Having lived in LA, we love Chicken and Waffles (thanks Roscoe’s!) Having gotten a cast iron skillet last year I was dying to try out homemade pan fried chicken. The waffles were pretty basic and the gravy was a simple black pepper gravy but the chicken was AMAZING!
- 1 quart butter milk
- 1 cup hot sauce
- 2.5lb bone in skin on chicken
- 2 cups flour
- 1 tbsp salt
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp poultry seasoning
- 1 tbsp paprika
- 1 tbsp cayanne pepper
- Oil for frying
In a plastic container, combine buttermilk and hot sauce. Add chicken and let soak overnight.
Preheat oven to 350
Place a cast iron skillet on the stove and fill half full with oil. Heat over medium until temperature reaches 350.
In another plastic container, combine flour and seasoning. Remove chicken from the buttermilk mixture and pat dry. Place the dry chicken in the flour mixture. Shake off the excess flour and dunk the chicken back into the buttermilk mixture. Return to flour mixture one more time. The triple dipping will form a crispier coating.
Add the chicken to the oil a couple pieces at a time. Cook 6-7 minutes per side until deep brown. Place on a baking sheet and put it into the over for 10 minutes to finish cooking the meat. Enjoy with waffles and gravy.