Chicken & Waffles So Good, You’ll Slap Your Mama!

Today we are making the best Chicken and Waffles you’ve ever tried! Don’t believe me? Check it out and see for yourself. Let’s #makeithappen

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Shopping List:
Waffles:
2 eggs
2 cups all purpose flour
1 3/4 cup whole milk
1/2 cup melted butter
3 -4 tbsps sugar
4 tsps baking powder
pinch of salt
1-2 tsps vanilla extract
Butter – Syrup – Cooking Spray – Waffle Maker

Fried Chicken:
Chicken Tenders OR Chicken Wings & boneless skinless thighs
1 gallon peanut oil (or vegetable, canola etc)
2 cups all purpose flour (or my Seasoned Flour https://www.mrmakeithappen.shop )
1/4 cup corn starch
2 quarts buttermilk
1/4 cup hot sauce
salt, pepper, garlic, onion powder, sazon, adobo, cayenne pepper

all right guys so recently I was scrolling my YouTube channel and I realized I don’t make enough breakfast and brunch content for you guys so today I’m going to show you one of my all-time favorites Chicken and Waffles meet me in the kitchen let’s make it happen so first things first we’re going to go ahead and marinate our chicken today I’m using chicken tenders let me know in the comments what your favorite pairing is for chicken and waffles personally I like boneless chicken when I’m eating chicken and waffles that way I can just use my knife and fork all in one bite don’t get the hands is dirty with the messy syrup and all that good stuff but hey I’m equal opportunity chicken eater serve me whatever you got I’ll probably eat it but preference boneless 2 tbspoon of hot sauce going in my seasoned flour is very heavily seasoned we’re going to cut it with a little corn starch today so we’re going to add a little bit of seasoning to this but you can season it however you like to especially if you’re not using a seasoned flour product you use regular allpurpose flour then you’re going to want to season that we’re also going to add in a little garlic and herb seasoning no garlic herbs those things pair nicely with poultry and then one qu of buttermilk buttermilk has a high acid content it’s going to help break down the muscle fibers in the chicken make it nice and tender it’s also going to help the flour coat the chicken nicely I’m also going to add a little lemon zest again another thing that pairs nicely with poultry and the beauty of the zest is you get the flavor without the added acid we already have the acid from the buttermilk I just want to get a little bit of that lemon zest flavor in there as well optional but smells nice and it tastes great so we’re going to zest the whole lemon in here want to let that hang out at least 2 hours up to 24 hours with buttermilk I wouldn’t go longer than 24 hours because then the chicken the texture is going to get messed up it’s going to be too soft get in there with your hands and massage that in make sure your chicken’s nice and coated you want to add a little salt and pepper you can but again season flour season nicely don’t need to go too crazy especially on something small like a chicken tender if it was a big old chicken breast or chicken leg or something like that maybe would add a little bit more seasoning but we don’t want to make this too salty all right people infomercial time I’m selling my allpurpose seasoned flour if you had a product you’d probably be selling it too but feel free to complain about it in the comments if you don’t have this feel free to grab your favor from the grocery store or season your own flour allpurpose flour little salt pepper garlic onion powder I like a little chicken bullan in mine uh other flavor enhancers like herbs and spices keep in mind though black pepper and herbs tend to burn at high heat so I would leave that out if you can little black pepper is not the end of the world but don’t go too crazy with the herbs they’ll definitely burn up uh quite a bit in your fryer so in goes about 3 cups of my seasoned flour and we’re going to add 1/4 cup of corn starch that’s optional but I like to add it for a little extra Crunch and uh I may end up tweaking the recipe a little bit maybe one day but seasoning wise delicious stuff guys if you haven’t tried it yet definitely do so 1/4 cup of corn starch 2 and 1/2 to 3 cups of seasoned flour grab yourself a spoon and give that a mix the beauty about seasoned flour like this one is you don’t have to guess it takes out all the guess work it’s measured for you you dump it in there drop your chicken or your shrimp or your fish in there drop it in the oil you’re good to go next up it’s time to go ahead and get our dry ingredients together here we have two cups of allpurpose flour to that we’re going to add our white sugar next goes the baking powder nice Hefty pinch of salt maybe two pinches break out the Whisk and mix the dry ingredients together in a separate mixing bowl will mix our wet ingredients and then combine the wet into the dry making our waffle mix now if you’re feeling lazy go ahead and grab yourself some waffle mix from the grocery store little bit of a difference not a not a big one to be honest typically when I’m making this at home I just use the waffle mix that I have but I’m trying to show off for