Louisiana Crawfish and Chicken Waffle Stack
Fried chicken and crawfish tails served on a waffle with spicy remoulade sauce.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 4 pieces Boneless chicken thighs
- 1 lb Peeled crawfish tails
- 2 cups Buttermilk
- 3 tbsp Cajun seasoning blend
- 2 cups All-purpose flour
- 1/2 cup Cornmeal
- 1 cup Mayonnaise
- 2 tbsp Creole mustard
- 1 tsp Horseradish
- 4 cups Waffle batter (prepared)
- 1 quart Peanut oil for frying
- 1/4 cup Fresh chives(optional)
Instructions
- 1
Marinate the chicken thighs in buttermilk and 1 tablespoon of Cajun seasoning for at least 4 hours to ensure tenderness.
- 2
Whisk together mayonnaise, Creole mustard, horseradish, and a pinch of Cajun seasoning to create the spicy remoulade; refrigerate until serving.
- 3
In a shallow bowl, combine flour, cornmeal, and the remaining Cajun seasoning to create the breading station.
- 4
Heat peanut oil in a heavy cast-iron skillet to exactly 350 degrees Fahrenheit.
- 5
Dredge the marinated chicken in the flour mixture, then the crawfish tails, ensuring a thick, even coating on both.
- 6
Fry the chicken thighs until the internal temperature reaches 165 degrees, then fry the crawfish tails separately for 2-3 minutes until golden and crisp.
- 7
Prepare thick Belgian-style waffles using your batter, ensuring they are toasted to a deep golden brown to support the weight of the proteins.
- 8
Stack the fried chicken on the waffle, top with a generous portion of fried crawfish, drizzle with the chilled remoulade, and garnish with fresh chives.
Ratings & Reviews
No ratings yet
