How to Make Henry's Chicken and Waffles // Living Deliciously скачать в хорошем качестве

How to Make Henry's Chicken and Waffles // Living Deliciously

Learn how to make chicken and waffles! This is my brother Henry's (now) world famous recipe. He empirically ruled out spices. He deduced the most effective cuts to use. He tested for the perfect chemistry in waffle batter, and now he is here to share his wisdom with you. You can't go wrong with this classic combination. Find my Cookbook! http://www.thekitchykitchen.com/cookb... Check out my Blog! http://www.thekitchykitchen.com Follow me on Instagram!   / kitchykitchen   Let's be friends on Facebook!   / thekitchykitchen   Say hello on Twitter!   / kitchykitchen   Subscribe to my Channel!    / thekitchykitchen1   Waffles Tools required: Waffle Iron Dry Ingredients ¾ cup Flour ¼ cup Corn Starch ½ tsp Baking Powder ¼ tsp Baking Soda ½ tsp Salt 1 tbsp White Sugar 1 tbsp Brown Sugar Wet Ingredients 1 ¼ cup Buttermilk ½ cup Vegetable Oil 1 tbsp Vanilla Extract Mix all of the dry ingredients into a large bowl. Stir it around with a wooden spoon until the dry ingredients are all combined. Now pour the buttermilk and the oil into the mix, then the vanilla. IMPORTANT: do not mix it very much. You just want to combine the liquid and the dry ingredients, and get huge lumps out of it. ITS OK IF THERE ARE SOME LITTLE LUMPS. You really don’t want to overmix the batter, or your waffles will not be fluffy and light and wonderful. Mix it for like 10-15 seconds. Now let the batter rest for 30 minutes. Resist the urge. Pam/Oil up the waffle iron, then cook the waffles according to your waffle maker. Put some butter & syrup on them bad boys. Fried Chicken Ingredients Oregano (a lot) Thyme Paprika Cayenne Powder Chili Powder Onion Powder Garlic Powder Salt (a lot) Rosemary Pepper Buttermilk Chicken Tenders Instructions Unfortunately I have not measured out exact amounts for my fried chicken. But, about a few tablespoons each (and double for the oregano and salt) seems reasonable. Mix up all the herbs in a bowl, and save it for later. Fill a large bowl with a carton of buttermilk, and add some oregano, salt, and cayenne pepper into it, and mix it around a bit. Then add the chicken tenders. Let the chicken sit in the buttermilk for at least a few hours, but overnight is preferable. Fill a large tray with flour, and then add the seasonings into it. You may need to add more seasoning based on how much chicken you are making, or how strong you want the flavors to be. Take the chicken out of the buttermilk, and put it in the flour tray, covering it in a layer of the seasoned flour. Fill a pan (preferably a deep pan) halfway with oil, and put it on medium-high heat. You will know when the oil is ready for frying by throwing a pinch of flour into the oil. If the oil bubbles and hisses, it’s ready. Put ONE piece of floured chicken into the oil as a test, to make sure the chicken won’t burn and the skin will be crispy enough. Take the chicken out when it reaches 165 degrees.