Funny thing…when I’m too close to fried chicken, things get a little out of control.
And the only thing that can make it better is when it comes with warm, crispy waffles smothered in butter.
I was mildly shocked last night after Ross admitted to never having eaten fried chicken and waffles before in his 30 years on this great Earth. For shame. I think I made him a convert, though.
2 lbs Skin-On Chicken (legs, thighs, etc)
3/4 c Arrowroot Powder
2 t Paprika
2 t Garlic Powder
1 t Salt
1 t Black Pepper
1/4 t Cayenne Pepper
Palm Shortening or Coconut Oil, for frying
(Makes 3 Large Waffles)
1/4 c Coconut Milk
1/3 c Coconut Flour
1/2 t Baking Soda
1/2 t Salt
2 T Raw Honey
1/4 t Chili Powder
For the chicken: Preheat the oven to 350 degrees. Heat 1/2 inch of palm shortening or coconut oil over medium-high heat in a deep frying pan.
Beat the eggs in a shallow bowl. In another bowl, combine the arrowroot powder and seasonings.
Pat the chicken dry with paper towels and sprinkle with salt and pepper. Dip in beaten egg, then dredge in arrowroot powder mixture. Place in the hot oil and fry for 1 minute on each side. Remove chicken to a baking sheet. Bake at 350 degrees for 30 minutes. Then reduce heat to 325 degrees and bake for 30 minutes more.
For the waffles: Beat the eggs and gradually add the rest of the ingredients. Using a wire whisk, make sure to eliminate all of the lumps.
On a greased waffle iron, cook the batter by 1/2 cup-fuls or so until all is used. Keep finished waffles covered in foil until ready for serving.
Serve chicken and waffles with LOTS of grass-fed butter and maple syrup, if desired!