Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1 1/2 cups whole-wheat flour

  3. 1 1/2 tablespoons sugar

  4. 1 tablespoon plus 1 teaspoon baking powder

  5. 2 teaspoons baking soda

  6. 1/2 teaspoon ground cinnamon

  7. 1 teaspoon kosher salt

  8. 4 cups buttermilk

  9. 4 large eggs

  10. 1/2 cup vegetable oil

  11. 1/2 cup cooked wild rice (rice should be overcooked), drained well

  12. Melted butter, for the waffle iron

  13. 6 cups buttermilk

  14. Kosher salt

  15. 2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce

  16. 2 chickens (3 to 4 pounds each), cut into 8 pieces

  17. 3 cups all-purpose flour

  18. 1 tablespoon garlic powder

  19. 1 tablespoon onion powder

  20. 1 tablespoon sweet paprika

  21. 2 teaspoons cayenne

  22. Freshly ground black pepper

  23. Peanut oil , for deep-frying

  24. 1/2 cup clover honey

  25. 3 tablespoons pink peppercorns

  26. 1 lime

  27. Kosher salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Special equipment: waffle iron For the waffles : Whisk together the flours, sugar , baking powder, baking soda, cinnamon and salt in a large bowl.

  2. Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let the mixture rest for 10 minutes.

  3. Meanwhile, heat the waffle iron. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions.

  4. For the chicken: Whisk together 4 cups buttermilk , 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish . Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.

  5. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide between 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow the excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.

  6. Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.

  7. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.

  8. Meanwhile, make the pink peppercorn sauce: In a small bowl, combine the honey, zest of the whole lime and the juice of only 1/2 of the lime. In a mortar, crush the peppercorns with the pestle until all the peppercorns are crushed lightly. Add to the honey and mix well.

  9. To serve: Place a waffle on a plate, top with 2 pieces of fried chicken and pour the pink peppercorn sauce over top.


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