Hot Chicken and Doffles
Photo: Caitlin Bensel; Food Styling: Mark Driskill, Deb Wise, Margaret Dickey; Prop Styling: Heather Chadduck
Winner, winner, hot chicken doffle. If these glorious waffle-doughnut hybrid chicken sandwiches don’t peel you out of bed in the morning, we probably can’t help you. Chicken cutlets are dunked in hot sauce-laced buttermilk, doused in an oil bath to master the coveted crisp-crunchy skin, and then glossed with spicy melted butter. The heat of the chicken is quelled by the glazed doughnuts, which helps master the crave-worthy sweet-salty-spicy breakfast alchemy we all aspire to. Warning: A fork and knife (or a bib, at the very least) are required to tackle this monster of a sandwich.
How to Make It
Step 1
Preheat a waffle iron to medium-high; coat with cooking spray. Place 1 doughnut in the center of waffle iron. Close iron, and cook until golden brown, 2 to 3 minutes. Transfer doffles to a plate, and repeat with remaining doughnuts. Set aside.
Step 2
Sprinkle chicken cutlets evenly with 1/2 teaspoon each of the salt and pepper. Whisk together buttermilk, eggs, and 1/4 cup of the hot sauce in a medium bowl. Whisk together flour, potato starch, cayenne, and remaining 1 teaspoon each salt and pepper in a second medium bowl. Dip cutlets in egg mixture, letting excess drip off. Dredge in flour mixture, and transfer to a plate.
Step 3
Heat oil in a large cast-iron skillet over medium-high. Place cutlets in hot oil, and cook until golden brown and done, 4 to 5 minutes per side. Transfer cutlets to a wire rack to drain.
Step 4
Stir together butter and remaining 1/4 cup hot sauce in a medium bowl. Dip fried chicken cutlets in butter mixture to coat.
Step 5
Place 1 doffle on each of 3 plates. Top each with 3 hot chicken cutlets, and cover with remaining 3 doffles. If desired, top evenly with pickle chips, and drizzle evenly with honey.
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