Buttermilk Fried Chicken & Herb Waffles
A Northern take on a Southern dish! Chef Rory Golden and his team took this sweet and salty dish and turned it into a savoury delight. Topped with Fennel and Apple Slaw and a maple whipped chevre, this dinner option is sure to wow the crowd at your next get together. Below are the recipes to each component of this delicious dish. Enjoy!
Serves: 4 people
Buttermilk Fried Chicken
- 1 (3 1/2 pound) chicken, cut into 8 pieces
- 2 cups buttermilk
- Vegetable oil, for frying
- 1 cup self-rising flour
- 1/2 tsp sweet paprika
- Freshly ground pepper
- 1/4 tsp garlic powder
Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.
Savoury Herb Waffles
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp garlic salt
- 1 tsp dried parsley
- 1/2 tsp dried rosemary
- 1/4 tsp dried tarragon
- 1 1/2 cups shredded smoked Gouda cheese
- 2 cups buttermilk
- 3 eggs, separated
- 2/3 cup light sour cream
- 1/2 cup vegetable oil
In a large bowl, stir together the flour, baking powder, baking soda, garlic salt, parsley, rosemary and tarragon. Stir in the shredded Gouda. Set aside.
In another bowl, mix together the egg yolks, buttermilk, sour cream and vegetable oil until well blended. Pour the wet ingredients into the flour mixture, and stir until just blended. In a separate clean bowl, whip the egg whites until stiff peaks form. Fold into the waffle batter.
Heat the waffle iron, and grease with vegetable oil spray. Use the recommended amount of batter for each waffle according to your iron. Close the lid, and cook until golden brown.
Fennel and Apple Slaw
- 2 tsp fresh lemon juice
- 3 green apples
- 2 small heads fennel, cut into julienne’s
- 1/4 cup extra-virgin olive oil
- 2 tbsp sherry vinegar
- 2 tbsp chopped fresh flat-leaf parsley
- Salt and freshly ground pepper to taste
Put the lemon juice in a large bowl. Cut one of the apples in half, core it, and julienne it. Put the cut apple in the bowl and toss it with the lemon juice to keep it from browning. Repeat with the other apples. Toss in all of the remaining ingredients. Let stand for at least 20 minutes at room temperature. Taste for seasoning and serve.
Maple Whipped Chevre
- 8 oz goat cheese, at room temperature
- 1/3 cup heavy whipping cream , at room temperature
- 2 tablespoon Maple Syrup
Beat the goat cheese with heavy cream until light and fluffy, about a minute. Whisk in the maple syrup and beat until just incorporated. Add salt if desired.
Make sure to check-out the Muskoka Maple Trail and the Muskoka Maple Festival all happening in April. Make Deerhurst Resort your home-base to explore Muskoka. Learn more.
Posted March 2019 by Jasmine Chenier