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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
Prep Time 8 hours 20 minutes
Cook Time 45 minutes
Total Time 9 hours 5 minutes
Servings 6

Ingredients
  

  • 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!!
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