Southern Cast Iron – September 2019

SEPTEMBER | OCTOBER 2019 94

SwEeT aNd SpIcY ChIcKeN aNd WaFfLeS

Makes 4 servings

(Photo on page 89)

Add a little heat to this sweet and crunchy classic with a Spicy Cane

Syrup. You’ll be happy you did.

4 cups self-rising fl our

⅓ cup sugar

1 teaspoon kosher salt, divided

3½ cups whole buttermilk, divided

⅔ cup canola oil

4 large eggs

2 teaspoons vanilla extract

Vegetable oil, for frying

Spicy Cinnamon Cornmeal Dredge (recipe precedes)

8 boneless skinless chicken thighs

Spicy Cane Syrup (recipe follows), to serve

1. In a large bowl, stir together fl our, sugar, and ½ teaspoon salt. In
   a medium bowl, whisk together 2½ cups buttermilk, canola oil, and
   eggs. Make a well in center of fl our mixture; add buttermilk mixture
   and vanilla, whisking just until combined. Cover and refrigerate for
   30 minutes.


2. Preheat oven to 200°. Place a wire rack in a large rimmed baking
   sheet. Place pan in oven.


3. Preheat a cast-iron waffl e iron over medium heat.


4. For each waffl e, spray waffl e iron with nonfl ammable cooking
   spray. Pour ¾ cup batter onto waffl e iron. Cook, turning iron halfway
   through, until golden brown, 6 to 8 minutes. Place waffl es in oven to
   keep warm.


5. In a large Dutch oven, pour vegetable oil to halfway full, and heat
   over medium heat until a deep-fry thermometer registers 350°.


6. In a shallow dish, whisk together remaining 1 cup buttermilk and
   remaining ½ teaspoon salt. In another shallow dish, place Spicy
   Cinnamon Cornmeal Dredge. Working in batches, dip chicken
   in buttermilk mixture, letting excess drip off. Dredge in Spicy
   Cinnamon Cornmeal Dredge, shaking off excess. Place on a wire
   rack; let stand for 15 minutes.


7. Working in batches, fry chicken, turning occasionally, until a food
   thermometer inserted in thickest portion registers 165°, 4 to 6 minutes.
   Let drain on paper towels. Place chicken in oven to keep warm. Serve
   waffl es with fried chicken and Spicy Cane Syrup.

SpIcY CaNe SyRuP

Makes about 1 cup

1 cup cane syrup

½ teaspoon smoked paprika

⅛ teaspoon ground cinnamon

⅛ teaspoon crushed red pepper

1. In a small enamel-coated cast-iron skillet, whisk together all
   ingredients. Cook over medium-low heat until heated through,
   about 10 minutes. Serve warm.

Cinnamo n-Cornmeal Fried Chicken
Makes 4 servings

With the crackle of the cornmeal and kick of the spicy cinnamon dredge,
this chicken is chock-full of fl avor and texture.

Vegetable oil, for frying
2 cups whole buttermilk
2 teaspoons kosher salt
Spicy Cinnamon Cornmeal Dredge (recipe follows)
4 (6-ounce) bone-in skin-on chicken drumsticks
4 (6- to 8-ounce) bone-in skin-on chicken thighs

1. In a large enamel-coated cast-iron Dutch oven, pour oil to halfway
   full, and heat over medium heat until a deep-fry thermometer
   registers 350°.


2. In a shallow dish, whisk together buttermilk and salt. In another
   shallow dish, place Spicy Cinnamon Cornmeal Dredge.


3. Working in batches, dip chicken in buttermilk mixture, letting excess
   drip off. Dredge in Spicy Cinnamon Cornmeal Dredge, shaking off
   excess. Place on a wire rack; let stand for 15 minutes.


4. Working in batches, fry chicken, turning occasionally, until a food
   thermometer inserted in thickest portion registers 165°, about
   6 minutes for drumsticks and 6 to 8 minutes for thighs. Let drain on a
   wire rack. Serve immediately.

Spicy Cinnamo n Cornmeal Dredge
Makes about 2¼ cups

2 cups medium-grind plain yellow cornmeal
1 tablespoon kosher salt
1 tablespoon ground red pepper
2 teaspoons ground cinnamon
1 teaspoon ground black pepper
½ teaspoon crushed red pepper

1. In a large bowl, whisk together all ingredients until combined.
   
   
   • • KiTcHeN TiP ••
     Do not overcrowd the pot; if chicken pieces touch while
     frying, the cornmeal dredge may fall off.