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Chicken and Waffles | Chicken Fried Chicken with Belgian Waffles
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Aug 23, 2023
Printable recipe below! #chickenandwaffles #cookwithme #friedchicken Used in this video: 12-inch deep Lodge Dutch oven https://amzn.to/2DPctRi Cowboy Apron https://www.kentrollins.com/shop-1 Red River Original Seasoning https://www.kentrollins.com/shop-1 Red Enamel bowl https://amzn.to/2KIVOCF Rode wireless mic: https://amzn.to/2ShDyEq Clothing: Cowboy Kent Rollin’s Favorites - http://bit.ly/35qpFaU Shop Ariat.com - http://bit.ly/2QdNSNe Save 10% off your first order - http://bit.ly/2F9QHIT For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ======================
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0:00
Hey, what's savory and sweet and you can have it any time of the day or night
0:04
What are we talking about? Chicken and waffles. You know, I was a little scared of this deal because I'm not a chicken and waffle believer
0:10
Wait until I invented chicken fried chicken and Belgium waffles. A little heat, a little sweet from that chicken and that crispy crust with that soft ooey-goor waffle
0:22
with that syrup spread all over the top. Come on, I'm going to get to Iron Hot
0:30
Hey folks, thank y'all for stopping by camping
0:40
Ooh, ain't it a glorious, beautiful day? You can see the big diner looking so stately it is
0:44
It is a great day. What are we talking about? Chicken and waffles
0:48
But not just chicken and waffles, I'm talking chicken fried chicken and waffles
0:53
So, folks, this is really an easy recipe, but an old diner classic, and it is so good when you
0:59
can combine the fluffiness of this Belgian waffle also with that chicken, but we're going to spice it up just a little where it has a little heat and then cover it up with about 400 pounds of syrup
1:11
You'll think you one of them yearlings at a lick tub. You'll just, it'll be so good you won't know where to go. So let's get started
1:18
Traditionally, it was served maybe with like a leg, a wing, or a thigh, and they would sort of put it on the side of the plate. No, not the cowboy
1:25
I like to have that good crunch and that chicken. That's why we're doing chicken fried chicken
1:30
Like chicken fried steak, you know, but it's chicken fried chicken. Two cups all-purpose flour. Uh-huh
1:36
And then we're going to have a little cornstarch because y'all remember that cornstarch
1:41
helps that stuff sort of poof. And then guess what? Gonna get a little of this here baking soda. Powder
1:48
Yeah, powder. Uh-huh. Red pepper. Uh-huh. Now you can use hot sauce in the liquid if you want, sort of like
1:55
like we did with our shrimp po-boy sandwich. What? You ain't seen it
1:59
Well, there'll be a link up there where you can because that marinade was some kind of that good
2:03
But when you got all the sweetness, you want a little bit of heat to go with it
2:08
And that is the right amount of heat. And then we're gonna add a little smoked paparica
2:13
because ooh I do be liking it. And why is chicken always looking bad
2:18
Cause it's what, Shan? Fowl. There we go. And then we're gonna add some
2:22
that ever popular Red River Ranch original. seasoning. Get it all incorporated well. Let's get this wet stuff put together. I'm
2:32
talking about some buttermilks folks. I'll be do liking me some buttermilk. Because I
2:38
think it makes a batter really good and rich but also this buttermilk just gives a
2:42
unique taste to fried chicken, anything like that you want to use chicken fried steak
2:48
Two cackle berries. I'm talking this will be looking good. Now we want to give that crust a little
2:55
more pop than it is so we're going to add some double acting baking powder yes and I just want
3:02
you to sprinkle some in there till you think it's the right amount and that is it right there
3:06
everything that we use in this video and anything you might need to know will be listed down there
3:12
in the little link below and you can see when you add butter milk and baking soda together
3:18
powder yeah it creates a chemical Reaction You can see the chemical reaction has thickened things up got a little froth to it it does
3:31
And we've got these two chicken breasts out here. Now, I've been having this question that Shan asked me, do you ever trim your chicken
3:37
Well, if hair gets in their eyes a little bit, I do, because I want to be able to see where they're going
3:43
