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Although it won by default, this one has 'All-American' written all over it. Crispy fried chicken and buttermilk waffles, all slathered in warm maple syrup, are made for each other and then you add a side of country style applesauce, dusted with a little cinnamon... oh be still my heart!
Try it some morning and see if it doesn't make the whole day just a bit better.
- Chez
Ingredients - Chicken:
- 4 skin-on, boneless fryer chicken breasts
- 1 cup all purpose flour
- 1/8 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1 teaspoon onion powder
- vegetable oil, for frying
Ingredients - Buttermilk Waffles:
- 2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 1/2 cups buttermilk
- Unsalted butter, topping
- Maple Syrup
Directions - 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 spices. 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, 10 to 12 minutes. Remove and drain on paper towels.
Directions -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.
