Chicken and waffles. Chicken and biscuits. Both classic (albeit offbeat) Southern dishes. Fuse the two and you get fried chicken and biscoffles, or wiscuits, if you prefer. We love to serve this indulgent combo with a bright arugula salad.
Servings: 4servings
Total Time: 45 minutesminutes
Ingredients
For Chicken
2large chicken breasts, about 2 pounds
salt and pepper, to taste
vegetable oil, for frying
2/3cupbuttermilk
1/2cupall-purpose flour
For Biscuit Waffles
1 1/2cupsself-rising flour
1/4teaspoonsalt
1/2teaspoonfreshly ground black pepper
1/4cup1/2 stick cold unsalted butter, cut into pieces
1cupbuttermilk
Arugula Salad with Lemon-Honey Dressing
1tablespoonolive oil
1/2tablespoonlemon juice, from 1/2 large lemon
1/2tablespoonhoney
salt and pepper, to taste
4cups4 ounces arugula
Instructions
Place each chicken breast between two pieces of plastic wrap; pound to an even 1/2-inch thickness, then cut in half crosswise. Season generously with salt and pepper.
Fill a heavy with oil to a depth of 1/4-inch depth. Bring to 350ºF over medium heat. Place buttermilk in a wide, shallow bowl and all-purpose flour in another wide, shallow bowl.
Dredge chicken in buttermilk, followed by flour, shaking off excess. Add chicken to hot oil, 2 pieces at a time, and fry for 4 to 5 minutes per side or until golden brown and cooked through.
For waffles, whisk together self-rising flour, salt, and pepper in a bowl. With a pastry cutter or knife cut in butter until mixture resembles coarse crumbs. Add buttermilk and stir with a fork until just combined and no dry flour remains.
Preheat a belgian waffle iron per manufacturer's instructions. Scoop batter into waffle iron (or as much batter as needed to fill your specific iron model) and cook until outside is golden brown and toasted. Repeat with remaining batter. Top each waffle with a piece of fried chicken and arugula salad and serve.
Arugula Salad with Lemon-Honey Dressing
whisk together olive oil, lemon juice, and honey in a small bowl. Season to taste with salt and pepper. Drizzle over arugula and toss to coat.
Notes
From Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth, 2013 Quirkbooks