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What Would the Colonel Think? Is This Really the KFC Fried Chicken Recipe?

Okay, I know I just posted a fried chicken recipe recently on the blog, but when I saw the recent story about how the original “secret” recipe to KFC’s 11 herbs and spices may have been accidentally leaked to the public in an interview with the Colonel’s nephew, I figured I would check it out. Granted, I am not a big eater of KFC chicken myself. I have nothing against KFC; I just think there are better recipes out there for fried chicken to try. That being said, I wanted to check it out and see just how close it actually was to what you get at KFC. The spices all seemed like they would make up a good mix for the coating for the chicken and other than that the recipe that the Chicago Tribune tried to imitate KFC chicken seemed pretty basic, so I cut up a chicken and set to work on it.

Perhaps the KFC Fried Chicken Recipe

2 cups all-purpose flour

2/3 tablespoon salt

1/2 tablespoon dried thyme leaves

1/2 tablespoon dried basil leaves

1/3 tablespoon dried oregano leaves

1 tablespoon celery salt

1 tablespoon ground black pepper

1 tablespoon dried mustard

4 tablespoons paprika

2 tablespoons garlic salt

1 tablespoon ground ginger

3 tablespoons ground white pepper

1 cup buttermilk

1 egg, beaten

1 chicken, cut up, the breast pieces cut in half for more even frying

Canola oil, for frying

Mix the flour in a bowl with all of the dried  herbs and spices; set aside the spice mixture.

Mix the buttermilk and egg together in a separate large bowl until they are combined. Soak the chicken in the buttermilk mixture at room temperature for about  20 to 30 minutes.

Remove the  chicken from the buttermilk, allowing any excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides of the chicken pieces, shaking off any excess. Allow the chicken to sit on a rack set over a baking sheet for about 20 minutes.

Meanwhile, heat about 3 inches of the oil in a large Dutch oven or similar heavy cast iron pot with high sides over medium-high heat  until the oil registers 350 degrees on an instant-read thermometer or candy thermometer. When the correct temperature is reached, lower the heat to medium to maintain it at 350 degrees. Fry 3 or 4 pieces of the chicken at a time, being careful not to crowd the pot. Fry the chicken until it is medium golden brown, turning each piece once, about 15 to 18 minutes total. Transfer the chicken pieces to a baking sheet covered with paper towels. Allow the oil  in the pot to return to the right temperature before adding more chicken pieces. Repeat the process with the remaining chicken.

Okay, a couple of things about this recipe. First, as is indicated in the article, KFC adds MSG to their chicken to give it added flavor. If you want to add it, you can purchase it as Accent or other like brads in the store. Personally, I do not use MSG or have it in the house, so I left it out. The article indicates they only sprinkled a little on each piece before it was eaten and it seemed to help mimic the proper flavor, but I think it was fine without it. Secondly, KFC uses pressure frying to make their chicken so they can cook it faster. Whether or not this has an actual effect on the product that you eat versus what you can make at home I am not sure of, but for my purposes I just fried the pieces in my cast iron pan. Here’s what I think – it’s a good recipe, giving you nice, crunchy coating that has some good spice flavor. To me, it’s about as labor intensive as other fried chicken recipes I have made before. The spice mix tastes good, and there is a lot of paprika and white pepper in there and both come through in the taste. Is it KFC chicken? Both Sean and Michelle, who eat KFC chicken sometimes, said it was close but not exact, which is okay with me. I did like the spices, but I think I have had crunchier fried chicken. I am sure you could amp up the crunch by double dipping the chicken if you wanted to.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on August 29, 2016 in Dinner, Poultry, Uncategorized

 

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A Fitting Feast Anytime – Make Ahead Fried Chicken

Fried chicken is one of those things people love to eat but hate to make. Granted it is not the healthiest way to eat chicken but to me it has to be one of the tastiest. I may not make it very often because of all the oil it uses the big cleanup that typical follows making fried chicken, but if you can make the time to make a big batch of it (provided the weather is cool enough in your kitchen in the summer to do it), it can be great to have for outdoor parties, picnics or as your favorite meal. Fried chicken is one of those things that tastes great anytime you want it, whether it is for dinner that night, cold for lunch the next day, re-heated or even as a late night snack. I have tried a bunch of fried chicken recipes in the past but recently i have found myself returning to this one from Melissa Clark at New York Times Cooking for make ahead fried chicken. It seems to strike the perfect balance of spices, good coating and great taste.

