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Fried Chicken and Buttermilk Waffles (Emeril Lagasse) Recipe

Fried Chicken and Buttermilk Waffles (Emeril Lagasse) Recipe

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Fried Chicken and Buttermilk Waffles (Emeril Lagasse)

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Ingredients

Count

Nutrition

732

Calories

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Ingredients:

Serving

1 (3 1/2 lb) fryer chicken, cut into 8 pieces, giblets reserved and chopped
1 cup all purpose flour
1 tbsp essence , recipe follows
vegetable oil, for frying
2 cups all-purpose flour
3 1/2 tsp baking powder
1 tsp sugar
1/4 tsp salt
2 large eggs
4 tbsp unsalted butter, melted
1 1/2 cups buttermilk
unsalted butter, topping
maple syrup
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Chicken:
Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F.
Rinse the chicken under cold running water and do not dry; leave wet. In a large sealable bag, combine the flour with the Essence. Add the chicken pieces 1 at a time, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes.
Carefully add the chicken to the hot oil and fry, turning once, until golden brown and the meat is cooked through, 20 to 30 minutes (the thighs and legs will take longest to cook). Remove and drain on paper towels. Remove the pan from the heat and with a slotted spoon, scoop out any browned bits remaining in the pan and drain on paper towels.
Waffles:
Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together.
In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.
Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	731.7 Kcal (3063 kJ)
Calories from fat	209.25 Kcal
		% Daily Value*
Total Fat	23.25g	36%
Cholesterol	430.68mg	144%
Sodium	3874.83mg	161%
Potassium	1199.7mg	26%
Total Carbs	91.5g	31%
Sugars	6.07g	24%
Dietary Fiber	6.48g	26%
Protein	38.03g	76%
Vitamin C	20mg	33%
Vitamin A	3.7mg	122%
Iron	11.3mg	63%
Calcium	395.1mg	40%

Amount Per 100 g
Calories	196.91 Kcal (824 kJ)
Calories from fat	56.31 Kcal
		% Daily Value*
Total Fat	6.26g	36%
Cholesterol	115.9mg	144%
Sodium	1042.79mg	161%
Potassium	322.86mg	26%
Total Carbs	24.63g	31%
Sugars	1.63g	24%
Dietary Fiber	1.74g	26%
Protein	10.23g	76%
Vitamin C	5.4mg	33%
Vitamin A	1mg	122%
Iron	3mg	63%
Calcium	106.3mg	40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.