Chicken & Pumpkin-Bourbon Waffles
- 4-6
Ingredients:
Chicken
2½-pound whole chicken cut into 12 pieces
4 cups buttermilk
3 cups all-purpose flour
3 teaspoons salt
2 teaspoons fresh-ground black pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
3 pounds lard for pan frying
2 thick slices of smoky bacon (per batch, optional)
1 jar pecan honey (East Hill Honey Company)
Pumpkin-Bourbon Waffles
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon sugar
4 eggs
4 ounces canned pumpkin puree
2 ounces bourbon
1 teaspoon vanilla extract
1 teaspoon melted butter
Instructions:
Chicken
Combine flour, salt, pepper, garlic, and onion; mix well. Rinse the chicken pieces in ice water, drain, and then place into buttermilk to soak for 30 minutes before frying. Remove chicken from buttermilk a couple of pieces at a time. Roll each piece in the seasoned flour. Place coated chicken pieces on a wide platter.
Heat a 6-quart Dutch oven or 12-inch cast iron skillet on medium high; add lard. Add 2 slices of bacon to the lard for flavoring. Use an oil thermometer to monitor the temperature. When lard approaches 360 degrees, begin adding chicken pieces, a few at a time, being careful not to overload and drop the temperature below 350 degrees. Cooking lard should rise halfway up the chicken in the pan. Cook each side to a golden color (10-12 minutes each side), turning frequently to evenly brown. When each piece is done, remove from pan. (Total cooking time: 25-30 minutes.)
Pumpkin-Bourbon Waffles
Preheat waffle iron.
Mix all dry ingredients in a large bowl. In a separate bowl, whisk eggs to break them up, then add pumpkin puree and bourbon. Mix till blended smooth. Make a well in the center of the dry ingredients and slowly mix in the liquid until batter is formed. Whisk to smooth. Pour or ladle the batter mixture onto the waffle iron and cook for 3 minutes, or until batter sets and waffle is brown. Repeat.