Nashville Hot Chicken and Waffles

Nashville Hot Chicken and Waffles Dish Guide

Serves 6

For the Chicken

6 boneless skinless chicken thighs or breasts

2 cups buttermilk

¼ cup pickle juice

¼ cup hot sauce

1 ½ cups AP flour

1 stick (1/2 cup) unsalted butter

¼ cup lard

1 T brown sugar

2 T cayenne pepper

1 t smoked paprika

1 t chipotle powder

½ t garlic powder

½ t onion powder

Salt and Pepper to taste

Oil for frying

Pickles for garnish

Combine the buttermilk, hot sauce and pickle juice in a large bowl. Season with salt and pepper. Add the chicken and marinate in the fridge for at least one hour up to overnight. In a saucepot combine the butter, lard and remaining spices. When ready to cook, heat over medium low until the butter and lard have melted and the spices are aromatic. Season this with salt and pepper too.

Remove the chicken from the brine and dredge thoroughly in the flour, ensuring all parts are coated. Allow the chicken to rest for at least 10 minutes so the flour will not flake off in the oil. In a fryer or large skillet, add enough oil to cover the chicken and heat to 350 degrees F. Add the chicken (in batches if necessary) and fry for 4-5 minutes a side or until golden brown and cooked to at least 165 F internal.

Remove from oil and drain on a wire rack. Brush on warm Nashville hot butter sauce and serve immediately with pickles.

For the Cheddar Scallion Waffles

1 cup whole milk

¾ cup buttermilk

½ cup vegetable or canola oil

2 eggs

1 t vanilla extract

2 cups AP flour

4 oz freshly grated cheddar cheese

2-3 scallions, finely chopped

2 T sugar

1 T baking powder

Cooking spray

In a large bowl, beat the eggs and add the milk, buttermilk, oil and vanilla. Whisk to combine. Add the flour, sugar, baking powder, cheese and scallions. Use a spatula or spoon to combine the ingredients. A few lumps are OK but make sure all the flour is incorporated.

Pre-heat your waffle making and spray with cooking spray. Add enough batter to fill your waffle maker (this recipe will make 6-8 “Belgian” size waffles) and cook until golden brown and cooked through.

Remove to a foil-lined plate to keep warm and repeat with additional batter.

To Serve

Add 1-2 T of butter to a waffle. Place down a piece of chicken and add additional Nashville hot sauce. Garnish with scallions and pickles and drizzle with honey, maple syrup or both.

Dish Notes

You can use boneless, skinless breasts or even bone-in, skin-on chicken with this dish. Your cooking times will vary depending on the size and thickness of chicken you use. Adjust the amount of spices in the butter to your taste. The lard is traditional however you can use all butter if you wish.