Chicken & Waffles
Class Guide
Estimated Run Time: 1.5 hours
Short Version
When it come to making a recipe video I like the comprehensive approach. A little food history, some cooking tips and a few tricks, well seasoned with some bad jokes and bits. Enjoy!
Use this video to answer questions like: Who Invented Chicken and waffles? How to make crispy buttermilk fried chicken? What parts of a chicken to use for fried chicken? Why marinate fried chicken in buttermilk? How to bread fried chicken? How to set up a deep fry station at home? How to store or dispose of used cooking oil? Can I reuse cooking oil? How to make Belgian waffles? How does my waffle maker know when it's done? How to make hot honey butter?
There’s also some bloopers at the end, lol.
Equipment List:
Apron
Cutting Board
Chef's Knife
Kitchen Towels
Measuring Spoons
Measuring Cups
Serving Spoon
Rubber Spatula
Whisk
3x Mixing Bowls
Large Stockpot
Stand Mixer
Digital Thermometer
Wire Rack
Sheet Tray
Parchment Paper
Recipes
Fried Buttermilk Chicken
Ingredients
Instructions
- A day in advance of when you plan to fry your chicken, mix up the buttermilk and spices in a large container.
- Submerge the chicken pieces in the buttermilk and cover the container tightly with plastic wrap or a lid. Place in the cooler to soak for the next 24 hours.
- A few hours before you are ready to fry, take the buttermilk bath out of the cooler. Combine the flour and spices for the dredge. Take each piece of chicken out of the buttermilk and coat it completely in the flour. Do this repeatedly until there are no dry spot remaining on the chicken.
- Placed the dredged chicken onto a tray with a wire rack. Put this tray back in the cooler for another 3-4 hours, uncovered. This will dry out the breading and make for even crispier chicken at the end.
- In a large stock pot or cast iron skillet add the oil. It should be deep enough to submerge the chicken completely. Heat the oil slowly to 300°F. When the oil is heated take the chicken out of the refrigerator and fry 3-4 pieces at a time until each piece has reached an internal temperature of 165°F.
- Once the chicken is cooked pull it out of the oil and let it rest for 15-20 minutes on a sheet tray. Slowly raise the temp of your frying oil to 350°F.
- When the oil is at 350°F fry the chicken pieces a second time to really crisp up the outside. This should take about 3 minutes per piece.
- Drain the chicken on a sheet tray with a wire rack. Hit it with a final sprinkling of salt. Enjoy!
Belgian Waffles
Ingredients
Instructions
- Preheat your waffle iron and have your non-stick spray ready.
- Sift together the flour, baking powder, sugar, salt, and cinnamon in a large bowl.
- Whisk the egg yolks, vegetable oil, milk and vanilla extract in a separate medium bowl.
- In a stand mixer beat the egg whites to stiff peaks on high speed.
- Combine the bowls of wet and dry ingredients with a whisk. Then fold in the egg whites using a spatula. Be sure to fold the egg whites in carefully. If you mix too vigorously you'll deflate the egg whites.
- Coat your preheated waffle iron with non-stick spray and immediately spoon some batter into the iron. Cook until the waffles are golden brown.
- Serve warm with your favorite toppings like whipped cream, fresh berries and maple syrup.
Nutrition Facts
Calories
643Fat
34Sat. Fat
7Carbs
70Fiber
2Net carbs
68Sugar
15Protein
14Sodium
688Cholesterol
96