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July 6th is National Fried Chicken Day — the perfect excuse to enjoy some crispy, finger-licking good chicken. Here, chef Tanya Holland of Brown Sugar Kitchen in Oakland, Calif., makes buttermilk fried chicken and cornmeal waffles with apple cider syrup.
- 1 tbsp. dried tarragon
- 1 tbsp. paprika
- 1 tbsp. onion powder
- 1 tbsp. plus 2 tsp. kosher salt, divided
- 1 tbsp. plus 1 tsp. ground black pepper, divided
- 2 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. cayenne pepper
- 1 (3 1/2-pound) chicken, cut into 8 pieces
- 2 tbsp. fresh minced parsley
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- Vegetable oil for frying
In a small bowl, mix together tarragon, paprika, onion powder, 2 tsp. salt, 1 tsp. black pepper, garlic powder, oregano, thyme, and cayenne pepper. Place chicken in a large bowl and sprinkle with spice mixture and parsley, tossing to coat. Pour buttermilk over chicken. Cover and refrigerate overnight.Remove chicken from marinade. In a large bowl, combine flour, remaining 1 tbsp. salt, and remaining 1 tbsp. black pepper. Dredge chicken pieces in seasoned flour.Pour oil into a large pot to a depth of 3 inches and heat over medium-high heat until a thermometer reads 350 degrees. Add as many chicken pieces as possible without crowding the pan. Cook chicken pieces, turning occasionally and adjusting heat to keep oil at 350 degrees, until cooked through, 12 to 15 minutes. Remove chicken to a rack and allow to rest 5 minutes before serving. Serve with cornmeal waffles with apple cider syrup.
- 1 (1/4-ounce) package active dry yeast
- 3/4 cup warm water
- 3 eggs
- 3 cups whole milk
- 1 cup cornmeal
- 2 cups all-purpose flour
- 1 1/2 tsp. kosher salt
- 1 1/2 tsp. sugar
- 3/4 cup (1 1/2 sticks) melted butter
- 1/2 tsp. baking soda
- Vegetable oil for greasing waffle iron
- 1 1/2 cups brown sugar
- 1 1/2 tsp. apple cider vinegar
- 2 cups apple cider
- 2 cinnamon sticks
- 2 tbsp. butter
To make waffles: In a small bowl, stir together yeast and water and let stand until foamy, about 10 minutes. In a large bowl, whisk together eggs and milk. In a medium bowl, sift together cornmeal, flour, salt and sugar. Add yeast mixture to eggs and milk. Whisk in dry ingredients, then butter. Cover bowl and refrigerate overnight.Stir baking soda into waffle batter. Preheat waffle iron and brush lightly with vegetable oil. Cook waffles until golden and cooked through, about 3 minutes. Keep finished waffles warm in an oven in one layer to stay crisp.To make syrup: Combine all syrup ingredients in a medium saucepan. Bring to a boil and reduce until liquid coats the back of a spoon, 10 to 15 minutes. (If not using right away, refrigerate syrup in an airtight container for up to 1 month.)To serve, spoon warm syrup over waffles and eat immediately.