breakfast · Unspecified
Ad Hoc Fried Chicken and Waffles
A fried centered on eggs, buttermilk, tbs. butter, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 3 item 3 eggs, separated
- 1 cup 1 3/4 cups buttermilk
- 8 item 8 Tbs. (1 stick) unsalted butter, melted
- 1 teaspoon 1/2 tsp. vanilla extract
- 1 cup 1 3/4 cups all-purpose flour
- 1 teaspoon 1 1/2 tsp. baking powder
- 1 teaspoon 1 tsp. baking soda
- 1 teaspoon 1/2 tsp. salt
- 1 cup 1/3 cup sugar
- 1 item 1 batch Ad Hoc fried chicken, cooked according to package instructions
- 1 item Maple syrup and butter for serving
Equipment
Heavy pot or skillet + Thermometer
How to make it
- 1
Prepare eggs, buttermilk, tbs. butter, vanilla extract, all-purpose flour, baking powder, baking soda, salt, sugar, batch ad hoc fried chicken, and maple syrup and butter as listed and heat the cooking oil to 350°F.
- 2
Combine all-purpose flour, baking powder, baking soda, salt, and sugar for the coating or batter, then mix in eggs, buttermilk, tbs. butter, vanilla extract, and maple syrup and butter as appropriate.
- 3
Coat or fold in the prepared ingredients and batch ad hoc fried chicken; fry in small batches until crisp and cooked through.
- 4
Drain on a rack or paper towels and season while hot.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: peanut-free, sesame-free, soy-free, tree-nut-free.
Contains egg, milk, and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
