I swore I’d never move back below the Mason-Dixon Line, and yet – here I am. And to be honest, I’m loving it. To me, DC is like a cross between Atlanta and New York. The architecture is lovely, people bustle about, and it’s very walkable. Yet, it’s littered with greenery and there’s a hint of warmth to people that suggests Southern Hospitality.
Last weekend I decided to celebrate the best way I know how: making chicken and waffles from scratch in my brand new kitchen. It was every bit as wonderful as I thought it would be, and now that I’ve made a bit of a mess in it, the kitchen really feels like mine.
Now, to the uninitiated, Chicken & Waffles may sound a bit… weird. Fried chicken isn’t exactly breakfast sausage or bacon. But trust me: fried up fresh and crispy, with a nice little drizzle of real maple syrup, it clearly deserves more than a “poultry” spot on the podium of breakfast meats.
Since I was working solo, I started with the waffles. I figured they’d be fine sitting for a few minutes while I tackled the chicken, so I gathered my ingredients and got to work.
I won’t say much about making the waffles, since I talked about those here, but I will say that I tried this new recipe and thought it was delicious (but needed a few extra tablespoons of sugar). Once I had a nice fluffy stack of waffles, I set them aside and started on the chicken.
First, take out everything your kitchen (just kidding… kind of…). You’ll need:
A small bowl for the seasoning (of course, I didn’t measure these ingredients, but in case you want to, the recipe calls for-)
- 1 1/2 tsp salt
- 1 1/4 tsp black pepper
- 1/4 tsp garlic pepper
A medium bowl (or large ziplock) for the liquid (which I did measure):
- 4 eggs
- 1/3 cup water
- a whole (small) bottle of hot sauce (the recipe calls for 1 cup)
A large-ish bowl for the flour mixture
- 2 cups of flour
- 1 tbsp baking powder
- 1/4 tsp salt
A plate lined with paper towels
- For the chicken to cool on
A deep skillet or pot for frying
- Add peanut oil, but don’t fill more than half way, heated to 350 F.
Then, give it a good coating in the egg mixture. Some people do this step in a big ziplock bag, which makes sense. But I used a bowl.
Next, dredge the chicken through the flour coating, making sure it’s thoroughly covered. I suggest setting up these steps in a line, like I did above. It makes it easy to move the chicken quickly from one step to the next, without dripping nastiness across the floor.
Once the oil is hot, carefully drop in your chicken. I used a fairly shallow pan, so I flipped the chicken after a few minutes to make sure it cooked thoroughly. If you had a deeper pot, you could submerge it all and skip that step. Remove the chicken when it’s brown and crispy. It takes about 12 minutes to be cooked through, depending on the cut. If you have any doubts, just cut into the thickest part and check.