you guys a little bit and show you guys how to make it from scratch no added BS in there that you can get from the grocery store a little bit better for you I guess so there is your dry ingredients there set that off to the side we have a half stick of melted butter two beaten eggs and then one and 3/4 cup of milk break out the Whisk again give that a good little mix and then 2 tpoon of vanilla extract that we’re going to eyeball Wix it until it’s well combined and then we’re going to pour that slow SL into the dry batter whisking constantly until our waffle mix is done now it’s time to go ahead and add the wet to the dry little bit at a time guys it’s a slow steady stream keep that whisk moving until it’s all in there you guys know what waffle batter or pancake batter looks like so ensure that it’s that consistency no lumps it can be a little bit lumpy that’ll work itself out in the waffle iron but you want it to be relatively smooth this looks a little too thin to me all right guys now for a little razzled Dazzle I’m going to add a bourbon cream sauce to pair nicely with our waffle and maybe even the chicken if you like sweet chicken super simple ingredients half stick of butter half cup of white sugar a shot of bourbon and a t teaspoon of vanilla extract pinch of salt whisk it for 3 or 4 minutes until it comes together and thickens up and we’re going to put that at the bottom of our plate plate the waffles on top of that chicken on top of the waffles little powdered sugar can’t go wrong medium heat until the butter melts then we’re going to add in our sugar then we’re going to add our shot of bourbon be a little careful when you add the bourbon it shouldn’t flame up on you but if it does it’ll burn off real quickly it’s called flamb Bay but uh don’t burn your house down to offset that you can turn the heat down a little bit you’ll be just fine don’t be scared half2 cup of sugar mix that in with your butter teaspoon of vanilla extract that smells delightful the good stuff little bourbon half shot for the chef and a shot for you give that a mix let that cook down for 3 to 4 minutes pinch of salt at the end and you’re good as gold next up is our breading station for that you’re going to need a baking sheet of some sort or a plate your flour and your chicken this has been marinating for a few hours we’re going to drain off any excess buttermilk right into that perfectly seasoned flour then we’re going to let that hang out on our baking sheet until the oil comes up to 350° this is important go ahead and get some stuff all over yourself that’s why the aprons are here but this is important because you want the flour to have some time to adhere to the chicken that’s going to result in a crispy and juicy end product so that’s what we’re going with we’re going to go ahead and use our hands to kind of press that flower in there so don’t be shy to kind of get in there roll it around a little bit make sure it’s adequately coated like so no bald spots sorry fellas and then we’re going to let that sit out for 15 maybe 20 minutes at most you don’t want it to sit out too long but you don’t also don’t want to go straight from the flour right into the oil either because a lot of times when you do that the flour will fall off and burn up at the bottom of your fryer so The Sweet Spot to me is about 15 minutes all right guys so once your oil comes up to 350° it’s time to drop the chicken using digital food Tom m is the best way to know don’t go throwing water or anything into your oil please 350 time to drop the chicken tenders when I say drop I mean place them in there gently don’t burn yourself don’t over overcrowd your fryer that’ll drastically reduce the temperature of the oil and it’ll slow the cooking process down so we’re going to do it in two batches kind of give it a little Shake get in there with your tongs after a minute or so to make sure they’re not sticking to the bottom or sticking together so this is how we’re looking after about a minute or two we’re going go ahead and flip it just make sure they’re cooking evenly on all sides once the uh chicken hits 165° internal temperature it is safe to eat beautiful color developing already once the chicken is perfectly fried we’re going to let that rest for a minute and get our waffle iron up to temperature spray it with some cooking spray so it doesn’t stick then make our waffles hit it with a little butter and then we’re going to Plate this up all right my friends this is how you put together a brunch platter we’re going to do the chicken tenders and the waffles all on the same platter little bit of that sauce that we made a little powdered sugar and syrup cuz why the hell not We’re Here for a Good Time not a long time brace yourself for a trademark money shot say it with me guys looking good good the only thing left to do is dig in for the taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell to my notifications as well all right guys moment of truth I haven’t eaten all day so we’re going to get us some of this waffle with that bourbon cream sauce little crispy chicken here we go perfect bite oh my God no f got slap your mama out do oh man I might have to S off on it