Hola Guapos!! Y'all didn't think I would flee the country for nine days and leave you with nothing to read, did you? I couldn't do that a second time you guys, I love y'all too much for that. So let's get right to it, shall we?
Chicken and Waffles is one of those dishes that sounds kind of wrong, but tastes so right. Whether it's dinner or breakfast is debatable, but what I do know is that it's crispy, and salty, and sweet, and savory, and freakin' awesome! What I don't know, is why after months of having "borrowed" my sister's waffle iron and having made countless waffles for breakfast, lunch, and dinner, it took me so long to make this dish. Sometimes, I'm really slow on the uptake...I have to start reading more and watching less Housewives, because I think I'm literally becoming dumber.
I've had chicken and waffles at several restaurants, and my favorite rendition of it so far was NOT at Gladys' and Ron's Chicken n Waffles in Atlanta. In fact, I was really quite disappointed in their rendition, as the chicken was bland and the waffle was just "eh". Adam Richman lied to me..damn you Travel Channel! But the C&W and Miss Shirley's in Baltimore does this dish justice, with a slightly sweet and savory boneless chicken breast and savory waffles, and was what I used as inspiration for my interpretation. What I ended up with something far more amazing than I could've ever expected for my first try. Mmm mmm good!
Chicken & Waffles
3 Chicken Breast, boneless and skinless optional
1 Cup Buttermilk
1/2 Tbsp +1 Tsp Moroccan Paprika (or really good quality alternative)
Freshly Ground Black Pepper
1/2 Tbsp Fresh Rosemary leaves, chopped
1/2 Cup All Purpose Flour
1-2 Cups Vegetable oil
Waffles of Insane Greatness via My Life on a Plate3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
1/2 cup buttermilk
1/3 cup vegetable oil
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract
Season chicken breasts generously with salt, pepper and paprika in a bowl. Pour buttermilk over chicken breast, stir in chopped rosemary, cover and refrigerate. In another bowl, combine flour with black pepper, a pinch of salt, and 1 Tsp of paprika. Set aside.
Prepare waffle batter
In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milks, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes. Turn oven on to 200 degrees.
While waffle batter is resting...
In a large, cast iron skillet, heat vegetable oil until hot*. Remove chicken from buttermilk, shaking to remove excess liquid. Lightly dredge each breast <---[hehe] in flour mixture, shaking to remove excess flour, set on a plate. Carefully add chicken breast to hot oil, putting only what can easily fit in the pan, to avoid crowding. Let fry at least 6-8 minutes on each side, until each side is a deep golden brown.
While chicken is a frying...
Preheat your waffle iron. Depending on the quality of your waffle iron, you may need to coat the plates with oil or non stick spray. If it's anything like mine, lube it up good and well with vegetable oil. Once waffle iron is heated--go check on your chicken. Once it is a deep golden brown on one side, gently flip it over, to cook other side. Only then, should you begin making your waffles. Follow the directions on your waffle iron to cook the waffles. The waffles will likely cook before you're done with the chicken. Place them in a 200 degree oven to keep warm.
Once Chicken is cooked, remove from oil and place on paper towels to absorb access oil. Remove waffles from oven. Place chicken breast over warm waffle, and serve with syrup or honey, and dig in!
So you have noticed this dish was a bit labor intensive. But I promise you, it was worth it. Mmm, waffles!
*You can test the heat by dipping the end of a wooden spoon in the oil. If it bubbles consistently, it's hot enough for frying. Or you could do like me, and use your bloodhound nose to smell to tell if it's hot enough