Sunday, November 15, 2015

Buttermilk Fried Chicken and Waffles

Before the words "ew" fly out of your mouth...hold on! Chicken and Waffles is Soul Food, and I can personally attest that it's good. Really good.  The first time I tried Chicken and Waffles, was several years ago, in Oakland, California.   I was wary, but I decided I shouldn't knock it, until I tried it.

If you're still shaking your head, and thinking...no way does that combo sound good-- hear me out!  Please. Waffle ingredients are very similar to biscuits. Right?  Chicken and biscuits...yes? So, why not chicken and waffles?  When you add pure maple syrup over the crispy chicken, and get that salty and spicy coating.... um, yes.


 

I liked it! I liked the combination of salty, sweet and crunch.  So did my husband, but he loves fried chicken and he loves waffles, anyway.  I live two hours away from Oakland, and I rarely go there.  So, why not recreate it as best as I could at home?

The inspiration to make this fried chicken recipe, comes from "The Pioneer Woman".  Her recipe is almost like the Buttermilk Fried Chicken recipe that I posted here.   I do believe that fried chicken tastes best, when soaked in buttermilk the night before.  I've also learned that shallow frying the chicken, and then finishing the cooking in the oven produces chicken that has a crunchy exterior, moist interior and cooks thoroughly.

Ree made waffles that includes folded in egg whites, plus jalapeño.  That sounds good, but um...I didn't have any jalapeños on hand. So, I resorted to my tried and true Buttermilk Waffle recipe--quick, easy and adapted for two.

TASTING NOTES:  I really liked the buttermilk fried chicken recipe, from Ree.  I think the flour needed more seasoning, and next time, I'd add hot sauce to the buttermilk.  But, that's just me. I usually prefer chicken breasts, but the thighs did turn out juicy and the outside was crunchy.
As for the waffles, they got nice and crunchy, since I did set them in the oven to keep warm.  I think that's important, in order to support the chicken and maple syrup. We each only ate one chicken thighs, and the next day, I reheated the leftover chicken in the oven on a cast-iron skillet. That way, the coating didn't become soggy.


I've, since, noted that some people serve a side of peaches. I'm definitely going to try that-- perhaps roasting them to bring out more flavor.

Obviously, this isn't a recipe I'll make often. But, once in a while, it's something that my husband enjoys-- and he's worth it!





Here's the printable recipe card:





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2 comments:

Cathy at Wives with Knives said...

My mouth is watering just looking at that photo, Debby. I know I would love that decadent combination. There is nothing better than crispy fried golden brown chicken, and thighs are my favorite part. All that and waffles too...over the top.

Anonymous said...

A resounding YES, but...
The Fried Chicken formula and method looks wonderful and I'd agree with you that slightly more punch is necessary.
The waffles look wonderful, but I tend to avoid those that require whipped egg whites ad a bit to fussy; great waffles can be made without whipped egg whites. So what's the beef?
I too have eaten the Chicken & Waffles combination. Everything is perfectly OK until the blast of sweet Maple Syrup hits the chicken. With oodles of love and many thanks, that part just does not work.
In the end, you modifications to the basic Buttermilk Fried Chicken are spot-on and (with a bit more kick), will get some use around here. I particularly like the bonus achieved when finishing the chicken in the oven. A great job and wonderful pix, as always.
-Craig (The other one)