Friday, January 13, 2012

Southern-Fried Chicken & Waffles

Chicken & waffles is a classic Southern soul food dish. Nothing beats the combination of crispy, salty chicken, fried on the bone, topping a sweet waffle, then covered with butter & syrup. Gladys Knight (yes, THAT Gladys Knight) has her own chicken & waffles restaurant in Atlanta, and Roscoe's is extremely popular in Los Angeles.


For my version, I made my chicken & waffles "sandwich-friendly". Instead of using a whole cut-up fryer chicken (that recipe's coming VERY soon), I used boneless chicken breasts, which can be placed in between the waffles, instead of on top. These waffles, not my usual BREAKFAST waffle recipe, also include cornmeal, which makes them a bit more savory and an excellent complement to the chicken.



Southern-Fried Chicken & Waffles

Ingredients:
Chicken:
4 boneless, skinless chicken breasts, halved & pounded to 1/2" thickness
2 cups buttermilk
2 Tbsp paprika, divided
2 Tbsp salt, divided
2 Tbsp black pepper, divided
3 cups all-purpose flour
1 quart vegetable oil for frying
Waffles:
2 eggs
1 3/4 cups buttermilk
5 Tbsp unsalted butter, melted
1 1/2 cups all-purpose flour
1 cup cornmeal
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Prepare the Chicken:
Combine the buttermilk with 1 Tbsp each of paprika, salt and pepper. Marinate chicken overnight or for at least 8 hours. I like to prepare my marinade early in the morning, then cook the chicken once I get home from work.







Combine the flour with the remaining 1 Tbsp each of paprika, salt and pepper. Add the marinated chicken breasts and coat lightly with flour. Set aside for 5 minutes.




Fry breaded chicken in hot oil (preferably in a cast iron skillet) for 4 minutes, then flip and fry another 4 minutes, or until golden brown and crispy.

The oil temperature should be 350 degrees. Sprinkle a bit of the flour into the oil to check it if you don't have a thermometer.



Drain chicken on a wire rack set above paper towels.


Prepare the Waffles:
Beat the eggs in a medium bowl. Add the buttermilk and butter; mix thoroughly.







In a separate bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.


Pout the buttermilk mixture into the flour mixture and quckly mix together just until combined. DO NOT OVERMIX.



Let batter rest for 10 minutes while heating up your waffle iron. Add just under 1/4 cup of batter to each quarter of your waffle iron and cook until done. Cool on a wire rack or keep warm in a 200-degree oven.





Butter each waffle and top with the fried chicken; serve with honey or syrup if desired. Leftover cooked waffles can be frozen and reheated later.


10 comments:

  1. New to me! My husband was born and raised here in the South - I wonder if he's heard of it! :)

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  2. I had never heard of it until I was in college; apparently it's more of a "soul food" popular in black culture. However, once I tried the two together, I was HOOKED!

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  3. It has been popular in Memphis for quite awhile. Yummy!

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  4. I've been dreaming of Chicken and waffles since new year's!

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  5. Try it, Miss T! It's AMAZING!

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  6. One of my FAVORITE things is breakfast food for dinner. My husband will have NO part of it, until I made this recipe!!! Thank you, thank you, thank you!! You've made both of us very happy!!!!

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    1. Wonderful! I'm glad you both enjoyed it :)

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  7. SO delicious, It ended up taking longer than expected so we had it for lunch. I invited the neighbor kids over to try the extras that I had, and they all loved it.

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    1. Yay! Glad you enjoyed it (and glad the neighbor kids did too!)!!

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  8. I will try the chicken part of it....not fond of waffles. Thanks for the great looking friend chicken!!!! I will let ya know what they others say when I make it!!! :)

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