- Posts: 516
- Joined: |26 Sep 2015|, 01:01
- Favourite Beer: Stouts
- Location: Bonnyville, Ab
Piece out a whole chicken and add to a couple cups of buttermilk that is seasoned with a couple tablespoons hot sauce and salt and pepper to taste. Marinate for 2 hours to overnight.
Remove chicken from marinade and reserve marinade.
Set up a two station battering station with the marinade as the wet station and seasoned flour as the dry. Do not dry chicken after removing from marinade, put it into flour, then back into marinade, then back in flour for a nice thick batter. Allow chicken to rest after breading for a couple minutes and then fry in oil.
Make waffles however you want. For chicken sauce take a couple tablespoons butter and a couple tablespoons lard and melt on stovetop. Add whatever hot spices you want and garlic. I add a fair amount of chipotle and cayenne. Serve chicken on waffles with sauce drizzled overtop and syrup on side.
Tap 1: Puck that Filsner; Berliner Weisse
Tap 2: Not a Pill; Lager
Tap 3: Paddockwood Kolsch
- Posts: 317
- Joined: |21 Jul 2014|, 16:46
- Favourite Beer: Molson Canadian
- Location: Ottawa, Ontario
Cast Iron skillet was my best purchase so far! I love that I can transfer between oven and range without transferring the food to a new vessel