Note to self: I bought a new mini waffle maker and decided to make some buttermilk waffles. Buttermilk is one of those things where I can never seem to find a small container of…I don’t know why it only comes in quarts. It’s kind of inconvenient since usually I only need a cup or 2 for a recipe. So whenever I have a quart of buttermilk I usually look for other recipes that use buttermilk in order to use it up. That or freeze some so whenever I need it for a recipe I have some on hand.
Now for the mashed potatoes I used one of those pre made powdered packets of mashed potatoes and added 1 cup of buttermilk, 1 cup of milk and 1 tbsp of butter instead of just plain water to make it even more richer. For the fried chicken I used the recipe from SonOfASouthernChef.com. I first heard about him from the Food Network when I was watching Chopped and they had these YouTube bloggers on as the competitors. It was such a fun episode and southern comfort food?! Yes Please!
At first I was a little concerned with the amount of spice mixture in this recipe. Overall I really enjoyed the flavor of this dish But I feel like in using the cast iron skillet the chicken kind of got more browned than it would have vs a regular pot of oil. I’m not sure…but overall while the flavor was good, I think the breading might’ve been too much for me. I personally had to take some of it off when eating. I think this would be awesome as chicken nuggets though. Little pops of delicious yumminess!
Fried chicken spice mixture:
- ½ cup paprika
- 2 tbsp black pepper
- 2 tsp cayenne pepper
- 4 tbsp dried oregano
- 4 tbsp garlic powder
- 2 tbsp Kosher salt
- 2 cups buttermilk
- 1 large egg, lightly beaten
- ½ cup hot sauce
- 2 tbsp of the fried chicken spice mixture
- 8 pieces of chicken skin on
- 2 cups all purpose flour
- 2 tbsp baking powder
- ½ cup corn starch
- Canola Oil, enough for deep frying
- 1½ tbsp butter
- 1½ cups thinly sliced baby portabella mushrooms or white button mushrooms
- ¼ cup finely chopped onion
- 1 tsp minced garlic
- 1½ tbsp all purpose flour
- 1½ cups chicken broth (1½ chicken bouillon cubes + 1½ cups water)
- salt and pepper to taste
- In a medium bowl, combine ½ cup paprika, 2 tbsp black pepper , 2 tsp cayenne pepper, 4 tbsp dried oregano, 4 tbsp garlic powder, 2 tbsp Kosher salt and mix well.
- In a large bowl whisk 2 cups buttermilk, 1 large egg, ½ cup hot sauce and 2 tbsp of the spice mixture. Add the chicken to the bowl and coat evenly
- Cover the bowl with plastic wrap and refrigerate for at least 5 hours, up to overnight.
- Remove the chicken from the refrigerator at least 1 hour before cooking to bring to room temperature.
- In a large bowl or wide serving dish, whisk together 2 cups all purpose flour, 2 tbsp baking powder, ½ cup corn starch and the remaining spice mixture.
- Add 6 tablespoons of the marinade from the chicken to the flour mixture and work it into the flour with a fork or your fingertips.
- Remove the chicken from the marinade one at a time, allowing the excess marinate to drip off.
- Roll the chicken into the flour mixture and coat evenly, shaking off any excess flour.
- Heat the canola oil in a 3-4-inch cast iron skillet over medium-high heat until the oil is hot, between 360-375 degrees Fahrenheit.
- Deep fry the chicken on the first side for 6-8 minutes, until it is golden brown. Do not turn the chicken until it has cooked at least 5 minutes, lest the coating fall off.
- Using a pair of tongs, turn the chicken on its other side and cook for an additional 5-6 minutes, until golden brown and an instant-read thermometer inserted into the thickest part of the leg registers 165 degrees Fahrenheit.
- Drain the chicken on a wire rack or on a paper-towel-covered plate.
- In a large skillet heat 1½ tbsp butter over medium high heat. Sauté 1½ cups mushrooms and ¼ cup onions until they are lightly browned (5-7 min).
- Add in 1 tsp garlic and stir until fragrant (about 30 sec)
- Stir in 1½ tbsp flour and “cook” for 1 minute.
- Whisk in 1½ cups of chicken broth and reduce to a simmer.
- Simmer until thickened, then remove from heat. Taste for salt and pepper and season to taste.
Original recipe adapted from: