I was craving Chicken and Waffles like a crack fiend to his rock. No restaurant on the Cape makes them…. Boo-hoo for me right? Nah, save your tears because I found my inner Roscoe’s. These are seriously delectable and you can eat each component separately if you don’t necessarily want chicken and waffles. Who would want to do that? Skinny people. No, I think even they would gobble these down.
First get started on the BUTTERMILK FRIED CHICKEN. If you are going to go through all the work of frying chicken, make a big batch! You can freeze leftovers for easy weeknight meals.
- Chicken breast, cut into tenders
- Buttermilk, or if you don’t have any.. make it yourself!
- Creole or Cajun Seasoning
- All-purpose flour
- Panko breadcrumbs
- Eggs whisked with water as the egg wash
- Oil for frying, or just use Crisco® like all the good ole’ southern ladies
Soak chicken in buttermilk, creole seasoning, salt, and pepper in gallon-sized Ziploc® bag. Refrigerate for at least 1 hour and up to 1 day.
Preheat oven to 200°F.
Drain chicken in colander. Line up 3 bowls; 1 with seasoned flour, 1 with seasoned egg wash, and 1 with seasoned panko breadcrumbs (seasoning here = Creole/Cajun seasoned salt, and for the egg wash, just black pepper). Coat chicken with a light dusting of flour, dip in egg wash, and then coat with breadcrumbs.
Heat up Dutch Oven with desired fat. I used Crisco® because well, I am a fatty. Drop chicken into hot oil and flip when appropriate. During this stage, call down your sister (or whatever) for help, frying always works best as a team. One person mans the batter station while the other handles the frying.
Drain excess fat on a brown paper grocery bag. Place drying rack on top of baking sheet. Place chicken pieces on rack as they are finished, and warm in oven until ready to serve.
As the chicken warms in the oven, start making the H.R.M.’s FAVORITE WAFFLES. This recipe is from a vintage McCall’s cookbook, but I adapted it slightly by adding vanilla extract and cutting the proportions in half.
- 2 eggs
- 1 cup A.P. flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup sour cream mixed with ½ cup milk, or 1 cup buttermilk
- ½ butter melted butter
- ½ teaspoon vanilla extract
Preheat waffle iron.
Beat eggs with Kitchen-Aid® mixer until light. This step is very important, do not under beat them.
Sift together the flour, salt, soda, and baking powder.
Add flour mixture and buttermilk alternatively to beaten eggs, beginning and ending with flour mixture. Add melted butter; blend thoroughly.
Pour batter into hot waffle iron and cook until the iron stops steaming.
Put all of it together with some Vermont maple syrup… and now my friends, it is CHICKEN AND WAFFLES time!