Author: Thomas

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Light & Crispy Buttermilk Fried Chicken & Waffle

Light & Crispy Fried Buttermilk Chicken & Waffles

After returning from our two week trip to the Mediterranean, we though it might be time for some good ole comfort food. It’s hard to beat the classic soul food of chicken and waffles to satisfy our cravings. To keep it simple I used chicken tenders as they are easier to eat with the waffles. Blah, blah, blah!

Ingredients:

Chicken and Marinade –

  • 12 chicken tenders
  • 2 cups buttermilk
  • 1 tsp coarse salt

Coating –

  • 2 cups all purpose flour
  • 2 tbsp dried parsley
  • 1 tbsp paprika
  • 2 tsp baking powder
  • 2 tsp kosher salt
  • 1 tsp garlic powder
  • Vegetable, canola or peanut oil for frying

Preparation:

  1. Whisk salt into buttermilk in a shallow baking dish.  Add chicken, turning to coat.  Cover and refrigerate, allowing chicken to marinate at least an hour (up to overnight).   I recommend overnight if you have the time.
  2. Bring chicken to room temperature before frying (that means taking it out of the fridge 30 minutes prior).
  3. Meanwhile, add all ingredients for coating into a large zippered freezer bag and shake to combine.
  4. Heat oil in a deep fryer to 350ºF, or 3/4″ deep in a large cast iron skillet. Line a baking sheet with paper towels and place a wire cooling rack on top.
  5. Remove chicken a piece at a time from the marinade, letting excess drip off.  Add chicken to the bag with flour mixture and shake to evenly coat. Cook chicken in two batches, flipping once, until golden brown and cooked through (165ºF internal temperature), 8-12 minutes.  Transfer to wire rack in a single layer.  Serve hot, or cool completely on the wire racks before refrigerating.
  • Fried Chicken Strips
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Helen’s Carrot Cake

We requested this recipe in 2005 from our sister-in-law, Pauline, after tasting this deliciously sweet cake at a family gathering. It originated years ago in the kitchen of Helen Addison, Pauline’s mom. Helen wrote, “I hate giving this recipe away because then you see how simple it is to make!!”

Helen’s Carrot Cake

Cake Batter – Ingredients and Preparation

  • 1 tsp butter
  • 1 ½ cups salad oil
  • 2 cups sugar
  • 4 eggs
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 cups flour
  • 2 tsp baking soda
  • 3 cups finely grated carrots
  • Handful of raisins
  • Ingredients
  • Wet Ingredients Mixed
  • Buttered & Floured Pan – Key to Getting the Carrot Cake Out of the Pan
  • Dry Ingredients
  • Wet & Dry Mixed
  • Wet, Dry, Carrots & Raisins Mixed
  • Everything into the Pyrex
  • Grease and flour 13 x 9 x 2” Pyrex cake pan.  Preheat oven to 325 degrees.
  • Blend oil and sugar in a large bowl with a wooden spoon.  Add eggs, one at a time, beating well after each addition.
  • In another bowl, sift salt, cinnamon, flour and baking soda.  Add the sifted ingredients to the  egg mixture and stir until they are thoroughly incorporated. 
  • Add the carrots and raisons and mix to blend thoroughly.
  • Pour batter into the prepared pan and bake for 1.25 hours (check after an hour as it may be long enough).
  • Let cake cool, remove from pan and frost when cold.

Cream Cheese Frosting Ingredients and Preparation

  • 8 ounces softened cream cheese
  • 4 Tbsp. melted butter
  • 2 tsp vanilla
  • 1-pound confectioner’s sugar
  • Beat cream cheese until it is light and fluffy.
  • Gradually add the melted butter, beating until it is completely absorbed.  Add the vanilla and sugar, beating well after each addition so that frosting is smooth.
 Cream Cheese Frosting – Get your finger out of that bowl!

Frosting the Carrot Cake

  • Once the Carrot Cake has cooled to room temperature you can turn the cake onto a tray, or just leave it in the pan.
  • Spread frosting slowly until you have a layer across the entire cake and avoid breaking up the surface of the cake, then continue frosting to make a nice thick layer.
Helen’s Carrot Cake, So Delicious!