Spicy Mango Glazed Fried Chicken & Coconut Curry Waffles Recipe
Ingredients:
Chicken Fry:
- 2 lbs Boneless Chicken Thighs
- 1 cup All-Purpose Flour
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 cup Buttermilk
- 1 cup Panko Breadcrumbs
- 1 cup Oil
Mango Glaze:
- 1/2 cup Mango Puree
- 1/4 cup Honey
- 1 tbsp Sriracha Sauce
- Salt and Pepper to taste
Coconut Curry Waffle Mixture:
- 1 cup Dry Waffle Mix
- 1 cup Coconut Milk
- 1 tbsp Curry Powder
- 1 large Egg
Instructions:
- Preheat your waffle iron according to the manufacturer's instructions.
- In a shallow bowl, combine the all-purpose flour, garlic powder, paprika, cumin, salt, and black pepper to make the chicken fry coating.
- Pour the buttermilk into another shallow bowl.
- Dip each piece of boneless chicken thigh into the flour mixture, coating it evenly. Shake off any excess flour.
- Then dip the chicken into the buttermilk, allowing any excess to drip off.
- Coat the chicken in the panko breadcrumbs, pressing them onto the surface to ensure they adhere well.
- Heat the oil in a large skillet over medium-high heat. Add the breaded chicken thighs and cook for about 5-6 minutes per side or until golden brown and cooked through. Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
- In a small bowl, whisk together the mango puree, honey, sriracha sauce, salt, and pepper to make the mango glaze. Set aside.
- In a separate mixing bowl, combine the dry waffle mix, coconut milk, curry powder, and egg for the coconut curry waffle mixture. Stir until well combined.
- Pour the waffle batter onto the preheated waffle iron according to the iron's instructions. Cook until the waffles are golden brown and crisp.
- Serve the crispy chicken thighs on top of the coconut curry waffles. Drizzle the mango glaze over the chicken and waffles, and garnish with fresh herbs if desired.
Enjoy your delicious homemade chicken and waffles with mango glaze and coconut curry waffles!