Chicken. Waffles.

You might assume that, since I grew up in North Carolina, I’ve had my fair share of chicken n’ waffles. Apparently it’s a Southern sorta dish. I mean, duh, the fried chicken is. But the waffles? It’s something I didn’t know much about. There. I admitted it.

I saw this recipe a while back (ahem, according to the clipping, I found it over a year ago), and I knew I’d need to give it a whirl at some point, to see what all the fuss about fried chicken and waffles being a “perfect marriage of sweet and savory” was about. But for some reason I kept putting it off. I think most of us have an aversion to home-frying. It seems the grease manages to get everywhere, despite using fancy splatter screens. And Chris, well, he’d rather not see the pile o’ shortening in solid form before it melts its way to a hot liquid bed of fry-ready goodness. After all, shortening (or even lard) is truly the only real way to fry chicken, though other methods work just fine in a pinch.

Speaking of other methods, I made fried chicken a while back and posted it on here. It was a different take on your traditional Southern style dish – not brined in buttermilk and fried in shortening, rather it was coated in matzo meal (I’m not kidding) and fried in a vat of canola oil. It was amazing. It’s not a bad way to go if you don’t have time to soak chicken in buttermilk, or for this dish in particular, if frying chicken and making waffles (which also involves cooking sweet potatoes here) is a bit too much, even for a weekend.

Me? I decided to make this specific dish at the last minute before heading out to wine country for the day (it’s a tough life, but someone has to do it…), and in the midst of getting ready to leave, I hustled down to Faletti’s and grabbed a whole chicken, some buttermilk, and a couple of other necessities, threw it all down on the counter, cut the chicken into 8 pieces with the quickness I harnessed from my dad’s teachings, and tossed that sucker into buttermilk until we got home later that night. I already had some mashed sweet potatoes in the fridge, which is what inspired me to cook this in the first place (and they had goat cheese in them, which imparted a tasty flavor into the waffles!).

The recipe is definitely intended to be eaten in 8 servings (maybe less if the wing or drumstick portions aren’t enough for ya). It’s rich, it’s hefty, and it is perfect when you dip back and forth between maple syrup and Frank’s hot sauce. The sweet/savory thing? I totally get it now. Which is probably why, after Sunday afternoon, I had to figure out another dish for dinner that night, as someone in this house managed to eat each and every leftover piece of chicken straight from the fridge, with a tiny crumb trail left as evidence from the fridge to island. The advantage? Lots of leftover waffles that resulted in breakfasts and even a couple of dinners over the upcoming weeks. The disadvantage? I’m feeling another urge to make it again, fried mess and all, because I only ate one whole piece. Decisions, decisions.

Buttermilk-Fried Chicken n’ Sweet Potato Waffles
barely adapted from Bon Appetit, October 2011; serves 8

printable versions
entire recipe
fried chicken only
waffles only 

ingredients
chicken
2 c buttermilk
6 garlic cloves, smashed
1 lg onion, thinly sliced
1 c assorted chopped fresh herbs (parsley, tarragon, thyme)
2 t paprika
2 t cayenne pepper
4 1/2-lb fryer chicken, cut into 8 pieces
3 c vegetable shortening
3 c all-purpose flour
1 T garlic powder
1 T onion powder
2 t cayenne pepper
Kosher salt and freshly ground black pepper

waffles
2 c peeled, 1/2″ cubes red-skinned sweet potatoes
1 c whole milk
2 lg egg yolks
1/4 c (packed) light brown sugar
1/4 c (1/2 stick) unsalted butter, melted
1 t freshly grated peeled ginger
1 3/4 c all-purpose flour
1 T baking powder
1 1/4 t ground cinnamon
1/2 t salt
1/4 t ground cloves
1/8 t freshly grated nutmeg
6 lg egg whites, room temperature
Nonstick vegetable oil spray

serving
Hot pepper sauce (Franks)
Pure maple syrup

special tools
A deep-fry thermometer
waffle iron

instructions
Marinate chicken
Whisk first 6 ingredients in a large bowl. Add chicken; cover and chill for at least 8 hours or overnight.

Fry chicken
Melt vegetable shortening in a large cast-iron skillet. Arrange a deep-fry thermometer in skillet so bulb is submerged. Heat over medium heat until shortening reaches 325 F. While this is getting to the correct temperature, prepare waffle mix (see below).

Meanwhile, mix flour, garlic powder, onion powder, and cayenne in a large brown paper bag. Drain chicken, leaving some herbs still clinging. Season generously with salt and pepper. Working in 2 batches, add chicken to bag, roll top over to seal, and shake well to coat chicken. Let chicken stand in bag 1 minute; shake again.

Fry chicken in skillet until golden brown and cooked through, 10–15 minutes per side. Sprinkle with additional salt, if desired. Repeat with second batch of chicken. Make waffles simultaneously (see below).

Waffles
Place sweet potatoes in a steamer basket set in a large saucepan of simmering water. Steam potatoes until tender, about 17 minutes. Transfer to a medium bowl and mash well. Add milk, egg yolks, brown sugar, butter, and ginger; whisk to blend.

Preheat waffle iron. Whisk flour and next 5 ingredients in a large bowl. Add potato mixture and whisk to blend. Using an electric mixer, beat egg whites in another large bowl until peaks form. Add 1/3 of whites to potato mixture; fold just to blend. Add remaining whites in 2 batches, folding just to blend between additions.

