Cornbread Waffles with Spicy Chicken

First, buttermilk is 100% the best way to bread chicken.  I'm sold.

Second, these cornbread waffles are still so light and fluffy thanks to the beaten egg whites.

Cornbread Waffles with Spicy Chicken

Ingredients

For the chicken:

1/2 cup buttermilk
1 large egg
2 skinless, boneless chicken thighs (about ½ pound), cut into 1-inch pieces
1 cup panko breadcrumbs
1 tsp. kosher salt
1 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. cayenne pepper
Vegetable oil, for frying

For the waffles:

1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp. kosher salt
1 1/2 cups buttermilk
2 large egg yolks, plus 4 egg whites
1stick salted butter, melted, plus butter for serving
Sliced jalapeño peppers and spicy honey, for serving

Directions

Make the chicken: 

Whisk the buttermilk and egg in a medium bowl. Add the chicken and turn to coat. Combine the panko, salt, black pepper, paprika and cayenne in a second medium bowl. Using tongs, lift the chicken from the buttermilk mixture, shaking off any excess, and coat in the panko mixture. Place the chicken on a rack set on a rimmed baking sheet.

Heat 1 inch of vegetable oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 365˚. (Reduce the heat slightly, if necessary, to maintain the oil temperature.) Working in two batches, carefully add the chicken pieces to the skillet and cook until golden brown, about 1 minute per side. Remove with a slotted spoon and place on a clean rack set on a baking sheet.


Make the waffles: 

Preheat a waffle iron. Sift together the flour, cornmeal, sugar, baking powder and salt into a medium bowl. In a separate bowl, whisk the buttermilk and egg yolks. Pour the buttermilk mixture into the flour mixture and stir gently until halfway combined. Pour in the melted butter and gently mix until combined.

In a separate bowl, beat the egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Gently fold the beaten egg whites into the waffle batter, stopping when there are still a few white streaks.

Lightly coat the waffle iron with cooking spray. Working in batches, scoop the batter into the waffle iron and cook according to the manufacturer’s directions until crisp. Top the waffles with butter, the fried chicken and sliced jalapeños. Drizzle with spicy honey.

Original link:

https://www.thepioneerwoman.com/food-cooking/recipes/a35889701/cornbread-waffles-with-spicy-chicken-recipe/