Buttermilk Fried Chicken With Cheesy Polenta Waffles Recipes

CHEESY POLENTA WAFFLES

Steps:

• Preheat oven to 200 degrees. Set a wire rack on a baking sheet and place in oven.
• Place polenta and 1 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until thick, 5 to 6 minutes. Whisk in milk; remove from heat and set aside.
• In a large bowl, whisk together flour, salt, onion powder, garlic powder, pepper, baking powder, and cayenne; whisk in polenta mixture. Add cheese; mix to combine. Add egg; mix until well combined.
• Preheat a waffle iron until hot. Spray with nonstick cooking spray. Add 1/2 cup batter to waffle iron; close and cook until deep golden brown. Using an offset spatula, carefully remove hot waffle and place on wire rack in oven. Repeat process with remaining batter, spraying iron before adding batter.

BUTTERMILK FRIED CHICKEN WITH CHEESY POLENTA WAFFLES

Steps:

• Make the brine: Place all brine ingredients in a large saucepan and add 16 cups water. Bring to a boil over high heat; boil until salt is dissolved, about 1 minute. Remove from heat and let cool completely. Cover and transfer to refrigerator until chilled, up to 3 days.
• Make the chicken: Place chicken pieces in chilled brine. Cover and transfer to refrigerator for 12 hours.
• Remove chicken from brine and rinse under cold running water; remove any herbs or spices sticking to skin. Pat dry with paper towels and let stand at room temperature until chicken comes to room temperature, about 1 1/2 hours.
• Fill a large, deep pot 2 inches high with oil. Place over medium-high heat; heat until oil reaches 320 degrees on a deep-fry thermometer. Set a cooling rack over a baking sheet; line a second baking sheet with parchment paper. Set aside.
• In a large bowl, whisk together flour, garlic powder, onion powder, paprika, cayenne pepper, 2 teaspoons coarse salt, and 1/2 teaspoon black pepper. Divide evenly between two large bowls. Add buttermilk to a third large bowl and season with salt and pepper. Coat chicken pieces first in flour mixture, then in buttermilk, and finally in second bowl of flour mixture; transfer to parchment-lined baking sheet.
• Carefully add legs and thighs to hot oil; cook, turning and monitoring oil temperature, until deep golden brown, 11 to 12 minutes. Transfer chicken to prepared rack skin-side up; season with sea salt. Increase oil temperature to 340 degrees. Add wings and breast pieces to hot oil; cook, turning and monitoring oil temperature, until deep golden brown, 6 minutes for the wings, 7 minutes for the breast pieces. Transfer to prepared rack and sprinkle with sea salt.
• Remove oil from heat and immediately add rosemary and thyme sprigs; cook until crisp, 30 seconds to 1 minute. Serve chicken with Cheesy Polenta Waffles and maple syrup. Garnish with fried herbs.

CHEDDAR SCALLION WAFFLES AND DIJON BUTTERMILK FRIED CHICKEN

Steps:

• For the chicken soak mixture: Stir together the buttermilk, Dijon, paprika, cayenne and salt in a large bowl. Add the chicken pieces and submerge them to coat. Allow to sit for at least 30 minutes but ideally as long as possible (up to 2 hours at room temperature or up to 8 hours, refrigerated).
• For the flour mixture: Preheat the oven to 375 degrees F; set a rack in a rimmed baking sheet.
• Combine the flour, baking soda, salt and mustard powder in a bowl. Remove the chicken from the soak mixture and add to the flour mixture, turning to coat. Remove, dip again in the soak mixture and then again in the flour mixture.
• Heat 1 1/2 inches of oil in a very large cast-iron skillet over medium-high heat. When hot, shallow-fry the chicken, turning once, until golden brown and an instant-read thermometer inserted into the thickest part (avoid bone) registers 165 degrees F, around 15 minutes per side. Transfer the chicken to the prepared baking sheet and place in the oven to finish cooking through, if necessary.
• For the waffles: Preheat a waffle iron. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• In a separate bowl, whisk together the buttermilk, Cheddar, butter, egg yolks and scallions. Add the wet ingredients to the dry and mix together. In a separate bowl, beat the egg whites until stiff. Gently fold the egg whites into the batter. Ladle mixture into the waffle iron and cook until the waffles are golden and cooked through.
• Serve the chicken with the waffles on the side.

