Salted Caramel Chicken & Waffles

Ok, let me just start by saying that for those of you who never heard of this concept, you’re missing out. Please don’t get left behind! Yes, it may sound foreign to pair an unusual combination of southern fried chicken with a sweet breakfast tradition. In my mind, however, it makes perfect sense! You see, sweet and salty flavors have been trending for like ever! 🙂

Now, for those of you that have made the jump into my bandwagon, this dish right here is outta this world great! The trending salted caramel paired with the crispy, panko breaded chicken tender makes my taste buds explode and yours too if you dare to try this tasty dish! 🙂 You will not be able to stop eating it…bite after bite after bite. Welcome to my world yet again! 🙂

Let’s start off by preparing the salted caramel and marinating the chicken the day before you serve the delicious dish. Pour 1 cup of granulated sugar in a medium saucepan over medium-high heat. Whisk until the sugar has completely melted. Now allow the sugar to get nice and bubbly brown. Babysit the sugar closely as you don’t want it to burn. As soon as your sugar turns that beautiful deep amber caramel color, add 6 T. of salted butter and whisk until your .butter has melted. Now turn off your burner and add 1/2 cup of half and half. Don’t be alarmed as it will start to look like a science experiment. Didn’t you just love science in grade school?!?! So cool! Whisk your science experiment, I mean your mixture until all of the half and half has been combined and the sauce is beautiful. Now add 1 and 1/2 tsp. of sea salt and stir. There you have it, salted caramel sauce in all its glory! Try not to burn your tongue while trying to taste this delectable confection. Maybe you should let it cool a bit. After cooling for about 10 minutes, pour the sauce into a mason jar and place in the fridge.

Now, let’s prep the tenders! Pour 1 cup of buttermilk into a small bowl, and add 1/4 cup of hot sauce and 1 T. of maple syrup. Whisk until combined. Place about 3 lbs. of chicken tenders into a storage bag and pour your marinade over the chicken; seal and place it in the fridge near your salted caramel sauce! Ummm, I can’t wait!

Good Morning, guys! This is the day that the Lord has made, let us rejoice and be glad in it. Psalm 118:24 Let us also rejoice for these waffles as well. 🙂 Ok, take out your salted caramel and marinated chicken and let them rest on the counter while you prep the ingredients for the chicken and the waffles. You’ll need three dishes for this. In your first dish, place 1 cup of all purpose flour, 1 tsp. of garlic powder, 1 tsp. of onion powder, 1/2 tsp. of white pepper and 1 tsp. kosher salt. Your second dish will consist of 3 beaten whole eggs and your third will need 1 1/2 cups of panko crumbs.  Start dipping your marinated tenders into the flour, then the eggs, and lastly the panko crumbs. Allow the coated tenders to sit while you prep the oil. Fill a dutch oven with enough canola oil to completely submerge the tenders. Fry the tender over medium to medium high heat at a consistent 200 degrees for about 3-4 minutes and cooked through. Be sure not to overcrowd the pot and fry in batches, if necessary. Remove to paper towel to soak up the excess oil and sprinkle with a pinch of sea salt.

While your chicken is frying, prepare the waffle batter. Preheat your waffle iron. Combine 2 cups of all purpose flour, 3 tsp. of baking powder, 1/2 tsp. kosher salt, and 2 T. of sugar in a medium bowl. In another small bowl, pour 1 and 1/2 cup of whole milk, 2 egg yolks only, 1 T. of vanilla extract, 2 T. of salted caramel and whisk. Pour the wet ingredients into the dry ingredients and gently stir until just halfway combined. Now pour in 1/2 cup of melted butter (OMG! Get ready!) and stir until combined.  In another small bowl, beat 4 egg whites only until the peaks have stiffened with an electric mixer. Now gently fold (don’t stir) these whites into the batter until just short of combining everything. Spray your waffle iron with non stick spray and cook your waffles until brown. Remove and butter until your heart’s content!

