Welcome to comfort food heaven! After a taste of chicken this tender and waffles this crispy-soft, you'll never see chicken and waffles the same way again.
Directions for: Cinnamon Sugar Waffle with Southern Fried Chicken/Bacon Gravy
Ingredients
Waffle Batter1 cup (250 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
tsp (2 mL) baking soda
1 tsp (5 mL) baking powder
1 tsp (5 mL) salt
3 eggs
1 Tbsp (15 mL) butter
2 cups (500 mL) buttermilk
1 pinch sugar
1 pinch cinnamon
Fried Chicken1 whole chicken, cut into 8 pieces (drumsticks, thighs, breast, wings)
2 cups (500 mL) buttermilk
1 tsp (5 mL) salt
3 cups (750 mL) all-purpose flour
2 Tbsp (30 mL) garlic powder
2 Tbsp (30 mL) onion powder
2 tsp (10 mL) paprika
2 tsp (10 mL) cayenne pepper
4 tsp (20 mL) kosher salt
Black pepper, to taste
Oil, for deep frying
Bacon Gravy1 tsp (5 mL) canola oil
4 strips bacon, chopped
4 Tbsp (60 mL) all-purpose flour
4 cups (1 L) chicken stock
tsp (1 mL) salt
cup (125 mL) 35% cream
Directions
Waffle Batter1. Preheat waffle iron.
2. Combine all dry ingredients in a bowl.
3. In a separate bowl, combine all wet ingredients.
4. Slowly whisk the dry ingredients into the wet making sure that there are no lumps.
5. Once the waffle iron has reached the desired temperature spray a thin layer of nonstick cooking spray followed by a pinch of sugar and cinnamon before adding the batter.
6. Cook Waffles until they are golden, about 3-5 minutes.
Fried Chicken1. Marinate the chicken in buttermilk with salt for 20 minutes to 4 hours.
2. Preheat oil to 325C.
3. I prefer my fried chicken to be a little lumpy, I add a little of flour in the buttermilk into the flour mix, about 3 Tbsp (45 mL). It helps achieve great texture and crunch to the Fried Chicken.
4. Remove chicken from buttermilk and place into the seasoned flour.
5. Place the chicken into a deep fryer or pot of oil at a temperature of 325C for 10-13 minutes.
6. Remove from the fryer on to a paper towel-lined rack and season.
Bacon Gravy1. In a saucepot over low heat, add oil and bacon, cook for 7-10 minutes.
2. Add the flour to the bacon and whisk for about 2-3 minutes to create a roux.
3. Pour the chicken stock into the pot and add the salt, continue whisking on a low simmer for 15 minutes.
4. Add the cream and simmer for 5 minutes.
See more: Brunch, Chicken, Comfort Food, Dinner, Eggs/Dairy, Fry, Pork