Recipe0
← Back to recipes

Chicken & Waffles with Hot Sauce & Red Pepper Butter

Chicken and waffles is comfort food at its finest, and this version adds even more layers of flavor. Softened butter is swirled with red pepper jam for a tangy waffle spread and hot sauce is drizzled over top. Serve up these Southern-inspired plates for dinner (or brunch!) and enjoy a savory-sweet meal with a down-home feel.

View recipe source
Spicy lunches breakfast-kits
Prep: 45 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 10 oz chicken cutlets
  • 1 tbsp fry seasoning
  • 2 tsp hot sauce
  • 4 belgian waffles
  • 82 gr tempura batter
  • 3 tbsp sour cream
  • 1 tbsp cornstarch
  • 1 red pepper jam
  • cooking oil
  • 2 tbsp butter
  • salt
  • pepper
  • 20 oz chicken cutlets
  • 2 tbsp fry seasoning
  • 4 tsp hot sauce
  • 8 belgian waffles
  • 164 gr tempura batter
  • 6 tbsp sour cream
  • 2 tbsp cornstarch
  • 2 red pepper jams
  • cooking oil
  • 4 tbsp butter
  • salt
  • pepper

Instructions

  1. • Adjust rack to top position and preheat
    oven to 325 degrees.
    • Pat chicken* dry with paper towels. Cut
    chicken lengthwise into 1-inch strips.
    Place chicken on a plate; coat with
    1 TBSP tempura batter mix (2 TBSP for
    4 servings).
    • In a medium bowl, combine sour cream,
    half the Fry Seasoning, a big pinch
    of salt, and pepper. Add water 1 tsp
    at a time until mixture reaches the
    consistency of whole milk.
    • In a separate medium bowl (large bowl
    for 4), combine cornstarch, remaining
    tempura batter mix, remaining Fry
    Seasoning, a pinch of salt, and pepper.
  2. • Working in batches, dip coated chicken
    into sour cream mixture until fully
    coated; shake off any excess liquid. Press
    each piece into tempura mixture until
    fully coated; shake off any excess mixture.
    • Return fully coated chicken to plate.
  3. • Heat a 1⁄3-inch layer of oil in a large, heavy
    bottomed pan over medium-high heat.
    Once oil is hot enough that a pinch of
    tempura mixture sizzles when added
    to the pan, working in batches, add
    coated chicken in an even layer. Cook for
    1 minute, then reduce heat to medium
    and cook until browned and cooked
    through, 3-5 minutes per side. (Lower heat
    if chicken begins to brown too quickly.)
    • Transfer chicken to a paper-towel-lined
    plate; season with salt.
    • AIR FRYER ALTERNATIVE: Coat an air
    fryer basket with cooking spray; arrange
    coated chicken side by side in basket.
    Coat tops of chicken with cooking spray.
    Air fry at 370 degrees for 8 minutes. Flip
    chicken and coat again with cooking
    spray; air fry until cooked through and
    crispy, 8 minutes more.
  4. • While chicken cooks, place 2 TBSP
    butter (4 TBSP for 4 servings) in a small
    microwave-safe bowl; microwave until
    just softened, 20-25 seconds.
    • Stir red pepper jam into bowl with
    softened butter until smooth and
    thoroughly combined. Set aside until
    ready to serve. TIP: If you like your butter
    a bit more firm, place it in the fridge
    until ready to serve.
  5. • Spread out waffles in a single layer on a
    baking sheet. Toast until golden brown,
    2-3 minutes.
  6. • Divide waffles between plates; spread
    each with as much red pepper butter as
    you like. Place chicken over top or on the
    side. Drizzle with as much hot sauce as
    you like and serve.
    Chicken is fully cooked when internal temperature reaches 165°.