Make Ahead Fried Chicken

FOR THE MARINADE:

1 quart buttermilk

2 torn bay leaves

2 thinly sliced shallots

2 garlic cloves, minced

2 tablespoons hot sauce

1 tablespoon Old Bay Seasoning

1 teaspoon dry mustard powder

2 tablespoons kosher salt

2 teaspoons cracked black pepper

1 tablespoon honey

12 drumsticks or a mix of chicken pieces, about 2½ to 3 pounds of chicken

FOR THE COATING:

4 cups all-purpose flour

1 teaspoon cayenne

2 teaspoons kosher salt

1 teaspoon good chile power such as chipotle powder

Corn, grapeseed or vegetable oil, for frying

Make the marinade: Whisk together all the marinade ingredients, except the chicken, and place the marinade in a large bowl or plastic bag. Submerge the chicken in the marinade, cover the bowl or seal the bag, and let the chicken rest in the refrigerator for at least 4 hours or, better, overnight.

Make the coating: In a bowl, whisk together the flour, cayenne pepper, salt and chile powder. Place a paper bag inside another paper bag (this is to prevent seepage, use large bags or several small ones) and transfer the flour mixture into it. This is so you can shake the chicken pieces. (You can also just mix the flour in a large bowl and dredge the chicken parts in it, or use a heavy-duty plastic zipper bag for shaking.)

Take a piece of chicken out of the marinade and place it in the bag with the flour mixture. Close the bag and shake it so the chicken is fully coated. (Or, if you are using a bowl, dredge the chicken in the flour mixture.) Remove the chicken piece and place it on a plate or sheet pan. Repeat the process with the remaining chicken pieces, one by one. Let the chicken rest for 30 minutes so it can come to room temperature. Reserve the coating mixture.

In a large Dutch oven or heavy cast iron skillet with a lid, heat the oil until it reaches 350 degrees on an instant-read thermometer or candy thermometer. Just before frying, shake the chicken pieces in the coating mixture once again, one by one.

Fry the chicken for about 6 to 8 minutes in a covered pan, then uncover the pot and flip the chicken with tongs. Continue frying the chicken for about another 6 to 8 minutes, or until the coating is dark golden brown and the juices run clear when the meat is pricked with a fork.

Place chicken on a wire rack set over a paper-towel-lined baking sheet to drain and cool. Serve the chicken within  8 hours, but it’s best to serve within 4 hours.

The recipe indicates that you could leave the chicken at room temperature for 4 hours, and while you probably could I personally don’t feel right about and refrigerate it. I like cold fried chicken anyway so it’s fine with me and you don’t have to worry about any potential bacteria from leaving the food out too long. I made a mix of chicken pieces – wings, legs, thighs and breasts I had cut in half – and found that the timing worked out well, though I did make the chicken in batches and kept the finished pieces on the rack in a sheet pan in a warm 250 degree oven so that they kept warm. I also checked the temperature of the chicken along the way with my instant-read thermometer to make sure the pieces were at 165 degrees just to be safe. Keep a close eye on your oil and the temperature as you go along if you cook in batches to make sure it stays at the right temp so you can get an even crust on the chicken. The chicken was very flavorful and juicy thanks to the marinade and the double coating you put on the chicken really helps to give it a nice crunch. For the marinade I actually do not always use the Old Bay as Michelle finds it a bit overpowering, so I do occasionally leave it out and the chicken still tastes great. I still use other fried chicken recipes, but this is one that always seem to fall back on as a good go to recipe everyone likes. It tastes just as good the next day for lunch as it does the day you cook it.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on August 18, 2016 in Dinner, Leftovers, Lunch, Picnic Fare, Poultry

 

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Kicking Cook’s Country Cracker-Crusted Fried Chicken

Fried chicken is an awesome thing when it is done right. Sure it can be messy and take some time to get done with brining and making the coating and deep-frying, but in the end, if it is all done right, you end up with a great crunchy coating and juicy chicken pieces to make the meal perfect. I have tried a bunch of different fried  chicken recipes in the past and I am always up for a new one to try out to get the perfect coating. I have had some where the coating is disappointing and without crunch but when I saw this recipe in the latest issue of Cook’s Country for a cracker-crusted fried chicken the picture along made it worth giving a shot to. I had four pieces of bone-in chicken thighs and nothing to do with them and then Sean saw this picture in the magazine and said “let’s have this tonight.” The ingredient list is pretty basic and we had everything on hand, so we gave it a try.

