Rebirth Kickin' Chicken and Wicked-Ass Waffles

Rebirth Kickin' Chicken and Wicked-Ass Waffles
Staff Writer
Chicken and Waffles

judiswinksphotography.com

Chicken and Waffles

This is the comfort food of all comfort foods, and has long been served in Tremé home kitchens. The combination of salty chicken, sweet waffles, and syrup makes your taste buds do a dance. For the most authentic NOLA flavor, serve your chicken and waffles with Steen's 100-percent Pure Cane Syrup.

Click here to see Mardi Gras: The Feast Before the Fast.

Ingredients

  • 1  Cup  salt
  • gallon water
  • One 3 1/2-pound fryer chicken, cut into 8 pieces
  • Peanut oil, for frying
  • 4  Cups  all-purpose flour
  • 2  Tablespoons  Creole or Cajun spice*
  • 3 1/2  Teaspoons  baking powder
  • 1  Teaspoon  sugar
  • 1/4  Teaspoon  salt
  • large eggs
  • 4  Tablespoons  unsalted butter, melted, plus more for serving
  • 1 1/2  Cup  buttermilk
  • Cooking spray
  • Pure cane syrup, for serving

Directions

Combine the salt and water in a large bowl to make a brine, and soak the chicken in the brine for about 30 minutes. Pour peanut oil into a deep, large cast-iron skillet or pot to a depth of about 3 inches. Heat the oil to 360 degrees over high heat. Reduce the heat to medium-high to maintain the temperature. Rinse the chicken pieces in cold water and leave them wet.

Place a wire rack over a rimmed baking sheet. In a large paper bag, combine 2 cups of the flour and the Creole or Cajun spice. Add the chicken pieces, fold the bag over to seal, and shake well. Remove the chicken from the bag and place on the wire rack. Let sit for about 12 minutes.

When the oil is hot, carefully add the chicken and fry, turning once, until golden brown, about 20 minutes. Remove and drain on the wire rack.

Preheat the waffle iron. In a large bowl, sift together the remaining flour and the baking powder, sugar, and salt. Beat the eggs in a medium-sized bowl. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well with a wooden spoon. Spray the waffle iron with a cooking spray and pour the batter into the hot iron. Cook until golden brown. Repeat with the remaining batter.

To serve, top the waffles with a slice of butter, and serve with the chicken and cane syrup. Heat the syrup before you pour it over the waffles and also drizzle a bit on the chicken.

Nutritional Facts

Total Fat
21g
30%
Sugar
21g
23%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
146g
100%
Protein
20g
43%
Vitamin A, RAE
8µg
1%
Vitamin C, total ascorbic acid
21mg
28%
Calcium, Ca
627mg
63%
Choline, total
14mg
3%
Fiber, total dietary
9g
36%
Folate, total
74µg
19%
Iron, Fe
5mg
28%
Magnesium, Mg
113mg
35%
Manganese, Mn
2mg
100%
Niacin
4mg
29%
Phosphorus, P
814mg
100%
Selenium, Se
36µg
65%
Sodium, Na
2398mg
100%
Thiamin
1mg
91%
Water
158g
6%
Zinc, Zn
2mg
25%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.