Fried Chicken And Buttermilk Waffles Food

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

Steps:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

FRIED CHICKEN AND BUTTERMILK WAFFLES

Steps:

• Chicken: Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F.
• Rinse the chicken under cold running water and do not dry; leave wet. In a large sealable bag, combine the flour with the Essence. Add the chicken pieces 1 at a time, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes.
• Carefully add the chicken to the hot oil and fry, turning once, until golden brown and the meat is cooked through, 20 to 30 minutes (the thighs and legs will take longest to cook). Remove and drain on paper towels. Remove the pan from the heat and with a slotted spoon, scoop out any browned bits remaining in the pan and drain on paper towels.
• Waffles: Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together.
• In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.
• Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

CHICKEN AND WAFFLES

Steps:

• 1. In a clean bowl, add buttermilk, chicken strips, paprika, salt, and pepper. Mix, cover, and refrigerate for up to 3 hours or overnight.
• 2. Cinnamon Vanilla Butter: Add ingredients to a small bowl.
• 3. Whip with fork until well incorporated.
• 4. Waffle batter: Mix all dry ingredients.
• 5. Add wet ingredients and mix until well incorporated but do not over mix; a few lumps are OK. Set batter aside.
• 6. When you are ready to fry the chicken, add the flour, paprika, garlic powder, and salt and pepper into plastic bag. Mix.
• 7. With the help of a fork, drop chicken strips into the bag. Close and mix well until chicken is evenly covered with the flour.
• 8. Heat frying oil over medium heat.
• 9. Carefully place each strip into the hot oil and fry on each side until chicken is cooked and outside is golden brown.
• 10. Once chicken is thoroughly cooked, remove from oil and place on paper towels to remove excess oil.
• 11. While the chicken is cooling, make the waffles. Warm up waffle maker to the preferred setting. Remember to spray the waffle maker with oil or butter before pouring batter to avoid waffle from sticking.
• 12. Cook waffle until golden brown.
• 13. To serve, place the waffle on a plate. Add two chicken strips. Top with a dollop of butter and a drizzle of syrup. Enjoy!

BUTTERMILK WAFFLES

Steps:

• Preheat waffle iron. Put a rack in middle of oven and preheat oven to 200°F.
• Whisk together flour, baking powder, baking soda, and salt in a large bowl. Add buttermilk, butter, and eggs and stir until smooth (batter will be thick).
• Brush waffle iron lightly with vegetable oil, if necessary, and spoon batter into waffle iron, using 1/2 cup batter for each 4-inch-square Belgian waffle or 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly. Cook according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make more waffles with remaining batter in same manner.
• Serve with butter and maple syrup.