There is nothing I like more than fried chicken and waffles. If it's on a menu, I quit looking and go ahead with my order. In the spring, Tres and I love having people over for brunch on the weekends. We have a large balcony with beautiful views that overlook the city, and it's fun to sit out there, have cocktails, and eat brunch with friends and family. One brunch Sunday, I decided I wanted to tackle chicken and waffles. Since I don't own a waffle maker, I had to get creative. Instead of pancakes, I thought of how good cornbread is with fried chicken for dinner. That was where the creation of Chicken 'N Corncakes was born. And hot pepper jelly... Well it's just not southern without that, so a mix of that with some syrup, poured over the chicken and corncakes, and you have one MEAN brunch dish!
Grocery List:
Chicken:
1 whole chicken - cut into pieces
3 cups buttermilk
3 cups flour
2 tbsp garlic powder
1 tbsp Kosher salt
1/2 tbsp paprika
1/2 tbsp cayenne
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp pepper
1 tbsp fresh rosemary - chopped
5-6 sprigs fresh rosemary
Peanut oil - for frying
Corncakes:
1 1/2 cup flour
3/4 cup cornmeal
1/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Kosher salt
1 large egg
3/4 cup buttermilk
1 tbsp honey
1/2 stick butter - melted
1/2 cup sour cream
Syrup:
2 tbsp hot pepper jelly
1 cup good quality maple syrup
Dash of Kosher salt
Directions:
1. Place chicken pieces in a large bowl and cover with 2 cups of buttermilk. Cover bowl with plastic wrap and put in the fridge overnight or for several hours.
2. Heat peanut oil in a large cast iron pan to 350 degrees. Oil should come halfway up the pan. In a large, deep bowl pour in the remaining cup of buttermilk. In a large, shallow bowl mix together the flour, garlic powder, salt, paprika, cayenne, thyme, rosemary, and pepper. Take the chicken out of the fridge. Drain the buttermilk from the chicken, but leave pieces still slightly glazed with some of the buttermilk. Dip each piece into the flour mixture, then into the clean bowl of buttermilk, and back into the flour mixture. Set chicken aside.
3. Make the Corncakes. Whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl until combined. Beat the egg, buttermilk, honey, butter, and sour cream together in a medium bowl until smooth. Pour the wet ingredients into the dry ingredients and whisk together to form a smooth batter. Set aside.
4. Start frying your chicken in batches (don't overcrowd the pan with too many pieces, or it will bring the oil temperature down too much). Put pieces skin side down into the hot oil, cover the pan halfway and let fry for about 10 minutes per side, keeping the pan slightly covered after you flip them. Use a meat thermometer to check the internal temperature of the chicken pieces when you think they're ready. It should read 165 degrees in the thickest part of the chicken. As soon as the chicken comes out, place on a wire rack and sprinkle with Kosher salt and fresh rosemary (do this immediately so the spices stick to the oil before it dries). Once all the chicken is fried, put rosemary sprigs into the oil and fry for 1-2 minutes. Set aside with the chicken.
5. While the chicken is frying, fry your Corncakes in batches, the same way you do pancakes. Then, make the syrup by whisking together the pepper jelly, maple syrup, and salt in a small saucepan over low heat.
6. Serve "family style" by arranging Corncakes on a large platter, place the chicken on top and garnish with the fried rosemary. Pour some of the hot pepper syrup all over the chicken and Corncakes and serve the rest on the side. Serve immediately.
CHEERS TO HAPPY EATING!!!