If I took one day longer to publish this recipe I know my followers would chew me out! I debuted this Spicy Buttermilk Fried Chicken and Red Velvet Waffles with Spicy Butter Pecan Syrup on my Twitter last week and seemed to get pretty good engagement on the pictures. YAY! =) My taste tester thoroughly enjoyed the meal and said they would pay for it in a restaurant sooo I think I have a winner, guys! Who knows, I might actually sell this meal in my future restaurant.
Background on Spicy Buttermilk Fried Chicken and Red Velvet Waffles
In all honesty, I don’t have an elaborate story on how I developed this recipe. I saw a picture of chicken and waffles on a news article and instantly begun craving them. I knew I didn’t want to do any fussing with bone-in chicken so I opted for chicken breasts and then proceeded to cut them into tenders. I feel like marinating chicken in buttermilk is the ONLY acceptable way to make fried chicken. LOL So I seasoned my buttermilk with chipotle powder for a smoky heat, cayenne pepper for some spice, smoked paprika for another smoky element, and added a few more spices to set it off! I let those tenders marinate in the fridge for almost 16 hours.
The. Red. Velvet. Waffles. Okay, so I’ve seen a few chefs make their chicken and waffles with red velvet waffles and wanted to try it out! Chiiile, were they on to something! It was a great decision and I’m proud to say that these waffles have some whole grains in them. I used half unbleached all-purpose flour and half organic white whole wheat flour so these waffles are actually pretty darn good for you. Please don’t let the red velvet waffles scare you away from trying this recipe. Let’s be a little adventurous together! The waffles are not cloyingly sweet at all because there’s only ¼ cup of sugar in the batter and this recipe made 10 waffles. Anyway, I didn’t feel like developing my own waffle recipe from scratch, so I adapted the one from Kevin Is Cooking. I used organic distilled white vinegar instead of ACV, I reduced the amount of red dye and I changed the type of flour used.
It took me awhile to decide what kind of syrup I wanted to make for the Spicy Buttermilk Fried Chicken and Red Velvet Waffles because I didn’t want to freak things out too much which would, in turn, scare you guys away from trying the recipe. I was thinking about making a spicy chocolate syrup to play off of the small amount of cocoa powder in the red velvet waffles. I also thought the spicy chocolate syrup would work well with the chicken because, mole. LOL, BUT I know most of my readers have probably never tried chicken mole and would probably write me an email cussing me out for pairing chicken with chocolate!
Anyway, I settled on making a spicy butter pecan syrup from scratch. Yes, my loves, we can make syrup in our kitchens! Fear not, I promise it’s not very labor intensive. I toasted my pecans for a few minutes, then I added them to the syrup (which is just sugar and water) then I added some cayenne pepper, some chipotle powder, some bourbon and of course butter. This syrup is not lacking in the spice department, it will rattle your taste buds. The heat won’t overwhelm you so there’s no need to worry.
Let’s Discuss Mother’s Day Quickly
Well, I’m sure y’all are tired of me rambling and would like for me to stop here so y’all can head to the store and get what you need to make these Spicy Buttermilk Fried Chicken and Red Velvet Waffles with Spicy Butter Pecan Syrup ASAP. Matter of fact, this weekend is Mother’s Day and I think your mother would appreciate a home cooked brunch versus going out to eat.
And for those who aren’t able to celebrate their mother this weekend, I’m going to direct you to my post from last year. If you still have your grandmother present make this dish for her. Make sure you tell your aunts, female cousins, and mother figures in your life just what they mean to you. I miss my mom and her mother more than I could ever formulate into sentences to share with you all. Their sacrifices have developed me into the woman that I am today and I will be forever grateful and indebted. I cannot wait to be blessed with the opportunity to share their love and principles with my future children. Shout to all of you mothers out there, we ALL appreciate you! <3
Let me know down below when you will make this recipe, hopefully, it will be this weekend for Mother’s Day brunch. Follow me on social media and share your pictures of your interpretation with me: Bloglovin’, Facebook , Instagram , Twitter and Snapchat (@merci_britte) to stay up-to-date. Also please subscribe to my YouTube channel because I will be adding more recipe and chat videos soon!
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