Fried Chicken & Waffles

chicken-waffles

Believe it or not, it had never crossed my mind to make these at home before yesterday.  As a southerner, born and raised, I have an intimate relationship with this combination.  Just the mention of it causes my mouth to salivate.  So in celebration of finishing a self imposed 21 day detox, I fried chicken.

Ingredients for Fried Chicken:

  • 2 large boneless, skinless chicken breasts
  • 1 cup all purpose flour
  • 1 cup half and half
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tbsp. honey
  • 1/3 cup canola oil
  • 1 tbsp. butter

Directions:

Cut each chicken breast into three pieces. Sprinkle each piece with salt and pepper on both sides.  Fill two separate pie or casserole dishes with flour in one and half and half in the other. Mix honey into the half and half mixture.  Dredge chicken in flour, followed by half and half, and then back to the flour once more.  I use tongs to lessen the “biscuit fingers”
Heat a large skillet with the canola oil to medium-high heat.  When hot, add butter and use a spatula to mix it into the oil.  Add chicken to pan.  It should immediately start to sizzle.  If it doesn’t, your pan isn’t hot enough.  (this can make the chicken greasy)  Cook each piece for 3-5 minutes per side.  Try to only flip once.  Make sure that chicken is cooked until the juices run clear and there is no pink left inside.  Cut it open in the middle if you question it, at all.

Ingredients for waffles:

  • 2 eggs
  • 2 cups all purpose flour
  • 1 cup milk
  • 3/4 cup half and half
  • 1/2 cup canola oil
  • 4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1 tbsp. honey
  • 1/2 tsp cinnamon

Preheat the waffle iron until ready.  Beat the eggs with a hand mixer until light and fluffy.  Add in flour, milk, half and half, canola oil, sugar, baking powder, honey, cinnamon, salt and vanilla.  Once the mix is smooth, set aside for 2-3 minutes.

Spray waffle iron with non-stick cooking spray and ladle mix into the iron.  Cook until golden brown.

To Serve:

Place one waffle on a plate and top with 2-3 pieces of fried chicken.  Add a few tbsp. of butter to the hot waffle and pour maple syrup over the whole plate.  Serve hot!  Depending on your hunger level, this either serves 2 or 4 people.  My waffle iron makes large waffles that could easily be cut in half.

This is not gluten free or low in fat, but it’s entirely worth the splurge.

Flash Lightning Chicken & Pastry

pastry
Chicken & Pastry

With the snow approaching at lightning speed, I had a lot on my to-do list today.  The hubs requested that I make the home improvement stop for Ice Melt and Fire Starters and also the Liquor store to up his supply of Makers Mark.  With that done, I had my own list to attend to, which was mainly going to the dreaded grocery store.  Whenever the forecast calls for snow, there’s a mad dash to clean out the grocery stores of bread, milk, eggs, water…You get it.  I needed to get there before it was all gone.  I decided that chicken pastry was going to be one of the things that I was going to make.

Growing up with a southern mom means that I was very familiar with the process of making pastry from scratch and rolling it out on the table, boiling a whole chicken, and putting a lot of TLC into it, but alas, I’m from a different generation that is often looking for speed.  Today, I bought a rotisserie chicken, organic chicken broth, and my latest find…dried pastry in the noodle section.  After gobbling my bowl up tonight, I didn’t feel I was really missing anything.  (Well, nothing will ever beat moms) Anyway, I’m still really happy with the results.  If you are feeling the need for some fast comfort food that you can make at home, look no further than this recipe.

Ingredients:

  • 1 rotisserie chicken
  • 2-32 ounce boxes of chicken broth
  • 1/2 box of McLib’s Dried Southern Dumplings
  • 1/2 Yellow Onion-diced
  • 3 large garlic cloves minced
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • Salt & Pepper

Directions:

Add olive oil and butter to a large stock pot and heat until  glistening.  Add diced onion and cook for about two minutes on high until softened.  Add garlic and continue to cook for another minute until fragrant.  Slowly pour in the chicken broth and heat to simmering.  In the meantime, remove the chicken meat off of the store-bought chicken and chop white and dark meat up.  Add chicken to the pot with salt and pepper to taste.  You have just made chicken and pastry that tastes like homemade in about ten minutes.  I hope you like it.  I’ll be hitting the treadmill though.  eeek.  It’s not a diet recipe.

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