Chicken and waffles with buttermilk batter
Brined chicken tenderloins are coated and fried, then served on buttermilk waffles. Whipped egg whites lighten the batter, while maple syrup complements the spiced chicken.
Active time1 h
Cooking40 min
Total1 h 45 minResting : 30 min
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Ingredients
- 2 g fresh parsley
- 65 g unsalted butter
- 240 ml whole milk
- 3 eggs
- 450 g raw boneless skinless chicken tenderloins
- 3 g garlic powder
- 1010 ml cold water
- 5 ml vanilla extract
- 160 g shop-bought self-rising wheat flour
- 220 g plain wheat flour without raising agent
- 30 g cornstarch
- 1060 ml refined rapeseed oil suitable for frying
- 12 g baking powder
- 0.5 g sweet paprika
- 1 g dried parsley
- ≈ ¼ tsp ground black pepper
- 51 g fine salt
- 80 ml maple syrup
- 30 g white sugar
- 180 ml plain unsweetened buttermilk
- 2 g Cajun seasoning blend
Preparation
Dissolve 45 g salt in 950 ml cold water in a snug container. Add the chicken, cover and refrigerate for about 30 min. Drain the chicken and pat dry with kitchen paper. Discard the brine.
450 g raw boneless skinless chicken tenderloins1010 ml cold water51 g fine salt- container with lid
- spoon
- colander
- kitchen paper
Mix the self-rising flour, cornstarch, garlic powder, 4 g salt, Cajun seasoning, pepper, paprika and dried parsley in a shallow dish. Mix thoroughly, then measure 120 ml of this dry blend into another dish. Crack in 1 egg and add 60 ml buttermilk and the remaining 60 ml water. Whisk into a batter. Dip the chicken into the dry blend, then the batter, allowing excess to drip off, and back into the dry blend. Place on a rack. Once all the chicken is coated, give it one final coating in the dry blend. Discard coating mixtures left after contact with raw chicken.
3 eggs3 g garlic powder160 g shop-bought self-rising wheat flour30 g cornstarch0.5 g sweet paprika1 g dried parsley≈ ¼ tsp ground black pepper180 ml plain unsweetened buttermilk2 g Cajun seasoning blend- shallow dishes
- graduated bowl
- whisk
- rack
- tongs
Heat the oven to 120 °C. Wash and dry the fresh parsley, strip the leaves, then chop. Pour 1000 ml oil into a deep pan about 20 cm across and heat to 175 °C, checking with a thermometer. Fry the chicken in small batches for about 6–8 min depending on thickness, turning it. The crust should be golden and the chicken cooked through. Check that its core stays at 75 °C for 30 s. Place on a clean rack over a tray and sprinkle with parsley. Keep in the oven while making the waffles.
2 g fresh parsley1060 ml refined rapeseed oil suitable for frying- oven
- knife
- board
- deep pan
- frying thermometer
- metal tongs
- probe thermometer
- clean rack
- baking tray
Melt 57 g butter and let it cool slightly. Mix the plain flour, baking powder, sugar and remaining 2 g salt in a bowl. Separate the remaining 2 eggs, putting the whites in a clean grease-free bowl. Add the yolks to the flour mixture with the milk, remaining 120 ml buttermilk, melted butter, remaining 60 ml oil and vanilla. Stir with a spatula just until combined, leaving a few lumps. Beat the whites to stiff peaks and fold in gently. Let the batter rest while the waffle iron heats according to its instructions.
65 g unsalted butter240 ml whole milk5 ml vanilla extract220 g plain wheat flour without raising agent12 g baking powder30 g white sugar- small saucepan
- mixing bowls
- spatula
- electric whisk
- waffle iron
Pour batter into the waffle iron without overfilling. Cook each batch according to the instructions, about 3–5 min, until golden and easy to release. Place on a rack without stacking and brush with the remaining 8 g softened butter. Use all the batter. Top the waffles with hot chicken, divide the maple syrup between them and serve immediately.
80 ml maple syrup- waffle iron
- ladle
- rack
- pastry brush
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration