Fried Chicken and Waffles

So, being engaged is great. I keep getting all of these wonderful presents! My awesome future sisters-in-law threw me a shower last weekend (thank you!) and one of the lovely gifts I received was a waffle iron. Jamie was so excited and insisted on having waffles for dinner one night this week. I saw this as an opportunity to finally try fried chicken and waffles. I'd heard about it, but never actually had it. Boy was I missing out! Not exactly wedding-diet material, but if you want a really hearty, really delicious dinner, this is it. And we topped it off with some Champagne because, why not?

I got the fried chicken recipe from Cook's Illustrated and it's safe to say it's the best fried chicken I've ever had (and certainly ever made). It does require some time (and I even cut back from the 5 hour prep they suggested to 2 hours because it was after work). The brine is incredibly flavorful and really soaks into the chicken, and the crust is unbelievably crispy - with juicy, juicy meat inside. Home run! Jamie loved the combination of the maple syrup and the crispy fried chicken.

Please excuse the lack of pictures. I wasn't documenting because I'd made the Fried Cornish Game Hen - but definitely worth both recipes being up.

Serves 4
Fried Chicken
Ingredients:
1 3-3.5 lb chicken, back removed and cut into wings, breasts, thighs, and drum sticks
1/2 cup plus 2 tbsp kosher salt
1/4 cup sugar
2 tbsp paprika
3 heads of garlic, separated into cloves
3 bay leaves, crumbled
2 quarts buttermilk
4 cups flour
1 large egg
1 tsp baking powder
1/2 tsp baking soda
3 cups shortening

Directions:
In a large ziploc bag, mix salt, sugar, paprika, garlic, and bay leaves. Smash the garlic cloves with a rolling pin or meat pounder and mix thoroughly. Pour into a large, non-reactive container (I used a glass casserole dish) and add 7 cups buttermilk. Stir until the salt dissolves. Add the chicken, covering completely, and marinate at least an hours (2-4 is better).

Remove the chicken and shake off the excess brine. Place on a large wire rack set over a baking sheet and refrigerate, uncovered, until dry. (At least an hour, 2 is better.)

Put flour in a large bowl or dish. Whisk egg, baking soda, and baking powder in a bowl and stir in 1 cup of buttermilk (might bubble a bit). In batches of 3, coat the chicken with the flour, shake off excess, dip in egg mixture, then coat with flour again. Return to the rack.

Heat the oven to 200. Heat oil in a large pot to 375 (use a deep fat thermometer! It really makes a difference). Place half of the chicken into the oil skin-side-down. Cover and reduce heat to medium and fry for 6-8 minutes. After 3 minutes, make sure they are browning evening and move them around if you have to. After 6 minutes, the oil should be about 325. Flip the chicken and fry for another 6-8 minutes. Drain on a paper towel-lined plate for 2 minutes, then keep warm in the oven. Repeat.

Meanwhile, make the waffles!

Waffles (makes 2 4-square waffles)
Ingredients:
2 cups Bisquick
1 1/3 cup milk
1 egg
2 tbsp vegetable oil

Directions:
Whisk together all ingredients and make according to your waffle maker's directions. Keep warm in the oven before serving.

Serve the chicken and waffles together with a little butter on the waffles and maple syrup to pass.

We were all so exhausted afterword with major food comas, but it was well worth it!