The 5-cupcake Dinner: Chicken and Waffles

You’re probably thinking that waffles and cupcakes are not the same thing. But actually I made cupcakes out of waffle batter and then gently marked them with my waffle iron, so I think my cupcake-ized fried chicken and waffles cupcakes still count!

Ingredients:

Cake:

  • ¼ cup butter
  • ¼ cup sugar
  • ¼ cup buttermilk
  • 1 TB salt
  • 2 eggs
  • ¾ cup flour
  • 1 tsp baking soda

Topping:

  • 4 pieces chicken
  • 1 cups low fat buttermilk
  • 1 tablespoon kosher salt
  • 1 tablespoons Hungarian Paprika
  • 1 tablespoons garlic powder
  • Flour, for dredging
  • 1 egg
  • 1 TB hot sauce
  • Vegetable Oil

Preparation:

1-24 hours in advance, cut up the chicken, cover with buttermilk, and leave in the fridge.

Whip butter until fluffy, then add eggs and buttermilk and beat again. Add dry cake ingredients to wet, and beat again. Bake at 350 for 20 minutes (they shouldn’t be browned). Mix together the salt, paprika, garlic powder, and stir with a fork, separately beat together the egg and the hot sauce (should be bright orange), and in a third bowl or plate put the flour. Drain the buttermilk from the chicken, then dip chicken in spices, then egg, then flour, and fry in the vegetable oil, at about 325F – use an instant thermometer. Or just eyeball it and put the chicken in when the oil has some bubbles in the bottom. After 4-6 minutes (depending on chicken type) turn it over, cook for the same duration.

Meanwhile, use a waffle iron to mark the cupcakes (this worked out really pretty easily!)

Serve the fried chicken over the waffles with maple syrup and hot sauce available

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