Ingredients: |
Ingredients: For the Brine
1 whole Orange, zested and juiced
1 tablespoons Whole Cloves
1 tablespoon Cinnamon
1/2 tablespoon Nutmeg
1/2 tablespoon Red Pepper Flake
1/2 cup Sugar
1/2 cup Kosher Salt
8 cups Water
2 pounds Chicken Tenderloins
2 cups Buttermilk
For Flour Dredge
3 cups AP Flour
1 cup Cornstarch
1/2 teaspoon Cayenne
1/2 teaspoon Nutmeg
Kosher Salt and Black Pepper, to season
Canola Oil, for frying
Waffle Mix {I used Krusteaz Belgian Light and Fluffy Mix}
Maple Syrup
Hot Sauce
|
Directions: |
Directions:Make the brine the night before to allow 12 hours for the chicken tenders to brine in the fridge. In a large pot add the fresh squeezed orange juice, the orange zest, cloves, cinnamon, nutmeg, red pepper flake, sugar, salt and the 8 cups of water. Bring to a boil to dissolve the salt and sugar.
In a large bowl fill with ice. Pour the hot brine mixture over the ice to cool down. When ice has melted and brine is cool. Add the raw chicken tenderloins. Cover with plastic wrap and place in the fridge to brine overnight, about 12 hours.
In the morning, drain the brine and rinse the chicken. Place the chicken in a bowl or plastic bag. Pour the buttermilk over the top of the chicken. Season with salt and pepper. Place back into the fridge to marinate for 20 minutes while preparing the flour dredge and bringing your oil up to temperature.
Preheat your oven to the warm setting or 200 degrees F.
In separate plastic bag add the flour, cornstarch, cayenne, nutmeg and season with salt and pepper. Close bag and shake until all ingredients are incorporated.
In a cast iron skillet or heavy bottomed pan add the canola oil until it reaches about halfway up the pan. Heat until temperature reaches 350 degrees F. Maintain the temperature with a candy/oil thermometer.
Remove the chicken from the fridge and begin dredging the chicken in batches in the flour.
Straight from the buttermilk marinade add the chicken tenders one by one to the breading bag. Work in batches. Seal the bag and shake the chicken in the breading mixture until completely coated.
Using tongs lightly shake off excess flour on the chicken and transfer directly into the hot oil. Working in batches, add the chicken to the hot oil and fry for about 3 - 5 minutes per side, or until golden brown and cooked through.
Remove to a sheet pan lined with paper towels and with a rack. Fry all the chicken tenders and place in the warm oven while making the waffles.
Use your favorite waffle mix or make your on. My only suggestion is to add vanilla extract and fresh squeezed orange juice to the batter. Serve the chicken on top of the waffles with plenty of warm maple syrup and your favorite hot sauce. |
This recipe for Spiced Chicken and Waffles is from