But you can see this here fat that's hanging off here. A lot of folks want to leave that
3:47
I'd leave it if I was just frown it in the skillet. But since we what? Deep frying. Because remember, we making chicken fried chicken. That bite will go to the beagle here in just a minute
3:58
But folks, we're going to flatten this, and you've seen me do this many times where we take them chicken breast and you've got to break that membrane down
4:04
But I want to make it like a chicken fried steak. So hang on. It's going to get a little loud here for just a minute
4:11
All right. My many friends and family, that there will fry up really good. And guess what? It'll hang off
4:18
fat waffle just a little so it is going to be good. So we need to just go ahead and let them set in here
4:25
till we get everything ready to go, heat the grease because that buttermilk is going to need to soak on there
4:32
for just a tad. Ooh, man, that's what we call a big old piece of chicken
4:40
Now, a lot of you might be wondering chicken fried chicken, chicken fried steak
4:45
and folks, remember, I do know how to fry chicken fried steak, because we don't beat that. What's that guy's name? Shann? I keep forgetting what his name is
4:53
Oh, Bobby Flay, yeah. We beat him. We taught him some things about chicken fried steak
4:58
Double baptized, folks. Let that excess sort of run off there just a tad
5:05
And we let that soak in that buttermilk for about four to five minutes, which is going to help
5:11
But after you get chicken coated really well, there's something else you need to do to it
5:16
You need to let it set on a wire rack that I ain't. got and that way that batter sort of adheres a little more better to it a little more
5:24
better a little more better that's Oklahoma word for that's just about right that is a
5:29
big piece of chicken that will cover a waffle so here comes contestant number two
5:34
and the beaks here and the big says hey I think I might have smelt some food folks y'all
5:39
been asking old Bertha's been up here on this ranch and she looks a little weathered yes she does but folks don't ever doubt her she will do her job now
5:47
we're frying this in a deep 12-inch oven. You could pan-fry these in the skillet, but if you deep fry
5:52
like that, you're going to get that crust even better. I'm using some good fry oil. Today we're
5:57
using peanut oil. You can use something that gets something that has a high smoke point. My mother was
6:04
still here. She'd be frying in hog large. So let's get this first and in there. Shake off that excess
6:12
Oh, such a beautiful sight it is, Shan. That stuff is going to fry
6:17
up golden brown. Be sure and check your temp there. You want to run like 350 and when
6:21
you put that chicken in there it may drop down a little so when you first start
6:25
out run up there about 360 365 when you put that chicken in there that
6:29
temperature's going to drop. You're going to have to turn them over just a little. Hang
6:33
on I'll fry them up. I Well folks it is a done deal fried them up good and crispy like an old turtle back
7:04
I mean, they got some crunch in them, they do. And folks, if you need to now, get you one of them thermometers and you can put that in there while you fry and check it there once in a while
7:12
What is the magical temperature for file? 165. You can pull her out about 160
7:17
If you're going to sit over here and let it hold, it's going to increase a little. When you're frying these outside like this or you're using a Dutch oven
7:23
have you one over here, some paper towels in the bottom, and then stand them up to where they're stacked like cards
7:28
That way they don't get soggy. You don't break that crust by putting another on it and creating any moisture
7:33
In the house, I would preheat me. It really pre-warm an oven to like 170 maybe and just put them on a wire rack
7:40
set them in there on a cookie sheet. Let's get started on these waffles. Now, two cups, all-purpose flour
7:46
And folks, three-fourths cup of sugar. And some of you might be already asking
7:51
why couldn't we just use that stuff out of the box? Because it wouldn't be as good
7:55
Sure, it would be easy, but it wouldn't be as good. Some baking powder
8:00
To that, I need you to take the whisk and mix all this together
8:05
Now, we have another dab of butter milk, which is about a cup and a half
8:12
and it calls for two eggs separated. So we're going to put them eggs in this little deal right here
8:17
and try to separate them we are. Now, we just want that there, that there
