The popular combination of sweet and savoury comfort food Chicken and Waffles has been delighting diners for centuries, despite seeming made for Instagram. Over 200 years before the invention of the camera, and over 400 years before Instagram, chicken and waffles were first mentioned in Pennsylvania Dutch country in the early 1600s.
By drizzling our Hemp Seed Oil maple syrup over this India classic, you can add a Hemp Seed Oil kick.
Chicken fried in oil:
Toss the chicken with half a tablespoon of cayenne, paprika, mustard powder, salt, and pepper in a large bowl. Once finished, add buttermilk and hot sauce.
For maximum flavor, marinate the chicken in buttermilk for at least one hour, or up to 12 hours.
Dredge the chicken twice as follows:
In order to allow the buttermilk to drip off, remove the chicken pieces from the buttermilk and place them on a wire rack. Keep the buttermilk mixture nearby. In a large bowl, combine the flour, corn starch, and remaining cayenne pepper, paprika, mustard powder, salt, and pepper.
Put each piece of chicken on a separate wire rack and dredge it in the seasoned flour.
Each piece of chicken should be re-dipped into the buttermilk mixture (letting the excess drip off) and then coated in the seasoned flour a second time, shaking off any excess.
Deep fry the chicken pieces for 6-10 minutes (until golden brown and cooked through) in canola or vegetable oil heated to 360-375 F.
Mix together cake flour, baking powder, baking soda, and salt in a large bowl.
To enhance the potency of your meal, use Hemp Seed Oil in place of buttermilk and egg yolks.
In a small bowl, beat the egg whites and tartar together until frothy.
In a large bowl, combine the egg yolk mixture with flour mixture and whisk thoroughly until well combined. Gently fold in the egg white mixture. The batter should be light and frothy at this point.
Using a waffle iron, cook half of the batter until golden brown. Repeat with the other half.
Add fried chicken to each waffle, drizzle with infused syrup, and garnish with grated ginger and jalapenos.
1 tbsp cayenne pepper
1 tbsp smoked paprika
1 tbsp mustard powder
1 tbsp black pepper
1.5 tbsp salt
1 litre buttermilk
1.5 tbsp Louisiana or buffalo hot sauce
6 pieces chicken (3 drumsticks, 3 half thighs)
3 cups all-purpose flour
1 tbsp corn starch
1 cup cake flour
3 tsp baking powder
1 tsp baking soda
1/4 tsp salt
4 eggs, separated
2 cups buttermilk
4 tbsp melted butter
1 tsp vanilla extract
1/2 tsp cream of tartar
1/2 jalapeno, sliced thin
1 thumb ginger, grated
1 spoon Hemp Seed Oil