Cast Iron Cooking , food
PAPER BAG CHICKEN & WAFFLES
Paper Bag Chicken & Waffles
By Danny Boome & Lauren Palmeri
Made in Cast Iron Skillet
8 pieces chicken thighs and drumsticks (bone-in, skin-on)
¼ cup hot sauce
2 cups AP flour
1 Tbsp smoked paprika
1 tsp cayenne
neutral oil, such as peanut, for frying
waffles and maples syrup, to serve
- For the buttermilk marinade: Combine buttermilk and hot sauce in a large bowl or large zip-top bag. Add chicken, transfer to refrigerator, and marinate for 30 minutes or up to 8 hours. Remove chicken to paper towels to pat dry. Allow resting at room temperature for 15 minutes.
- In a brown paper bag, combine flour, paprika, cayenne and 1 tsp salt. Add chicken and shake to evenly coat pieces. Repeat process if necessary.
- Heat 1-inch oil in large cast iron pan until a thermometer reads 350ºF. Working in batches, to not crowd the pan, add chicken and cook until golden-brown. Flip pieces and continue to cook until golden-brown on both sides and the internal temperature of the chicken reaches 165ºF. Remove fried chicken on to a paper towel-lined plate. Season hot chicken immediately with salt to taste.
- Serve chicken with waffles and drizzle with maple syrup.