Waffles For Chicken
How did chicken and waffles become associated? I’m not sure, but the craze is spreading. It reminded me that back in the 1980s I came up with a recipe for non-sweet waffles, designed to be served as a carrier for caviar. I fiddled around with that recipe with fried chicken in mind. (And fried seafood, barbecue, and a bunch of other possibilities.)
The recipe is made like a standard waffle, but in place of the sugar and vanilla I have granulated garlic, Creole seasoning, and finely grated Asiago cheese. (Romano or parmesan would also work.) The first batch was too salty, because there was salt in the Creole seasoning. The cheese gives you all the salt you need.
- 2 cups self-rising flour
- 2 tsp. granulated garlic
- 1 tsp. salt-free Creole seasoning
- 1/2 cup finely grated Asiago, Romano, or Parmesan cheese
- 6 Tbs. melted butter
- 2 eggs, beaten
- 2 cups buttermilk (or two-percent regular milk)
Preheat the waffle iron before beginning the batter.
1. Mix all the dry ingredients in a small bowl with a whisk.
2. Mix all the wet ingredients in a larger bowl with a whisk.
3. Pour the dry ingredients into the wet ingredients and whisk slowly until all the flour is wet. Don’t eliminate all the lumps. The batter should be thick enough to flow, but not freely. Add a little water if it’s too thick.
4. When the waffle iron is hot enough to vaporize a drop of water in one second, pour the batter over the grids and close the cover. Bake according to your waffle iron’s instructions. (Mine requires about four and a half minutes per waffle.
5. Waffles are best right off the iron, but they can be frozen for later use. Bring them back with 20 seconds in the microwave oven, then the shortest time possible in a toaster.
Makes about eight double waffles.