Cracker-Crusted Fried Chicken

Salt and pepper

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

2 teaspoons cayenne pepper

2 teaspoons granulated garlic

3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs and/or wings)

36 square saltines (1 sleeve)

1/2 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

3 quarts peanut or vegetable oil

Whisk 1 1/2 quarts of cold water, 2 tablespoons of salt, Worcestershire sauce, soy sauce, cayenne pepper and granulated garlic together in a large container until the salt dissolves. Add the chicken pieces, cover the container and refrigerate the chicken for at least 1 hour or up to 4 hours.

Place the saltines in a gallon zipper-lock bag, seal the bag and crush the crackers to medium-fine crumbs with a rolling pin or mallet. you should have about 1 cup of cracker crumbs. Transfer the crumbs to a large bowl and whisk in the flour, cornstarch, baking powder, 2 teaspoons of pepper and 1/2 teaspoon of salt until the ingredients are well combined.

Set a wire rack in a rimmed baking sheet. Set a second wire rack in a second rimmed baking sheet and line half of the rack with a triple layer of paper towels. Working with 1 piece at a time, remove the chicken from the brine mixture and transfer it to the saltines mixture, pressing the chicken firmly so the coating adheres well to the chicken. Transfer the coated chicken to the prepared rack without the paper towels and repeat the process with the remaining chicken. Refrigerate the coated chicken pieces for at least 30 minutes or up to 2 hours.

Add the peanut or vegetable oil to a large Dutch oven until it measures about 2 inches deep and heat the oil over medium-high heat to 350 degrees. Add half of the chicken to the hot oil and fry the chicken until the breasts register 160 degrees and the drumsticks, thighs or wings register 175 degrees on an instant-read thermometer, about 13 to 16 minutes total. Adjust the burner, if necessary, to maintain the oil temperature between 300 and 325 degrees. transfer the cooked chicken to the paper towel-lined side of the second wire rack to drain on each side for 30 seconds, then move the pieces to the unlined side of the rack. Return the oil to 350 degrees and repeat the process with the remaining chicken pieces.

I did adjust the recipe down a bit since I was only making 4 pieces of chicken, so I cut the recipe by about 1/3 and it seemed to work out pretty well for me with the size chicken thighs I had. The coating was great with a nice crunch to it and it was perfect in color and texture. the chicken remained moist as well and it was well seasoned thank to brining the pieces ahead of time. Refrigerating the pieces with the coating did help to settle the coating on the pieces as well. I really liked the additions to the brine of the soy sauce, Worcestershire and cayenne as it imparted some great flavor on the chicken. Everything came out nicely with the chicken and of course this would be great for leftovers for lunch the next day, but Sean liked it enough so we had none leftover to save.

That’s all I have for today. Check back next time for another recipe. Until then,enjoy the rest of your day and enjoy your meal!

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Posted by on March 30, 2015 in Cooking, Dinner, Poultry

 

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Back in the Groove with Extra-Crispy Fried Chicken

As I try to get back into the swing of things and balancing work and home after vacation, along with the heat of summertime, I am trying to get back into the kitchen as well, even with the weather may make for some sticky days in the kitchen (thank God for air conditioning!). I have really felt like have fried chicken lately and I always have plenty of chicken pieces on hand but I wanted to try a recipe that would be a little bit different from those fried chicken recipes I have tried in the past. I came across this one from Saveur magazine for an extra-crispy fried chicken that makes a flavorful brine to put the chicken in ahead of time and then does some double coating with a special batter to make things super crunchy.

