Strawancho Valentine’s Chicken & Waffles
Sweet honey, smoky savory crispy chicken with vanilla butter waffles and a glossy Strawancho drizzle.
Yield: 4 Servings
Prep Time: 30 minutes
Cook Time: 25-30 minutes
Special Equipment: Deep fryer and waffle maker
Ingredients
Chicken:
2 large boneless skinless chicken breasts, cut into 6 even strips
Neutral fry oil
Buttermilk Brine:
2 cups buttermilk
1 tbsp Johnny’s French Dip Au Jus
substitute: 1 tbsp Worcestershire + 1 tsp soy sauce
1–2 tbsp hot sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp coarse black pepper
Dredge:
1½ cups all purpose flour
½ cup cornstarch
3 tbsp Kosmos Q Killer Bee
2 tbsp Fiesta Smoky Swine
substitute: 3 tbsp honey style BBQ rub + 2 tbsp smoky or chipotle seasoning
Waffles:
1 cup flour
1 tbsp sugar
1½ tsp baking powder
¼ tsp salt
1 egg
⅞ cup milk or buttermilk
3 tbsp melted salted butter
1 tsp vanilla
Strawancho Drizzle:
⅓ cup Strawancho jelly or strawberry jam + ½–¾ tsp ancho chile powder
1–2 tbsp water
1 tsp butter
¼ tsp Johnny’s or ½ tsp Worcestershire
Toppings:
Hot honey:
Crispy bacon, crumbled
Toasted pecans, chopped
Optional: light drizzle of brown butter
Directions
Chicken:
Whisk all brine ingredients together. Add chicken, cover, and refrigerate 2–12 hours.
Mix all dredge ingredients in a shallow bowl.
Remove chicken from brine, let excess drip, dredge well, rest 10 minutes, then dredge again.
Fry at 350°F for 5–7 minutes until golden and cooked through (165°F).
Drain on a rack and hold in a 250°F oven while waffles cook.
Waffles:
Whisk dry ingredients in a bowl.
In a separate bowl, mix egg, milk, melted butter, and vanilla.
Combine wet and dry just until mixed.
Cook in a waffle iron until golden and crisp. Hold waffles on an oven rack 200°F so they stay crisp.
Strawancho Drizzle:
Warm all drizzle ingredients gently in a small pan until smooth and glossy.
Keep warm. Do not boil.