FRIED CHICKEN AND BUTTERMILK WAFFLES

Steps:

• Chicken: Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F.
• Rinse the chicken under cold running water and do not dry; leave wet. In a large sealable bag, combine the flour with the Essence. Add the chicken pieces 1 at a time, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes.
• Carefully add the chicken to the hot oil and fry, turning once, until golden brown and the meat is cooked through, 20 to 30 minutes (the thighs and legs will take longest to cook). Remove and drain on paper towels. Remove the pan from the heat and with a slotted spoon, scoop out any browned bits remaining in the pan and drain on paper towels.
• Waffles: Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together.
• In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.
• Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

AMERICAN BUTTERMILK FRIED CHICKEN RECIPE BY TASTY

Steps:

• Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour.
• Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Repeat with the rest of the chicken.
• Heat oil in a skillet over high heat to about 350°F.
• Fry 3-4 pieces at a time for about 15-20 minutes until the breading is dark golden brown, flipping several times to ensure the breading cooks evenly and does not burn. The heat of the oil should drop to about 320°F.
• Drain the chicken on paper towels or on a wire rack, resting for about 10-15 minutes.
• Enjoy!

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN

Steps:

• Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
• When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
• Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

Steps:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

FRIED CHICKEN AND WAFFLES AS MADE BY BREANA JACKSON RECIPE BY TASTY

Steps:

• Brine the chicken: In a large bowl or container, combine the buttermilk and 2 tablespoons of salt. Add the chicken to the brine, making sure to submerge fully. Cover and refrigerate for at least 2 hours, or overnight. When ready to use, remove the chicken wings from the brine and pat dry with paper towels. Transfer to a wire rack set over a baking sheet.
• Preheat the oven to 300°F (150°C).
• Fill a large cast iron skillet ¾ of the way with peanut oil and heat over medium-high heat until the temperature reaches 350°F (180°C).
• In a small bowl, whisk together 2 tablespoons salt, the onion powder, paprika, garlic powder, black pepper, poultry seasoning, cayenne, and ground mustard until well combined.
• Transfer all but 2 tablespoons of the spice mixture to a medium bowl with the flour and cornstarch and whisk until well combined.
• In a separate medium bowl, whisk together the eggs, buttermilk, hot sauce, and a pinch of salt until well combined.
• Coat a chicken wing in the flour mixture, shaking off any excess, then dip in the buttermilk mixture, letting any excess drip off. Coat again in the flour mixture, pressing the flour into the chicken. Return the coated chicken to the wire rack and repeat with the remaining wings.
• Working with 2-3 wings at a time, fry the chicken in the hot oil until golden brown and the internal temperature reaches 160-165°F (70-75°C). Remove the chicken from the oil, sprinkle on both sides with a pinch of the reserved spice mix, then set on a clean wire rack set over a baking sheet to cool. Repeat with the remaining chicken. When finished frying, transfer the chicken to the oven to keep warm until ready to serve.
• Make the waffles: Melt the butter in a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty, between 7-10 minutes. Watch carefully and focus on color, so the butter does not burn, aiming from brown not black bits. Remove the pot from the heat.
• Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining ice cube and gently stir until melted. Pour ½ cup of the browned butter into a liquid measuring cup or heatproof bowl and let cool completely, about 5 minutes. Store any remaining browned butter in the refrigerator for another use.
• Preheat a waffle iron to medium-high heat.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In a medium bowl or large liquid measuring cup, whisk together the buttermilk, browned butter, eggs, and vanilla until well combined.
• Pour the wet ingredients into the dry ingredients and whisk until just combined, being careful not to overmix. Let the batter sit for 5-7 minutes while the leavening agents activate.
• Grease the waffle iron with nonstick spray, then cook the waffles according to the manufacturer's instructions. You should have about 6 total, depending on the waffle iron. Set the waffles on a baking sheet as they finish cooking and transfer to the oven with the chicken to keep warm until ready to serve.
• To serve, place a waffle on each plate (either whole or cut into 4 pieces) and set 2-3 wings on top of or next to each waffle. Top the waffles with butter, maple syrup, and/or hot sauce, if desired. Serve hot.
• Any leftover waffles can be wrapped individually in plastic wrap, then placed in a zip-top bag and stored in the refrigerator for up to 2 days.
• Enjoy!