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Tequila Chicken n' Waffles

Tequila Chicken n' Waffles

Get Cookin' - Sn 1/Ep 2Get Cookin' - Sn 1/Ep 2

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We're getting traditional chicken and waffles hot, spicy and drunk on tequila.

Tequila Chicken n' Waffles

Ingredients

  • Brine:

  • 1-ounce Tanteo Jalapeno Tequila

  • 1 tablespoon Kosher Salt

  • 2 tablespoons Freshly ground black pepper

  • 1 cup buttermilk

  • 2 Eggs

  • 1 tablespoon gochujang (Korean chili paste)

  • 1 whole chicken (about 2 ½ to 3 pounds), washed, patted dry, cut into parts (leg and thigh attached), skin-on

  • Dredge:

  • 2 cups self-raising flour

  • ½ cup cornstarch

  • 2 tablespoons paprika

  • 2 teaspoons cayenne pepper

  • 1 tablespoon dried oregano

  • 1 ½ tablespoons brown sugar

  • 2 tablespoons garlic powder

  • 1 tablespoon chipotle chili powder

  • 1 cup vegetable Crisco

  • Waffles:

  • 1 ½ cup all-purpose flour

  • ¾ cup yellow cornmeal

  • ½ tablespoon baking powder

  • 1 teaspoon sugar

  • ¼ teaspoon salt

  • 1 ⅓ cup milk

  • 2 tablespoons vegetable oil

  • 1 large egg

  • 1 tablespoon finely chopped jalapenos, seeds removed

  • ½ cup cheddar cheese

  • Cooking spray, for waffle iron

Instructions

  1. In a large bowl, whisk together the tequila, salt, pepper, buttermilk, eggs, and gochujang. Submerge the chicken pieces into mixture, turning over pieces to coat evenly. Cover the bowl in a plastic wrap and refrigerate for at least 5 hours, up to 24 hours. Remove from the refrigerator at least 1 hour before cooking.

  2. In a large paper bag, combine the flour, cornstarch, paprika, cayenne pepper, oregano, brown sugar, garlic powder, and chipotle chili powder. Add 4 tablespoons of the liquid brine to the flour mixture and mix with a fork to combine. Remove two pieces of chicken from the brine, allowing the excess liquid to drip off, and add coat in the flour mixture until well covered. Place the chicken on a wire rack. Continue, working in batches, coating the chicken. In a deep skillet, heat the Crisco to 350º Fahrenheit and fry the chicken until golden on both sides and the internal temperature reads 165º Fahrenheit on a thermometer, about 15 to 17 minutes.

  3. In a bowl, whisk together the flour, cornmeal, baking powder, sugar, and salt. Whisk in the milk, oil, and eggs until smooth. Using a spatula, fold in the jalapeno and cheddar cheese. Preheat the waffle iron. Spray with cooking spray and pour enough batter to make fill the waffle iron. Cook until done, about 3 to 5 minutes.

