If you do not know by now, there is one dish that I simply loved while growing up, and to this day, and that is fried chicken, mashed potatoes, and corn. I’ve stated it several times of the last few years on this site, and I am fine with that. My tombstone might say something like “A loving father and husband, hard worker, and a man who loved fried chicken, mashed potatoes, and corn”. That dish is something that just screams comfort to me, and as I do not make it all that often, maybe once a month if that, it is always a dish that is on my mind.
So this past month, the idea came around, and as I wanted to make fried chicken, I thought I would serve it with homemade waffles instead of mashed potatoes and corn. I wanted to offer a nice surprise to the rest of the family. Chicken and waffles might be a surprise combination to many of you, however the concept has been around for a very long time. If you have never had the combination of chicken and waffles, well, now is your time. I guarantee that you might even consider this being your fried chicken combination. The combination of textures, and savory and sweet just knock this out of the park. My family was not only shocked when they saw a waffle topped with fried chicken, but they simply loved it! Let’s get started.
Ingredients for fried chicken:
- 1 whole fryer chicken, cut into pieces (wings, thighs, drumsticks, breasts)
- 1 quart of butter milk
- 1 tbsp salt
- 1 tbsp granulated garlic
- 1 tbsp paprika
- 1 1/2 cups of all purpose flour
- 2 cups of Crisco
- Large cast iron skillet
Ingredients for Waffles:
- 3 cups of all-purpose flour
- 1 tsp of salt
- 1/2 cup of sugar
- 2 tbsp of baking powder
- 4 tbsp melted butter, unsalted
- 2 eggs, beaten
- 1/2 cup of buttermilk
- 2 cups milk
- Your favorite syrup, warmed
- Waffle iron
Begin by soaking your chicken in the buttermilk for approximately 12-24 hours. I typically do this the day before. You can use a large bowl, or large ziploc bag.
When you are about to make the fried chicken and waffles, add the Crisco to a large cast iron skillet, and place on medium heat. During this time, take the chicken out of the refrigerator and strain. Mix your seasonings, and generously coat the chicken on both sides. Add the flour to another large plastic bag. Add a couple of pieces at a time to the bag, seal, and give a good shake, letting the flour adhere to the seasoned chicken. Remove and let sit on a plate. Repeat until all of the chicken has been coated.
The oil should now be heated, and your temperature should be between 325 and 350 degrees. Add the chicken pieces, skin side down, dark meat in the middle, and the rest around the perimeter. Fry on each side approximately 12-14 minutes. During this time, make your waffle batter. Once the chicken is cooked, remove onto a wire wrack over a baking sheet.
Heat your waffle iron.
To make the batter, mix the dry ingredients and your wet ingredients separately. Add the mixed wet ingredients to the dry ingredients, and whisk into a nice batter, making sure all lumps are removed.
Take about 1 1/2 cups of the batter and place into your heated waffle iron. Seal, and cook for about 5-7 minutes on each side, until golden brown. Repeat with the remaining batter.
Now it is time to plate. Take half of your waffle, my iron makes four wedges, and place onto the plate. Add fried chicken to the top, and drizzle with warm syrup.
Trust me when I say this. When you take some of the crispy fried chicken, and some of the waffle drizzled with syrup, and eat them together, it becomes a combination like no other. It is the peanut butter and jelly sandwich, the burger and fries, the eggs and bacon, the butter and popcorn, the combination that you would have never thought of.
So, as much as I love mashed potatoes and corn with my fried chicken, waffles and syrup just might have taken their spot. Enjoy.