Fried Chicken & Waffles

Ingredients


Chicken: 
1 (3 1/2 pound) fryer chicken, cut into 8 pieces, giblets reserved and chopped 
1 cup all purpose flour 
1 tablespoon Essence, recipe follows 
Vegetable oil, for frying 


Buttermilk Waffles: 
2 cups all-purpose flour 
3 1/2 teaspoons baking powder 
1 teaspoon sugar 
1/4 teaspoon salt 
2 large eggs 
4 tablespoons unsalted butter, melted 
1 1/2 cups buttermilk 
Unsalted butter, topping 
Maple Syrup


Directions


Chicken:

1. Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F.
2. Rinse the chicken under cold running water and do not dry; leave wet. In a large sealable bag, combine the flour with the Essence. Add the chicken pieces 1 at a time, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes.
3. Carefully add the chicken to the hot oil and fry, turning once, until golden brown and the meat is cooked through, 20 to 30 minutes (the thighs and legs will take longest to cook). Remove and drain on paper towels. Remove the pan from the heat and with a slotted spoon, scoop out any browned bits remaining in the pan and drain on paper towels.

Waffles: 

1. Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together.
2. In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.
3. Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup 

Essence (Emeril's Creole Seasoning): 
2 1/2 tablespoons paprika 
2 tablespoons salt 
2 tablespoons garlic powder 
1 tablespoon black pepper 
1 tablespoon onion powder 
1 tablespoon cayenne pepper 
1 tablespoon dried leaf oregano 
1 tablespoon dried thyme



Combine all ingredients thoroughly and store in an airtight jar or container. 


Yield: about 2/3 cup