Day-After Memorial Day Chicken and Waffles
So I was invited to a barbecue yesterday and went. I ate some fresh fruit someone had brought and made some a chicken breast I soaked in “buttermilk” for myself to eat today.
This was the first time I attempted to make fried chicken and I must say it came out excellent, although I had to finish it in the oven as the breast was so big to be immersed in enough oil in the skillet.
I cheated and got the waffles at the store because I don’t have a waffle maker.
Chicken and Waffles:
Soak the chicken in buttermilk (make your own by adding the juice of a lemon to about 3 cups of milk) and a mixture of spices and a few squirts of schiracha sauce overnight or up to 48 hours. I soaked in the fridge for a day, removed it, shook off the excess milk mixture then dredged it in a mixture of flour and more spices-salt, pepper, cayenne, Italian spice, and cumin-taste it with a wet finger and adjust spices to your liking. After dredging it I dunked it into an egg lightly beaten with a few tablespoons of water, then dredged it in the flour mixture again but this time I added a cup of crushed cornflakes (organic corn but all the vitamins added to cereal are GMO-I know, I know…).
I then set this on a wire rack, covered with Saran wrap and let it sit in the refrigerator for 24 hours. This helps the coating stick to the chicken when frying.
I fried it in an inch and a half of oil-don’t fill the skillet with more than half full of oil or you risk a grease fire.
Fried it about 10 minutes each side until the skin was brown but the inside still pink, set it on a wire rack to keep the bottom from getting soggy, then into a 350 degree oven for about 45 minutes (time will vary with size of chicken). I turned it once, let it cool and there you have it!
Drizzle with maple syrup.
The best “fried” chicken I have ever tasted if I do say so myself-and do.
In the picture it looks kind of burnt, especially the waffles. It was not.
Looks burnt but wasn’t
