The Ultimate Craving
We are really excited to be a part of Issue 2 of Remedy Quarterly, not only is it a great magazine but created by really amazing people. Half of the creators are one of our favorite couples ever, Aaron and Kelly Carambula. This new issue is all about cravings, with contributions by David Lebovitz and Ashley English to name a few. And for us, what more would we crave than sweets and fried food, FRIED CHICKEN and WAFFLES. Yes, together and yes, it’s delicious!
Fried Chicken
Serves 4
BRINE
6 cups water
1/2 cup coarse salt
1/2 cup pure aple syrup
1 whole chicken (about 4 pounds), cut into 10 pieces (with breast quartered)
*note-if you don’t have the sharp knives or feel like hacking up the chicken yourself, the butcher will do it for you.
FOR FRYING
10 cups grapeseed oil (or enough to fill pot halfway)
FOR THE COATING
2 cups low-fat buttermilk
2 large eggs
2 tsp. baking powder
1 tsp. baking soda
2 cups all-purpose flour
1 tsp. salt
2 Tbsp. cayenne pepper
Make the brine: Bring water, coarse salt, and maple syrup to a simmer in a medium saucepan over medium heat. Simmer until salt and syrup dissolve. Remove from heat, and let cool. Place chicken in a bowl, and pour cooled brine over top. Refrigerate for at least 2 hours (up to 3 hours). Remove chicken from brine, and rinse under cold water. Pat dry with paper towels.
Frying the chicken: Fill a medium heavy pot halfway with oil (enough to cover chicken). Heat until a deep-fry thermometer reaches 340 degrees.
Meanwhile, make the coating: Stir together buttermilk, eggs, baking powder, and baking soda in a medium bowl. Whisk together flour, coarse salt, and cayenne in another bowl. Working in batches, dip each chicken piece into buttermilk mixture, coating completely (do not shake off any excess). Dredge in flour mixture, patting onto chicken to coat completely. Transfer to a plate.
Working in batches, carefully place chicken in oil, and fry until deep golden brown, 6 to 7 minutes for small pieces, 9 to 10 minutes for large pieces. (As chicken is cooking, adjust heat as needed to maintain an oil temperature of 325 degrees. Return oil to 340 degrees before starting each new batch.)
Serve the chicken: Transfer chicken to paper-towel-lined plates, and let drain.
Waffles
Serves 4 (if using a Belgian Waffle maker)
Adapted from Joy of Baking
Ingredients
1 3/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 ½ Tbsp. sugar
2 egg yolks
1 3/4 cups buttermilk
1/2 cup melted unsalted butter
2 egg whites
1. In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center.
2. In another bowl beat egg yolks, milk, and melted butter.
3. Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy).
4. In a small bowl beat egg whites until stiff peaks form (tips stand straight up).
5. Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix.
6. Spoon waffle batter into your waffle iron, making sure not to overfill it.
7. Serve with real maple syrup and unsalted butter.
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looks delicious! must get that magazine now!
Comment by christina — June 21, 2010 #
This sounds amazing. We recently made a waffle with Bacon infused right into it that would crank this meal up a notch (http://bbqbillys.com/bacon-waffles). Would add a savory factor to that sweet and fried craving!
Comment by BBQ Billy — June 22, 2010 #
Awesome! Ah yes…a favorite of mine. I first had chicken and waffles in L.A. after a kind of rowdy night out for my friend’s 30th birthday. We ended up at Roscoe’s at around 3 a.m. Thus began a love affair. Here in San Francisco, we’re lucky to have Little Skillet for awesome chicken and waffles, biscuits, red velvet cupcakes etc.
Oh, and why haven’t I gotten my hands on Remedy yet?! Love Kelly as well…must fix this soon!
Comment by Megan Gordon — July 6, 2010 #
I love fried chicken!! I have a few chicken breasts and I just got them out of the freezer to make deep fried chicken strips!
Comment by The Purple Foodie — August 4, 2010 #
Okay this has got to be the quickest thing that’s tempted me to get into the kitchen. Just made it and loved it! I used Old bay seasoning in addition to the cayenne and it was fantastic!
Comment by The Purple Foodie — August 4, 2010 #