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!
These are the tools I used in this dish! Shop this post:
- 2 lbs boneless chicken breasts cut into tenders
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 teaspoon granulated garlic
- 1 teaspoon sea salt
- 1 1/2 teaspoons black pepper
- 1 cup buttermilk
- Seasoned flour mixture:
- 2 cups unbleached all-purpose flour
- 4 tablespoons cornstarch
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1 cup unbleached all-purpose flour
- 1 cup organic whole white wheat flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1 tablespoon cocoa powder
- 1/2 teaspoon sea salt
- 1 3/4 cup buttermilk
- 1/3 cup butter melted and cooled
- 2 large organic brown eggs
- 2 teaspoons organic vanilla extract
- 1/2 teaspoon organic distilled white vinegar
- 2 teaspoons gel red food coloring
- 1/2 cup pecans toasted and chopped
- 2 cups organic evaporated cane juice sugar
- 1 cup water
- 1 tablespoon bourbon
- 1/4 cup butter
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon chipotle powder
In a large bowl, add chicken tenders, seasonings, and buttermilk. Massage the marinade into the chicken and place the covered bowl into the fridge to marinate for at least 4 hours up to 24 hours.
After the chicken has marinated, remove the bowl from the fridge and allow to sit at room temperature for at least 30 minutes.
In a resealable bag, add the flour and seasonings. Mix to combine. Dredge the chicken in the flour mixture and place the floured chicken back into the marinade. Finally, dredge the chicken in the flour once more and set aside on a rack so the crust can adhere to the chicken.
Heat 2-3 inches of oil in a large cast iron skillet over medium-high heat until the oil reaches 350°F. Fry the chicken tenders for 5 minutes on each side, or until the internal temperature reaches 165°F. Drain the chicken on a wire rack set over a sheet pan.
In a large bowl, whisk together the unbleached all-purpose flour, organic whole white wheat flour, sugar, baking powder, salt, and cocoa powder. In a separate bowl, mix together the melted butter, buttermilk, eggs, vanilla extract, and white vinegar until fully incorporated. Carefully whisk the gel food coloring into the buttermilk mixture.
Next, whisk the buttermilk mixture into the dry ingredients and mix until the mixture is smooth and fully incorporated. Allow the batter time to hydrate the wheat flour, so let it rest for at least 10 minutes.
Follow your manufacturer’s instructions on how to heat your waffle iron. Spray the waffle iron with nonstick cooking spray and then add about 1 cup of batter to the waffle iron. Close the iron and allow the waffle to cook for at least 3 minutes or until the outside of the waffle feels dry and a little crispy. Place the waffles on a wire rack set over a sheet pan so the waffle will not lose its crispness. Repeat until all of the batter has been used.
In a medium sized saucepan set over medium heat, boil the water and evaporated cane juice (sugar) until the sugar dissolves. Add the toasted and chopped pecans to the syrup and stir. Reduce heat and simmer for about 10 minutes. Remove the pan from the heat and whisk in the butter, bourbon, cayenne pepper, and chipotle powder. Serve with the waffles and chicken.