It seems like when the weather gets cold, I spend more and more of my time in the kitchen . I just have an urge to suit up in my sweats and slippers, turn on an audio book (nerdy, I know) and cook! A discussion about new brunch places around Indy got Aaron and I talking about some jalapeno, cheddar griddle cakes I made a while back and since we haven’t had them in so long, I decided I wanted to do something similar with chicken and waffles for Sunday brunch today. (Plus, I got a waffle iron for Christmas last year, and still hadn’t busted it out so this was the perfect opportunity!) Thanks Katie and Sal!
I have to tell you guys- this was my first time making fried chicken. I’ve never made it at home, because I’m not crazy obsessed (I mean it’s okay, but I never get a hankerin’ for it at home) and Aaron is the meat-master here at our house. (Insert wiener joke here.)
However, when I asked if Aaron wanted me to buy already prepared chicken fingers or fry some up myself- he asked me to make it from scratch. I used a Cuisin Art mini deep-fryer, and it was only able to hold so many pieces of chicken at once, so the frying portion took longer than I anticipated, but they came out looking pretty so I was happy with it over all! I used boneless, skinless, chicken breast instead of bone-in chicken because I thought it would be easier to eat on top of the waffle. If you’re a realist- go for the bones!
- 3 medium-large boneless, skinless chicken breasts, sliced into 4 pieces each (12 pieces total)
- 1 1/2 c buttermilk
- 2 cups all purpose flour
- 2 eggs
- 1 Tbsp Salt
- 1/2 Tbsp pepper
- 1Tbsp Cayenne pepper
- 1/2 Tbsp chili powder
- 1 L cooking oil
- Preheat oil to 375 degrees (whether you're using a deep fryer or a skillet).
- Cut each chicken breast into 4 pieces.
- Soak in buttermilk for at least 30 minutes.
- In a separate bowl, lightly beat the eggs.
- In a separate plate, mix together flour and seasoning.
- Once chicken has marinated in buttermilk, dredge in flour, then the egg, then the flour again.
- Repeat until all chicken is "breaded".
- Place chicken in fryer basket in one layer across the bottom, not touching.
- Fry until golden brown for about 12 minutes, or depending on the sizes of your meat cuts.
- Drain on plate with paper towel.
- The enzymes in buttermilk help to tenderize the chicken and keep it juicy!
For the waffles I used a Bisquick mix and added in corn, cheddar and fresh jalapeno- I cheated- so what?!? I’m a savory breakfast person myself. . .so when I have a traditionally sweet breakfast dish- I like to add a little salt and spice.
- 2 c Bisquick mix
- 1 c milk
- 1/2 c butter milk
- 1 egg
- 1/2 c shredded cheddar cheese
- 1 jalapeno, de-seeded and diced
- 1/2 cup of whole kernel corn
- With a mixer, blend together bisquick, milks, and egg.
- Add in corn, cheese and jalapeno.
- Ladle into preheated waffle iron.
- Remove when golden brown.
- 10 slices cooked bacon
- 2 TBSP bacon grease
- 2 tsp Vanilla extract
- 1 1/2 TBSP brown sugar
- splash of bourbon
- pinch of salt
- Once bacon has been cooked and cooled sufficiently- drain the pan saving the grease.
- Chop up cooled bacon and place back in the pan with the bacon grease.
- Add vanilla and brown sugar, stirring until the "sauce" begins to thicken.
- Last, ad your splash of bourbon and pinch of salt.
- Stir until sauce reduces and thickens, 1-2 more minutes.
Once everything was done, I topped the waffles with butter, bacon jam, then the chicken with a little Sriracha and Indiana Maple syrup. YUM!
What’s your favorite way to make waffles?
