Recipe: Fried Chicken and Waffles
Summary: This sweet ’n’ savory pairing gained prominence in the jazz-club era when patrons flooded the streets in the wee-hours—some hungry for dinner, others craving breakfast. The satisfying combination has something to please every palate.
- 3 eggs, separated
- 1 3/4 cups buttermilk
- 8 Tbs. (1 stick) unsalted butter, melted
- 1/2 tsp. vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/3 cup sugar
- 1 batch fried chicken, cooked according to instructions (or your favorite take home)
- Maple syrup and butter for serving
- Preheat a waffle maker on medium-high heat. Preheat an oven to 200°F. Place a wire rack on a baking sheet.
- In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.
- In another bowl, whisk the egg whites to stiff peaks. Using a rubber spatula, fold 1 cup of the whites into the batter, then carefully fold in the remaining whites.
- Pour 1/3 cup batter into each well of the waffle maker and close the lid. Cook the waffles until golden brown, 5 to 6 minutes. Transfer the waffles to the rack-lined baking sheet and keep warm in the oven. Repeat to cook the remaining batter.
- Serve the waffles immediately with the fried chicken, maple syrup and butter.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4 to 6
Recipe adapted from and Photo courtesy of: Williams-Sonoma.com