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