8:24
Come on. Two hours later. There we have that. Bear with me, I'm going to run right over here at the stove
8:30
get some buttery back. Y'all didn't even know how it's gone, do you? About a half a stick of that there melted butter
8:36
And then I just want you to incorporate this. So let me get this out of the way
8:42
And if you've got one of them mixers at home, this is a whole lot easier and a whole lot quieter. So in go the egg white
8:50
Out come the par to. Uh-huh. Backwards or forwards eggs? Beat until stiff
8:59
With this, we may be here a week, said. This is not peaks, but it is definitely a whole lot stiffer than it was
9:07
You're going to have to maybe add you a little more liquid to this as you get to all
9:12
these eggs back in there because we want this to be good and smooth a little thicker than pancake
9:18
batter but not much folks now when you get it to that desired consistency folks i need you to add a little
9:24
vanilla back in there stir it up again folks you can add some cinnamon whatever you want to put in there
9:29
but we got her just like we want her now if you're doing this in the house and i know a lot of you are
9:34
plug at a waffle my iron acre maker a waffle maker maker maker waffle maker plug that rascal in to where
9:42
it can be getting hot because we need it hot. One thing you want to do make sure is that you don't burn them waffles
9:48
but you want that good instant heat when you put it in there. Now, if you're doing it outside with an old waffle maker like we got today
9:54
you can do this on a, hey, even on a grill, you're just going to have to make sure you have enough room
9:58
and you're going to have a tall enough stand. Some of them come with them old tall ones to where you can flip it over
10:03
Just pour you a little in there. We're going to let it sort of just settle all around, shut that lid crank it over crank it over You going to have to flip them several times but we want to make sure that they are all good and golden brown let do it to it
10:36
Ain't in a great creation
10:50
And y'all be thinking, that's a lot of chicken and waffle. Now folks, I doubled them waffles up because with that old waffle maker there, it mashes so heavy
10:59
They don't get this light and fluffy. But if you will do that at home or you got a different one where them things can just puff up there
11:06
I've had a little help out here. Come on, helpers, where are y'all at
11:11
I got y'all a piece of chicken here. Don't knock no tripods down, doaker
11:16
One for the biggie, one for the duker. Ooh, man, it's good, ain't it big
11:22
Yeah. So, let me slice into this great creation and... Ooh, I hear it
11:36
I'm going to get that bite, because people have been getting on to me for taking such
11:42
humongous bites. See that syrup running all down through there? Chicken and waffle
11:53
Hallelujah, past the biscuits and the gravy, but first give me some chicken and waffle
11:58
Do that chicken chicken. I'm talking that stuff is good, folks. That red pepper, folks
12:06
on that good crust, and you heard me cut through that. I mean, that's got that good Christmas that you need and them waffles
12:13
And the eaters and the people have been after me. You never feed Shan
12:17
Never feed Shan. Oh, my gosh. That crunch and then the softness of the waffle
12:23
Yes. Oh, man. Hey, thank y'all so much for stopping by here today
12:29
And, hey, it was good to get to come into your living room, your computer, your laptop, your iPhone, whatever you own
12:34
We appreciate it. We never take it for granted that you watch our videos, and we just glad to have you because what's it about
12:40
Just like that old show years ago, all in the family. And y'all are all our family
12:44
You are. So anything, remember that we used, the recipe, all of it, be down there and the little stuff below
12:49
You can find it. And I want to always, as always, tip my hat to all our servicemen and women and veterans who have kept this old country safe and them flags are flying
12:58
We appreciate you one and all. But more than that, hey, just a great day above the grass
13:03
It is. Glad to have you. Shan, Andy, Beagle, Duke, person, and a third-rode-guy on the hill way over your hunter
13:09
Yeah, see you next week, I will. God bless you one and all, and I'll see you down the chicken, fried chicken, and waffle trail
13:19
And we'll give them this. I get better every time. I mean
13:24
I get better every time
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