Fried chicken and waffles

Trying to bust out of a cooking slump, I pulled this recipe from my to-try file on Sunday.   Unfortunately, I was outvoted by the guys pizza craving, and it got pushed to last night.    With the chaos of a weeknight going on around me, I'm not sure I gave it justice.   My kitchen was a disaster when I was finished, but I had a smiling happy family, and that's what really matters to me.

First I got the chicken soaking.   Critical error- I'd forgotten to buy buttermilk.   No problem, I'll just use regular milk and some vinegar.    Uh, no white vinegar, only apple cider vinegar.   In it went.      I used Sriracha for the hot sauce component.

While the chicken did it's thing, I made the waffle batter.   Bacon in waffles around here has been vetoed in the past, so I cooked it up to serve on the side.   I used dried chives instead of green onions, it's what I had on hand.    Someone had eaten the last of the cheddar, so I used a mexican cheese blend.     Batter ready.

After 30 mins, I breaded the chicken as directed.    While it was setting the coating, I started the waffles.   I've only got a Belgian iron, so I knew we wouldn't be making sandwiches, just setting the chicken on top.    As they came out of the iron, I put them into a warm oven.

Heated the oil and got started frying chicken while simultaneously cooking waffles and fielding questions about book reports, where are my black socks? and is tomorrow a hot lunch day?     The chicken was golden brown, crunchy and cooked perfectly.

Wait, the sauce!   I grabbed the mustards and the real NH maple syrup and threw that together at the last minute.   I ended up being the only one that used it, T&J went the straight maple syrup route.     

I wanted not to like this.   It was a lot of work, a lot of dishes and I don't fry very often.    It was excellent, dammit.    This will definitely get made again in the future, but not on a weeknight.    I may even make up the waffles ahead and store them in the freezer until we get a craving.     Huge thanks to Jonathan at The Candid Appetite for sharing this recipe and lots of photographs!

"Buttermilk" Chive Waffles

2 cups flour
1/4c light brown sugar, packed
1t baking soda
1 1/2 t baking powder
1/2t salt
2t fresh cracked black pepper
3 large eggs
1/3 cup butter, melted & cooled
2 cups milk with 2t apple cider vinegar
1 heaping cup Mexican blend cheese
1teaspoon dried chives plus more for garnish
5 slices cooked bacon (served on top)

Preheat waffle iron. Spray with nonstick spray.

Place dry ingredients in a bowl, whisk together and make a well in the center.   In a small bowl, beat 3 eggs.    Add to well, along with melted butter and "buttermilk".     Stir just until combined.     Add cheese and chives, stir to combine.

Cook waffles according to your iron's instructions.   I love my Presto Flipside, it makes Belgian waffles in about 4 mins, and I got 6 from this recipe.    Keep waffles warm in a preheated oven until the chicken is ready.

Fried Chicken

Thin Sliced chicken breasts, about 6 or 7
1 1/2 milk with 1 1/2t apple cider vinegar added
1t hot sauce (I used Sriracha)
1 1/2c flour
1t salt
1t cayenne
1t garlic powder
1t fresh cracked black pepper
Vegetable oil for frying

Combine "buttermilk" and hot sauce in a large ziptop bag and add chicken.   Place in fridge at least 30 mins.  

Set up a rack on top of a half sheet pan.  Combine the dry ingredients.   Double dredge the chicken- from buttermilk to flour, back to buttermilk and into the flour again.   Place the chicken onto the prepared rack.    Let rest for about 10 mins to set the coating.

Heat 2" oil in a large skillet or heavy pan to 350º to 375º.    Fry the chicken a few pieces at a time, and place on a paper towel lined plate to cool.   (I moved my chicken in with the waffles to keep it warm).

Maple Mustard Sauce

Real NH maple syrup
dijon mustard
yellow mustard

Whisk together ingredients to taste.



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