How To Make Roscoe's Chicken and Waffles (Copycat)
Nothing could be more satisfying than this copycat Roscoe's chicken and waffles for a sweet-savory combo that's perfectly fried and baked.
Ingredients
- 4 lbs whole chicken, (1 whole) cut into 10 pieces or 3½ lbs bone-in, skin-on breasts, legs, drumsticks, and/or wings
- waffles, cooked
For Spice Mixture:
- 2 tbsp smoked paprika
- 2 tbsp freshly ground black pepper
- 2 tsp garlic powder
- 2 tsp dried oregano
- ½ tsp cayenne pepper
For Marinade Batter:
- 1 cup buttermilk
- 1 large egg
- kosher salt, to taste
For Flour Mixture:
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
Oil to Use:
- 4 cups vegetable shortening , or peanut oil for frying
Instructions
Spice Mixture:
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Mix black pepper, paprika, oregano, garlic powder, and cayenne pepper in a bowl. Set aside.
Marinade:
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In a separate bowl, combine the buttermilk, egg, salt, plus 2 tablespoons of the spice mixture. Give the marinade a good whisk, then toss the chicken to get a nice coat.
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After that, transfer the chicken and the marinade to a Ziploc bag. Place in the fridge for at least 3 to 4 hours or overnight.
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Flip the bag or stir the chicken halfway to ensure each piece is thoroughly coated.
Flour Mixture:
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In a large bowl, combine the cornstarch, flour, baking powder, salt, and the remaining spice mixture.
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Take 3 tablespoons of the chicken marinade and mix it to the flour mixture using the fingertips.
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Take 1 piece of the chicken from the Ziploc bag, let the extra buttermilk liquid drip off. Drop it into the flour mixture and give it a nice coat by tossing both sides.
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Continue the same process for each chicken until thoroughly coated.
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Preheat the oven to 350 degrees F and adjust the rack to the middle position.
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While the oven is preheating, prep the wok or deep fryer by adding the oil and heat it to 350 degrees F over medium-high. Maintain the temperature by adjusting the heat not to let the oil reach more than the required temperature.
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Place the coated chicken into a fine-mesh strainer and shake to get rid of the excess flour. Lower the chicken pieces in the oil skin side down.
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Once the chicken is in the pan, the oil temperature will shot down to 300 degrees F. The key is to maintain that temperature between 300 to 325 degrees F for the frying duration without burning the crust.
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Let the chicken cook and turn to golden brown on the side while frying.
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Use a tong to flip the chicken cautiously and cook it for about 3 minutes until the other side is golden brown.
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After frying the chicken pieces, transfer them into a wire rack and bake them in the oven. Cook for 5 to 10 minutes or until the thickest part of the breast reads 150 degrees F through the inserted thermometer.
- Once the chicken pieces are done, transfer them to a cooling rack to drain excess oil. Serve immediately.
Nutrition
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