Down South cooking from the East side of town…. East Los Angeles that is.
We are all guilty of having one of those nights where time slips through the cracks and you look down at your watch and see that the small hand is on the 3 and the big hand is placed on the 12. Are you kidding? I love those moments of my life. Many moons ago I found myself in a small restaurant in Hollywood having a delicious breakfast of Chicken and Waffles, I believe it was around 3 in the morning, and promised myself I would go home and work this delectable meal into my breakfast routine. Just for the record… I keep my promises. Here is a big big endorsement of my love for the chicken and waffle spread.
Fried Chicken and Waffles
Ingredients for waffles:
- 1 1/2 – cups flour
- 4 – teaspoons baking powder
- 1/2 – teaspoon salt
- 3 – teaspoons sugar
- 2 – eggs (separate yolks from whites)
- 1/2 – cup butter (melted and cooled)
- 1 3/4 – cups whole milk
- Plug in waffle iron and allow to heat…
- In a large bowl add flour, baking powder, salt, and sugar. Mix well.
- In a small bowl or cup mix yolks, butter, and milk together then pour into
- dry mixture. Mix well to combine.
- Take the whites of the eggs and whisk them into stiff peaks.
- Then fold the stiff whites into batter. Mix to combine.
- Take a laddle and a half and pour into your waffle iron and press.
- Should take about 5 minutes to become fully cooked and golden!
Let’s move on to the chicken…
Ingredients for fried chicken:
- 1/2 – cup coarse salt
- 5 – cups cold water
- 4 – large boneless skinless chicken breast
- 2 – cups buttermilk
- 1 1/2 – teaspoon ground black pepper
- 1 – teaspoon Lawry’s seasoning salt
- 1 – cup all purpose flour
- 1/2 – teaspoon dried basil
- 1/4 – cup cornstarch
- 2 – cups vegetable oil or lard
- Pour coarse salt and cold water in a big bowl. Next add chicken breast and cover bowl with plastic wrap and refrigerate for 1 hour.
- Remove chicken from bowl. Dispose of salty water. Put chicken back into the bowl and pour in buttermilk. Cover bowl with plastic wrap again and place back in the refrigerator for a minimum of 3 hours or overnight.
- Remove chicken breast from buttermilk bath, and cut into 1 1/2 inch strips, then place on a wire rack to rid of excess buttermilk for about 7 minutes.
- Meanwhile in a large paper bag add black pepper, Lawry’s seasoning salt, flour, dried basil, and corn starch. Close the top of the bag and shake it up to mix evenly. Now take your sliced chicken strips (a few at a time) and add to the flour mixture. Close the top of the bag and shake it up to coat your chicken evenly.
- Then place chicken strips back on the wire rack to sit and absorb flour mixture for 5 minutes.
- Pour vegetable oil or lard in a big frying pan over a medium flame and allow to get hot for about 6 minutes. Then working in batches add your chicken strips to pan and fry on each side for 6 to 8 minutes, depending on thickness of the chicken. Once browned and crispy, place on a paper towel lined plate to absorb some of the oil.
- Partner your fried chicken with a delicious waffle and who knows… you might end up doing the chicken dance! I can tell you, I sure have! ENJOY!