Redefining comfort food one beer at a time
As if chicken and waffles isn't already an iconic duo of classic southern decadence, we asked ourselves what could we possibly do to make it better. We may have set ourselves up for some high expectations, but we sure didn't disappoint. It wasn't hard to figure out once we linked up with The Beeroness to create this mouthwatering recipe playing off the malt and hop power combo in our San Diego style pale ale Stone Ripper. The beer's uber-juicy Cascade and Australian Galaxy hop bill creates the perfect balance of flavors that linger in every bite. Pick up a six pack of Stone Ripper and treat yourself by cracking a cold one while you whip up this dish and perhaps another to enjoy while scarfing.
"It’s about time you actually tried this. I know you’ve been eyeing chicken and waffles for years. Most people do before they take the plunge into actually trying the weird-but-alluring combination of sweet and savory. I have to warn you: once you’ve tried fried chicken over waffles with spicy syrup you’ll have a hard time having any of those components without the others. And since you’ll be adding beer to both the chicken and the waffles, you’ll have a hard time sharing any of it. So put on your fat pants, open a beer and get started already! " – The Beeroness
Yield: 4 servings
For the chicken
- 1 cup Stone Ripper
- 2 cups whole milk
- 1 tablespoon hot pepper sauce (such as sriracha)
- 1 lb boneless, skinless chicken thighs
- 2 cups flour
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 2 teaspoon chili powder
- 2 teaspoon garlic powder
- 2 teaspoon salt
For the waffles
- 3 eggs, separated
- ¾ cup Stone Ripper
- ½ cup whole milk
- 4 tablespoons granulated sugar, divided
- 5 tablespoons melted butter
- 1 teaspoon salt
- 2 cups all purpose flour
- ½ teaspoon baking soda
- 1 tablespoon cornstarch
For the Syrup
- 1 cup real maple syrup
- 1 tablespoon sriracha (plus additional to taste)
For the chicken:
- Add Stone Ripper, milk, and sriracha to a bowl. Add the chicken, cover with plastic wrap, place in the refrigerator, and allow to chill for at least one hour and up to 24 hours.
- Add 3 to 4 inches of vegetable oil to a pot, clip a deep fry thermometer onto the side, heat oil to 375F. Adjust heat to maintain that temperature.
- In a medium sized bowl stir together the flour, brown sugar, paprika, chili powder, garlic powder, and salt.
- One at a time remove the chicken from the marinade. Add to the flour bowl, tossing to coat, place it back into the milk bowl until covered with milk, then back into the flour bowl until well coated with flour.
- Add chicken to a wire rack that has been placed over a baking sheet. Repeat for the rest of the chicken pieces.
- Add to the fryer. Fry for about 5 minutes until golden brown and cooked through (if the outside starts to cook quicker than the inside, cook the chicken until the outside is golden brown, add to a baking sheet and bake at 350F until the inside is cooked through). Return to the wire rack (this will keep it crispy on all sides, placing on a paper towel will make the under side soggy. Place in a 175F oven to keep warm while you make the waffles).
For the waffles:
- Set out one large bowl and two medium bowls. Separate the eggs, placing the whites in one medium bowl and the yolks in the other medium bowl.
- Add 2 tablespoons sugar, beer and milk to the yolks, stir until well combined. Stir in the melted butter until well combined.
- Add the salt to the whites, then whip the whites with a hand mixer until stiff peaks form for about 4 minutes. Sprinkle in the remaining 2 tablespoons sugar, beat until stiff peaks return.
- In the large bowl add the flour, baking soda, and cornstarch. Stir to combine.
- Make a well in the center of the flour, add the yolk mixture, stir until just combined.
- Gently fold in the whites.
- Pre-heat a waffle maker, cook waffles according to manufacturer's specifications.
For the syrup:
Plate the waffles, top with chicken. Stir together the syrup and the sriracha. Drizzle the chicken and waffles with the syrup just prior to serving. Lift your jaw off the table so you can take a swig of beer and devour!