January 11, 2012

Chicken & Waffles

Ingredients:
for the chicken:
1 whole chicken, cut up

marinade:
1 small onion, sliced
5 cloves garlic
1 1/2 cups buttermilk
2 tablespoons hot sauce

batter:
2 cups Wonder (or other superfine) flour
2 cups flour
1 teaspoon hot paprika
1/2 teaspoon garlic powder
freshly ground black pepper
salt
4 eggs
1/2 cup buttermilk
1 teaspoon hot sauce



for the waffles:
2 1/4 cup flour
2 cups buttermilk
2 tablespoons canola oil
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
2 eggs



peanut oil (for frying)

Directions:
The night before you want to fry the chicken: place the chicken, onion, garlic, 1 1/2 cups buttermilk and 2 tablespoons of hot sauce in a marinating container or resealable bag. Refrigerate overnight.

Heat 1 inch of peanut oil in a 14 inch cast iron skillet.

Place the Wondra flour in a shallow bowl. Place the flour, paprika, garlic powder, pepper and salt into a second shallow bowl and whisk together. In a third shallow bowl, beat the eggs, hot sauce and buttermilk together. Dip the chicken pieces in the Wondra flour, then the egg mixture then the flour. Dry the chicken in batches until golden brown. Drain on paper towel lined plates.






for the waffles:
Whisk together the dry ingredients in a large bowl. In a small bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and stir to combine. Follow the instructions included with your waffle iron to complete the waffles. For most large, Belgian-style waffle irons you would use 1 cup of batter for each waffle. I love my waffle maker. You can keep the waffles warm in a 200 degree oven until ready to serve if needed.


Yield: 4 large Belgian-style waffles



My thoughts:
Continuing this year's theme of the 1930s with chicken and waffles. While chicken and waffles certainly were not entirely new inventions of the 1930s, the popularity of them soared when Wells Restaurant in Harlem opened in 1938. It really is a fun combination. The Wells Restaurant served the waffles with a variety of syrups (rum, mint, spiced, clove-maple, orange and raspberry)but I served mine with the delicious hickory syrup I bought at the apple butter festival in West Virgina.