Episode 204 'Ain't Nuthin' Kentucky About It'Buttermilk Chicken & Waffles
4 cups buttermilk
1 Tbsp salt
1 Tbsp pepper
1 Tbsp paprika
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp celery salt
1 Tbsp dried sage
3 pounds cut up chicken pieces
3 cups flour
Vegetable oil, for frying
1 package or serving of your favorite waffle recipe
- Season the chicken with the salt, pepper, paprika, onion & garlic powder, celery salt, sage, and thyme on both sides. Place in a large bowl and pour buttermilk over. Cover with plastic wrap and let marinate in the fridge at least 6 to 8 hours. Can be overnight.
- Remove chicken in buttermilk from the refrigerator an hour before frying. Remove chicken from buttermilk, shaking off a little excess milk, and then dip in the flour. Let sit for 4 to 5 minutes. Reserve the buttermilk for waffles.
- Heat oil in a large Dutch oven until shimmering and hot. You can test it by adding a small amount of extra buttermilk and flour to see if it sizzles. Fry chicken in batches for 20 to 30 minutes until internal temp reach 160.
- Make the waffles as you would normally, substituting milk or water with the leftover buttermilk marinade. Don’t worry any possible salmonella will cook off in the waffle iron.