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Cornmeal Crusted Fried Chicken + Rosemary Walnut Waffles

February 13, 2015, 3:00 pm

Preparation Time:  approximately 10 minutes
Cooking Time: approximately 20 minutes
Serving Size: 2 thighs + 1 waffle; makes about 6
3 Slices on The Slice Plan

Ingredients
12                            chicken thighs, boneless/skinless
1 cup                       flour
4                              eggs, beaten
2 TB                         salt
1 TB                         cayenne pepper
2 cups                      cornmeal
for frying                   vegetable oil
Rosemary Walnut Waffles
2 cup                        unbleached flour
2 TB                         sugar
1 tsp                         baking powder
¼ tsp                      salt
1 cup                        milk
2 large                      eggs
4 TB (½ stick)         unsalted butter, melted
½ cup                       walnuts, chopped
3 TB                          rosemary, minced

Directions
Preheat oven to 400 degrees. Place in three separate bowls:
• Flour
• Eggs
• Cornmeal, salt, cayenne


Meanwhile, pour enough oil in frying pan to cover half of the thighs. Warm oil over medium heat until a temperature of 350 degrees is reached. Dredge chicken in flour mixture, then egg, then cornmeal, until all chicken is coated. It is recommended to not do this all at once to prevent caking and clumping. Use one hand to toss chicken into dry ingredients (cornmeal, flour) and another into wet (eggs) to ensure that your hands stay clean throughout the process.
Add breaded chicken to hot oil, frying until golden brown. Remove and place on wire rack. Bake in oven until internal temperature of 155 degrees is reached.  

To Prepare Waffles: Preheat waffle iron according to manufacturer's instructions. In a large bowl, whisk flour, sugar, baking powder, and salt; set aside. In a small bowl, whisk milk and eggs; pour over flour mixture, and whisk gently to combine (don't overmix). Gently whisk in butter, walnuts, and rosemary. Following manufacturer's instructions, cook waffles until deep brown and crisp. (For a standard waffle iron, pour a generous ½ cup of batter into center, spreading to within ½ inch of edges, and close; waffle will cook in 2 to 3 minutes.) 


Turn-out & Storage
Serve chicken thighs hot with waffles and habanero maple syrup. Chicken and waffles may be stored individually for up to 3 days under refrigeration. You may also freeze waffles in airtight container for up to 1 month.

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