So June happened. I feel like with each blog I continue to say something in regards to 2020 being a mess. Honestly, 2020 is a mess. I could not find the words in June to really talk about how I felt. It was a rough month with a lot of civil unrest and change. Personally, it was a month of just reflecting and adjusting, while trying to bring attention to black owned businesses along the way. During these times I was, once again, comforted by cooking at home. With COVID coming back for an encore in Dallas, I have been doing a lot more cooking these days.
Since it looks like I will be making my own brunches for the foreseeable future, I wanted to keep adding brunch recipes to my blog this month. Click here if you have not checked out my stuffed french toast recipe. Today, I'll be writing about my chicken and waffles in partnership with Heavenly Waffles. These waffles are protein packed, and as light as air. 40% of the dry mix is yogurt, and they are only 110 calories per 4-ounce waffle. If you wish to use this mix simply mix and prepare your waffle according to the instructions. When it comes to the chicken, that's another matter.
I am very critical when it comes to chicken. The best chicken, in my opinion, has a light yet crispy skin, while being juicy and flavorful. I also believe that frying chicken doesn't require you to make a mess of your kitchen, or burn yourself. So follow along:
Ingredients:
Enough milk to immerse your chicken
Several large chicken breasts
3 Tbsp melted butter
2 C All-purpose flour
1 Tbsp Salt
1 Tbsp Pepper
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1.5 Tsp Cajun Seasoning
Vegetable oil
Recipe:
Rinse off the chicken and place it into a large bowl. Add milk and melted butter before covering and sitting in the fridge overnight. Yes, the melted butter will harden again, but you want it to harden to the chicken before applying the flour mixture. This allows the butter to melt into every crevice.
Combine all dry ingredients into a separate bowl. Take each piece of chicken and fold dry ingredients over it until coated. Tap off excess and set aside. Repeat this until every piece of chicken is coated. I personally like fresh-cracked pepper and pink Himalayan salt. For Cajun seasoning, Slap Ya Mama is my favorite. Just be careful as it can get spicy.
On the stove in a large pot heat your oil to be hot enough to fry. You can check if it's ready by flicking small droplets of water in. If the water cracks and bubbles the oil is ready to go. Remember to be careful. With tongs, place a couple pieces of the coated chicken gently in at a time.
Let the chicken fry on each side for about 3 minutes. Eyeball it though to make sure it gets a nice golden brown finish all over.
While doing the initial frying prep your oven to 350 degrees. Remove the chicken from the oil to a metal baking rack on a sheet pan. Once the oven is ready, bake your chicken for about 35 minutes. This will vary based on the size of the chicken. No more than 40 minutes is necessary though.
The chicken should no longer be bloody or pink inside, and is ready to plate next to your waffles.
This recipe is perfect to turn up the volume on your homemade brunch game. That crispy chicken skin, that has just a hint of spice to it, is flavorful and decadent. The meat is juicy and buttery. Enjoy this fried chicken recipe with brunch or for dinner. It is also great for fried chicken sandwiches.
Want more recipes? Head back to my home page.