Chicken and Waffles
INGREDIENTS Chicken 10-12 Boneless chicken thighs 12 cups oil for frying , or enough to fill pot half way
Buttermilk Brine 4 cups buttermilk 3 cloves garlic , smashed 3 bay leaves
Fried Chicken Dredge 5 cups flour 2 Tbsp pepper 3 Tbsp granulated garlic 1 Tbsp dried rosemary 1 Tbsp dried thyme 1 Tbsp dried parsley 3 Tbsp seasoning salt 1 Tbsp baking powder
Waffles 2 eggs 2 cups flour 1 3 / 4 cups buttermilk 1 / 2 cup canola oil 1 Tbsp sugar 4 tsp baking powder 1 / 4 tsp salt 1 / 2 tsp vanilla inthekitchen
METHOD Brine 1 . Combine ingredients and add chicken . 2 . Marinate in brine for at least two hours or overnight in the fridge .
Dredge 1 . Preheat oil to 400 ° F . 2 . Add all dredge ingredients in a large cake pan , stir to combine . 3 . Add chicken pieces one at a time , and coat all sides . 4 . Set aside on a large platter or pan so chicken is not touching while oil heats . 5 . Add oil to large pot to ¾ full . 6 . Add chicken into oil in batches . Do not crowd pieces . Fry for 7 minutes .
7 . Temperature check chicken when it looks done . It should be 180 ° F when cooked through .
Waffles 1 . Preheat waffle iron . Beat eggs in large bowl with hand beater until fluffy . Beat in flour , buttermilk , oil , sugar , baking powder , salt and vanilla , until smooth . 2 . Spray preheated waffle iron with non-stick cooking spray . Pour mix onto hot waffle iron . 3 . Cook until golden brown . 4 . Serve hot with chicken .
Yield 4-6 servings
ciao ! / may / jun / two thousand twenty-two 17