Friday, January 27, 2017

FRIED CHICKEN & WAFFLES WITH BOURBON MAPLE SYRUP

The combination of fried chicken and waffles is soul food not southern. It was popularized by the Wells Supper Club in Harlem, New York City during the late 1930s. It was served to their late night-early morning clientele. Fried chicken with cornbread, biscuits or hoecakes is a southern staple and the addition of waffles is simply just another quick bread to serve with fried chicken. Roscoe's in Los Angeles, California made it famous on the West Coast. I prefer boneless chicken breasts or thighs, making it easier to eat with a knife and fork. Serve it with Kentucky Bourbon flavored maple syrup, optional, of course!


Fried Chicken Marinade
4 boneless, skinless chicken breasts
2 cups buttermilk
1 t sea salt
½ t finely ground black pepper
1 t paprika
1 t garlic powder
1 t onion powder
1 t of your favorite seasoning (Cajun, Creole, or Old Bay)

Cut chicken in to about 3-inch strips or small cutlets, place on a platter and set aside.

In a large bowl, pour in the buttermilk.
Add the above spices and mix with a fork.
Add the chicken pieces, cover, refrigerate, and let marinate 4 to 8 hours.

Coating for Chicken
½ cups all-purpose flour
2 T cornstarch
1 t paprika
Sea salt and finely ground black pepper
Peanut or avocado oil for frying
  
Pour coating ingredients into a large bowl and mix well.
Remove the chicken from the refrigerator and dredge the chicken pieces in the flour mixture. Place back on a platter while dredging the rest.

Heat about 1 inch of oil in a cast-iron skillet.

Fry chicken until golden brown and crisp, about 5 minutes on each side.
Remove to a baking sheet lined with a rack or paper towel and keep warm in a 225 degree F oven while frying the rest of the chicken.

Buttermilk-Pecan Waffles                    

2 cups all-purpose flour, divided
½ cup pecans
2 T granulated sugar 
1 T baking powder (aluminum free, if possible)
1 t baking soda
½ t salt
½ t ground cinnamon
2 ½ cups buttermilk
2 large eggs
3 T melted unsalted butter
½ t pure vanilla extract

Pour pecans and ¼ cup of the flour into a food processor and process to a medium coarse texture. 
Pour into a large bowl and add the rest of the dry ingredients and mix well with a whisk.
Add the buttermilk, then whisk in the eggs, melted butter, and vanilla. Let sit for 15 minutes.

Preheat a waffle iron and bake waffles until golden brown.
Keep waffles warm in a 225 degree F oven while cooking the rest of the waffles.

Serve with warm maple syrup flavored with a teaspoon or two of Kentucky Bourbon, if desired.

Serves 6