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Fried Chicken & Waffles

March 10, 2021 by Carine Clary Leave a Comment

Is there a better meal than the chicken and waffle breakfast, or lunch, or dinner at a diner?

No.

Providing the tastiest forms of both protein and starch, chicken and waffles give you the best of sweet and savory, especially if you consider syrup one of the four major food groups.  And especially if you’re able to get small-batch South Louisiana Cane Syrup like Poiriers.

The History

Stories as to the origin of this combo abound tending to focus on the south or southern emigrés to Harlem who set up shop on 133rd St between Lenox and Seventh Avenues to feed the overflow speakeasy crowds during Prohibition. And what could better whet your appetite for this kind of food than bathtub gin? Billie Holiday & Marcus Garvey were rumored to be fans. So off with the history and on with the prep.

Since most everyone has a pretty good idea of how to prepare this the question arises….what makes my version special? Good question and I’ll tell you. It’s serving it sandwich style with that syrup infused whipped butter…and more syrup. Really good and if you have leftovers (of the butter) you can use it on cinnamon toast. But back to the sandwich. I like to cut it in half and dip the edge in the syrup but you do it any way that suits.

For the Prep, First you fry

The chicken that is. The pieces should be about the same size as the waffle and either cut or pounded out to about 1/2 inch thickness. You’ll set up a breading station and do the flour, egg, bread crumb routine then drop into some hot fat for the fry. And another secret: I use a little bacon grease in the oil for extra flavor. Once the cutlets are fried place on a rack and put in the oven to keep warm. And yeah, I used a wok, cause it was at hand but you can use anything that works for you.

Now the waffles

And what makes them special? A little nutmeg and a lot of fluffy egg whites folded into the batter. Make them according to the directions below and they’ll be tender as a….tenderloin. Seriously, AND they freeze nicely if you don’t eat them all at one go. I used the pint sized Dash waffle maker because it was conveniently the same size as my cutlets but a larger version works well.

Extras

You can, if you like, fry up some bacon and brown some almonds if you want to sprinkle them on as well. It’s all good.

Chicken & Waffles

In closing you are directed forthwith to gather the starving and enjoy this messily delicious indulgence.

 

Chicken & Waffles
 
Print
Author: Carine Clary
Ingredients
  • For the whipped butter:
  • ½ cup butter, room temperature
  • 2 tablespoons milk
  • 1 tablespoon syrup
  • For the waffles:
  • 2 large eggs, separated
  • 1¾ cups buttermilk
  • 8 tablespoons butter, melted, cooled
  • 2 teaspoons vanilla extract
  • 1¾ cups all purpose flour
  • 2 tablespoons sugar
  • 2 tsps. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ¼ tsp. nutmeg
  • For the fried chicken:
  • 4 chicken cutlets (about 1 lb.) or equivalent chicken tenders
  • 1 egg, beaten
  • 1 cup flour
  • 2 cups panko
  • vegetable oil for frying
Instructions
  1. For the whipped butter:
  2. Whip the butter, milk, and syrup until combined
  3. For the waffles:
  4. In a medium-sized mixing bowl, beat together the egg yolk, buttermilk, melted butter, and vanilla.
  5. Beat the egg whites to soft peaks.
  6. In a separate bowl whisk together the dry ingredients.
  7. Combine the wet and dry ingredients, stirring until nearly smooth; a few small lumps may remain. Fold in egg whites.
  8. Spray your waffle iron with a non-stick cooking spray before preheating it or brush with oil. Cook waffles according to the manufacturer's directions. Cook for 2 to 3 minutes, until the iron stops steaming.
  9. For the Chicken:
  10. Cut or pound the cutlets to no more than ½ inch thickness.
  11. Set up a breading station with the flour and seasonings in one dish, the beaten egg in another and the panko in a third.
  12. Dredge the cutlets first in the flour, then the egg, then the panko.
  13. Place in oil heated to 350 degrees. If you don't have a thermometer just put a wooden spoon or chop stick in the oil and if bubble form around the edge you're good.
  14. Fry until brown, about 2 minutes per side. Remove to a rack for draining.
  15. Assembly:
  16. Place the chicken, waffles, butter, nuts, and bacon slices or bits out and let everyone assemble to their preference.
3.4.3177

 

Filed Under: Breakfast, Chicken Tagged With: chicken and waffles, Fried chicken and waffles

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Hello, I'm Carine Clary and I'm the FrangloSaxon.

And is that a word? In a word - Yes! It reflects my French connections in the south part of the state and the Anglo Saxon ones on the Arkansas state line. I grew up eating & loving all the foods of Louisiana and the idea is to collect lots of them right here on this website.

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