Tuesday, July 3, 2012

Southern Fried Chicken & Waffles

For the Chicken:
1 3 pound fryer, cut up
2 cups buttermilk
1 1/2 cups flour
1 teaspoon salt 
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
1/4 teaspoon cayenne pepper

Vegetable oil, for frying

Place cut up chicken in a shallow bowl and pour in buttermilk.Make sure all pieces are covered.  Allow to sit refrigerated for at least 1 hour or more. Heat a deep fryer or deep fryer skillet for deep frying. About 360 to 370 degrees. Mix flour and spices together and add to a plate or pan. Dredge buttermilk coated chicken in the flour mixture and coat well. Tap each piece on side of plate to remove excess four and carefully lower into the hot oil. Fry in batches until golden brown and done. Drain on wire rack with paper towels below or on paper towels if you don't have a wire rack. Make waffles.

For the Waffles:
Makes about 6 waffles

1 1/2 cups flour
1/2 cups cornstarch
1 teapoon salt
2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups buttermilk
1/2 cup milk
3/4 vegetable oil
2 eggs
1 tablespoons sugar

Heat waffle iron. Spray with cooking oil if necessary (if your iron calls for it). Mix dry ingredients and then wet. Combine and stir to incorporate. Don't over mix! Pour into waffle maker. Don't overfill. 

Butter and serve with fried chicken and syrup.

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