I cannot understand the appeal of sweet and savory, in the mix of fruit in salad, or fruit and meat, or more fried chicken and syrup. I didnt try chicken and waffles until college, and even then, it was just mehh. It just wasn’t my thing.
I was never even a fried chicken person, to me fried chicken taste like the stuff you get in the hot section of the grocery store. I even tried making my own a couple months back that tasted just like the grocery store stuff. I didnt get it.
About a month ago I decided I need to make chicken and waffles. I had buttermilk I needed to used and I wanted to add my own twist on it. Mainly get rid of the sweet waffles and sub in a potato hash brown version and figure out the fried chicken seasoning to give it a kick.
This recipe has made me a chicken and waffles convert. I am not ready to move to the south, but I think I am going to be making this on heavy rotation for weekend morning. Wouldn’t this make the most fun brunch bar for a baby or bridal shower?
The seasoning mix, what is mixed with the flour and the chicken is “dreaded” in before fried, makes this recipe. It took me a couple tries to get the right mix, but it is the perfect blend of flavor and a kick.
Buttermilk Fried Chicken:
- 2 C buttermilk
- 2 lb boneless, skinless chicken breast
- 2 C flour
- 1 T paprika
- 1 t onion powder
- 1 t oregano
- 1 t celery salt (or seeds)
- 1 t all spice
- 1 t cayenne pepper
- 1 t garlic powder
- 2 t salt
- A dash of sage
- Freshly ground pepper
- Oil for frying
- Slice chicken into desired sizes pieces
- Place in large, shallow dish, pour over with buttermilk. Cover and let sit 2 hours – overnight.
- In a medium, shallow dish, mix flour and seasonings.
- In a large, high walled, thick bottomed pot, heat oil to deep fry temperature, between 350 and 375, I use this thermometer that has it marked. Make sure you have enough oil to fully submerge the chicken, about 3/4 inches.
- Place a paper towel on plate.
- When the oil is ready, use tongs to remove chicken from buttermilk, shake off excess buttermilk. Place chicken in flour and seasoning mix, cover well, transfer to oil.
- Allow chicken to cook until golden brown and internal temperature is 160. I dont take the chicken temperature, I judge to make sure it is completely golden and cooked outside.
- With a slotted spoon remove chicken to the prepared plate.
- Repeat until all the chicken is cooked.
- 1 russell potato
- 1 egg, beaten
- 1 T buttermilk
- 4 T flour
- Dash of garlic powder
- Dash of paprika
- Dash of oregano
- Dash of cayenne pepper
- Dash of salt and pepper
- Butter for greasing
- Preheat waffle iron according to manufacturer.
- Shred potato, wrap in cotton dish towel and squeeze as much water out as possible.
- In a large bowl, mix all ingredients
- With a silicon brush, coat waffle iron with butter.
- Scoop potato mix onto waffle iron
- Close and let cook until golden brown
- 1/2 C real maple syrup
- 1 t cayenne pepper
- In a microwaveable dish heat syrup and pepper.
- Whisk well
- Top warm waffle with fried chicken bits, drizzle with cayenne syrup. Enjoy!