Hot Chicken and Royal® Basmati Rice Waffle
Chef Chauhan has embraced southern soul food at her restaurant in Nashville, Tennessee, and no dish shows this better than her Hot Chicken and Royal® Basmati Rice Waffle. Top this delicious take on a southern favorite with mango ginger butter and pink peppercorn syrup for a sweet and spicy treat.
Ingredients
For the Royal® Basmati Rice Waffles
1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
1 1/2 tbsp brown sugar
1 tbsp plus 1 tsp baking powder
2 tsp baking soda
1 tsp kosher salt
4 cups buttermilk
4 large eggs
1/2 cup vegetable oil
1 cup cooked Royal® Basmati Rice
Melted butter, for the waffle maker
For the Hot Chicken
1 quart plus 2 cups buttermilk
Kosher salt
2 tbsp hot sauce (vinegar based)
2 chickens (3 to 4 pounds each), cut into 8 pieces
3 cups Royal® Basmati rice flour*
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp sweet paprika
2 tsp cayenne
Freshly ground black pepper
Vegetable oil, for deep-frying
*Royal® Basmati Rice flour: Blend Royal® Basmati rice in a blender till completely powdered. Sift and use.
For the Mango Ginger Butter
2 sticks unsalted butter, slightly softened
1 tbsp grated fresh ginger
3 tbsp mango pulp
1 tbsp ripe mango, peeled and finely diced
Salt and pepper
For the Pink Peppercorn Syrup
1 cup pure maple syrup
1 tbsp cracked pink peppercorn
Preparation
For the Waffles
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
- Whisk together the buttermilk, eggs and oil in a separate large bowl.
- Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together.
- Add the Royal® Basmati Rice and fold until just combined. Let the mixture rest for 10 minutes.
- While the mixture is resting, heat the waffle maker.
- Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer’s directions.
For the Hot Chicken
- Whisk together 1 quart of the buttermilk, 2 tbsp salt and hot sauce in a large bowl or large baking dish.
- Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
- Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters.
- Season generously with salt and pepper.
- Drain the chicken in a colander and pat it dry.
- Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow excess to drain off.
- Dredge in the second plate of flour and pat off the excess.
- Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
- Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot.
- Put the pot over medium-high heat and heat the oil to 375°F on a deep-fry thermometer.
- Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes.
- Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
For the Mango Ginger Butter
Combine all ingredients in a blender and blend until combined.
For the Pink Peppercorn Syrup
In a small bowl whisk together all ingredients.
To Serve
Place waffle on plate, top with 2 pieces of fried chicken, and a dollop of butter. Pour syrup over top.
