Now, this is not for the faint of heart but I have to mention that Ari made chicken and waffles for us as a special treat the other day. It was to die for. Here are the secrets:
-soak your chicken in buttermilk for 10-24 hours before breading
-breading need not be fancy: flour, paprika, pepper
-whipping the egg whites until soft peaks form but not glossy, then folding that into your waffle batter mixture gives you light delicate waffles
- THE KEY: you need to eat your chicken in tandem with your waffle and you need to dot both with high quality maple syrup and plenty of Texas Pete (or like) hot sauce. You want sweet and spicy crunchy spongy. It's so delicious you can't even handle it. Mike ate too much and had to watch television in a darkened room for 2 hours afterward.
the cowboy with the red hat?
ReplyDeletethat's right.
ReplyDeletei especially love the part about the television in the darkened room. i had never heard of that antidote for surfeit before. i shall try it next time.
ReplyDeletemeanwhile -- it's sheer genius, this notion of maple syrup on the chicken. wow.