Sunday Funday

Family Dinner. An event that doesn’t happen often enough but when it does, precious moments are created that keeps me going during the ups and downs of PA school. The South Florida weather this weekend was ideal for dinner on the patio with the people I love most. This weekend I decided to prepare fried chicken and waffles. Simple enough for anyone to make with plenty of shortcuts and cheats along the way. Even got fancy and made a few red velvet waffles with candied pecans. Everyone deserves a cheat meal so have some fun with this delicious yet naughty delicacy.

A whole chicken cut into 8 pieces
Chicken tenderloins (for the kids)
1/2 quart Buttermilk
2 cups Unbleached Flour
2 TBSP Hot sauce (your favorite brand)
Homemade marinade or seasoning
A box of your favorite waffle mix
Canola oil (1” of oil in frying pan)

1. Prepare/Clean your meat (My Caribbean folks, follow the usual steps with the lime/vinegar, etc)
2. Season with marinade or dry rub and set aside
3. In a large bowl pour buttermilk and hot sauce. Mix together thoroughly and add seasoned chicken to buttermilk. Cover and Refrigerate for at least 4hrs (overnight is best)

Here’s what your seasoned chicken should look like in the buttermilk. You can see all of the fresh spices and herbs from the marinade. Yum!

4. In a large frying pan/Dutch oven/electric skillet, Preheat frying oil to about 375°F (for oven fried chicken, preheat oven to 425°F and add melted butter to the bottom of the baking dish for extra crunch)
5. Put flour in a shallow dish (Optional: add 1/2tsp of salt and pepper to flour and mix).

6. Cover each piece of chicken with flour (or panko bread crumbs for extra crunch) and place in hot oil. Don’t overcrowd, depending on the size of your pan you should be able to cook 3-4 pieces at a time. Cook until chicken floats to the top (about 20min per piece). Juices should run clear or internal temperature of 165°F
7. Place cooked chicken on napkin or clean towel to absorb oil.

The finished product

1. Follow directions according to the package
2. For red velvet add a tbsp of cocoa powder and red food coloring to batter and mix to the desired color
3. Pull out your waffle iron and include the kids in the fun
Don’t have a waffle iron? No big deal. Just make pancakes instead.

I rarely leave the waffles whole, I prefer to Cut them into quarters. It’s better for portion control and easier on the kids.
There’s chopped candied pecans in the waffle and I added the halves on top for added crunch and garnish

Candied Pecans
16oz bag of pecan halves
2 TBSP brown sugar
2tsp cinnamon
1/2 tsp salt

On medium-low heat, Melt butter in a pan, add dry ingredients and mix until smooth. Add pecans to the pan and coat with mixture. Leave on low heat for about 5min. Turn off and let cool. (Optional: Take 1/2 of the candied pecans and chop, set aside for the red velvet batter)

Optional: Pour the batter into the waffle iron, add chopped pecans, dried fruit or sprinkles to the top for some added fun!

With bellies stuffed and laughter in the air, we finished the night off around a fire pit roasting marshmallows for some Oh So Sweet S’mores. This was a great way to spend some quality time with the kids in the kitchen and catch up with siblings in between our busy schedules. Hope you guys enjoy!

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