Fried Chicken and Waffles has been on my “cooking” bucket list since my hen party almost two years ago. It was during that trip to Charleston that one of my best friends order fried chicken and waffles and asked if I could recreate the meal at home. And two years later, I finally did.
Big Guy and I hosted a Fried Chicken and Waffles brunch this past Sunday and to say it was a success would be an understatement. I think we owe some of our success to keeping the fried chicken simple but also because we had a “dress rehearsal” the Thursday before to make sure we knew what we were doing.
I turned to the “queen” of the downtown Raleigh food scene, Ashley Christensen, for the fried chicken recipe. And the recipe is one to keep. Bone-in, skin-on chicken is brined for 10 to 12 hours before being dunked in buttermilk and breaded with a mixture of all-purpose flour and salt. The chicken is then fried in neutral oil that is kept at a steady temperature of 325 in a cast-iron skillet. The chicken took about 15 to 16 minutes total to be fried to perfection. Tender on the inside, incredibly crispy and crunchy on the outside.
The crunchy chicken was served on top of Brown Sugar Waffles that provided a little bit of sweetness to the plate.
After a couple of glasses of bubbles, we could not wait to dig into the chicken and waffles. For drizzling there were three different options: honey, maple syrup or a maple-mustard sauce that was a mix of maple, Dijon mustard and yellow mustard.
Such a fun Sunday with delicious food and incredible friends.