FRIED CHICKEN 1. Stir together 4 cups water, buttermilk, and next 6 ingredients in a large bowl; add the chicken pieces to the brine. Refrigerate for at least 12 hours and up to 28 hours. 2. Heat the oil in a deep cast-iron skillet over medium. Remove chicken from the brine, and let any excess liquid drip off; discard the brine. 3. Dredge chicken in Seasoned Flour to coat; add to the hot oil, 1 piece at a time. Cook, turning every few minutes, until golden and a meat thermometer registers 165°F. Drain on paper towels. Serve chicken on Sweet Potato Waffles with maple syrup.
SWEET POTATO WAFFLES Makes 4 (8-inch) round waffles. 1 medium-size sweet potato 1⁄4 teaspoon blended olive oil 2 cups (about 8 1⁄2 ounces) all-purpose flour 2 tablespoons granulated sugar 2 teaspoons baking powder 1 teaspoon kosher salt 1 cup (8 ounces) whole milk 1⁄2 cup (4 ounces) whole buttermilk 3 ounces (about 1⁄3 cup) butter, melted 1 teaspoon vanilla extract 1⁄2 teaspoon maple extract 2 large eggs 1. Preheat the oven to 375°F. Rub the potato with the oil. Bake in the preheated oven until tender, about 40 minutes. Remove from the oven, and cool for 20 minutes. 2. Preheat a Belgian waffle iron according to manufacturer’s instructions. Stir together the dry ingredients in a bowl. Stir together the wet ingredients in a separate bowl. 3. Peel and mash the sweet potato, and stir into the milk mixture. Stir milk mixture into the flour mixture. Pour about 1⁄2 cup of batter onto hot waffle iron, and cook according to manufacturer’s instructions until golden brown. To Drink: Blanc de blancs Champagne, blanc de noirs Champagne, Chardonnay, dry Riesling, rosé, sparkling rosé, Sauvignon Blanc, amber beers, dark beers, hard ciders, IPAs Serve with: Egg dishes, green salads, braised vegetables
Seasoned Flour Every Soul and Southern kitchen has a good all-purpose seasoned flour to use for frying. This will keep for months in a cool, dry place or even longer in the freezer. Seasoned Flour Makes about 2 1⁄4 cups 2 cups (about 8 1⁄2 ounces) all-purpose flour 2 tablespoons kosher salt 1 1⁄2 tablespoons granulated onion 1 tablespoon coarsely ground black pepper 1 tablespoon granulated garlic 1 tablespoon chili powder 1 teaspoon curry powder 1 teaspoon ground ginger Combine all ingredients in a medium bowl, and store in an airtight container.
Ready to serve anytime. Excerpted with permission from <a target="_blank" href="https://www.amazon.com/gp/product/0848754417/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0848754417&linkCode=as2&tag=craftfocom-20&linkId=09ce96d0e25d434eabacede32c82bbd5">SOUL: A Chef's Culinary Evolution in 150 Recipes</a>.