Yes, I am at it again. Fried chicken and waffles are on the menu today. Forget the gluten and buttermilk, we don’t need that stuff to make some amazing crispy fried chicken, or waffles that will knock your socks off. Then dip into my honey tabasco sauce, oh my oh my, you’re gonna love this.
And by the way there is no need to pat them on layers of paper towels. Oil temperature is key to non-greasy fried anything.
Every now and then, well more now than then, my nutritionist side takes a long day off. Though I feel eating healthy is so important for optimal health, I do also feel one needs to have foodie indulgent experiences. Today was one of those foodiedays where there were bursts of salt, sweet, spice, and tang all in one bite.
I used Bob’s Red Mill Corn Bread Mix as my base for the waffles making this recipe quick and easy. For a dipping sauce, I made some honey tabasco sauce you will just LOVE! These waffles are downright dangerous with fried chicken, which, by the way, is not deep fried- just a teeny bit healthier. I use boneless chicken thighs rather than bone-in to speed up the cooking process. Trust me, I did not sacrifice any of that crispiness we crave when eating fried chicken.
After my morning run, which I couldn’t really focus on because all I could think about was this brunch I’m about to eat, it was exactly why I love to make Sunday brunch. The first time I made this (have been many since then) was because I was getting a bit tired of cornbread. I know, who can get tired of cornbread, but I was inspired to test out a new recipe. I thought rosemary and chives go so well with cornbread as well as chicken, no make that fried chicken. Savory Cornbread Waffles it is.
My healthy and foodie sides battling for the win once again. Let me know if you had that OMG foodie moment like we did over here…enjoy!
*Please read the whole recipe before beginning so that everything will be ready at the same time. I generally make the honey tabasco sauce first to get it out of the way.
Ingredients for Fried Chicken:
2 packages organic boneless, skinless chicken thighs, fat scraps removed (Trader Joe’s brand)
1 1/2 tablespoons kosher salt plus a small pinch
2 teaspoons sweet hungarian paprika
1 teaspoon crushed black pepper
1 teaspoon garlic powder
1 cup Bob’s Red Mill Biscuit Baking Mix, or more as needed
2 whole large eggs
1 cup grape seed, corn or sunflower oil for cooking
Chop up chives and rosemary. Love fresh herbs.
Place all the chicken on a baking sheet or cutting board, season both sides evenly with 1 tablespoon of kosher salt.
In a shallow bowl scramble the eggs add a small pinch of salt, set aside. In another shallow bowl combine biscuit flour, 1/2 tablespoon of kosher salt, crushed black pepper, paprika, and garlic powder. Set aside next to the eggs bowl.
Set a large skillet over medium high heat, when skillet is hot add oil.
Meanwhile begin dredging only a few pieces of chicken (once the first batch is cooking then continue to dredge and flour, set aside). First dip the chicken into the egg then into the flour, gently pressing the chicken to have the flour stick to it.
I use one hand for egg dipping and the other for flour dipping to prevent clumps of egg white forming in the flour mix and on my hands.
The oil should be very hot by now. Test it by dropping a little bit of flour, when it quickly sizzles, it’s ready. Gently add each piece of chicken slowly, do not overcrowd the pan, otherwise, it will not get crispy. Cook on each side 4-5 minutes.
Transfer to a cooling rack over a baking sheet or onto a plate. At this point I turn on my waffle maker (I have my waffle batter prepared and set aside before making my chicken) and wait a few minutes for it to get hot while I begin to dredge and cook my second batch of chicken.
Gently and slowly put the remaining floured chicken into the pan. Again, cook for 4-5 minutes on each side.
Note: When your oil is very hot before frying (350 degrees F) it will not have any oil drippings on your plate or baking sheet so a paper towel on the plate is not necessary.
Meanwhile prepare the waffles and sauce, per instructions below.
Ingredients For the Cornbread Waffles:
1 package Bob’s Red Mill Gluten Free Cornbread Mix – add ingredients on the back of the package in addition to those below
1 tablespoon olive oil
1/3 cup Almond Milk (Pacific brand)
1 tablespoon fresh rosemary, stems removed, finely chopped
2 tablespoons fresh chives, finely chopped
1 teaspoon sugar
pinch of kosher salt
Follow instructions on the back of the cornbread mix , once the ingredients on the cornbread mix have been blended (I use a hand held mixer for this recipe), add almond milk, and oil, mix to combine.
Add the rosemary and chives, stir until just combined.
When the waffle maker is hot, ladle the waffle batter into each waffle mold. Cook for 3 minutes (set a timer) or 3 minutes 30 seconds maximum.
Please Note: More cooking time will result in a crispier waffle.
Repeat with remaining batter.
Ingredients for Honey Tabasco Sauce:
Serves 6: About 3 tablespoons per person
1 cup raw honey
2 teaspoons jalapeno pepper tabasco sauce, or plain, more or less to your taste
Combine honey and tabasco sauce, serve in little condiment cups.
Serve waffles with fried chicken and honey tabasco sauce.
Can you taste it? OMG! Just LOVE a good brunch, don’t you?
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