Cooking Fried Chicken And Waffles

10:54 AM, Jan 31, 2014   |    comments
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Dame's Chicken And Waffles in Greensboro stopped by The Good Morning Show to show us how to make their famous "fried chicken and waffles." 

FRIED CHICKEN CUTLET

Combine chicken, buttermilk, eggs and 1/2 spice blend in a non-metallic container; refrigerate for 1-2 days

6 oz boneless chicken breast

buttermilk

eggs, beaten

Spice Blend: garlic,paprika, black pepper, red pepper, celery salt,  salt, turmeric, orange zest, fennel seed, oregano, basil, thyme, parsley, fennel seed. Combine all ingredients; store in cool dry space for up to 2 months

DREDGE
all purpose flour

corn starch

MAPLE PECAN SHMEAR

1 pound unsalted butter (room temp)

Put pecans, sugar and syrup in food processor and puree 30-45 seconds

1 cup raw pecans

Butter in food processor, pulse all ingredients until full incorporated

1/4 cup sugar (more or less to taste)

Transfer to container, store in fridge at least two hours; store in freezer up to 2 months

1/4 cup pure maple syrup

SWEET POTATO WAFFLE BATTER

2 cups all purpose flour

Combine all dry ingredients in a 2 quart mixing bowl

1/4 cup packed light brown sugar

2 Tablespoon: cinnamon,nutmeg,allspice

1/8 teaspoon baking powder

Pinch of salt

1 cup heavy cream

Combine all wet ingredients and dry ingredients

1/4 cup sweet potato puree

2 tablespoons melted butter or corn oil

2 whole eggs

1 egg white beaten to stiff peak; fold into the batter

Let better 'rest" in fridge for 10 minutes

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