Ad Hoc Fried Chicken and Waffles
Enjoy breakfast and dinner in one. This sweet ’n’ savory pairing gained prominence in the jazz-club era when patrons flooded the streets in the wee-hours—some hungry for dinner, others craving breakfast. The satisfying combination has something to please every palate.
- 3 eggs, separated
- 1 3/4 cups buttermilk
- 8 Tbs. (1 stick) unsalted butter, melted
- 1/2 tsp. vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/3 cup sugar
- 1 batch Ad Hoc fried chicken, cooked according to package instructions
- Maple syrup and butter for serving
Preheat a Belgian waffle maker on medium-high heat. Preheat an oven to 200°F. Place a wire rack on a baking sheet.
In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.
In another bowl, whisk the egg whites to stiff peaks. Using a rubber spatula, fold 1 cup of the whites into the batter, then carefully fold in the remaining whites.
Pour 1/3 cup batter into each well of the waffle maker and close the lid. Cook the waffles until golden brown, 5 to 6 minutes. Transfer the waffles to the rack-lined baking sheet and keep warm in the oven. Repeat to cook the remaining batter.
Serve the waffles immediately with the fried chicken, maple syrup and butter. Serves 4 to 6.