Posted on June 16, 2011 at 8:31 AM
Fried Chicken & Waffles with Hot Sticky Kumquat Sauce - from Chef Lisa Dupar
Lisa’s Southern Fried Chicken
1 whole fryer chicken, cut into 8 or 10 pieces
Salt and pepper, or Lisa’s seasoning salt (page 129, Fried Chicken & Champagne)
1 cup buttermilk
Flour, for dredging
2 to 3 sleeves of saltine crackers, crushed by hand for coarse crumbs
Peanut oil, for frying
Preheat oven to 350°F.
Season the chicken pieces well with salt and pepper. In a bowl, combine the buttermilk and eggs until well incorporated. Dust each chicken piece in flour, then dip into the buttermilk-egg mixture. Press the chicken into the saltine crumbs. Set aside before frying.
Fill a large skillet 1 inch deep with peanut oil. Heat to 350°F (use a candy thermometer to test). The purpose of the oil is to brown the saltines; the chicken will fry and brown too quickly in the oil to cook the chicken all the way through. Fry the chicken pieces until golden brown—this will happen quickly. Remove the chicken from the hot oil and drain. Transfer the chicken to a baking sheet and cook in the oven for 40 minutes, or until chicken is cooked through (to avoid overcooking the smaller chicken pieces while the breasts are cooking, remove the smaller pieces first, leaving the breasts for last).
Makes 4 to 6 servings
Pom Fried Chicken and Buttermilk Waffles with Maple Syrup
Yield: 4 to 6 large Belgian-style- waffles
2-1/2 cups flour, sifted4 tablespoons sugar2 teaspoons baking powder 1/2 teaspoon salt3 eggs, separated 1 cup buttermilk 1 cup milk 1/4 pound (1 stick) unsalted butter, melted
To make waffles: In a mixing bowl, sift together the flour, sugar, baking powder, and salt. In a separate bowl, beat the egg yolks. Add the buttermilk, milk, and melted butter. Add the sifted dry ingredients to the bowl with the eggs and milk. In a small bowl, beat the egg whites until thick and foamy. Gently add them to the batter, and mix to combine. Pour the waffle batter into a hot waffle iron, and cook until golden brown and lightly crisp.
Top the waffles with butter and serve with hot fried chicken and a bottle of maple syrup on the side.
Hot Sticky Kumquat Sauce
This is a good dip for fried zucchini strips or fried shrimp. I also like using it as a glaze for grilled pork chops or Chinese-style roast duck.
4 cups thinly sliced kumquats (discard any large green seeds)
1-1/2 cups orange juice
1-1/4 cups rice wine vinegar
1-1/2 teaspoons red pepper flakes
1/2 cinnamon stick (2-inch piece)
2 whole star anise
4 cups sugar
1 red jalapeño pepper, seeded and finely diced
Place the sliced kumquats in a bowl. Pour the orange juice over the kumquats and let marinate overnight in the refrigerator. The next day, add the rice wine vinegar, red pepper flakes, cinnamon stick, star anise, and sugar. Stir until sugar dissolves. Transfer mixture to a medium-size saucepan and cook over medium-high heat to a rolling boil. Reduce the heat until the bubbles cease. Repeat the process 3 times. Cook down until sauce reaches desired thickness (if the sauce is too thick for dipping, thin it with a touch of water). Remove the pot from the head and add the jalapeño, so the pepper retains its color. Remove the cinnamon stick and whole star anise. Stored in a tightly sealed container in the refrigerator, this sauce will keep for up to 3 months.
Makes 4 cups