CORN BREAD WAFFLES WITH HOT HONEY-SPICED
FIERY-HOT FOODS ARE IN FASHION RIGHT NOW. THIS SOUTHERN FAVORITE JUST GOT A LITTLE MORE HIP, COURTESY OF HOT HONEY.
Ingredients
- HANDS ON 30 minutes
- COOK 10 minutes per batch
- Vegetable oil
- 2½ cups all-purpose flour
- 2 tsp. hot paprika
- 1½ tsp. dried basil or thyme
- 1 tsp. onion powder
- 1 tsp. cayenne pepper
- ½ tsp. garlic powder
- ½ tsp. black pepper
- 3 cups buttermilk
- 6 skinless boneless chicken thighs
- ¾ cup hot honey warmed
- ¼ cup cornmeal
- 1 Tbsp. sugar
- 1 tsp. baking powder
- ¼ tsp. baking soda
- 2 eggs lightly beaten
- ½ cup vegetable oil
- ½ cup shredded cheddar cheese 2 oz. (optional)
- 1 recipe Cream Cheese-Hot Honey Spread optional
- Louisiana hot sauce
Instructions
- 1. Preheat oven to 200°F. In a deep 10-inch skillet heat 1 inch vegetable oil over medium heat to 350°F.
- 2. Meanwhile, in a shallow bowl whisk together 1 cup of the flour, the paprika, basil, 1 tsp. salt, the onion powder, cayenne pepper, garlic powder, and black pepper. Place 1 cup of the buttermilk in another shallow bowl. Coat chicken with flour mixture; dip in the buttermilk and coat again with flour mixture.
- 3. Using tongs, carefully add three pieces of chicken to hot oil at a time. (Oil temperature will drop; adjust the heat to maintain temperature at 350°F.) Fry chicken about 10 minutes or until coating is golden and chicken is done (175°F), turning once. Drain briefly on paper towels. Brush each piece with 2 Tbsp. of the hot honey. Place chicken in a shallow baking pan in oven to keep warm.
- 4. For waffles, in a medium bowl stir together the remaining 1½ cups flour, the cornmeal, sugar, baking powder, baking soda, and ¼ tsp. salt. In another bowl whisk together eggs, the remaining 2 cups buttermilk, and the ½ cup oil. Add to flour mixture. Stir just until moistened. Stir in cheese (if using).
- 5. Add batter to a preheated, lightly greased waffle baker according to manufacturer’s directions. Close lid quickly; do not open until done. Bake according to manufacturer’s directions until brown and crisp. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Keep waffles warm in oven.
- 6. Spread Cream Cheese-Hot Honey Spread (if using) over waffles; top with chicken. Drizzle additional hot honey and the hot sauce over top. Makes 6 servings (1 wafe + 1 piece chicken each).
- PER SERVING 762 cal., 32 g fat (5 g sat. fat), 135 mg chol., 979 mg sodium, 87 g carb., 2 g fiber, 41 g sugars, 29 g pro.
- CREAM CHEESE-HOT HONEY SPREAD In a small bowl stir together 4 oz. softened cream cheese and 2 Tbsp. hot honey.
- TO AIR-FRY CHICKEN Preheat air fryer to 375°F. Coat air-fryer basket with nonstick cooking spray. Coat chicken pieces as directed in Step 2; coat pieces with cooking spray. Working in batches, place pieces in a single layer in prepared basket. Air-fry 15 to 18 minutes or until coating is golden and chicken is done (175°F), turning once.
- PER SERVING (WITH AIR-FRIED CHICKEN) 700 cal., 25 g fat (4 g sat. fat), 135 mg chol., 979 mg sodium, 87 g carb., 2 g fiber, 41 g sugars, 29 g pro.
- NOW: HOT HONEY A relative newcomer to the grocery store condiment aisle, spicy and sweet honey is infused with fresh or dried chile peppers.
- The heat level of hot honey may vary depending on the type of chiles used. To make your own, stir 1 Tbsp. crushed red pepper into ¾ cup honey.
