Chicken and Waffles

 

A wonderful Southern dish, that the whole family will enjoy!

 

Ingredients

For the marinade:

2 cups buttermilk

2 teaspoons onion powder

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt

½ teaspoon cayenne pepper

8 boneless, skinless chicken thighs

 

For the waffles:

2 ¾ cups milk, divided

⅓ cup plus ¼ teaspoon sugar, divided

¼ teaspoon active dry yeast

7 tablespoons unsalted butter, melted, plus more for greasing the waffle iron

2 large eggs, separated

3 ¼ cups all-purpose flour

 

For the coating:

Canola oil, for frying

1 ½ cups all-purpose flour

1 teaspoon onion powder

½ teaspoon freshly ground black pepper

½ teaspoon kosher salt

¼ teaspoon cayenne pepper

1 cup buttermilk

Cooked, crispy bacon and maple syrup, for serving

 

Marinate the chicken by combining the buttermilk, onion powder, pepper, salt, and cayenne in a large glass mixing bowl or ziptop bag. Submerge the chicken in the sauce to properly coat it. Refrigerate for at least 12 hours and up to overnight.

Make the waffles as follows: Preheat the oven to 250 degrees Fahrenheit. Warm 1/4 cup milk with 1/4 teaspoon sugar in a medium pot over low heat for 2 minutes. Remove from the heat, add the yeast, and let it bloom for 15 minutes, or until it foams.

Whisk in the remaining sugar, melted butter, and egg yolks to the milk-yeast mixture. Whisk in the flour, followed by the remaining 2 1/2 cup milk, until smooth. Whip the egg whites in a stand mixer fitted with the whisk attachment for 3 minutes on high speed, then fold them into the waffle batter.

Butter a waffle iron and cook the waffles, 1/2 cup batter at a time, according to the manufacturer's directions. While you cook the chicken, keep the waffles warm on a sheet pan in the oven.

Cook the chicken: Heat a cast-iron skillet with 112 inches of oil to 350°F.

Whisk together the flour, onion powder, pepper, salt, and cayenne pepper in a medium mixing bowl. In a separate basin, combine the buttermilk. Allow the excess marinade to drain off the chicken before removing it from the marinade. Coat the chicken in the flour mixture first, then in the buttermilk, and then in the flour mixture again, brushing off any excess at each stage.

Working in batches, fry the chicken until golden brown and cooked through 7 to 8 minutes, rotating once, and allowing the oil to come to a temperature between batches. Keep heated in the oven between batches by transferring to a platter. Immediately serve with bacon and maple syrup.

Blackburn's Monster Sauce Review

 

Today I got to make so really yummy dishes with, Blackburn's original Monster Sauce, Rogue Red Chili to be exact.

The creator behind this wonderful tasting hot sauce is author and musician, Lyle Blackburn. His signature hot sauces and other products are unique in many ways.

Lyle Blackburn is a native Texan recognized for his literature, music, cinema, and cryptid research efforts. He is the famed author of various books, including "The Beast of Boggy Creek," as well as the narrator/producer of documentaries such as The Moth man of Point Pleasant and The Boggy Creek Monster. Lyle is also the creator of the rock band Ghoultown and has been on series such as Monsters and Mysteries in America, The UnXplained, Finding Bigfoot, and Strange Evidence.

His products range from cryptozoology books to his amazing delicious hot sauces.

This ideal combination of peppers and spice originates from the wilds of Texas and the enigmatic Mexican desert. Lyle Blackburn, the famed monster hunter, and musician, hand-picked it to make your palate quiver and your thoughts blaze with adventure. Use your favorite dishes for breakfast, lunch, and dinner to spice up your life!

His RogueRed Chili Monster sauce is very versatile, you can put it on everything and anything. And being his signature sauce, the focus is the taste, with a nice mild-medium heat level.

It has the perfect blend of chili peppers, jalapenos, garlic, and other flavors that make this sauce a party on your food and palate.

For breakfast, I made some fried eggs onto of fried potatoes and tomatoes all seasoned with nothing but, Blackburn's, original Monster Sauce, Rogue Red Chili. It was so tasty, and the heat level just perfect, especially for the first meal of the day. And also it added wonderful additional color to my potatoes.

Dinner was the next stop for some Monster Sauce. And for that, I made some hot sauce shrimp. This Roque Red Chili hot sauce is so much more than just a hot sauce. It's a condiment meant for your morning eggs, to a kick in some dip. You not only get a fantastic flavor to your dishes but some added color, that makes your dishes stand out. Because the heat level of hot sauce is medium, start with one tablespoon and add more as desired. Here's how to make it!

INGREDIENTS

 

1 ½ pound large shrimp, peeled and deveined or shell-on

 Kosher salt

3 tablespoons unsalted butter, cold and cubed

1 tablespoon Blackburn's Roque Red chili monster hot sauce, plus more to taste

2 tablespoons olive oil plus more as needed

6 scallions, trimmed, white and green parts cut crosswise into 1-inch segments

 

Prepping

 

Dry the shrimp and season them with 1 teaspoon salt. In a large mixing bowl, combine the butter and spicy sauce.

In a large (12-inch) cast-iron skillet, heat the oil over high heat. Cook until the scallions are softened and browned in places, 1 to 2 minutes. Combine the scallions, butter, and spicy sauce in a mixing bowl.

 

Cook your shrimp after adding, stirring occasionally, until the shrimp are golden brown, 2 to 3 minutes, adding additional oil if the pan is dry. Cook until the fish is opaque all the way through, 1 to 2 minutes more.

Remove the shrimp and any liquids to a mixing bowl with the butter, spicy sauce, and scallions. Toss until the butter is melted and the shrimp is glossy. Taste and adjust with extra Monster sauce and salt as desired.

If you are interested in Blackburn's original Monster sauce, Roque Red Chili, or other products, head over to their online store or Faire.

 

www.lyleblackburn.com/monstersauce

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.

 

Chicken Katsu/Tonkatsu Sauce

Tonkatsu sauce, commonly known as katsu sauce, is a sweet and tangy condiment used in Japanese cuisine.

 

The is usually used as a dipping sauce for Japanese deep-fried cutlets such as Tonkatsu or chicken katsu, but it also goes very well with Takoyaki, Ebi Fry, croquettes, or sandwiches.

 INGREDIENTS

1/4 cup ketchup

2 tbsp Worcestershire sauce

1 tbsp oyster sauce or soy sauce

1/2 tbsp sugar or brown sugar

 

Directions

In a mixing bowl, combine all of the ingredients, adjusting the serving size as needed. Refrigerate in a sealed jar for up to 1 month. Cheers!

Biscuit Test