Chicken and Waffle

Southern Crispy & Spicy Fried Chicken


3 1/2 pound chicken, cut in 8 pieces

1 tsp salt

1 tsp black pepper

1 tsp paprika

1/4 tsp cayenne

1/2 tsp white pepper

1 tsp ground dried herbs (oregano, thyme, rosemary, sage)

2 cups buttermilk

for the seasoned flour:

2 cups flour

1 tsp salt

1/2 tsp paprika

1/4 tsp cayenne

1/2 tsp white pepper

1/2 tsp garlic powder

1/2 tsp onion powder

Mixed all ingredients, pour buttermilk marinated in refrigerator for 6 hours. 

After 6 hours, mixed chicken with the flour then deep fry until golden crispy, then put in oven 300F for 15 minutes.

Waffle Recipes : 

2 large eggs

1 3/4 cups buttermilk

1/2 cup (1 stick) butter, melted and cooled to room temperature

2 teaspoons vanilla

2 cups Round Table Unbleached Pastry OR 1 3/4 cups King Arthur Unbleached All-Purpose Flour

2 tablespoons sugar (leave this out if you want savory waffles, such as the type you’d use as a base for creamed chipped beef or fried chicken)

2 teaspoons baking powder

1 teaspoon soda

1 teaspoon salt

1/2 cup pecan meal or almond flour (optional)

In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter or margarine and vanilla. In another bowl whisk together the dry ingredients. Combine the wet and dry ingredients just until almost smooth. 

Spray your waffle iron with a non-stick cooking spray before preheating it. For an 8-inch round waffle iron, use about 1/3 cup batter. Cook for 2 to 3 minutes, until the iron stops steaming. Yield: about ten 8-inch waffles.