Mini Duck Fat Fried Chicken & Bacon Waffles with Sriracha Honey
D'Artagnan chef bio | Yield: about 12-18 appetizers
Try our recipe for duck fat fried chicken on fluffy bacon waffles. The bite-sized portions are perfect for a party. Note: The yield will vary depending on type and size of waffle iron used.
FOR THE WAFFLES
- 3 slices Applewood Smoked Bacon
- 1½ cups milk, at room temperature
- 6 tablespoons butter, melted
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 2 cups all-purpose flour
- 1½ teaspoons instant yeast
FOR THE CHICKEN
- 1 cup buttermilk
- 2½ teaspoons salt, divided use
- 1¼ teaspoon cayenne pepper, divided use
- ½ teaspoon garlic powder, divided use
- ½ teaspoon onion powder, divided use
- ½ teaspoon paprika, divided use
- ½ teaspoon ground black pepper, divided use
- 2lbs Organic Chicken Breast Tenderloins, cut into 2-inch pieces
- 1¾ cup all-purpose flour
- 3 tablespoons corn starch
- 1 container (7 ounces) Duck Fat, for frying
- Peanut oil, for frying
- ½ cup honey
- ¼ cup Sriracha chili sauce
- In a medium sized non-reactive container whisk together buttermilk, ½ teaspoon salt, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon paprika, and ¼ teaspoon black pepper. Add chicken pieces and cover. Refrigerate at least 2 hours, up to overnight.
- Meanwhile, make the waffles: In a medium skillet over medium heat, cook bacon slices. Drain on paper towels then finely chop. In a large bowl (mixture will rise), combine milk, butter, salt, sugar, vanilla, eggs, flour, yeast, and chopped bacon. Stir to combine, it's ok if the batter is a little lumpy. Cover with plastic wrap, and allow to rest at room temperature for 1 hour.
- Preheat your waffle iron to medium. Grease with a little duck fat or cooking spray. Spoon 2 tablespoons of batter into each section of the iron. Close the lid and cook until waffles are golden brown, about 5 minutes. Repeat until all waffles are cooked. Keep warm in a 200 degree F oven until ready to assemble.
- When ready to fry, melt the duck fat in a large heavy-bottomed skillet or Dutch oven. Pour in enough peanut oil to fill the pan about 2.5 inches deep. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
- In a large mixing bowl, whisk together flour, corn starch and remaining 2 teaspoons salt, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon paprika, and ¼ teaspoon black pepper. Remove the chicken pieces from the buttermilk and in batches, drop them into the bowl of seasoned flour, turning and gently squeezing them to make sure they become heavily coated. Place coated chicken pieces on a wire rack over a sheet pan.
- Working in batches as to not over crowd the pan, carefully drop the chicken into the hot oil. Turn the pieces as they brown and do not let them touch each other while frying. If necessary check the underside of a piece by lifting it with tongs. It should be a deep golden brown. Cook the chicken until the pieces are crispy and brown, about 6 minutes, turning occasionally. Drain fried chicken on paper towels.
- While the chicken drains, stir together honey and Sriracha.
- To serve, place waffles on a serving platter, top each with a few pieces of chicken then drizzle with honey.