Finger Lickin' Chicken & Waffles | Cookin' Somethin' w/ Matty Matheson

Use my code MATTY23 to get $5 off your delicious, high protein Magic Spoon cereal by clicking this link: https://sponsr.is/magicspoon_matty23 CHICKEN AND WAFFLES FOR YOUR STICKY LITTLE FINGERS NO CUTTING NO CHOPPING A LITTLE WET A LITTLE DRY JUST MIXING AND FRYING DROWN ME IN SYRUP AND LICK ME UP IT’S CHICKEN AND FUCKIN WAFFLES ON A SUNDAY! Join this channel to get access to perks:    / @mattymatheson   CHICKEN INGREDIENTS 2 chicken wings (flats and wing tips attached) 2 bone-in, skin-on chicken thighs 2 bone-in, skin-on chicken legs 1 cup flour 2 Tbsp cornstarch 2 tsp hot paprika 2 tsp garlic powder 2 tsp black pepper 2 tsp onion powder 1 Tbsp kosher salt ¾ cup buttermilk 1 egg 2-3 dashes hot sauce Vegetable oil, for frying WAFFLE INGREDIENTS 2 cups flour 2 tsp baking powder ½ tsp kosher salt 1 cup milk 1 cup heavy cream 2 Tbsp sugar 1 ½ tsp vanilla extract ½ tsp cinnamon 6 Tbsp butter, melted FOR SERVING Butter Maple syrup Crystal Hot Sauce COOKING METHOD FOR THE CHICKEN 1. Preheat the oven to 275°F. Line a sheet tray with paper towels and set aside. Add a racked sheet tray to the preheated oven. 2. In a wide, shallow bowl, add 1 cup flour, cornstarch, paprika, black pepper, onion powder and salt. Shake or whisk to combine and set aside. 3. In a second, wide, shallow bowl, add buttermilk, egg and hot sauce and whisk to combine. Drizzle 3-4 tablespoons of the buttermilk mixture over top of the flour and using your hands, incorporate into the flour to form large, craggy pieces in the dry mixture. 4. While you are breading your chicken add 1 inch of oil to a large cast iron skillet or Dutch oven, and preheat to 350°F. 5. Add chicken pieces to the buttermilk and turn to fully coat in the wet mixture. Drain any excess off and add chicken to the flour mixture. Press the chicken firmly into the dry dredge to make sure it fully adheres. Once the chicken is coated on both sides, transfer to a sheet tray. 6. Once oil has preheated, add chicken wings and cook until deeply golden brown on all sides. Transfer to pre-lined sheet tray and season immediately with salt. Once the paper towels have absorbed excess oil, transfer to the racked sheet tray in the preheated oven. Repeat the process with chicken legs and thighs. FOR THE WAFFLES 1. In a medium mixing bowl, whisk together all dry ingredients. In a large mixing bowl, whisk together all wet ingredients. Pour the dry ingredients into the wet and whisk to combine, being sure not to overmix. 2. Preheat your waffle maker and spray with nonstick cooking spray. Fill the waffle maker 75% of the way full with batter and cook until golden brown. Transfer to a racked sheet tray and place in the preheated oven. Continue until all of the batter has been used. FOR SERVING 1. Place two waffles on a plate and add a few tablespoons of butter. Top the waffles with chicken, then drizzle maple syrup and hot sauce over top.