FRIED CHICKEN AND WAFFLES

Fried chicken and waffles is a southern staple. I’ve seen it on restaurant menus, and I’ve always thought it sounded so good and finally I had a chance to make it. Whenever I fried chicken I always love to do thighs, it’s my favorite cut of chicken.

I’m starting with the chicken I’m making the coating that’s going on the outside and I’m just mixing up a little milk and buttermilk that’ll come into play here in just a second but first I’m gonna mix up the dry ingredients.

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So it’s 1 and 1/4 cups of flour 1/2 a teaspoon of seasoned salt the same amount of paprika freshly ground pepper ground dried thyme and 1/4 of teaspoon of cayenne pepper I’ll just stir them all together then slowly drizzle in the milk and buttermilk while I mix it with a fork this will leave little lumps that are gonna stick to the chicken and make it nice and crispy.

I’ve got 4 chicken thighs that I’ve been soaking in buttermilk overnight, that’s the old fashioned way to fry chicken that I’ve seen my mom always do to her fried chicken and it always turned out so delicious!

Now, just put it in the breading, and sprinkle it over and just press it to allow that breading to really stick to the surface of the chicken. once you finished breading your chicken thighs, put them skin-side down right into the oiled pan to fry (make sure that the oil is hot enough for frying).

Put the lid on the pan and let them go for about five minutes, and give the chicken a chance to turn light golden brown, the lid helps it not to get too brown too fast. Then carefully turn them over, so that coating doesn’t fall off.

Now, just take it out with a spatula let the excess drip off, and at this stage, it’s not quite finished browning, and it’s not quite finished cooking in the middle. put the pan into a 350-degree oven, and let it cook for about 10 to 15 minutes.

HOW TO MAKE THE WAFFLES:

Whip up the dry ingredients starting with a cup of flour, this is just my basic go-to waffle recipe they always turn out right, a teaspoon and a half of baking powder, and 2 big tablespoons of sugar, whenever I make pancakes or waffles, I always add sugar I like for it to have a little bit of sweetness and then just a pinch of salt and sift these together.

I’ve got an egg cracked in the pitcher, and I’ll add about 3/4 of a cup of whole milk, and a nice splash of vanilla, and then whisk together but don’t over mix this batter, just make it really gentle.

Now that’s about halfway mixed together, so pour in the melted butter (melted butter in pancake or waffle batter always adds extra flavor a little extra golden color and definitely extra deliciousness). Add some beaten egg whites, this is something I love to add to my waffle batter, it gives the waffles such an amazing texture. Just two egg whites are enough for this recipe and beat them until they were stiff. Whenever you add egg whites to anything, you definitely need to treat it with tender loving care.

The great thing about waffles is they don’t have to be sweet, you can make savory waffles and put cheese in them. Now just put the batter in and close the waffle maker, the waffles are just gonna take about 4 to 5 minutes to cook.

HOW TO MAKE SYRUP:

Fried chicken and waffles has to have some kind of syrup, that’s what makes it so delicious, so it’s pancake syrup with a little bourbon and make it brought to a boil, then simmer it until they’re nice and warm, then with the heat off, whisk in two tablespoons of butter one at a time, and some cayenne pepper.

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INGREDIENTS:

For Fried Chicken:

• 3 lb boneless, skinless chicken thighs
• 2 Cups of all-purpose flour
• 0.5 Cup of cornstarch
• 1.5 tbsp garlic powder
• 2 tbsp salt
• 1 large egg, beaten
• 1.5 Cup of buttermilk
• 1.5 tbsp paprika
• 3 tsp cayenne
• 8 Cups of vegetable oil, for frying

For Waffles:

• 1 Cup of flour
• 1.5 Tsp of baking powder
• 2 Big Tbsp of sugar
• pinch of salt
• 1 Egg
• 3/4 of a cup of whole milk
• 1 splash of vanilla
• melted butter
• some beaten egg whites

INSTRUCTIONS:

1 ) Salt chicken and place in the refrigerator for 6 hours or overnight.

2 ) When the chicken is ready, mix flour, cornstarch and spices in a medium bowl and set aside for dredging.

3 ) Beat egg in a separate bowl; add buttermilk and mix well to combine.

4 ) Dredge all the chicken pieces in the flour mixture and place on a rack.

5 ) Pour 4 tbsp of the buttermilk mixture into the flour mixture and mix to make chunky pieces.

6 ) Dredge the chicken in the buttermilk. Then, pat the buttermilk-flour mixture onto each chicken piece – this is how you get the craggly pieces!

7 ) Place in the refrigerator for at least 30 minutes or up to 12 hours.

8 ) Now heat the oil for frying until it reaches a 350 degrees (use a thermometer!)

9 ) Fry the chicken pieces until deep golden brown about 5-8 minutes, turning the pieces frequently. Transfer to a wire rack set over paper towels to drain.

10 ) Monitor the heat while frying to keep it at 350 consistently. When the chicken comes out of the fry, toss salt over it. Serve hot with warm waffles and maple syrup, plus chives for garnish.

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