Trixie-Dusted Mini Fried Chicken and Waffles
Crispy fried chicken and tender waffles are a popular combo any time of the day. Our Test Kitchen has created a fun mini version that will be a hit at your next party. The chicken turns out exceptionally moist and juicy thanks to a soak in a buttermilk brine. After the pieces are fried, they’re tossed with Trixie Dust Seasoning, created by country music superstar and best-selling cookbook author Trisha Yearwood. Her sweet and savory blend of tomato, onion, chiles and herbs imparts instant flavor to everything from fried chicken and popcorn to your favorite barbecue. For a smart shortcut, you can prepare the waffles using the Williams Sonoma Bellegem Waffle Mix.
Ingredients:
For the chicken brine:
- 1 1/2 cups (12 fl. oz./375 ml) buttermilk
- 2 tsp. kosher salt
- 1 lb. (500 g) boneless, skinless chicken thighs or breasts, cut into 1 1/2- to 2-inch (4- to 5-cm) pieces (about 16 pieces total)
For the waffles:
- 1 cup (4 1/4 oz./120 g) plus 2 Tbs. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 3/4 tsp. sugar
- 1 cup (8 fl. oz./250 ml) milk
- 1 egg
- 3 Tbs. unsalted butter, melted and cooled slightly, plus butter or nonstick cooking spray for greasing
Vegetable oil for frying- 2 cups (8 1/2 oz./240 g) all-purpose flour
- 1 Tbs. baking powder
- 1 1/2 tsp. kosher salt
- 1 packet Trisha Yearwood Trixie Dust Seasoning
- Honey or hot honey for serving
- 3 green onions, thinly sliced
Directions:
To brine the chicken, in a large bowl, whisk together the buttermilk and salt. Add the chicken, making sure the pieces are submerged in the brine. Cover and refrigerate for at least 1 hour or up to overnight.
To prepare the waffles, in a large bowl, whisk together the flour, baking powder, salt and sugar. Whisk in the milk, egg and melted butter. Set the batter aside for 20 minutes while you finish preparing the chicken. Meanwhile, preheat a waffle maker according to the manufacturer’s instructions.
In a large, heavy saucepan over high heat, pour in vegetable oil to a depth of at least 3 inches (7.5 cm) and heat to 350°F (180°C) on a deep-frying thermometer. Place a large wire rack on a rimmed baking sheet. Line another baking sheet with paper towels.
In a large bowl, whisk together the flour, baking powder and salt. Transfer a few pieces of chicken from the brine to the flour mixture and toss to coat, then place on the wire rack. Repeat to coat the remaining chicken.
When the oil is ready, working in batches to avoid crowding, add the chicken to the hot oil. The temperature will drop but adjust the heat to keep the oil bubbling steadily at about 350°F (180°C). Fry the chicken until the pieces are golden brown and show no sign of pink when pierced at the thickest part, 4 to 5 minutes. Using a spider, transfer the chicken to the paper towel–lined baking sheet to drain. Transfer the chicken to a large bowl, sprinkle with the Trixie Dust to taste and toss to coat.
While the chicken is frying, grease the waffle maker with butter or spray with nonstick cooking spray. Pour the waffle batter into the waffle maker and close the lid. Cook the waffles according to the manufacturer’s instructions. Transfer the waffles to a cutting board and cut into 16 equal, 2-bite portions.
To assemble, place 1 piece of fried chicken on 1 piece of waffle. Repeat with the remaining chicken and waffles. Drizzle with honey and garnish with the green onions. Serve immediately. Serves 16.
Williams Sonoma Test Kitchen
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