Fried Chicken and Waffles

Fried chicken and waffles – some people love it, some people hate it. But don’t knock it ’til you try it! The first time I had it was in Nashville at The Southern. If you ever find yourself in Country City, you’ll want to check this place out!  I ordered it once at a restaurant in Connecticut hoping it’d be as delicious as my Nashville dish; let’s just say the South is definitely better at their fried chicken. 

Still dreaming about the crunchy and tasty dish I had, I wanted to attempt to recreate it.  I don’t normally eat fried foods, yet alone cook them in my house. If I had used a deep frier, I’m convinced the chicken would have looked like a Kentucky Fried Chicken commercial…..right? But I do not own a deep frier, so instead I used hot oil in a pan. Although I didn’t achieve the “look” I pictured in my mind, the chicken still came out pretty scrumptious. 

The trick I learned to tell the tempature of the oil is dip a wooden spoon into the oil; once it starts bubbling around the spoon, the oil has reached the right tempature. 


Fried Chicken and Waffles

Ingredients for the chicken

  • 2 teaspoons salt
  • 1 teaspoon lemon zest
  • 1/4 teaspoon paprika
  • 2 lbs skinless, boneless chicken tenders
  • 4 cups vegetable oil
  • 1/3 cups flour
  • 1/4 cup finely ground cornmeal
  • 1/2 teaspoon black pepper
  • For the waffles, I didn’t get fancy, just used a box mix and followed directions 

Steps 

  1. In a small bowl, mix together 1 teaspoon salt, lemon zest, and paprika. Sprinkle the chicken tenders evenly with the mixture on both sides. Place in bowl and cover with plastic wrap. Poke a few holes in the top so air can circulate. Refrigerate at least 8 hours or overnight.
  2. Remove chicken from the fridge and allow to sit out for 20 minutes prior to cooking. 
  3. Heat oil in a large skillet over medium heat. You need enough oil to submerge the chicken. Place a wooden spoon into the oil to test if it is hot enough; you will see bubbles rise. If you have a deep fry thermometer, tempature needs to be 325 degrees
  4. In a shallow bowl, whisk together the flour, cornmeal, 1 teaspoon salt and black pepper. Place each chicken tender piece into the mixture, making sure to coat well. Place chicken carefully into hot oil a few pieces at a time.  Fry chicken until golden brown, about 4-5 minutes. Remove chicken from the oil and place on a paper towel lined plate. 

For the waffles

  1. Follow box according to directions. Make sure to spray the waffle iron in between each use.
  2. Serve chicken and waffles warm with butter and syrup.
 

Healthy Lactation Cookies

  
This is an unusual post for my blog, but I decided to share none the less.  Since my son’s birth in April, I have not only fallen in love with my son Noah, but have fallen in love with my new role as a mommy. 

One aspect I’ve struggled with is breastfeeding.  I know it is common to experience an emotional roller coaster with newborns, and breastfeeding was no exception. I’m proud to say I gave it my best shot for six weeks, but it just wasn’t meant to be. So instead, I’m pumping and feeding my son via a bottle. To help increase my milk supply I wanted to make some lactation cookies; however, the recipes I found were very unhealthy!  As a new mom trying to get back into shape, there’s no way I was going to eat cookies filled with sugar and butter. So I decided to make my own. These healthier oatmeal raisin cookies are super soft and taste great.  The best part: I don’t feel guilty snacking on them!

Healthy Lactation Cookies

Ingredients

  • 1 cup thick cut oats
  • 1/4 cup whole wheat flour
  • 1 1/2 tsp baking power
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 tbsp Brewers Yeast
  • 2 tbsp ground flaxseed
  • 1/2 cup brown sugar
  • 2 tbsp coconut oil 
  • 1 large egg, roomtemperature 
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 1/4 cup raisins
  • 1/4 cup chocolate chips (optional)

Steps

  1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, salt, Brewers Yeast, ground flaxseed, and brown sugar. In a separate bowl, whisk together the coconut oil, egg, vanilla, and milk. Add the flour mixture, stirring until incorporated. Fold in the raisins and chocolate chips. Chill dough for 3o minutes in the fridge
  2. Preheat oven to 325, line cookie sheet with parchment paper
  3. Drops the cookie dough into 15 rounded scoops onto the prepared sheet and flatten slightly. Bake for 11-14 minutes. Cool for 10 minutes before transferring to a wire rack