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Chicken and waffles are already pretty darn splendid. But if you’ve been waiting all day for a spectacular plateful of crispy, doughy, chicken delight, only to dump a bucket of sickly-sweet brown syrup all over it, then you’re missing the point. Let us show you the way to syrup heaven.–Jenny Latreille
Spicy Bourbon Maple Syrup
I drenched my first attempt at chicken and waffles in pure maple syrup, and it was…an unmitigated disaster. Nothing but sweet stickiness. That’s when I reached for the bourbon. And a little cayenne and hot sauce lent the maple sweetness some depth and balance
Ingredients
- 1 cup pure maple syrup
- 3 tablespoons bourbon*
- 2 tablespoons (1 oz) salted butter
- 1/4 to 1/2 teaspoon cayenne pepper
Instructions
Notes
*What can I substitute for bourbon?
There’s an entire family of alcohol that’s closely related (unless you’re an aficionado of one in particular and then all bets are off). Bourbon can only be called bourbon if it’s been made in the USA and is at least 51% corn mash. In Canada, the very same thing is called whiskey (also called rye or rye whiskey but it’s still mostly corn). Scotch is in the same family, except that it’s mostly barley and the casks are older. So…you can sub in whiskey, whisky, Scotch, or even a light rum and get a great result. Use what you like to drink and you can’t go wrong.
An LC Original
View More Original RecipesNutrition
Serving: 3 tablespoonsCalories: 198 kcalCarbohydrates: 36 gProtein: 1 gFat: 4 gSaturated Fat: 3 gTrans Fat: 1 gCholesterol: 11 mgSodium: 40 mgFiber: 1 gSugar: 32 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 David Leite. Photo © 2021 David Leite. All rights reserved.
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