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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