Rosemary Buttermilk Fried Chicken and Waffles

Chicken and waffles-3

Well good golly Miss Molly! Being from the south I’ve had my fair share of fried chicken, well actually fried everything. I’ve never been a huge fan of fried food but occasionally I have a hankering for it. A couple weeks back we were watching Master Chef and they had to make chicken and waffles for a challenge. This got me craving the southern classic and went looking for a great fried chicken recipe. I found this one in my new Food 52 Genius Recipes cookbook (which is soooo beautiful!) and it is hands down the best fried chicken I have had in a long time. The chicken brines for for up to 24 hours and the rosemary adds an extra punch to the flavor. One of the reasons I’ve stayed away from fried chicken is the dryness of the meat after frying. Brining the meat (and using dark meat) helps lock in the flavor and keep the meat extra juicy.

To make our dinner even more southern we served the chicken with waffles. If you haven’t had this combination you are missing out! The sweetness of the waffle works perfectly with the fried chicken. Add a little of this whiskey maple syrup on top and you have the perfect dinner! Now to make sure I don’t make this too often or we will be double our size!!

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French Bread- Round Two

After my first attempt at French bread I knew that I needed to try a different recipe. I think I found a winner in this recipe! The bread is perfectly soft in the middle and has the baguette chewy crust that you want in a French bread. It was really easy to make and the only time consuming thing is that you have to punch the bread down and knead it every ten minutes for an hour. I started the bread first in dinner prep (I served Poulet Vallee d’Auge again for friends) so I was already in the kitchen when I needed to punch down the dough.

The dough itself, when properly mixed, is slightly sticky but not so sticky that it sticks to your hands when kneading. You want a good elasticity in the dough to get the airy center.

This definitely will be my go to bread for any French dinner that we have! Also I halved the recipe so that it made two loaves instead of four. For dinner for four people we only ate one loaf and for lunch the next day we made ham and swiss panini sandwiches with the leftover loaf. This bread works really well for a panini!

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