Post by Loupy on Mar 2, 2013 22:05:17 GMT -7
Classic Buttermilk Chicken ‘n’ Waffles
Adapted from PW’s famous Fried Chicken
acozykitchen.com/
Tip: Make the fried chicken first. In the recipe below I’ve included directions as to how to keep them warm while you make the waffles.
Buttermilk Fried Chicken
The night before:
1 1/2 cup buttermilk
1/4 teaspoon salt
3 chicken breasts, cut into 3-inch pieces
The day of:
Vegetable oil
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 tablespoon buttermilk
1 tablespoon milk
Directions:
1. In a bowl, mix together the buttermilk and salt.
Add the chicken tenders and mix, being sure the chicken is evenly coated with buttermilk.
The chicken should be at least halfway submerged in the buttermilk so add more if you need to.
Cover with plastic wrap and transfer to the refrigerator overnight or for a minimum of 3 hours.
2. Preheat the oven to 200 degrees F.
Remove the bowl of chicken and allow to sit on the counter while you prepare everything.
You don’t want the chicken freezing cold.
3. To a medium pot or cast iron, add enough oil so it reaches 1 1/2-inches up the pot’s side.
Heat the oil to 325 degrees F to 350 degrees F.
While the oil is heating up, mix together the flour, salt, pepper, thyme, paprika and cayenne.
In a super small bowl, mix together the buttermilk and milk; add it to the flour mixture and mix.
(This will make the flour mixture a little shaggy which will help with the crispiness.)
4. Prepare for a double-dredge! Working in an assembly-type fashion, thoroughly coat each buttermilk-soaked chicken tender with the breading.
Re-dip it in the buttermilk and coat it one more time with the flour mixture, pressing to adhere the breading to the chicken tender.
Add the chicken to the oil 3 pieces at a time.
Allow to fry for 2-3 minutes and until golden brown.
Remove and drain on a paper towel.
Transfer the fried chicken to a baking sheet and place in the oven to keep warm while you make the waffles.
Buttermilk Waffles
Yields (depending on your iron) 4 waffles
Dry:
1 1/2 cup all-purpose flour
3 tablespoons white granulated sugar
1 3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet:
1 1/2 cup buttermilk
1 large egg
3 tablespoon vegetable oil
Directions:
1. In a medium bowl, mix together the flour, sugar, baking powder, baking soda and salt; set aside.
To a measuring cup or a small bowl, measure out the buttermilk.
Next, add the egg and vegetable oil; beat until completely combined.
2. Since each waffle iron is different, add the recommended amount of batter to the iron per your manufacture’s recommendation.
Close the iron top and cook until the waffle is medium golden brown. Transfer the cooked waffle to a 200 degree F and repeat until you’ve cooked through the batter.
3. Serve each waffle with a few pieces of chicken.
Garnish with a pat of butter and a heavy drizzle of syrup, if you like.
All content © 2009-2012 A Cozy Kitchen.
Adapted from PW’s famous Fried Chicken
acozykitchen.com/
Tip: Make the fried chicken first. In the recipe below I’ve included directions as to how to keep them warm while you make the waffles.
Buttermilk Fried Chicken
The night before:
1 1/2 cup buttermilk
1/4 teaspoon salt
3 chicken breasts, cut into 3-inch pieces
The day of:
Vegetable oil
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 tablespoon buttermilk
1 tablespoon milk
Directions:
1. In a bowl, mix together the buttermilk and salt.
Add the chicken tenders and mix, being sure the chicken is evenly coated with buttermilk.
The chicken should be at least halfway submerged in the buttermilk so add more if you need to.
Cover with plastic wrap and transfer to the refrigerator overnight or for a minimum of 3 hours.
2. Preheat the oven to 200 degrees F.
Remove the bowl of chicken and allow to sit on the counter while you prepare everything.
You don’t want the chicken freezing cold.
3. To a medium pot or cast iron, add enough oil so it reaches 1 1/2-inches up the pot’s side.
Heat the oil to 325 degrees F to 350 degrees F.
While the oil is heating up, mix together the flour, salt, pepper, thyme, paprika and cayenne.
In a super small bowl, mix together the buttermilk and milk; add it to the flour mixture and mix.
(This will make the flour mixture a little shaggy which will help with the crispiness.)
4. Prepare for a double-dredge! Working in an assembly-type fashion, thoroughly coat each buttermilk-soaked chicken tender with the breading.
Re-dip it in the buttermilk and coat it one more time with the flour mixture, pressing to adhere the breading to the chicken tender.
Add the chicken to the oil 3 pieces at a time.
Allow to fry for 2-3 minutes and until golden brown.
Remove and drain on a paper towel.
Transfer the fried chicken to a baking sheet and place in the oven to keep warm while you make the waffles.
Buttermilk Waffles
Yields (depending on your iron) 4 waffles
Dry:
1 1/2 cup all-purpose flour
3 tablespoons white granulated sugar
1 3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet:
1 1/2 cup buttermilk
1 large egg
3 tablespoon vegetable oil
Directions:
1. In a medium bowl, mix together the flour, sugar, baking powder, baking soda and salt; set aside.
To a measuring cup or a small bowl, measure out the buttermilk.
Next, add the egg and vegetable oil; beat until completely combined.
2. Since each waffle iron is different, add the recommended amount of batter to the iron per your manufacture’s recommendation.
Close the iron top and cook until the waffle is medium golden brown. Transfer the cooked waffle to a 200 degree F and repeat until you’ve cooked through the batter.
3. Serve each waffle with a few pieces of chicken.
Garnish with a pat of butter and a heavy drizzle of syrup, if you like.
All content © 2009-2012 A Cozy Kitchen.
