Plated or Poured: Chicken and Waffles

Chicken and Waffles is the most unusual yet popular soul food combination ever. I love it because it’s the perfect blend of sweet and salty a.k.a the best of both worlds. But it’s only delcious if both parts are made to perfection. In this week’s Plated or Poured, you’re getting a two “for-one” deal. I’m sharing my Chicken and Waffles recipe and you’re essentially getting my out of this world buttermilk fried chicken recipe. If you’re going to take the time to fry chicken then you should always fry it right. Enjoy! 

Ingredients:

2 cups buttermilk

1 tbsp garlic powder 

1 tbsp onion powder

1 cup assorted chopped fresh herbs

2 teaspoons paprika

2 teaspoons cayenne pepper

4 1/2-pound fryer chicken, cut into 8 pieces

3 cups vegetable shortening

3 cups all-purpose flour

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons cayenne pepper

3 tsp cornstarch 

Kosher salt and freshly ground black pepper

Aunt Jamima Pancake Mix ( follow instructions)

Hot pepper sauce

Pure maple syrup

 

Instructions:

Whisk buttermilk, garlic powder, onion powder, fresh herbs, paprika and cayenne pepper in a large bowl. Add chicken; cover and chill for at least 7 hours or overnight.

Melt vegetable shortening in a large cast-iron skillet to whee a deep-fry thermometer shows the shortening reaches 325°.

Meanwhile, mix flour, garlic powder, onion powder, cayenne and cornstarch in a large brown paper bag. Drain chicken, leaving some herbs still clinging. Season generously with salt and pepper. Working in 2 batches, add chicken to bag, roll top over to seal, and shake well to coat chicken. Let chicken stand in bag 1 minute; shake again.

Fry chicken in skillet until golden brown and cooked through, 10–15 minutes per side. Sprinkle with additional salt, if desired. Repeat with second batch of chicken.

Serve with Aunt Jemima made waffles (remember, PULLEDTOGETHER doesn’t bake), powdered sugar, strawberries, and syrup.

‘Plated or Poured’ is our new food and drink column curated by Rashad Frazier, a prolific home cook who hails from North Carolina and currently lives in NYC. When it comes to food and drink, he stands for everything good and righteous. You can keep up with his culinary exploits and so much more on his food and lifestyle blog, PULLEDTOGETHER.
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