Cornflake-Crusted Chicken & Waffles & Slaw

Name: Cornflake-Crusted Chicken & Waffles & Slaw
Yield: Makes 4 serving
Ingredients: 1 ¼ cups buttermilk; ½ teaspoon Kosher salt; 1 teaspoon vanilla extract; 6 tablespoons unsalted butter, melted; 2 tablespoons sugar; 4 cups cornflakes, crushed; ¾ teaspoon baking soda; 1 ½ teaspoons baking powder; 8 pieces of skinless, bone-in chicken (4 legs, 4 thighs); 8 pieces of skinless, bone-in chicken (4 legs, 4 thighs); 5 large eggs, divided; 2 ¼ cups all-purpose flour, divided; 2 tablespoons chopped fresh curly or flat-leaf parsley; 2 tablespoons chopped fresh curly or flat-leaf parsley; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 2 cups grated cabbage; ¼ cup grated carrots; ⅓ cup mayonnaise; 2 tablespoons red wine vinegar; 4 cups grapeseed oil (or other neutral oil); 4 cups grapeseed oil (or other neutral oil); Nonstick cooking spray; Honey, for drizzling

Preparation info

Makes
4
serving

Difficulty
Medium

Appears in

Egg & Chicken

By Grant MacPherson

Published 2022

About

This is a quintessential weekend comfort dish. I really like the different textures you get with it, especially the crispiness of the chicken, and the soft and chewy bite of the waffles. I’m more inclined to cook up pancakes at home than waffles, but I do crave waffles every now and again. When I do, this dish really hits the spot.

Ingredients

4 cups grapeseed oil (or other neutral oil)
2 cups grated cabbage
¼

Starter

Method

Preheat a deep fryer or large heavy-bottomed pot filled with the grapeseed oil to 375 degrees F.

In a large bowl, toss the cabbage and carrots. In a small bowl, whisk the mayonnaise, vinegar, and parsley. Season with salt and pepper. Toss the cabbage and carrots with the dressi