CORN BREAD WAFFLES WITH HOT HONEY-SPICED

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CORN BREAD WAFFLES WITH HOT HONEY-SPICED

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CORN BREAD WAFFLES WITH HOT HONEY-SPICED

CORN BREAD WAFFLES WITH HOT HONEY-SPICED

Sarah Arruda
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
  • cups all-purpose flour
  • 2 tsp. hot paprika
  • 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.

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