Who doesn’t love fried chicken? Who doesn’t love a big buttery waffle? Throw them together and you’ve got something rather special that only fans of the salty/sweet can truly appreciate. If you think you’re afraid of chicken and waffles together, think of the peanut butter and jelly sandwich. It’s truly the same principle I encourage you to try it at least once in your life before you write it off.
For the fried chicken, I knew I wanted juicy pieces with a crispy coating. I had nothing but time, so the night before frying I soaked a couple of fat chicken wings in a buttermilk brine. Most people use just plain ol’ buttermilk alone, but I like to add a bit of seasoned salt to it so that the actual chicken meat itself is juicy andflavorful. The buttermilk is acidic, so it penetrates the chicken and tenderizes it. But if you add salt to this, it then flavors it by further breaking down it’s molecular structure of the chicken. You absolutely do not have to brine your chicken if you don’t want to. I don’t always do it, especially when frying up chicken wings quickly on the go. I will admit though, whenever I do brine chicken wings, they always come out insanely juicy and tender and literally falling off the bone. It’s heaven in your mouth. Be careful not to brine your chicken for too long or it’ll become too salty.
You don’t have to use my fried chicken “recipe”…and I am kinda shy about calling this a recipe because this is another one I never measure. It’s one of those things I’ve been cooking for years and I’ve just mastered the art of “eyeballing”. Check out the ingredients below.
- 8 to 12 large chicken wings (you can remove the tips if you’d like)
- Oil for frying (canola, vegetable or peanut)
- 1 qt. buttermilk (low-fat cultured is fine)
- about ¼ cup seasoned salt (I used Lawry’s, you can use regular salt)
- 2 ½ to 3 cups all purpose flour
- 1 ½ tbsp seasoned salt
- 2 tsp black pepper
- 1 tbsp onion powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cayenne pepper
For cooking instructions, head over to Carnal Dish.