We’re fortunate enough to live just a few blocks from one of the great American restaurants, Roscoe’s House of Chicken & Waffles. The first time I saw the place, I thought it sounded bizarre; chicken and waffles, in my mind, went together like spaghetti and ice cream. But I was intrigued, and after hearing from friends, we finally ventured forth and found out that chicken and waffles are a marriage made in heaven. Roscoe’s is an occasional lunch destination for us now.
But of course eating out costs money, so we don’t do that all the time, and we’ve tried for a some time now to recreate the Roscoe’s experience at home. We’re getting closer. Here are our recipes for chicken and waffles if you want to have a go at it:
Jim’s Fried Chicken
2 lbs Chicken pieces (breasts, thighs, drumsticks)
1 cup Flour
1 cup Milk
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon each: ground Ginger, Thyme, Rosemary, Oregano, Sage, Marjoram, Allspice
1/8 teaspoon Paprika
Dash ground Mustard
Dash Cayenne Pepper
Boil chicken in enough water to cover.
Put vegetable oil into a deep cast iron skillet (or a deep fryer, if you have one) and heat to 350 degrees.
Sift flour together with all herbs and spices. Put flour mixture into a large bag.
Beat eggs and milk.
Dip each chicken piece in the egg-milk mixture, then drop into bag. Close bag, shake until chicken is coated. Put coated chicken in pan and cook, turning as necessary.
This recipe is a work in progress, created by combining a lot of different recipes from our library of cookbooks; the classic Ladies’ Home Journal Cookbook was a major contributor.
from The Breakfast Book by Patricia Curtis
1-1/2 cups Flour
2 teaspoons Baking Powder
1 teaspoon Sugar
1 teaspoon Cinnamon
1/2 teaspoon powdered Clove
1/4 teaspoon Nutmeg
1/4 teaspoon Salt
2 Eggs, separated
1 cup Milk
4 Tablespoons Butter, melted
Sift together flour, baking powder, spices, and salt. Beat egg yolks well, and mix into dry ingredients little by little, alternating with the milk. Stir in melted Butter.
Beat egg whites stiff and fold in gently. Do not beat the batter or waffles will be heavy.
Heat waffle iron until a drop of water bounces off its grill. Spoon or pour about 1/3 cup batter over waffle iron, close iron and cook until waffle is crisp and golden brown. Waffle is usually done when waffle iron stops steaming between the two halves.
Makes 4 waffles.
Make extra. Reheat the waffles for breakfast and have the chicken for lunch.