Do you ever have those meals that just are spot on and really nail all check points in taste? This my friends is one of those meals! My husband really was craving chicken and waffles, so I obliged and planned it for our monthly meals. When it came to the day to make them, I wasn't sure which direction I wanted to go.
So I did what I do when I am trying to find a direction with food, I opened up my pantry. I looked at everything I had in there, that's when I thought "Jalapeno cornmeal waffles!". I still have pickled jalapenos from last summers canning season, and I always have a large jar of cornmeal in my pantry for baking. Off I went and filled in the rest. Funny thing is I ended up not using the pickled jalapenos because I still had a few fresh ones in the fridge that I needed to use up.
Have you ever used your pantry as inspiration when cooking a meal?
Jalapeno Cheddar Cornmeal Waffles:
1 1/4 cup of all purpose flour
3/4 cup of yellow cornmeal
1 tablespoon of sugar
4 teaspoons of baking powder
2 teaspoons of salt
2 large eggs
1 1/2 cups of buttermilk
1/4 cup of canola oil
1/3 cup of melted butter
2 cups of shredded shard cheddar cheese
2 jalapenos, de-seeded and diced
Preheat your waffle iron to a medium-high setting.
In a bowl whisk together all the dry ingredients. In a separate bowl whisk together all the wet ingredients. Add the wet to the dry and fold in until moist.
Fold in the jalapenos and shredded cheese.
Add 1/2 cup of batter to the hot waffle iron at a time. Cook until golden brown and crispy. Repeat until the batter is all gone. If you wish to keep them warm while cooking the rest, then place in the oven at 200F, on a wire rack on top of a baking sheet.
Buttermilk Fried Chicken:
4 chicken legs and back
2 cups of buttermilk
2 cups of all purpose flour
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of garlic powder
2 teaspoons of baking powder
2 teaspoons of smoked paprika
1 teaspoon of cayenne pepper
In a 9 by 13 inch pan or Pyrex dish place the chicken in, then pour the buttermilk on top. Cover with plastic wrap and place in the fridge. Let marinate for 2 hours, turning the chicken half way.
In a large deep cast iron pan, heat 1 inch of canola oil to 350F.
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a bowl whisk together the flour and spices. Remove the chicken from the fridge, dip the buttermilk soaked chicken into the flour and evenly coat with flour. Then dip it back into the buttermilk and then back into the flour. Gently lower the chicken by the bone end into the preheat oil. You can cook 2 pieces at a time without over loading the pot.
Fry the chicken for 5 minutes on each side or until it is a deep golden brown and crispy. Once it is crispy and golden brown, turn over the chicken and fry the other side for another 5 minutes. Once the chicken has a nice crispy exterior, place in the preheated oven and bake until done in the center, which is 165F.
Place the chicken on top of the waffles, and pour some pure maple syrup and jalapeno slices on top. Enjoy!
Mmmmm waffles and chicken! We just had Stampede here in Calgary a few weeks back and they usually have a chicken and waffle food truck there. I am telling you this is better then any chicken and waffles you could get at a food truck! Whats awesome is you can make it in your own home!
I had some leftover waffles, so i froze them and we are taking them camping this weekend. It makes a perfect quick meal, just reheat on the grill or in the oven. You could also use the waffles as the base for a sandwich!
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