Cornflake-Crusted Chicken and Waffles with Spicy Honey
A bright American comfort food that brings together crispy, salty chicken, soft cornmeal waffles, the nutty aroma of pecans and a sweet-and-spicy finish. Cornflakes create an especially crisp crust, buttermilk tenderises the meat, and the waffles turn out lightly crumbly thanks to the cornmeal. A final drizzle of spicy honey unites the salty, creamy, spiced and sweet notes.
Preparation
- 1
Heat the oven to 135°C and set a metal rack on a tray (for the finished chicken). Preheat the waffle iron to medium-high.
- 2
Prep the chicken: halve the breasts horizontally, lightly pound to ~1–1.5 cm and pat dry with paper towels.
- 3
Set up three bowls: 1) flour + salt + pepper; 2) buttermilk + hot sauce; 3) crushed cornflakes + granulated garlic and onion + paprika + salt + white and black pepper.
- 4
Bread the chicken: dredge in flour, dip in the buttermilk-hot-sauce, then press firmly into the cornflake crust.
- 5
Heat ~3 mm of oil in a pan to 175°C (hot but not smoking).
- 6
Fry the chicken in batches for 3–4 minutes per side until deep golden and fully cooked. Keep finished pieces warm on the rack in the oven.
- 7
For the waffles, mix the dry ingredients: all-purpose and cornmeal, baking powder, soda, cayenne, nutmeg, salt and pepper.
- 8
In a separate bowl whisk the buttermilk, melted butter and egg. Pour into the dry ingredients and mix just until combined (small lumps are fine), fold in the toasted pecans.
- 9
Bake the waffles: lightly grease the iron, add batter and cook ~4 minutes until golden and crisp.
- 10
Assemble: place a piece of crispy chicken on a hot waffle, drizzle generously with spicy honey and serve immediately.
Chef's tips
- —Dry the chicken well so the crust adheres better.
- —Keep the oil around 175°C: too cool makes the crust greasy, too hot burns it fast.
- —Don't crowd the pan; fry in batches.
- —Press the cornflakes onto the chicken for a dense, crisp crust.
- —Don't overmix the waffle batter or the waffles turn out heavy.
- —Be sure to toast the pecans — their flavour is much more pronounced.
- —Preheat the waffle iron fully for a crisp surface.
- —For a spicier version add more hot sauce or cayenne; serve immediately — waffles and crust are best hot.
