Buttermilk Fried chicken and waffles
For the brine
- 4 CB Chicken breast quarters
- 4 cup buttermilk
- 3-4 tbsp Boullion or All-Purpose Seasoning
- 1 tbsp Dried Parsley
- 1 tsp Smoked Paprika
- 1 tbsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
For frying the chicken
- 2 cup flour
- ½ cup cornmeal
- 1 tsp smoked paprika
- 1 tsp Onion Powder
- ½ tsp salt
- ½ tsp black pepper
- Canola or Peanut oil for frying
- In a Bowl, add the brine ingredients together.
- Clean the chicken, cut into the joins so the brine can penetrate. Add it to the brine and let the chicken marinate in the refrigerator for at least 4 hours up to overnight.
- Preheat the Oil to 325/350°F.
- Remove the chicken from the refrigerator ½ hr before you start to fry.
- In one bowl, whisk together the flour, cornmeal, paprika, onion powder, salt and black pepper.
- Pat the chicken dry with paper towels.
- In a medium heavy bottom skillet or oven, heat about 1 cup of canola oil over medium to high heat, until it is between 325°-350°F.
- Take the chicken from the brine and dip chicken into the flour mixture, then back into the buttermilk, then back into the flour. For a lighter coating you can do one dip in flour. Tap off excess flour and gently place chicken quarters one at a time into the oil so as not to crowd the pan. Fry for 15-18 minutes, turning occasionally until the chicken is crispy and deep golden brown.
- Transfer chicken to a baking sheet lined with paper towels to drain or a cooling rack.
- Add a little more oil to the pan if necessary and fry the other quarters one at a time in the same way.
- Serve alongside scrambled Chippenham Eggs and waffles drizzled with maple syrup and butter.