Needless to say, because the Chicago version was named Rosscoe's, I had reservations about going. I also have issues about going to restaurants for soul food. Clearly it's something I can do at home. I really like going to restaurants to be challenged and inspired; I like to eat things that I haven't made at home before. So yeah, CPK -- once I nail your crust, it's a wrap! I also had my "Phil" of chicken and waffles at Phil the Fire in Cleveland (RIP).
Back to the subject. I skipped church today. I know; I'm a heathen. I had power chains put on my braces last week and I have had a killer intermittent toothache. Today I gave up and reached for Vicodin, so I figured not driving would be a good thing. The extra time at home gave the chance to rock a f'o' real breakfast.
Let's get started. We've fried chicken before. Brine it, flour it and get it into some hot grease. Drain it on a wire rack.
Here's the setup: egg yolk whisked with melted butter; flour, baking powder, corn meal and salt; buttermilk; and an egg white beaten to stiff peaks. The genius in me decided to do this by hand. About 10 minutes later, I had stiff peaks.
Now you're ready to add the batter to a preheated waffle iron. Bake until desired level of brown. I don't like Belgium waffles anyway, but I must say that thin waffles are wonderful in this dish. I've had the dish before with the thick waffles and it just wasn't working for me.Let's assemble, shall we? Get some syrup and butter. For years, I have melted the butter inside the syrup. Sometimes I add hot sauce to my ketchup. Shortcuts are a good thing.
Damn. That was good.
Tools of the trade: