Like after making all the waffle batter, finding out we don't have a waffle maker.
Chef Sherbet: Moooom! We can't find the waffle maker anywhere! In the garage, the laundry room, the kitchen, the guest room!
Mom: Hmm, where did I keep it? Call dad.
Chef Hans: Dad doesn't know, we called already!
Mom: Well, I suppose we'll just have to buy a new one then!
Frying the chicken was tricker than expected, so we ended up oven baking the chicken since the inside wasn't cooked yet when the coating was already black. Also, we discovered frying evenly is quite difficult when all your pans are warped.
Mom: Oh yeah, that cast iron pan isn't flat on the bottom. None of them are actually!
Candid Appetite and Ina Garten.
Bacon Cheddar Green Onion Waffles
2 cups all-purpose flour
¼ cup light-brown sugar
1 teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
2 teaspoons freshly cracked black pepper
3 large eggs, room temperature
⅓ cup unsalted butter, melted and cooled
2 cups buttermilk, room temperature
6 slices bacon, cooked and diced
1 cup shredded pepper jack cheese
5 green onions thinly sliced
cooking spray, for waffle iron
In a large bowl stir together flour, brown sugar, baking soda, baking powder, salt and black pepper.
Whisk the eggs in a small bowl and pour into the dry ingredients (make a well in the center of the flour mixture). Add the melted butter and buttermilk. Using a wooden spoon, stir the waffle batter until just combined and still sightly lumpy. Add additional buttermilk if needed; stir until pouring consistency. Fold in the cooked chopped bacon, shredded cheese, and green onions.
Lightly grease the waffle iron with cooking spray. Cook until the waffles are golden brown and crispy (about 4 minutes). Continue cooking until all the batter is used up (makes about 12 waffles). To re-warm, place the waffles in an oven toaster until crispy.
Buttermilk Fried Chicken
5 chicken breast, cut in half lengthwise
1½ cups buttermilk
1 tablespoon siracha sauce
1½ cups all-purpose flour
1 teaspoon each of salt, cayenne pepper, garlic powder, and black pepper
canola oil for frying
Marinate the chicken in a large bowl with buttermilk and hot sauce. Cover with plastic wrap and place in the fridge for at least 30 minutes.
In a baking tray combine the flour, salt, cayenne pepper, garlic powder, and black pepper. Dip the chicken from the buttermilk bowl into the flour mixture. Pat the flour into the chicken, on both sides. Lay the coated chicken on a rack. Repeat until all the chicken is coated. Allow the chicken to rest for at least 10 minutes to dry the coating.
Preheat oven to 350 degrees and line two sheet pans with foil.
Heat about oil in a cast iron skillet and fry the chicken in batches. Cook for a few minutes on each side until a light golden brown and crispy. Remove the chicken from the oil and place on sheet pan. When all the chicken is fried, bake for 20-25 minutes, until the chicken is no longer pink inside. Serve hot.
Maple Mustard Sauce
3 tablespoons pure maple syrup
3 tablespoons yellow mustard
3 tablespoons dijon mustard
Whisk all the ingredients together in a small bowl until smooth. Will keep in refrigerator for 1 week.