Extra-Crispy Fried Chicken

¼ cup kosher salt, plus more to taste
2 tablespoons coarsely ground black pepper, plus more to taste
2 tablespoons honey
2 tablespoons sugar
15 whole cloves
6 sprigs fresh parsley
6 sprigs fresh thyme
4 bay leaves
Zest and juice of 1 lemon
1 (3½–4 pound) chicken, quartered or equivalent chicken pieces (breasts, thighs, legs)
4 cups all-purpose flour
2 tablespoons granulated garlic
1½ tablespoons cayenne pepper
1½ tablespoons onion powder
1 teaspoon paprika
1 tablespoon baking powder
Canola or vegetable oil, for frying

Boil a ¼ cup of the kosher salt and 1 tablespoon of black pepper with the honey, sugar, cloves, parsley, thyme, bay leaves, lemon zest, and lemon juice, plus 6 cups of water in a 4-quart saucepan until the salt is dissolved, about 5–7 minutes. Remove the brine from the heat and let it cool completely. Add the chicken to the brine and cover; refrigerate overnight.

The next day, drain the chicken, rinse it, and pat it dry well with paper towels. Whisk 2 cups of the all-purpose flour and half each of the granulated garlic, cayenne, onion powder, and paprika with salt and pepper in a bowl until they are combined. In another bowl, whisk the remaining flour, granulated garlic, cayenne, onion powder, and paprika with the baking powder, salt, pepper, and 2 cups of water into a smooth batter.

3. Pour enough oil into a large Dutch oven or cast iron pan to reach a depth of 2 inches. Heat the oil until a deep-fry thermometer reads 300 degrees. Working in batches, dredge the chicken in flour mixture, shaking off any excess, then dip the chicken in the batter, and then dredge the chicken again in the flour. Fry the chicken, flipping the pieces once, until the chicken is golden and almost cooked through, about 7–8 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 150 degrees. Transfer the chicken to paper towels to drain.

4. Increase the oil temperature to 350 degrees and fry the chicken again (working in batches again if needed) until the chicken is crisp, about 2–3 minutes more; drain the chicken on paper towels and season it with salt and pepper to taste before serving.

The coating from the flour and batter is really crispy and wonderful and the chicken comes out perfectly moist underneath the crust. The brining really helps here so if you have time to do it you should. It helps the chicken and adds some great flavor as well. I served the chicken with some homemade coleslaw and corn on the cob to make it a great meal. I used only thighs and drumsticks for my meal, but you could use any combination you like and it will work well here.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on August 6, 2014 in Cooking, Dinner, Poultry

 

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Easy and Tasty Skillet Fried Chicken with Black Pepper Gravy

Now that the meatball kick is over, I can get back to some other recipes. I have found myself trying a few different fried chicken recipes lately, and even though it may not be the healthiest choice in the world as far as ways to make chicken, it sure does taste good. There is nothing quite like a piece of crispy fried chicken for dinner or even better, for lunch the next day. I had a craving for fried chicken with some gravy, so I was glad when I came across this recipe on the Food Network for skillet fried chicken with a black pepper gravy. It is a simple recipe that has excellent taste and flavor.

Skillet Fried Chicken with Black Pepper Gravy

One 2 to 2 1/2-pound chicken, cut into 8 pieces, or chicken parts (legs, thighs, breasts and wings)

Kosher salt and freshly ground black pepper

2 cups all-purpose flour

1/4 teaspoon cayenne pepper

Canola or vegetable oil, for frying

1 cup milk

1 cup chicken stock or water

Sprinkle the chicken with salt and pepper on both sides and set the chicken aside. Place the flour in a shallow plate and season the flour with the cayenne pepper, salt and black pepper. Toss the mixture to combine it well and set it aside.

Pour the canola or vegetable oil into a large cast-iron skillet to a depth of about 3/4-inch. Heat the oil over medium-high heat until a deep-fry thermometer inserted into the oil registers 375 degrees. Set up paper bags or layers of paper towels nearby for draining the chicken after frying.

Starting with the dark meat, one piece at a time, add the chicken to the seasoned flour and turn the chicken to coat it well on both sides. Shake the chicken to remove any excess flour. One piece at a time, add the chicken to the hot oil. The oil should not quite cover the chicken. Do not overcrowd the skillet as it can be dangerous and cause splattering and make the chicken steam instead of fry, leaving your with soggy chicken. Cook the chicken in batches if needed.

Fry the chicken pieces, turning them once or twice, until the coating on chicken is rich golden brown on all sides, about 10 to 14 minutes. Reduce the heat to medium and cover the skillet. Continue cooking until the chicken is cooked all the way through and the juices run clear when a piece of chicken is pricked with a knife, about another 10 to 15 minutes. An instant-read thermometer inserted into a thigh should register 170 degrees. Remove the chicken and drain the chicken on the brown paper bags or the paper towels.

