Crispy Baked Chicken & Dandy® Super Sweet Corn Waffles

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YIELD
Serves 4

What You Need

Crispy Buttermilk Chicken:

  • 2 lbs. Boneless Chicken thighs, skin-on

  • 1 tbsp. Sea salt

  • 1 ½ tsp. Black pepper

  • 1 ½ tsp. Garlic powder

  • 1 ½ tsp. Paprika

  • 1 tsp. Onion powder

  • 1 tsp. Thyme, dry

  • ½ tsp. Cayenne pepper

  • 1 cup Self-rising flour

  • ¼ cup Cornstarch

  • 2 Eggs, room temperature

  • 1 tbsp. Hot sauce

  • 2 tbsp. Buttermilk

  • ¼ cup Water

  • Olive oil

Dandy® Super Sweet Corn Waffles:

  • 2 ears Dandy® Super Sweet Corn, removed from cob

  • 2 cups All-purpose flour

  • 2 tbsp. White sugar

  • 2 tsp. Baking powder

  • 1 tsp. Baking soda

  • 1/2 tsp. Salt

  • 2 cups Low-fat buttermilk

  • 1/3 cup Butter, melted

  • 2 Eggs, lightly beaten

  • 1 tsp. Vanilla extract

Sriracha Maple Syrup:

  • 1 cup Real maple syrup

  • 3 tbsp. Sriracha hot sauce

Dandy® Celery & Radish Slaw:

  • 1 pkg. Dandy® Radish Ministicks

  • 1 cup Dandy® Celery, cut thinly on the bias

  • 2 tbsp. Apple cider vinegar

  • ½ tbsp. Dijon mustard

  • 2 tbsp. Honey 

  • 1 tsp. Sea salt

  • ½ tsp. Cracked pepper

Make It

Crispy Buttermilk Chicken:

  1. Rinse chicken under cold water and dry; set aside.

  2. In a medium mixing bowl combine all the dry seasonings. Coat chicken generously with about a tablespoon of the spice mixture and a splash of olive oil. Set aside.

  3. In a gallon-size plastic bag, mix together flour, cornstarch, and remaining spice blend. Shake and mix the flour well.

  4. In a large dish, mix together eggs, hot sauce, buttermilk, and water. Coat chicken very lightly in the flour mixture, shaking off the excess.

  5. Place on a tray and allow to sit for 5 minutes for the flour mixture to adhere. Coat the chicken in the egg mixture, immediately, coat the chicken lightly in the flour mixture. Let the chicken rest for about 15 minutes so that some of the flour is absorbed. Use an oil mister to coat the chicken very lightly with olive oil.

     

  6. Place chicken on a lightly greased baking sheet, allowing room for the air to flow all around the chicken.

     

  7. Bake at 350 degrees for 12 minutes; rotate chicken to other side and mist with more olive oil and bake an additional 10 minutes. Remove and let chicken rest for about 5 minutes.

Dandy® Super Sweet Corn Waffles:

  1. Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl until evenly combined.

  2. Whisk buttermilk and butter together in a separate bowl; add eggs. Stir buttermilk mixture into flour mixture until just combined and batter is slightly lumpy; add Dandy® Super Sweet Corn and vanilla extract, fold in.

  3. Preheat a waffle iron according to manufacturer's instructions. Pour enough batter into the preheated waffle iron to reach 1/2 inch from the edge. Cook till golden brown and steam has stopped coming out of waffle iron.

Sriracha Maple Syrup:

Whisk together and warm, serve immediately.

Dandy® Celery & Radish Slaw:

  1. In a medium bowl, combine the apple cider vinegar, dijon mustard, honey, sea salt and pepper, whisking together.

  2. Toss the Dandy® Radish Ministicks and Dandy® Celery into the dressing mix and serve as a side with your baked chicken and waffles.

Recipe by Chef Todd Fisher

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