Fried Chicken and Sweet Potato Waffles

Photo by Angie Mosier

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Serves 4

    For the chicken:
  • 1 cup whole buttermilk
  • 6 tablespoons kosher salt
  • 2 tablespoons hot sauce
  • 2 tablespoons granulated sugar
  • 2 tablespoons granulated garlic
  • 2 teaspoons onion powder
  • 1½ teaspoons red pepper flakes
  • 1 (4-pound) whole chicken cut into 8 pieces
  • 5 cups vegetable oil
  • Seasoned flour (recipe follows)
  • Maple syrup
  • For the waffles:
  • 1 medium sweet potato
  • ¼ teaspoon blended olive oil
  • 2 cups flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup whole milk
  • ½ cup whole buttermilk
  • ⅓ cup butter melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon maple extract
  • 2 large eggs
  • Seasoned Flour
  • 2 cups flour
  • 2 tablespoons kosher salt
  • 1 tablespoon coarsely ground black pepper
  • 1½ tablespoons granulated onion
  • 1 tablespoon granulated garlic
  • 1 tablespoon chili powder
  • 1 teaspoon curry powder
  • 1 teaspoon ground ginger
  • Special equipment: Belgian waffle iron

1. Brine the chicken:In a large bowl, stir together 4 cups water, buttermilk, salt, hot sauce, sugar, and spices; add the chicken pieces to the brine. Refrigerate for at least 12 hours and up to 28 hours.
2. Make the waffles:Preheat oven to 375 degrees. Rub sweet potato with oil and bake until tender, about 40 minutes. Remove from oven and cool for 20 minutes. Preheat a Belgian waffle iron according to manufacturer’s instructions. In a medium bowl, stir together dry ingredients. In a separate bowl, combine wet ingredients. Peel and mash sweet potato, and stir into milk mixture. Stir milk mixture into dry ingredients. Pour about ½ cup batter onto hot waffle iron, and cook according to manufacturer’s instructions.
3. Make the chicken:In a deep cast-iron skillet fitted with a deep-fry thermometer, heat oil over medium heat. Remove chicken from brine and let any excess liquid drip off; discard brine. Dredge chicken in seasoned flour to coat; add to the hot oil, one  piece at a time. Cook, turning every few minutes until golden and a meat thermometer registers 165 degrees. Drain on paper towels. Serve chicken on waffles with maple syrup.

Seasoned Flour

Makes about 2 ½ cups

Store in an airtight container in the freezer, where this will keep for months.

In a medium bowl, combine all ingredients.

  • Adapted from Soul by Todd Richards. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

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