Bobby Flays Fried Chicken and Wild Rice Waffles with Pink Peppercorn Butter Recipe

Name: Bobby Flays Fried Chicken and Wild Rice Waffles with Pink Peppercorn Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 cups whole wheat flour; 1 1/2 tablespoons sugar; 1 tablespoon plus 1 teaspoon baking powder; 2 teaspoons baking soda; 1 teaspoon kosher salt; 1 quart buttermilk; 4 large eggs; 1/3 cup vegetable oil; 1/2 cup cooked wild rice (the rice should be overcooked), well drained; 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly, plus more for the waffle maker; Fried Chicken (page 50); Pink Peppercorn Butter (recipe follows), for serving; Maple-Horseradish Syrup (recipe follows), for serving; ½ tablespoons (1 1/2 sticks) unsalted butter, slightly softened; 1 teaspoon pink peppercorns, coarsely crushed; 3 tablespoons clover honey; Kosher salt; 1 cup pure maple syrup; 1 tablespoon prepared horseradish, drained; 1 tablespoon Dijon mustard

Servings: persons

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
1 quart buttermilk
4 large eggs
1/3 cup vegetable oil
1/2 cup cooked wild rice (the rice should be overcooked), well drained
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly, plus more for the waffle maker
Fried Chicken (page 50)
Pink Peppercorn Butter (recipe follows), for serving
Maple-Horseradish Syrup (recipe follows), for serving
½ tablespoons (1 1/2 sticks) unsalted butter, slightly softened
1 teaspoon pink peppercorns, coarsely crushed
3 tablespoons clover honey
Kosher salt
1 cup pure maple syrup
1 tablespoon prepared horseradish, drained
1 tablespoon Dijon mustard

1
To make the waffles, whisk together the flours, sugar, baking powder, baking soda, and salt in a large bowl.
2
Whisk the buttermilk, eggs, and oil together in a separate large bowl.
3
Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together.
4
Add the wild rice and melted butter, and fold until just combined.
5
Let sit for 15 minutes.
6
Heat the waffle maker.
7
Brush the waffle grates with some melted butter, and cook the waffles according to the manufacturers directions.
8
Spread the waffles with some of the Pink Peppercorn Butter, top with a piece or two of fried chicken, and drizzle the waffles and chicken with some of the Maple-Horseradish Syrup.
9
Combine the butter, peppercorns, honey, and salt to taste in a small bowl.
10
Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld.
11
Remove from the refrigerator 15 minutes before serving.
12
Stir the syrup, horseradish, and mustard together in a small bowl.

1230

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 1/2 cups whole wheat flour, 1 1/2 tablespoons sugar, 1 tablespoon plus 1 teaspoon baking powder, and more.

Yes, Bobby Flays Fried Chicken and Wild Rice Waffles with Pink Peppercorn Butter falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bobby Flays Fried Chicken and Wild Rice Waffles with Pink Peppercorn Butter

How did you like this recipe?

Frequently Asked Questions