It’s no secret I’m not a particular fan of turkey, or of cooking a whole bird. I’ve only tried it once (with a chicken) and it was an unmitigated disaster. Maybe it’ll be something I tackle later this fall but not yet. Because of this I skip the “traditional” meals on Christmas and Thanksgiving: for Christmas we do roast beef with Yorkshire puddings, but for Thanksgiving I wanted to do something different. A while back I had this idea of doing fried chicken and waffles, and I’ve made it a few times now with varying levels of success. This is the first year I’ve come close to really knocking it out of the park.
For the chicken I used this recipe from Southern Kitchen. I’m not yet at the point in my cooking where I have it in me to take a whole chicken and cut it into 8-10 pieces, and chicken with bones is a bit of a hassle for the little kids to eat so instead I used boneless thighs. I also skimped a little on the hot sauce because 2/3 of my kids don’t like spicy things (guess which one loves the heat IT’S THE ONE WHOSE DIAPER I HAVE TO CHANGE). But other than that I tried to follow the recipe & instructions as closely as possible. I even bought a splatter screen (god bless it, honestly) and a frying thermometer (which I had to go to FOUR stores to find). I used our workhorsiest cast iron skillet and peanut oil (which was great btw, afterwards there was no old fry oil smell in the house AT ALL) and did the chicken in three batches while Taylor manned the waffle iron.
We’ve used a few different waffle recipes over the years but I’ve never been 100% sold on any of them. I did a bunch of research to find a new one which is how I stumbled on the Waffles of Insane Greatness. And like. These waffles. ARE SO GREAT! Crispy on the outside, fluffy on the inside, easy to make batter (no whipping up a bunch of egg whites separately) and best of all they don’t stick to the gd waffle iron! This is def going to be our go-to waffle recipe from now on.
We kept the chicken & waffles on a sheet pan lined with parchment paper & wire racks in the oven on a low temp so it’d all stay warm until everything was ready to serve; the wire racks kept them from getting soggy. I was too anxious about my skillet full of hot oil to really get into doing a bunch of sides so we just had one: honey glazed carrots. Maybe next year I’ll do more, but all in all, this meal was a hot.