Chicken and Waffles

We finally hit somewhat of a cool period, so I thought I would take advantage of the not 90 degree weather to make one of my favorite family recipes. My great-nana used to make chicken and waffles, and her recipe is what my mom used to make for me. There is something extremely comforting about consuming a recipe that has been made across generations of your family.

Also, if you think chicken and waffles should be breaded and fried chicken with syrup over waffles, you are wrong. If you don’t believe me on how wrong you are, then make this recipe!

RECIPE: Chicken and Waffles
Makes 2 servings with some leftovers

SUPPLIES NEEDED:DSCF4815
Bowl
Spoon
Towl
Waffle Iron
Dutch oven or pot with lid
Cast iron pan
Baking Sheet
Oven set to 250 degrees

INGREDIENTS:
1 1/2 Cups Milk
6 Tablespoons Melted Butter
2 Tablespoons Maple Syrup
3/4 Teaspoon Salt
1 Teaspoon Vanilla
2 Eggs
2 Cups Flour
1 1/2 Teaspoon Yeast
Chicken with skins and bones
Water
Crisco
Salt
Pepper
Bay Leaf

DIRECTIONS:
1) The waffle batter has to sit for an hour, so its important to make it first. Warm the milk and combine it with the melted butter in a bowl.
2) Stir in the maple syrup, salt, and vanilla.
3) Crack in two eggs and mix well.
4) Add the flour and yeast, stirring and then let sit with a towel over the bowl for an hour. I set a timer for thirty minutes so I had time to get the chicken portion ready.

5) In a dutch over or pot, combine the chicken with enough water to cover the chicken.
6) Let the water come to a low boil or high simmer, keeping the pot covered while the chicken cooks.
DSCF48227) Once the chicken is about cooked through and looks like it will easy peal from the bone, begin heating a cast iron pan with crisco in it. You will want a good amount of crisco for this stage to prevent sticking.
8) Once the crisco is melted and hot, remove the chicken from the pot to a baking sheet. Blot dry a little bit to limit splatter.
9) Fry the chicken one piece at a time in the cast iron pan until the skin and chicken is brown and crispy.
10) Place the browned chicken bake on the baking sheet and put into the oven while you finish the waffles and gravy.
11) Keep the water you cooked the chicken in cooking, and add some salt, pepper, a bay leaf, and anything else you like in your gravy.
12) Begin cooking the waffles in your waffle iron/maker. The recipe made four full waffles in my machine.
13) Stir and taste the gravy between waffles until its a nice and tasty chicken gravy.
14) Serve the chicken on top of the waffles and then pour the gravy over top. The gravy should soak into the waffle.

DSCF4823

The waffle recipe was one from Charlie, and I have never had a bad recipe from him. His waffles are a perfect match for this recipe, so please don’t use waffle mix or another recipe that you have. Also, my Great-Nana taught me that any leftover waffles should be eaten for dessert with a bit of butter and a sprinkle of white sugar!

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