Game Day Cast Iron Chicken & Waffles
30
Minutes Prep Time
60
Minutes Cook Time
4
Servings
INGREDIENTS
CHICKEN
8 cut chicken (2 breast, 2 thighs, 2 wings, 2 legs)
2 cups Buttermilk
2 tablespoons Cajun Blend
2 Cups of All-purpose flour
2 tablespoon Cajun blend (see recipe below)
1 tablespoon Cajun blend (flour blend)
1 teaspoon kosher salt
Mix flour and Cajun blend thoroughly
4 cups vegetable oil or canola oil
Tabasco
WAFFLES
2 cups all-purpose flour
4 teaspoon baking powder
½ teaspoon salt
¼ cup white granulated sugar
2 whole (large) cage free eggs
½ cup vegetable oil
2 cups (½ & ½)
1 teaspoon vanilla
BUTTER
½ lb unsalted butter
3 oz local honey, we use honey from, (Full Moon Honey, Monticello Fl)
3 shakes of Tabasco
NEW ORLEANS CAJUN SPICE
1 cup cayenne pepper
1 cup red pepper
2 cup paprika
2 cup black pepper
1 cup cumin
4 cup chili powder
2 cup garlic powder
1 cup granulated onion
INSTRUCTIONS
CHICKEN
Add oil to a 14-inch cast iron skillet. Bring oil to 350 to 375 degrees F. Use a thermometer to ensure oil stays around 350 degrees or exceed 375.
Chef’s Tip: If you do not have a thermometer, add a pinch of flour to hot oil, if the oil sizzles, the oil is ready to use.
Remove the chicken from the buttermilk marinade. Use a colander or strainer to drain excess marinade. Dredge marinated chicken into flour mixture. Shake off excess flour before placing into cast iron with hot oil. Place chicken in cast iron one piece at a time. Be sure not to toss the chicken into the oil or splash the hot grease. Start with your largest pieces as they will cook the longest. Be sure to leave space between the pieces of chicken while frying. Rotate chicken as it cooks. Allow the chicken to get crispy golden brown before turning each piece over. The total cook time should be around 14 minutes or when the internal temperature of the chicken reaches 165 degrees for 15 seconds. As you remove the chicken from the oil, place chicken on a plate lined with a paper towels. The towels will soak up the excess grease and keep the chicken crunchy. As the outside of the chicken gets crispy and a dark golden brown, be sure the chicken is cooked thoroughly. Allow chicken to rest for a few minutes before eating.
Chef’s Tip: Allowing the chicken to rest after cooking will keep the chicken juicier while maintaining a golden crisp outside.
WAFFLES
In two separate bowls, mix dry ingredients & wet ingredients.
Be sure all dry ingredients are sifted and mixed thoroughly.
Combine all wet ingredients into second bowl, whisk until fully mixed. Slowly add the dry ingredients, whisk while adding. Mix until both are fully incorporated. Cover mixture and place in refrigerator for minimum of 30 minutes. Best if used when chilled.
Heat waffle iron, spray with non-stick if needed. Pour waffle mixture onto hot waffle iron, cook until golden brown and waffle batter is fully cooked.
WHIPPED TOBASCO HONEY BUTTER
Allow butter to soften at room temperature. Place butter, local honey & Tabasco in mixer. Mix until you have soft peaks. Set butter off to the side until ready to use.
NOTES
Don't have all the ingredients on hand? No worries! You can also use your favorite Belgium waffle mix, just at a little vanilla extract or vanilla bean for additional flavor.
