Since we made it through the detox and are now allowing ourselves a few treats in celebration, I had to break out this amazing meal for a legit Soul Food Sunday. It does not get much better than fried chicken and waffles.
This is one of those things I eat about once a year, and with zero regrets. I heard somewhere that chicken and waffles were “invented” during the Harlem Renaissance when young people would be out dancing until the wee hours of the morning and wanted a dish to eat that was both like dinner and like breakfast. And this genius combination was born. The tradition is still going strong and there are famous joints like Roscoe’s in California and Glady’s Knight’s in my hometown that serve this meal as their specialty.
If you haven’t had chicken and waffles before, the combination may seem weird. But let me tell you, it works. Not only does it work, it was meant to be. Especially with my secret recipe fried chicken, which is about to not be a secret anymore because I’m sharing it with you all! The secret ingredient is Adobo seasoning, which you can find in the international aisle of your grocery store. It gives this chicken an amazing flavor and kicks it up a bunch of notches from just regular salt and pepper. You can thank me later.
Southern Fried Chicken
- 2 lbs. chicken pieces (we just get legs and thighs but any pieces work)
- 1/2 c. all-purpose flour
- 1/2 c. bread flour
- 3 t. salt
- 1 t. pepper
- 1 T. Abobo seasoning
- vegetable oil
-Place the flours, salt, and pepper in a large ziploc bag. Shake around to combine.
-Heat about an inch of vegetable oil in a large iron skillet over medium heat (it can take up to 10 minutes for the oil to heat completely so give it time).
-While the oil is heating, rinse your chicken and season each piece liberally with the Adobo seasoning. Place a few of the chicken pieces into the bag with the seasoned flour.
-Seal the bag and then shake it around to dredge the chicken pieces. Do this in batches until all of the chicken pieces are coated.
-When the oil is hot, fry the chicken pieces in batches. Fry them until they are completely brown on both sides, flipping once halfway through. Each batch should take about 20 minutes-25 minutes total.
-When the chicken is brown, remove each piece to a baking piece lined with paper towels. Let cool a few minutes before serving, then enjoy!
Classic Belgian Waffles (adapted from this recipe)
- 1 1/2 c. milk, warmed in the microwave
- 6 T. melted butter, cooled back to room temperature
- 2 eggs
- 1/4 c. organic sugar
- 1 t. salt
- 1 t. vanilla extract
- 1 c. all-purpose flour
- 1 c. white whole wheat flour
- 1 1/2 t. instant yeast
-Seperate the eggs. In a large bowl, mix the egg yolks, vanilla, and butter together with an electric mixer.
-Add in the sugar and 1/2 c. of the milk and mix again until combined.
-In a separate bowl, combine the flours, salt, and yeast together.
-Add in half the flour mixture to the wet ingredient mixture and mix to combine.
-Add in half the milk and mix again. Repeat with the other half of the flour and milk.
-In a separate bowl, beat the egg whites with a whisk attachment on an electric mixer until they form stiff, white peaks.
-Fold the egg whites into the rest of the batter until they are completely incorporated.
-Cover the bowl with saran wrap and let rest at room temperature for 2 hours, or until the batter has doubled in bulk.
-Cook the batter according to your waffle maker’s directions and enjoy! Makes 4 large waffles.
The waffles have an incredible yeasty flavor and are SO soft and fluffy.
And the chicken is so crisp and salty on the outside but moist and juicy inside, without being greasy. I’m sorry, vegetarians. You should still try the waffle.
Hope that you had a great weekend, and thanks for reading!