Remove the skillet from the heat. Carefully pour off most of the grease into a metal bowl or can, leaving about 2 or 3 tablespoons in the pan with the browned crumbs. Reduce the heat to very low. Add 4 tablespoons of the remaining flour from the coating. Stir together the grease and the flour with a wooden spoon and cook, stirring often, until the mixture is golden brown, about 3 minutes. Add the milk and the chicken stock or water. Cook, stirring often, until the gravy is smooth and thick enough to coat the back of a spoon. Add a heaping pinch of black pepper. taste and adjust the seasoning with salt.

Serve the gravy with the chicken and rice or mashed potatoes.

I only made 5 pieces of chicken, all thighs, so as not to overcrowd the pan and that was more than enough for the three of us for dinner. you can always make a few batches if you need to or use 2 pans at the same time. in any case, this is a very simple recipe that yields excellent fried chicken with nice, crispy skin. The best part of the meal though is the gravy that goes with it. It has a great pepper flavor and is rich and creamy, making it perfect for mashed potatoes or rice (I used masked potatoes last night). you can round out the meal with a nice vegetable (like corn on the cob) and some homemade biscuits and you have a great meal of fried chicken during a weeknight.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on June 10, 2014 in Cooking, Dinner, Gravy, Poultry

 

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Changing up Fried Chicken – Cook’s Country Latin Fried Chicken

Nearly everyone loves to eat fried chicken. It seems to be a particularly great dish as the weather gets warmer and you can incorporate it into your outdoor parties and picnics, but it is also a great dish that you can try just on a weekend or weeknight. While there are thousands of variations on fried chicken and everyone seems to have their own best method or family recipe for making it, I came across this recipe in the latest issue of Cook’s Country and thought it sounded unique enough that I wanted to give it a try. It is for Latin fried chicken and takes the basics of fried chicken and incorporates some Latin spices and flavor to give things a little bit of a different taste for you.

Latin Fried Chicken

For the Marinade:

2 tablespoons kosher salt

6 garlic cloves, chopped coarse

1 tablespoon pepper

1 tablespoon ground cumin

2 teaspoons smoked paprika

2 teaspoons dried oregano

2 teaspoons grated lime zest plus 1/4 cup lime juice(2 limes)

3 pounds bone-in chicken pieces (drumsticks, thighs, wings split breasts cut in half)

For the Coating:

1 1/4 cups all-purpose flour

3/4 cup cornstarch

1 tablespoon pepper

1 tablespoon granulated garlic

1 teaspoon baking powder

1 teaspoon white pepper

1 teaspoon kosher salt

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

3 egg whites, lightly beaten

3 quarts vegetable or canola oil

For the marinade: Combine the salt, garlic, pepper, cumin, smoked paprika, oregano, and the lime zest and lime juice together in a bowl. Add the chicken pieces and turn the chicken to coat it thoroughly with the marinade.Cover the bowl with plastic wrap and refrigerate the chicken for at least 1 hour and up to 2 hours.

For the coating: Whisk the flour, cornstarch, pepper, granulated garlic, baking powder, white pepper, salt, cumin and cayenne pepper together in a bowl. Place the beaten egg whites in a separate shallow dish.

Set a wire rack in a rimmed baking sheet. Remove the chicken from the marinade and scrape off any of the solids from the marinade from the chicken. Pat the chicken dry with paper towels. Working with one piece at a time, dip the chicken in the egg whites to thoroughly coat the chicken, letting any excess drip off back into the dish. Dredge the chicken in the flour mixture, pressing on the chicken piece to get the coating to adhere well. Transfer the chicken to the prepared wire rack and refrigerate the chicken for at least 30 minutes or up to 2 hours.

Add the vegetable or canola oil to a large Dutch oven until it measures about 2 inches deep and heat the oil over medium-high heat until it registers 325 degrees on a candy thermometer. Add half of the chicken to the hot oil and fry the chicken until the breasts register 160 degrees and the thighs.drumsticks register 175 degrees on an instant-read thermometer, about 13 to 16 minutes. Adjust the burner, if necessary, to maintain an oil temperature between 300 and 325 degrees. Transfer the chicken to a clean wire rack set in a rimmed baking sheet.Return the oil to 325 degrees and repeat the process with the remaining chicken pieces. Serve.

