Leftover ingredients are often my inspiration. Once I got started on the sourdough, I wanted to try something other than bread. I found a waffle recipe that reminded me of the yeast waffles my mother makes, which are delicious and light.
The sourdough waffle recipe is along the same lines. It requires making an overnight sponge, which needed 2 cups of buttermilk. Wegmans, my favorite store and was recently named the most popular, doesn’t carry it in just 2 cup options. We’ve been very fortunate in that Wegmans has been in the community about 20 years, so I shop there often. Anyway, so I had a quart of buttermilk and only needed 2 cups.
Which led me to the fried chicken recipe. Buttermilk is the great tenderizer of chicken and helps deliver a ton of flavor as a marinade with other ingredients. The New York Times recipe needed a full quart, but I only made half because there it’s just my daughter and I most of the time. I love leftover fried chicken, but not enough to make that much.
So, the two chicks had waffles and fried chicken for dinner. Girls need to splurge every now and again. Kale for the rest of the week.
Adapted from the New York Times
- 1 quart buttermilk
- 1 teaspoon garlic powder
- 1 1/2 teaspoons smoked Spanish Paprika
- 2 tablespoons Tabasco sauce
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon dry mustard powder
- 2 tablespoons kosher salt
- 2 teaspoons cracked black pepper
- 1 tablespoon honey
- 3 pounds cut up chicken
- 4 cups all-purpose flour
- 2 teaspoons chili powder or 1 teaspoon chili powder and 1 teaspoon smoked ancho chili powder or chipotle powder
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- Dutch oven, preferably a 5 to 6 quart
- Enough oil to cover half of chicken, preferably something neutral such as peanut or canola
Put all ingredients for marinade except chicken in a large zip-top baggie and shake to combine. Add chicken and make sure all of the pieces are covered with the buttermilk mixture. Place the bag in a bowl and refrigerate at least 4 hours or overnight.
To make coating, whisk together ingredients and place into 9-inch-by-13-inch baking pan. Add chicken, one or two pieces at a time, and roll to completely cover. Remove on a paper towel or baking sheet. Do not discard coating.
Fill oil to about 1/3 of the way up the Dutch oven’s sides. Heat it reaches 350 degrees. Dredge chicken in flour one more time, shake it oven and place into the Dutch oven. You do not want to crowd your chicken, so this will be done in batches. The oil should be about halfway up the chicken pieces. Cover and cook for 6 minutes. Remove lid from pot, turn chicken over. Do not replace lid. Fry for another 6 minutes. Check this website for proper temperatures, but for chicken it is 165 degrees. A probe thermometer works best here.
Remove from oil. Allow to cool on a rack. Do not refrigerate. Best eaten within an hour. A little longer if it is cool in your home. Typical rule of thumb in my region, unless the temperature outside is 85 degrees or higher, is about 3 hours.
Adapted from King Arthur Flour
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup whole wheat pastry flour
- 2 tablespoons sugar
- 2 cups buttermilk
- 1 cup sourdough starter, unfed
- All of the overnight sponge
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
- 3/4 teaspoon salt
- 1 teaspoon baking soda
Make the sponge by combining 1 cup of starter, flours, sugar and buttermilk. Let sit at room temperature, covered with plastic wrap or a damp towel overnight. Make sure it stays damp or your sponge will get a crust and that’s not good.
The next day, beat together eggs, oil or butter, and add to the sponge. Add salt and baking soda. The mixture will bubble. Pour into heated waffle iron and cook according to directions. Serve immediately. Makes about 1 dozen waffles.
Marnie Mead is a freelance writer, blogger, travel writer and mom. She recently started her own business. You can reach her at firstname.lastname@example.org.