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Hot Chicken & Pumpkin Waffles

Course Breakfast, Main Course
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Servings 4

Ingredients

Pumpkin Waffles

  • 4 Cups Bread Flour
  • 6 T Sugar (you can adjust this depending on your preference for sweet)
  • 2 T Baking Powder
  • 3 t Pumpkin Pie Spice
  • 4 Eggs
  • 1 1/2 Cup Milk
  • 1 1/2 Cup Buttermilk
  • 8 T Vegetable Oil
  • 1 Cup Pumpkin Puree

Hot Chicken

  • 4 Breasts Chicken Pro Tip :: Buy from the meat counter at your favorite grocery store, rather than prepackaged)
  • 1 T Garlic Pepper
  • 1 T Onion Salt
  • 1 t Garlic Powder
  • 1 T Cayenne Pepper
  • 1 1/2 T Ancho Chili Powder
  • 1 Cup Bread Flower
  • 6 Eggs
  • 4 Cups Buttermilk
  • Vegetable for Frying

Instructions

Pumpkin Waffles

  • In a large mixing bowl combine all dry ingredients and stir together. I'm all about using wooden spoons for this step, but if you have a different tool of choice, rock it. 
  • Add in the remaining ingredients, and stir using either a hand mixer or your stand mixer, scraping the sides of the bowl as you go. 
    Mix until the batter is smooth. 
    You may need to add more milk as you go, you want the batter to be thick, but still pourable. 
  • Working in batches, pour the batter into your waffle maker, and cook until golden brown, and ever so sliiiiiightly crispy around the edges.
  • At this point, I transfer the finished waffles to a cookie sheet in the oven, with the oven set to 350, so that they stay warm and don't get soggy while I'm working on the chicken. 

Hot Chicken

  • Mix flour and all spices together in a shallow dish and set aside.
  • Working in batches with the buttermilk, pour a cup into a shallow dish, and set aside next to the spice mixture.
  • Again, working in batches, crack two eggs into a third shallow dish and whisk together, set aside with the spice mixture and buttermilk dishes. 
  • Slice the chicken breasts into 3/4 inch strips, here's where you can go a couple of different routes.  
    Again, working in batches, dump the chicken into the buttermilk, then working one piece at a time dip into the egg wash, then dredge in the spice mix. 
  • Heat oil for frying, about an inch at a time over medium high heat (you will need to add oil as you go, so keep the bottle handy) 
    Fry the seasoned strips of chicken as you go, until crispy and a deep golden brown on each side. (five minutes per side, give or take)
  • Once the chicken is all fried, pull the waffles out of the oven, load them up with chicken, and drown the whole thing with your syrup of choice.