In honor of National Waffle Week, I turned my home into a waffle “Test Kitchen.” My goal, re-create 5 different waffle recipes to share with our readers. I knew I couldn’t tackle this alone, so I enlisted the help of my family as official taste testers. I started with the “Best Southern Buttermilk Fried Chicken” and Emeril Lagasse’s buttermilk waffle recipes. I adapted these two recipes from their original format to suit my tastes and doubled or tripled the ingredients to feed everyone.
2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted
1 1/2 cups buttermilk
Unsalted butter, topping
Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together.
In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.
Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup.
NOTE: Mix the wet ingredients really well before adding to the dry ingredients. I highly recommend melting the butter until it is completely liquid. On the first batch, I had a few chunks and it made the batter a little “thick”…think cookie dough. The second time around I made sure to mix all of the wet really well before adding it to the dry and the batter turned out nicely. The batter was a little smoother and spooned easily into the waffle maker. I must say, this is the best waffle recipe I’ve ever tried at home. My family usually buys the “waffle mix” from the stores and they are ok, but this recipe was divine. Here’s the link to the original “Chicken and Waffles Recipe” from Emeril: http://www.foodnetwork.com/recipes/emeril-lagasse/fried-chicken-and-buttermilk-waffles-recipe.html?oc=linkback
Southern-style Buttermilk Fried Chicken
2 cups buttermilk 2 cups all-purpose flour
1 tablespoon Dijon mustard 1 tablespoon baking powder
1 teaspoon salt 1 tablespoon garlic powder
1 teaspoon ground black pepper 1 tablespoon onion powder
1 teaspoon cayenne pepper 5 cups vegetable oil for frying
1 whole chicken, cut into pieces
Prep 30 minutes
Cook 30 minutes
- Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
- When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
- Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.
NOTE: You can just as easily grab your favorite pieces of chicken already cut in the grocery store. I used a combination of thighs, drumsticks, and wings. I didn’t marinade the chicken the whole 2 hours, I was really pressed for time with family on the way over so I gave them a good 35 minutes or so in the fridge before frying. I think a deep fryer is the best resource for frying chicken evenly in large batches…too bad I don’t own one. (I don’t fry food often.)
My family enjoyed everything! The general consensus seemed unanimous when it came to the chicken. The skin was delightful. This is definitely the best recipe for Southern Buttermilk Fried Chicken ever. I would bet my house on it. Emeril’s waffle recipe turned out great, but it hardened a bit in the oven while I was trying to keep them warm before serving. So be careful.