I've always been intrigued by fried chicken and waffles.  I know it's wildly popular down South, but after doing a quick poll amongst co-workers, 90% of them looked at me like I was crazy, having never heard of such a blasphemous thing.

But I tell you what.  It's far from blasphemous.  It's the perfect combination of salty and sweet.  Breakfast and dinner wrapped into one.  And you better bet your ass that if I ever open up a restaurant one day, it'll be on the menu.  This was awesome.  And is the perfect use for the remaining parts of your broken down chicken.


Fried Chicken:

2 lb. Mixture of chicken parts – thighs, drumsticks, wings, tenderloins, drummettes
2 cups buttermilk
1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon italian seasoning 
Vegetable shortening, for frying


1 cup whole wheat flour
1 & 1/2 teaspoons baking powder
pinch of salt
1 & 1/2 tablespoons sugar
1 egg
1 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
maple syrup, optional (but not really, it's necessary, hehe)

Place the chicken pieces in a large plastic Ziploc bag and cover with the buttermilk.  Seal bag and refrigerate for at least 4 hours.  This will help to tenderize the chicken.

Remove chicken from bag and pat dry with paper towels.  Set aside.

In a large cast iron skillet, heat about 1 cup of vegetable shortening.  You want to get about an inch or so layer once it's melted (or at least be able to cover the chicken pieces by half).  Heat until between 325 – 375 F. 

In a medium shallow dish, combine the flour, cornstarch, cayenne pepper, garlic powder, onion powder, and Italian seasoning. 

Dredge each piece of chicken in the flour mixture and shake off any excess. 

Working in batches (I did about 4-5 pieces per batch), fry the chicken until cooked throughout, about 4-7 minutes per side (depending on the type of pieces you used, some cook faster than others).

While the chicken is frying, you can prepare your waffles.

In a medium bowl, combine flour, baking powder, salt, and sugar.  In a small bowl, whisk together the egg, milk, and vanilla until combined.  Combine the dry ingredients with the wet ingredients.  Then whisk in the melted butter until just incorporated.

Grease your waffle maker with non-stick spray or butter and add about 1/2 cup of batter per waffle.  Cook per machine instructions and waffles are browned and crisp.

Serve fried chicken atop one large waffle and drizzle maple syrup around waffle.  Enjoy absolute bliss.

If you've never heard of chicken and waffles, I highly recommend you try this very soon.  You won't be sorry.

Have a great weekend guys!  That's it (for now) with the chicken posts – I used the carcass for a stock, Alton Brown's recipe.  I'll have a knife cut how-to up next and then we've got Espagnole Sauce (a mother sauce that's the base for fancy sauces like a Bordelaise, Chasseur, Chateaubriand, Cherveuil, Madeira, Marchand de vin, Perigueux, Piquant, Poivrade, and Robert).  So lot's of learning opportunities to come – for both of us!