Recipe
Royal Sharbati Atta Southern Hot Fried Chicken and Buttermilk Waffle

Royal Sharbati Atta Southern Hot Fried Chicken and Buttermilk Waffle

  • Servings: -
  • Total Time:

Enjoy a healthy meal with crispy golden waffles made with the goodness of Royal Sharbati Atta.

Ingredients

For the Buttermilk Waffle

  • 2 cups whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon ground green cardamom
  • ½ teaspoon coarsely crushed black peppercorn
  • ¼ teaspoon salt
  • 2 large eggs, at room temperature
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 1¾ cups buttermilk
  • 1 teaspoon pure vanilla extract

 

For the Southern Fried Hot Chicken

  • 2 tablespoons paprika
  • 1 tablespoon Kashmiri chili powder
  • 1 tablespoon chipotle chili powder
  • 2 tablespoons freshly ground black pepper
  • 2 teaspoons fresh garlic chopped
  • 2 teaspoons dried cilantro
  • ½ teaspoon cayenne pepper
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons ginger garlic paste
  • 1 tablespoon jalapeno paste
  • Kosher salt
  • 3 lbs. chicken thigh (deboned), cut into
  • 1½ cups Royal Sharbati Atta
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • 4 cups vegetable oil

Instructions

For the Waffles

  1. Preheat waffle maker on medium-high heat.
  2. Whisk the flour, baking powder, green cardamom, coarsely black peppercorn and salt together in a large bowl. Whisk the remaining ingredients in a medium bowl until combined. Pour into dry ingredients and whisk until combined and no large lumps remain.
  3. Pour ⅓ cup of the batter into each well of the waffle maker and close the lid. Cook the waffles until golden brown and crisp, 5-6 minutes.

 

For the Southern Fried Hot Chicken

  1. Combine the paprika, chili powders, black pepper, garlic powder, cilantro, and cayenne in a small bowl and mix thoroughly with a fork.
  2. Whisk the buttermilk, egg, 1 tablespoon salt, ginger garlic paste, jalapeno paste and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat. Leave overnight.
  3. Mix the Royal Sharbati Atta, cornstarch, baking powder, 2 teaspoons salt and 2 tbsp of the spice mixture in a large bowl. Remove chicken from the marinade, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat well.
  4. Heat the oil to 425°F in a cast-iron chicken fryer or a large wok over medium-high heat. Adjust the heat as necessary to maintain the temperature.
  5. Deep fry the chicken pieces one at a time. Cook till done.
  6. Sprinkle with salt and the remaining spice mixture as soon as you remove it from the fryer.
  7. Serve on top of the waffles, garnishes with sliced strawberries, pepper honey, sliced apples and torn mint leaves.