Buttermilk-and-Blue Waffles with Buffalo Whiskey Crispy Chicken

by Rachael Ray Show Staff 9:00 AM, May 10, 2016

Aired May 10, 2016

Serves 4-6

For the waffles:
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
8 ounces (about 1 1/2 cups) smoked blue cheese crumbles or blue cheese of choice, crumbled 
For the chicken:
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cayenne pepper
2 tablespoons paprika
Salt and pepper
2 teaspoons granulated onion
2 teaspoons granulated onion
2 teaspoons ground cumin
2 teaspoons ground mustard
2 cups buttermilk
8 boneless, skinless chicken thighs
Oil, for frying
For the Buffalo Whiskey Sauce:
3 tablespoons butter
4 cloves garlic finely chopped
3 tablespoons Tamari
2 tablespoons Worcestershire
3 shots bourbon whiskey
1/4 cup maple syrup or honey
1/2 cup Frank’s Red Hot
Sweet pickle chips and chopped scallions, for garnish


Preheat a waffle iron and keep a little melted butter or cooking spray on hand to grease it.
Whisk up dry ingredients for waffles in one bowl, buttermilk and eggs in another. Whisk wet into dry and stir in blue cheese crumbles. 
For the chicken, mix flour, baking soda and spices, and divide between 2 plates or shallow bowls. Place a bowl of buttermilk between the flour stations. Coat chicken in flour, buttermilk, flour and shake off excess; place on a rack. 
Heat a few inches of oil in a Dutch oven or tabletop fryer to 365ͦF. 
For the sauce, in a small pot, melt butter and add chopped garlic, Tamari, Worcestershire, whiskey, syrup or honey and hot sauce; simmer to thicken.
Grease waffle iron and cook waffles on high to deep golden. Cut into 4 waffles. Repeat until batter is finished.
Cook chicken 8-10 minutes to deep golden and cooked through. 
Top the waffles with 2 pieces of chicken and top with Buffalo sauce. Garnish with a few pickles and green onions.

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