Bobby Flay’s Fried Chicken and Wild Rice Waffles with Pink Peppercorn Butter
Recipe information
Yield
serves 4 to 6
Ingredients
Wild Rice Waffles
Chicken
Pink Peppercorn Butter
Maple-Horseradish Syrup
Preparation
Step 1
To make the waffles, whisk together the flours, sugar, baking powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and oil together in a separate large bowl. Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together. Add the wild rice and melted butter, and fold until just combined. Let sit for 15 minutes.
Step 2
Heat the waffle maker. Brush the waffle grates with some melted butter, and cook the waffles according to the manufacturer’s directions.
Step 3
Spread the waffles with some of the Pink Peppercorn Butter, top with a piece or two of fried chicken, and drizzle the waffles and chicken with some of the Maple-Horseradish Syrup.
Pink Peppercorn Butter
Step 4
Combine the butter, peppercorns, honey, and salt to taste in a small bowl. Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.
Maple-Horseradish Syrup
Step 5
Stir the syrup, horseradish, and mustard together in a small bowl.
