PROTECT THE NEST FRIED CHICKEN AND WAFFLES
About the Recipe
Fried Chicken and Waffles is a classic Southern comfort food dish. Perfect for those cold, rainy Sunday mornings, this easy and delicious recipe will get the kids out of bed and ready for the perfect day of football!
For the Fried Chicken:
3 large, boneless, skinless chicken breasts, cut into quarters
2 cups flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. pepper
2 cups buttermilk
64 oz. vegetable oil for frying
For the Waffles:
2 cups Bisquick mix
2 tbsp. vegetable oil
1 1/3 cups of milk
1/2 tsp. salt
1/2 tbsp. fresh chopped rosemary, plus a few sprigs for garnish
1/2 cup local honey
non-stick cooking spray
Make the Waffles: Preheat oven to 250 degrees. Mix together the Bisquick, egg, vegetable oil, milk, salt and rosemary. Whisk together until mixture is smooth. Spray a pre-heated waffle iron generously with non-stick cooking spray and spoon the waffle mixture into the waffle iron. Follow manufacturer instructions for cooking waffles. When cooked, place them in a warm oven until ready to serve.
Make the chicken: Heat the vegetable oil in a large dutch oven to 325 degrees. In a large mixing bowl combine the flour, garlic powder, onion powder, cayenne pepper, salt and pepper. Whisk until combined. Pour the buttermilk into a large bowl. Pat the chicken dry with a paper towel and dredge it through the seasoned flour. Shake off the excess, then dip it in the buttermilk, then return it to the seasoned flour until coated. Place on a large plate until ready to fry. Repeat until all the chicken is coated. Place the chicken in the heated oil 4-5 pieces at a time and fry for 6-8 minutes until internal temperature reaches 165 degrees. Remove from oil with a slotted spoon and place on a plate that's been lined with a paper towel.
To serve: Place two of the waffles onto a serving dish. Top with 2-3 pieces of the chicken. Top with fresh, local honey and garnish with fresh rosemary.