Episode 204 'Ain't Nuthin' Kentucky About It'

Ingredients

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

1. 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.
2. 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.
3. 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.
4. 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.