Bobby Flay's Fried Chicken and Wild Rice Waffles With Pink Peppercorn Butter & Maple-Horseradish Syrup

  • 1 quart plus 2 cups buttermilk
  • Kosher salt to taste
  • 2 teaspoons chile de arbol powder or 2 tablespoons hot sauce
  • 2 chickens (3 to 4 pounds each), each cut up into 8 pieces
  • 4 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon sweet paprika
  • 2 teaspoons cayenne
  • Freshly ground black pepper to taste
  • Peanut oil, for deep-frying
  • Pink Peppercorn Butter
  • 2 sticks unsalted butter, slightly softened
  • 1 tablespoon pink peppercorns
  • 3 tablespoons clover honey
  • Salt and pepper to taste
  • Wild Rice Waffles
  • ½ cup cooked wild rice
  • 1 ½ cups all-purpose flour
  • 1 ½ cups whole-wheat flour
  • 1 ½ tablespoons sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 4 cups buttermilk
  • 4 large eggs
  • ½ cup vegetable oil
  • ¼ cup melted unsalted butter, plus more for the waffle maker
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