Coat waffle iron with nonstick spray. Working in batches, add batter to waffle iron (amount needed and cooking time will vary depending on machine). Cook until waffles are lightly browned and set.

Serve 1 waffle with 1 piece of chicken and both sauces.

Dough.

I have had some major snafus with pizza dough in the last couple of years. I’m not quite sure what the problem has been, but I remember days when pizza-making was super easy. I could just whip up some dough, let it rise, and easily roll it out, slathering on the toppings with a really, really happy face. The last couple of times have been angry face extravaganzas. Rolling, watching the dough jump, no, leap! back into place, waiting for a few minutes (like they always say! be patient!) and then rolling again. During those few minutes, a lot of words like this – #&%*$^%^ – were said.

Of course, eventually I’d get something resembling a pizza, nevermind the wayward shape. And then it would come time to bake it, and I’d run into more problems. Dough sticking to the wrong surface, despite the hefty slathering of cornmeal on the surface. Toppings falling off. My pizza stone being a thorn in my side (I have never successfully used one, but maybe mine is just sucky.) – the problems are ongoing. I do end up with a pizza – I haven’t resorted to rolling them over and making calzones (though I should, actually), and I haven’t quite ruined dinner because of it. But still….it could definitely be better.

That explains why you haven’t seen a pizza recipe over here since May of 2010 (I still remember that pizza, too. Some kinda tasty). Damn, that’s over 2 years! Without pizza! How in the world have we gotten by without pizza?! I actually have no idea.

But that changes as of today. How fitting for November 1st, no?

By now, I’m sure we’ve all heard of Jim Lahey’s no-knead dough, right? He makes bread in Dutch ovens, for crying out loud. P.S, why have I not tried this??!! I have seen his pizza recipe all over the Internets, for months. I get a slice (pun intended) of hope, then I remember how my past adventures in pizza dough turned out, and I close the page. A few months ago, I even clipped a recipe from Bon Appetit, and every time I see it in my stack, I have skipped by it.

But then a couple of weeks ago, I happened to have bacon and corn in the fridge, and I happened to remember a recipe from Joy the Baker that I pinned a few weeks ago, and I decided that this was the moment.


(LOOK HOW PRETTY!!!!!!)

And now, there is no turning back, folks. The pizza dough was easy-peasy to make, it rose nicely, though it was dry as all get-out, and my smoke detector didn’t even go off when the oven hit 500 F. It was meant to be. Meanwhile, I have a few extra doses of homemade pizza sauce and another pizza’s worth of dough in the freezer, and I swear it’s asking me to put more bacon and this time, some brussels sprouts on top.

Watch out!

pps: thanks for all the lovely comments on the last post. I’m glad I’m here, too. But more importantly, I’m glad YOU are. xo – hw

Corn, Bacon, and Arugula Pizza
Adapted from Joy the Baker, dough makes 2 pizzas

time commitment: 3 hours (2 hours of rising dough, inactive)

printable version (with pizza dough recipe)

ingredients
1/2 recipe of Jim Lahey’s no-knead dough (recipe below)
3/4 c pizza sauce (store-bought or homemade. I used a wayward variation of this recipe)
1 1/4 c shredded mozzarella cheese
2 slices cooked bacon, chopped
1 c cooked/roasted corn
1/2 red onion, sliced thinly
arugula and red pepper flakes for topping

instructions
Follow recipe for pizza dough below. Meanwhile, place a rack in the upper third of the oven and preheat oven to 500 degrees F right before you start pressing your dough into the pan.

Top pizza with sauce (all the way to the edges) cheese, and toppings.

Bake for 18 to 20 minutes until the edges are charred and bubbling.  Remove from the oven.  Allow to cool for a few moments then slice and top with crushed red pepper flakes and fresh arugula.  Serve immediately.

 

 

Jim Lahey’s No-Knead Pizza Dough
Adapted from Joy the Baker & Bon Appetit, March 2012; makes dough for 2 pizzas

time commitment: 2 hours, 15 minutes (2 hours rising dough, inactive)

printable version (pizza dough only)

ingredients
3 c bread flour
3/4 c spelt flour
2 1/2 t (1 packet) active dry yeast
3/4 t salt
3/4 t honey
1 1/2 c warm water
extra virgin olive oil for the pan

instructions
In a medium bowl, whisk together flour, yeast, salt, and honey.  Add warm water all at once.  Work the mixture together until all is incorporated, using either a wooden spoon or your hands.  The dough will be slightly shaggy and much drier than what you’re used to with pizza dough.

Cover the dough with plastic wrap and a clean kitchen towel.  Let rise at room temperature for 2 hours.

After resting, dump the dough out onto a lightly floured work surface.  Divide in half.  [Note: If you’re only going to make one pizza, wrap the second piece of dough in plastic wrap, place in a ziplock bag, and place in the freezer.  Defrost dough in the fridge overnight and allow to come to room temperature before pressing out into the pizza crust.]

Working with one dough at a time, liberally oil a 13×18-inch rimmed baking sheet with olive oil.  Place the rounded dough on the pan and stretch and press the dough out into a flat rectangle.  If the dough springs bag as you’re pressing it out, simply wait five minutes to allow the dough to rest and then try again.  The dough should be very thin and may tear in places are you are spreading it, but don’t worry – just patch it up.