A favorite of jazz legends, born in speakeasies where late night blended into early morning, fried chicken and waffles is the ultimate mash up of sweet and salty.
For the Waffles:
- 1 1/2 cups whole-wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 1/4 cups soymilk
- 1/4 cup melted non-dairy butter
- 3 tablespoons brown sugar
Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Mix the soymilk, butter, and brown sugar in a medium bowl. Pour the soymilk mixture into the flour mixture. Stir as little as possible – until it is just blended. Cook on a waffle iron for 3 to 5 minutes, generously greasing both grills with oil or butter before each waffle.
For the Chicken:
- 2 cups unbleached all-purpose flour
- 4 tablespoons cornmeal
- 1/2 cup water
- 2 tablespoons baking powder
- 1 pound mock chicken
- 3 1/2 cups vegetable oil
- Vegan margarine
Mix together the flour and cornmeal in a deep bowl. In a separate bowl, place 1/2 cup water.
Add 1/3 cup of the flour mixture to the bowl of water and stir. Add the baking powder to the dry flour mixture and mix.
Dip chunks of the chicken into the batter, then dredge each piece of chicken into the flour mixture and coat.
Fry chicken pieces in hot oil on medium-high heat in a large skillet or deep fryer until crispy and golden brown, turning as needed.
For snacking, slice the waffles into strips and cut small "popcorn" pieces of chicken before frying. Serve hot with butter and maple syrup.