a version
of this that can do two waffles at a
time but I’ll never be making that many
waffles so this single waffle maker was
fine for me and I’ll try to link it down
in that little shopping section although
hilariously half the things I try to tag
are always sold out go figure right so
get your waffle iron preheated and give
it a good spraying down and some cooking
spray I’ve got this Pam here and I’m
using the measuring cup that came with
my Waffle iron which came out to be
about 3/4 a cup of batter then we just
put our batter down we can spread it out
using the bottom of that cup and then we
close the lid and we flip a light will
come on when it’s time to flip back over
and then we check and if we’re satisfied
with how Brown it is we remove it and we
keep on going again don’t be surprised
if you mess the first Waffle up and I
think I also noticed that mine was
cooked perfectly whenever the steam
stopped coming out the back of the unit
also we can make our chicken the same
time we’re doing this which just
requires getting some oil heated up to
350° and dropping the chicken in for
about 8 minutes or until the wings and
thighs are temping at 175 or above
definitely the perfect time to have a
food thermometer and once the chicken
was done I hit it with some salt and
then drizzled some of that honey butter
sauce on and gave them a tossing you can
also just drizzle this on the chicken
and waffles at the very end but
definitely don’t skip hitting the
chicken with salt as soon as it comes
out the fryer then we plate get your
waffle down your chicken on top and
drizzle either more of that honey butter
sauce or maple syrup or both go crazy
you did all that work you did it you
deserve whatever you want along with a
very generously poured Mimosa to
complete the breakfast experience hey
everyone this is poor Choice’s kitchen
we have a pat on link down in the
description $1 a month that’s all we ask
for there although you are more than
welcome to donate as much as you want
there and we also have YouTube
memberships that’s $2.99 flat rate
because YouTube likes to take his cut
both go a long way in paying for these
recipes in these here inflated times and
I can’t wait to use this waffle iron for
a few more recipes uh later this summer
I saw some red velvet waffles that
looked amazing and there’s like a
jalapeno waffle that you could do
chicken on so many options and I can’t
wait to share them with you so until
next time I’ll see you