Spicy Buttermilk Fried Chicken and Red Velvet Waffles with Spicy Butter Pecan Syrup

Course Brunch, Main Dish
Cuisine Southern
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 5 people


Spicy Buttermilk Fried Chicken

  • 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

Red Velvet Waffles

  • 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

Spicy Butter Pecan Syrup

  • 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


Spicy Buttermilk Fried Chicken:

  1. 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.
  2. After the chicken has marinated, remove the bowl from the fridge and allow to sit at room temperature for at least 30 minutes.
  3. 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.
  4. 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.

Red Velvet Waffles:

  1. 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.
  2. 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.
  3. 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.

Spicy Butter Pecan Syrup:

  1. 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.