Buttermilk Fried Chicken with Cheesy Polenta Waffles
- 3 lemons, halved
- 6 fresh bay leaves
- 1/2 bunch flat-leaf parsley
- 1/2 bunch fresh thyme
- 1/4 cup clover honey
- 1/2 head garlic (halved horizontally)
- 2 tablespoons black peppercorns
- 1 cup coarse salt
- 1 (2 1/4 to 2 1/2-pound) chicken, cut into 10 pieces (2 legs, 2 thighs, 4 breast quarters, and 2 wings)
- Peanut or canola oil, for frying
- 3 cups C4C flour
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons paprika
- 2 teaspoons cayenne pepper
- Coarse salt and freshly ground black pepper
- 1 cup buttermilk
- Sea salt
- Sprigs fresh rosemary, for garnish
- Sprigs fresh thyme, for garnish
- Cheesy Polenta Waffles
- Pure maple syrup
- Produce
- Bay leaves, fresh (6)
- Flat-leaf parsley (1/2 bunch)
- Garlic (1/2 head)
- Garlic powder (2 tablespoons)
- Lemons (3)
- Onion powder (2 tablespoons)
- Rosemary, fresh (1 Sprigs)
- Thyme, fresh (1/2 bunch)
- Thyme, fresh (1 Sprigs)
- Cooking & Baking
- 4c flour (1 3 cups C)
- Cayenne pepper (2 teaspoons)
- Clover honey (1/4 cup)
- Maple syrup, Pure (1)
- Paprika (2 teaspoons)
- Peanut or canola oil (1)
- Peppercorns, black (2 tablespoons)
- Salt, coarse (1 cup)
- Salt and freshly ground black pepper, Coarse (1)
- Sea salt (1)
- Bread & Baked Goods
- Cheesy polenta waffles (1)
- Dairy
- Buttermilk (1 cup)
- Other
- 1 (2 1/4 to 2 1/2-pound) chicken, cut into 10 pieces (2 legs, 2 thighs, 4 breast quarters, and 2 wings)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published November 1, 2011 (1 year ago).
36 people saved this recipe.
