Newcastle Weekly Food writer Libby Kimber has picked out this irresistible recipe of buttermilk fried chicken and waffles for you to indulge.
Image and text from Epic Air Fryer Cookbook by Emily Paster, photography by Leigh Olson. Harvard Common Press, RRP $24.99.
Serves: 4
Fried chicken
- 4 small boneless, skinless chicken breasts totalling approximately 910g
- 1/2 cup (63g) all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp cayenne pepper
- 1 egg
- 2 Tbsp (30ml) buttermilk
- Dash hot sauce
- 1 and a 1/2 cups (75g) panko bread crumbs
- Vegetable oil for spraying
Buttermilk waffles
- 1 and 3/4 cups (219g) all-purpose flour
- 2 tsp baking powder
- 1 tsp granulated sugar
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 and 3/4 cups (420ml) buttermilk
- 2 eggs
- 1/2 cup (112g) unsalted butter, melted and cooled
- Maple syrup or honey to serve
To make the chicken, cut each chicken breast in half lengthwise to make 2 long chicken tenders. Whisk together the flour, salt, and cayenne pepper on a large plate. Beat the egg with the buttermilk and hot sauce in a large, shallow bowl. Place the panko in a separate shallow bowl or pie plate.
Dredge the chicken tenders in the flour, shaking off any excess, then dip them in the egg mixture. Dredge the chicken tenders in the panko, making sure to coat them completely. Shake off any excess panko. Place the battered chicken tenders on a plate.
Preheat the air fryer to 190°C. Spray the basket lightly with oil. Arrange half the chicken tenders in the basket of the air fryer and spray the tops with oil. Cook at 190°C until the top side of the tenders is browned and crispy, 8 to 10 minutes. Flip the tenders and spray the second side with oil. Cook until the second side is browned and crispy and the internal temperature reaches 71°C, another 8 to 10 minutes. Remove the first batch of tenders and keep it warm. Cook the second batch in the same manner.
While the tenders are cooking, make the waffles. In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, reserving a small amount of butter to brush on the waffle iron. Add the wet ingredients to the dry ingredients and stir with a fork until just combined. Allow the batter to rest for at least 5 minutes. Brush the waffle iron with reserved melted butter and preheat according to the manufacturer’s instructions. Scoop 1/3 to 1/2 cup of batter into each grid of the waffle iron and cook according to your waffle iron’s instructions. (You should be able to make 8 waffles.)
To serve, place 2 chicken tenders on top of 1 or 2 waffles, depending on the person’s appetite. Serve your buttermilk waffles and fried chicken with maple syrup or honey and additional hot sauce.
