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Per serving
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- 1
Mix the seasoned coating
In a shallow bowl, stir together 1-3/4 cups of the flour, the thyme, paprika, 2 teaspoons salt, garlic powder and pepper. Use a wide bowl so you've got room to dredge the chicken pieces.
- 2
Whisk the egg dip
In a separate shallow bowl, whisk 1 egg with 1/3 cup of the milk and the lemon juice until smooth. The lemon sours the milk into a quick buttermilk that helps the coating cling and crisp up.
- 3
Bread the chicken
Cut the chicken into serving pieces. Dip each piece in the flour mixture and shake off the excess, then into the egg mixture, then back into the flour. That double dip in flour is the secret to a thick, craggy crust.
- 4
Fry until golden
In an electric skillet or deep fryer, heat vegetable oil to 375 degrees. Fry the chicken a few pieces at a time until deep golden and the juices run clear, 6 to 10 minutes per side. Don't crowd the pot or the oil temperature drops and you'll get a soggy crust. Drain on paper towels or a wire rack and keep warm in a low oven while you finish the rest.
- 5
Start the waffle batter
In a large bowl, combine the remaining 2 cups flour, the sugar, baking powder and 1/2 teaspoon salt. Separate the 3 remaining eggs, setting the whites aside.
- 6
Fold and cook the waffles
Whisk the 3 egg yolks with the remaining 2 cups milk and the canola oil, then stir into the dry ingredients just until moistened. Beat the egg whites to stiff peaks and gently fold them in for a light, crisp waffle. Bake in a preheated waffle maker according to the manufacturer's directions.
- 7
Plate it up
Set a piece of hot fried chicken on each waffle and drizzle everything with warm maple syrup. Serve right away while the chicken's still crackly.
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Golden Fried Chicken and Waffles
Created by: HomeCooking
Ingredients
- 3 3/4 cup all-purpose flour
- 1 tbsp dried thyme
- 1 tbsp paprika
- 2 1/2 tsp salt
- 2 tsp garlic powder
- 1 tsp black pepper
- 4 eggs
- 2 1/3 cup milk
- 2 tbsp lemon juice
- 3 1/2 lb chicken
- vegetable oil
- 1 tbsp sugar
- 2 tsp baking powder
- 1/4 cup canola oil
- maple syrup
Instructions
- Mix the seasoned coatingIn a shallow bowl, stir together 1-3/4 cups of the flour, the thyme, paprika, 2 teaspoons salt, garlic powder and pepper. Use a wide bowl so you've got room to dredge the chicken pieces.
- Whisk the egg dipIn a separate shallow bowl, whisk 1 egg with 1/3 cup of the milk and the lemon juice until smooth. The lemon sours the milk into a quick buttermilk that helps the coating cling and crisp up.
- Bread the chickenCut the chicken into serving pieces. Dip each piece in the flour mixture and shake off the excess, then into the egg mixture, then back into the flour. That double dip in flour is the secret to a thick, craggy crust.
- Fry until goldenIn an electric skillet or deep fryer, heat vegetable oil to 375 degrees. Fry the chicken a few pieces at a time until deep golden and the juices run clear, 6 to 10 minutes per side. Don't crowd the pot or the oil temperature drops and you'll get a soggy crust. Drain on paper towels or a wire rack and keep warm in a low oven while you finish the rest.
- Start the waffle batterIn a large bowl, combine the remaining 2 cups flour, the sugar, baking powder and 1/2 teaspoon salt. Separate the 3 remaining eggs, setting the whites aside.
- Fold and cook the wafflesWhisk the 3 egg yolks with the remaining 2 cups milk and the canola oil, then stir into the dry ingredients just until moistened. Beat the egg whites to stiff peaks and gently fold them in for a light, crisp waffle. Bake in a preheated waffle maker according to the manufacturer's directions.
- Plate it upSet a piece of hot fried chicken on each waffle and drizzle everything with warm maple syrup. Serve right away while the chicken's still crackly.