Stone Ripper Fried Chicken & Beer Waffles with Sriracha Maple Syrup
For the Chicken
1 cup Stone Ripper
2 cups whole milk
1 tbsp hot pepper sauce (such assriracha)
1 lb boneless, skinless chickenthighs
2 cups flour
1 tbsp brown sugar
1 tsp smoked paprika
2 tsp chilli powder
2 tsp garlic powder
2 tsp salt
Vegetable oil
For the Waffles
3 eggs, separated
3⁄4 cup Stone Ripper
1⁄2 cup whole milk
4 tbsp granulated sugar, divided
5 tbsp melted butter
1 tsp salt
2 cups all purpose flour
1⁄2 tsp baking soda
1 tbsp cornstarch
For the Syrup
1 cup real maple syrup
1 tbsp sriracha (plus additionalto taste)
For the Chicken
Add Stone Ripper, milk, and sriracha to a bowl. Add thechicken, cover with plastic wrap, place in the refrigerator,and allow to chill for at least one hour and up to 24 hours.
Add 3 to 4 inches of vegetable oil to a pot, clip a deep frythermometer onto the side, heat oil to 375°C. Adjust heat tomaintain that temperature.
In a medium sized bowl stir together the flour, brown sugar,paprika, chilli powder, garlic powder, and salt.
One at a time remove the chicken from the marinade. Add tothe flour bowl, tossing to coat, place it back into the milkbowl until covered with milk, then back into the flour bowluntil well coated with flour.
Add chicken to a wire rack that has been placed over a bakingsheet. Repeat for the rest of the chicken pieces.
Add to the fryer. Fry for about 5 minutes until golden brownand cooked through (if the outside starts to cook quickerthan the inside, cook the chicken until the outside is goldenbrown, add to a baking sheet and bake at 350°C until theinside is cooked through). Return to the wire rack (this willkeep it crispy on all sides, placing on a paper towel willmake the under side soggy). Place in a 175°C oven to keepwarm while you make the waffles.
For the Waffles
Set out one large bowl and two medium bowls. Separate theeggs, placing the whites in one medium bowl and the yolks inthe other medium bowl.
Add 2 tablespoons sugar, beer and milk to the yolks, stiruntil well combined. Stir in the melted butter until wellcombined.
Add the salt to the whites, then whip the whites with a handmixer until stiff peaks form after about 4 minutes. Sprinklein the remaining 2 tablespoons sugar, beat until stiff peaksreturn.
In the large bowl add the flour, baking soda, and cornstarch.Stir to combine. Make a well in the centre of the flour, addthe yolk mixture, stir until just combined. Gently fold inthe whites. Pre-heat a waffle maker, cook waffles according tomanufacturer’s specifications.
For the Syrup
Plate the waffles, top with chicken. Stir together the syrupand the sriracha. Drizzle the chicken and waffles with thesyrup just prior to serving.
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