One thing about when you marinate the chicken – you don’t want to leave the chicken longer than 2 hours in the marinade. The lime juice in the marinade will start to toughen up the  chicken, so you should try to get it before the 2 hour mark passes. You can really taste the lime, garlic and spices in the chicken and the coating comes out perfectly crispy. Adding the cornstarch and baking powder to the flour really makes a big difference in the results. I only made 4 pieces of chicken when I tried the recipe, so I cut everything in half for a smaller batch, but you can easily make a big batch of this to serve for a party or a picnic. This chicken would go great with all kinds of side dishes and it is just as good the next day.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

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Posted by on May 29, 2014 in Cooking, Dinner, Poultry

 

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Breakfast? Dinner? Why Not Both? Chicken and Waffles

Sean has been asking me to make this one for a long time and I am not really sure why. I tried to tell him that chicken and waffles is just what it sounds like – fried chicken with some waffles. For some reason he really wanted to give it a god so I tried to find a recipe that specialized in both. You could simply just take your favorite fried chicken recipe and any waffle recipe and go to town if that is what you wanted to do, but I found this recipe from Emeril Lagasse that was easy, basic and made really good chicken with some spice to it and very tasty waffles to go along side of them.

Chicken and Waffles

Chicken:

1 (3 1/2 pound) fryer chicken, cut into 8 pieces, giblets removed

1 cup all-purpose flour

1 tablespoon Essence seasoning, recipe to follow

Vegetable oil, for frying

Waffles:

2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon sugar

1/4 teaspoon salt

2 eggs

4 tablespoons butter, softened

1 1/2 cups buttermilk

Butter, for topping

Maple Syrup

Essence Seasoning:

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

 

To make the Essence seasoning, combine all the dried herbs thoroughly and store them in an airtight container.

For the chicken: Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet. Heat the oil until a candy thermometer inserted into the oil registers 350 degrees.

Rinse the chicken pieces under cold water and do not dry; leave the pieces wet. In a large, sealable plastic bag, combine the flour and the Essence seasoning. Add the chicken pieces one at a time, seal the bag, and shake the coat the chicken evenly. Remove the chicken and place it on a wire rack set over a baking sheet. Repeat this process until all the chicken is coated. Allow the chicken to rest on the wire rack for 5 to 10 minutes.

Carefully add the chicken to the hot oil and fry, turning once, until the chicken is golden brown and the meat is cooked through, about 15 to 20 minutes total for the pieces being cooked. Do not overcrowd the skillet and cook the chicken in batches if necessary. Remove the chicken pieces from the pan and drain on paper towels. Place the cooked chicken pieces on a wire rack set over a baking sheet and place in a 250 degree oven to keep them warm while you finish cooking the rest of the chicken.

For the waffles: Preheat a waffle iron and lightly spray it with cooking spray. In a large bowl, sift the flour, baking powder, sugar and salt.

In a separate bowl, beat the eggs and add the butter and buttermilk and beat to combine. Add the wet ingredients into the dry ingredients and mix them well until combined.

Pour the batter into the hot waffle iron and cook until the waffle is golden brown and lightly crisp. Remove the waffle and repeat the process until all the batter is used or you have the desired amount of waffles. Top each waffle with a slice of butter, if desired, and serve with the chicken and maple syrup.

It certainly is an interesting combination if you have never had it before. The crispy chicken along with the crispy waffle and the maple syrup make for a tasty dish. I did not use a cut up fryer but only bone-in chicken thighs that I had on hand to make things a little bit easier. you could use whatever type of chicken pieces you prefer. For the Essence seasoning, the recipe makes about 2/3 cup, so you will have some leftover to use for other meals as a rub or seasoning. You could always just use whatever you like most on fried chicken instead and you can even buy your favorite waffle mix and use that if you did not want to make your own. I think it was certainly easy enough that it would warrant making again and it was different to try. Sean seemed to really enjoy it. This recipe made 4 servings, so it was just enough for the three of us with some leftover fried chicken that we can use for other meals.

That’s all I have for today. Check back next time for some more recipes. I still have a few Thanksgiving items to post, including another turkey recipe I am trying, so stay tuned. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on November 22, 2013 in Breakfast, Cooking, Dinner, Poultry

 

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Jennifer Probst

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