Inspiration at times comes out of the blue. A discussion on supermarkets leads into a discussion on bone in chicken breast...That's when memories started kicking in.... One of my very first jobs as a kid was at a Wendy's I was 16 the minimum wage was $4.25 ....The manager who I can not for the life of me remember her name used to let me play around when it was slow. She was so intrigued at the way i could make food...using the same ingredients that she had rendered boring in her mind... One of my favorite pieces of equipment in the building was a vacuum pressured fryer.. A Broaster i believe the name is, on a few occasions she let me fry chicken from home using the machine....bone in split breast..... so a discussion on homemade fried chicken lead into a further discussion on chicken and waffles....it was on my mind for a week or two....finally i gave in...When i do fried chicken i like to do it on the bone, but boneless breast works terrific with this recipe.. The fun is all in the marinade and seasoned flour.... I always make my own buttermilk, there are three main ways to produce buttermilk...One is the result of butter and or cheese making, One is an overnight controlled fermentation, the third and in my eyes the easiest is to introduce acid to either raw or whole milk Cold... One tablespoon of cider vinegar, for every cup of dairy, mix well and leave it at room temp for 15 minutes.....if this same mixture is heated to a lite simmer the dairy will separate when strained collect the curds and push out excess water ...you now have ricotta cheese. season the buttermilk and flour however you want, this is what separates your chicken from his chicken..... Up top we have
Organic Fried Buttermilk Chicken Breast, Pumpkin Waffle, Maple Tabasco Butter, Garlicky Arugula, Sage Marshmallow, and Paprika Honey Paint..... Eat your heart out Colonel Sanders!!
Inspiration at times comes out of the blue. A discussion on supermarkets leads into a discussion on bone in chicken breast...That's when memories started kicking in.... One of my very first jobs as a kid was at a Wendy's I was 16 the minimum wage was $4.25 ....The manager who I can not for the life of me remember her name used to let me play around when it was slow. She was so intrigued at the way i could make food...using the same ingredients that she had rendered boring in her mind... One of my favorite pieces of equipment in the building was a vacuum pressured fryer.. A Broaster i believe the name is, on a few occasions she let me fry chicken from home using the machine....bone in split breast..... so a discussion on homemade fried chicken lead into a further discussion on chicken and waffles....it was on my mind for a week or two....finally i gave in...When i do fried chicken i like to do it on the bone, but boneless breast works terrific with this recipe.. The fun is all in the marinade and seasoned flour.... I always make my own buttermilk, there are three main ways to produce buttermilk...One is the result of butter and or cheese making, One is an overnight controlled fermentation, the third and in my eyes the easiest is to introduce acid to either raw or whole milk Cold... One tablespoon of cider vinegar, for every cup of dairy, mix well and leave it at room temp for 15 minutes.....if this same mixture is heated to a lite simmer the dairy will separate when strained collect the curds and push out excess water ...you now have ricotta cheese. season the buttermilk and flour however you want, this is what separates your chicken from his chicken..... Up top we have Organic Fried Buttermilk Chicken Breast, Pumpkin Waffle, Maple Tabasco Butter, Garlicky Arugula, Sage Marshmallow, and Paprika Honey Paint..... Eat your heart out Colonel Sanders!!
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