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Eric's Chicken and Waffles with Maple Bourbon Syrup
Eric's Chicken and Waffles with Maple Bourbon Syrup

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We hope you got insight from reading it, now let’s go back to eric's chicken and waffles with maple bourbon syrup recipe. You can cook eric's chicken and waffles with maple bourbon syrup using 35 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Eric's Chicken and Waffles with Maple Bourbon Syrup:
  1. You need 6 chicken thighs
  2. Take 1.5 quarts buttermilk
  3. Provide 2 Tbsp Sriracha
  4. Get For the Oil
  5. Use Peanut oil
  6. Prepare A few sprigs of fresh rosemary
  7. Get Some fresh sage
  8. Prepare Some fresh thyme
  9. Get 1 small head of garlic
  10. Take For the Dredge
  11. You need 3 cups all-purpose flour
  12. Take 2/3 cup cornstarch
  13. Get 1 tsp baking powder
  14. Provide 1 Tbsp salt
  15. Get 2 Tbsp paprika
  16. Provide 2 Tbsp onion powder
  17. Provide 2 Tbsp garlic powder
  18. Use 1 tsp dried oregano
  19. Use 1 tsp dried basil
  20. Use 1 tsp white pepper
  21. Get 2 tsp cayenne pepper
  22. Use 4 tsp light brown sugar
  23. Prepare For the Maple Bourbon Syrup
  24. Take 2 oz bourbon
  25. Prepare 8 oz maple syrup
  26. Get 3 Tbsp butter
  27. Prepare For the Waffles
  28. You need 2 cups whole milk
  29. You need 2 1/2 cups all-purpose flour
  30. Use 1 Tbsp baking powder
  31. Provide 3 Tbsp sugar
  32. Get 1/2 tsp cinnamon
  33. You need 2 eggs, whites and yolks separated
  34. Provide 1/2 cup vegetable oil
  35. You need 1 tsp vanilla extract
Instructions to make Eric's Chicken and Waffles with Maple Bourbon Syrup:
  1. Mix 1 quart of buttermilk and sriracha in a large bowl. Add the chicken and turn to coat the pieces. Cover and refrigerate for a minimum of 4 hours. I prefer to do it the evening prior and just leave them in overnight.
  2. Mix everything for the dredge together in a large bowl, season with salt and pepper, and divide into 2 separate containers. You'll be doing a dry wet dry dredge prior to frying. Place the other half quart of buttermilk into a container as well.
  3. Take the chicken out of the fridge and remove the pieces from the buttermilk mixture, placing them in a colander to drain off the excess liquid.
  4. Taking each piece of chicken, dredge them in one container of flour, pat off the excess, then dip them into the new buttermilk, drip off the excess, then dredge in the second flour container. Pat off the excess again and set aside.
  5. The size of the pot you use to fry will determine how much oil you use. I use a large spaghetti pot and put a few inches of oil into it, careful stay below filling it halfway. Toss in the oil additives and turn the heat on med high, getting the temperature to 350-360 degrees. The herbs and garlic will add flavor to the oil as it heats up.
  6. Add the chicken pieces a few at a time. Do not overcrowd the pot as the temperature will drop. Cook thoroughly for about 20 minutes, rotating the pieces every few minutes until the chicken is golden brown. Move the finished chicken to a rack to drip and rest for 10 minutes
  7. FOR THE SYRUP: - Mix the bourbon and maple syrup in a small saucepan and set to med high heat to cook off the alcohol. This should take about 5 minutes. Remove from the heat and whisk in the butter until everything is combined. Set aside until warm or cool.
  8. FOR THE WAFFLES: - Mix flour, baking powder, sugar, salt and cinnamon in a bowl.
  9. In a separate bowl, beat the egg whites until stiff.
  10. Mix the yolks, vegetable oil, milk, and vanilla extract in another bowl and then combine that with the flour mixture.
  11. Fold the egg whites into the yolk and flour mixture. Once combined, cook them in the waffle iron of your choice.

Finally, covered with a homemade Bourbon Maple Syrup that compliments the entire dish. DIRECTIONS: Combine maple syrup and bourbon in a small pot. Bring to a boil then reduce to a simmer. Add in butter and cayenne pepper and whisk to combine. Once golden brown and cooked through, remove to a paper towel to drain.

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