  4. Serve the fried chicken and waffles with hot maple syrup. Cook with soul. Eat with pleasure!

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Transcript

- Hi, I'm Lazarus, and today, I'm making a classic Southern dish with my spin: a tequila-spiked chicken and waffles. It's got heat, and it's got sweet. Let's get cooking. My dad was a phenomenal cook from Alabama, and he made the best fried chicken ever. And I decided I'm going to build on his legacy by making my own fried chicken, by spiking it with a little bit of tequila. The ingredients that you need to make this dish are, jalapeno tequila, kosher salt, freshly ground black pepper, buttermilk, two eggs, gochujang, and chicken. For the dredge, we need self-raising flour, cornstarch, paprika, cayenne pepper, dried oregano, brown sugar, garlic powder, vegetable shortening, and chipotle chili powder. So we're gonna start off this fried chicken with a brine, because it just means that my meat is gonna be really tender. So we're gonna make this a little bit more special, I've got some tequila here that I've actually spiked with some jalapeno peppers. So we're only gonna use a little bit of that, just about a shot for this brine. So I'm also going to use some fermented chili paste. And we're also going to pair this with some buttermilk. So to that, we're gonna add some salt, and some freshly ground black pepper. Now, this is really a opportunity to get a lot of flavor inside of that bowl. So to that, I'm going to add two eggs. So just whisk that together. Got some heat, some sugar. Right inside. So it looks fantastic. So I'm using some chicken parts here, I've got a leg and thigh, connected with skin on, and I'm going to add that into our marinade, and I'm gonna cover it with some cling wrap. Now, you basically want this to marinate in your refrigerator for anywhere from up to six hours or longer, just so that that meat gets really nice and tender, and flavorful with that brine. So I have one that was already ready to go. We're now going to create the flour mixture for our chicken. So we've got some self-raising flour inside of this dish. Now, to add to the flakiness of our chicken, I'm gonna use some cornstarch. Some paprika. Also we're going to use some cayenne, and some beautiful chipotle seasoning. I'm also going to use some dried oregano. Now, any time I'm using dry herbs, I like to put it into my hands, and just crush it. Now, what that's going to do is actually going to release the oil that's in those dried herbs. And it just means, mucho flavor! And also, we're gonna add a generous amount of garlic powder, and we're also gonna use some salt. And some freshly ground black pepper. And brown sugar. Before we give this a mix, I'm actually going to add some of this delicious tequila brine, and we're just gonna give this a nice mix. Beautiful. So in your cast iron pan, I've got some vegetable shortening that's already heated up. Now, bring over our chicken, make sure it's nice and coated on both sides, gonna give it a shake-off just to let all the excess moisture drip off of our chicken. Cover the chicken thoroughly in the flour. Cool. Add that to your pan, I love that sound. And our last piece of chicken, shake off the excess, and I'm gonna add it to my oil. So our chicken looks amazing, I'm gonna give it a flip with tongs here. Ye-e-e-es! That crust looks delicious, divine, everything that you want it to look like. So now we're gonna get working on our waffles. For the waffles, we need all-purpose flour, yellow cornmeal, baking powder, sugar, salt, milk, vegetable oil, one large egg, jalapeno, and cheddar cheese. So we're gonna start with the dry mixture. We got some all-purpose flour in this bowl, I'm gonna add some baking powder to that, some yellow cornmeal, some of our sugar, and just a pinch of salt, and with a fork, I'm just going to combine my dry ingredients together. I'm going to crack one egg into our milk. So just gonna mix the egg with the milk. I'm gonna use the spatula here, make a little well in the middle of our bowl. Pour that right in. And just kind fold all the ingredients together using your spatula. That looks great. Mm. Looks like a really good consistency, we're now going to just add about two tablespoons of vegetable oil to help it get really nice and smooth. So I'm gonna set that to the side, I'm actually gonna put in a half of a jalapeno pepper, and just remove those seeds, that's where all the heat lies, and we're gonna cut this into small dice. So we'll just add that right into the waffle batter, and then your beautiful cheddar cheese. So just fold it all in. Make sure you got it evenly distributed. So my chicken looks ready to come out of the oil. So I'm just gonna put it onto a wire rack, let it drain. So now we're gonna actually begin to form our waffles, I've already got a waffle iron preheated and sprayed with some cooking spray. I'm gonna add about a 1/2 cup of the mixture, and we're just gonna spread it out evenly across this iron, close it, and let it cook! Our waffle's ready to go. Look at that. Oh yes. That's what I love about a waffle. Let's put that right here. I'm gonna bring, beautiful piece of chicken right on top. Got some maple syrup that's heated up and warmed. Just gonna drizzle that, oh yes. Yeah! That's what I'm talking about! Got my knife and fork. Ooh, that chicken looks amazing. It's got that beautiful skin that we worked so hard to create. Let's give it a try. Mm. This dish is so, so, so amazing. I love that I can taste a little bit of that tequila, I got a little bit of the heat from the jalapeno, incredibly moist, and those waffles help to really support it. Get cooking, everybody! We'll see you next time.

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