Monday, May 5, 2008
Chicken and Waffles anyone? Oddly enough, this dish is not very well-known. However, it has a rich history in the South. Read more about the dish's origin here.
For my meal, I used a waffle recipe from Emeril and fried a boneless, skinless chicken thigh to accompany the waffle. Delish!
Source: Emeril Lagasse
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt 4 large eggs, separated
2 tablespoons sugar
2 cups whole milk
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon vanilla extract
Nonstick cooking spray
1. Preheat a waffle iron according to the manufacturer's instructions.
2. Sift the flour, baking powder, and salt into a medium bowl and set aside.
3. In a second bowl, use a whisk to beat together the egg yolks and sugar until sugar has dissolved and eggs have turned a pale yellow.
4. Add the milk, melted butter, and vanilla extract and whisk to combine.
5. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix!
6. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.
7. Using a rubber spatula, gently fold the egg whites into the waffle batter. Don't overmix!
8. Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover waffle grid.
9. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. In checking for doneness, open the waffle iron carefully and watch out for steam. Do not open the waffle iron, though, for at least 1 minute.
10. Repeat cooking with remaining batter. When each waffle is done, remove using either tongs or a fork.