Buttermilk Chicken and Waffles
Source of Recipe
John T. Edge
Recipe Introduction
Serves 3 for dinner, or 6 for breakfast.
List of Ingredients
3 chicken breasts, cut in half
2 tsp salt, divided
1 1/2 C buttermilk
2 T Tabasco sauce (to taste)
3/4 C flour
1 1/2 tsp black pepper
1 1/2 tsp cayenne pepper, (to taste)
oil
1 1/2 strips bacon, choppedRecipe
Arrange chicken in a single layer. Season with 1 tsp of the salt. Pour buttermilk over with the Tabasco sauce. Marinate 4 hours or longer.
Combine flour, 1 tsp salt, pepper and cayenne in shallow heat proof dish.
Use oil 3 inches deep. Add bacon. Heat to 300 degrees F. Cook until the bacon browns.
Remove chicken from the marinade and drain. Dredge in the flour mixture. Shake off excess. Fry skin side down for 12-15 minutes. Drain on wire rack.
Waffles;
1 C flour
1 C cornmeal
1 tsp salt
2 eggs whites
1/2 tsp baking soda
1 3/4 C buttermilk
4 T melted butter
bacon fat (or fat from frying chicken).
Combine dry ingredients. Combine liquid ingredients. Beat egg whites stiff. Combine and fold in the egg whites. cook 4-6 minutes (or to manufacturers instructions).
Serve with syrup and extra Tabasco sauce and chicken.
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