Assembly time! Plate one (or two!) waffles and drizzle with warmed caramel sauce. Top with 2 or 3 tenders and pour that heavenly caramel sauce right over your tenders until drenched. Garnish with powdered sugar. Oh, I can’t leave out the Frank’s hot sauce as I enjoy it as a garnish as well…purely optional but highly encouraged. 🙂 Your family is going to love you for this! 🙂 Say Grace and enjoy!!

Salted Caramel Chicken & Waffles

Felesha Bell

The trending salted caramel meets southern fried chicken along with the traditional breakfast waffle! Ummm boy!!!

5 from 2 votes

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Prep Time 8 hours hrs 20 minutes mins

Cook Time 45 minutes mins

Total Time 9 hours hrs 5 minutes mins

Servings 6

Ingredients

  

1x2x3x

• Salted Caramel
• 1 cup of granulated sugar
• 6 T. salted butter
• 1/2 cup half and half.
• 1/2 tsp. sea salt
• Fried Chicken
• 1 cup of buttermilk
• 1/4 cup of hot sauce
• 1 T. of maple syrup
• 3 lbs. chicken tenders
• 1 cup all purpose flour
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. white pepper
• 1 tsp. kosher salt
• 3 eggs beaten
• 1 1/2 cups panko crumbs
• canola oil for frying
• pinch of sea salt
• Waffles
• 2 cups all purpose flour
• 3 tsp. baking powder
• 1/2 tsp. kosher salt
• 2 T. sugar
• 1 and 1/2 cup whole milk
• 2 egg yolks
• 1 T. vanilla extract
• 2 T. salted caramel sauce
• 1/2 cup butter melted
• 4 egg whites
• powdered sugar garnish
• hot sauce garnish

Instructions

 

• Pour 1 cup of granulated sugar in a medium saucepan over medium-high heat. Whisk until the sugar has completely melted. Allow the sugar to get nice and bubbly brown.
• As soon as your sugar turns that beautiful deep amber caramel color, add the salted butter and whisk until your butter has melted.
• Turn off your burner and add half and half.
• Whisk until all of the half and half has been combined.
• Add the sea salt and stir.
• Allow the sauce to cool for about 10 minutes, pour the sauce into a mason jar and place in the fridge.
• Pour the buttermilk into a small bowl, and add hot sauce and maple syrup. Whisk until combined.
• Place the chicken tenders into a storage bag and pour marinade over the chicken; seal and place it in the fridge overnight.
• The next day, remove the salted caramel and marinated chicken from the fridge and let them rest on the counter while prepping the ingredients for the chicken and waffles.
• In first dish, place flour, garlic powder, onion powder, white pepper and kosher salt.
• Second dish will place the beaten whole eggs and third dish needs 1 1/2 cups of panko crumbs.
• Start dipping your marinated tenders into the flour, then the eggs, and lastly the panko crumbs. Allow the coated tenders to sit while you prep the oil.
• Fill a dutch oven with enough canola oil to completely submerge the tenders and fry the tenders over medium to medium high heat at a consistent 200 degrees for about 3-4 minutes and cooked through.
• Remove to paper towel to soak up the excess oil and sprinkle with a pinch of sea salt.
• While the chicken is frying, prepare the waffle batter. Preheat the waffle iron.
• Combine flour, baking powder, kosher salt, and sugar in a medium bowl.
• In another small bowl, pour whole milk, egg yolks only, vanilla extract, salted caramel and whisk. Pour the wet ingredients into the dry ingredients and gently stir until just halfway combined.
• Pour in melted butter and stir until completely combined.
• In another small bowl, beat egg whites until the peaks have stiffened with an electric mixer. Gently fold (don't stir) these whites into the batter until just short of combining everything.
• Spray your waffle iron with non stick spray and cook your waffles until golden brown.
• Remove and spread softened butter on each waffle.
• Plate one waffle and drizzle with warmed caramel sauce.
• Top with 2 tenders and pour caramel sauce over tenders.
• Garnish with powdered sugar and hot sauce. Say Grace and enjoy!!

Tried this recipe?Let us know how it was!

Waffle adapted from Pioneer Woman