Southern Fried Chicken Salad With Honey Mustard Dressing / Chicken and Waffles

After the kids picked out their books from the library I came across a book that someone had left along the couch- it was Alton Brown’s Gear For Your Kitchen book.  I don’t watch the Food Network like I did religiously in my 20’s but I thought I’d check out this book from the library and catch up.  This is an excellent book- it goes in great detail about knives and other basic kitchen methods that even the most experienced cooks don’t do.  Great for beginners and some lessons for us that have been cooking and experimenting for years.  I made this recipe two ways- I made it as a salad as presented in the book and I also made Chicken and Waffles.  I got a waffle maker from Craigslist a week ago for 9 bucks.  I’m not much of a waffle person, didn’t grow up on them and when I did try them I liked pancakes better.  I like to take things I don’t like to a level of likeness so that’s why I got the machine and my little ones really seem to love them.   There’s so many tasty different versions I”m going to experiment with too.  The honey Mustard sauce is so easy yet so tasty- this will be my new siracha sauce to everything.   ;p

I added to my recipe pomegranate seeds.  After planting my tiny pomegranate tree nearly 7 years ago it grew like a monster this year and gave me huge pomegranates.  They are so sweet and perfect.  Click on the link for the health benefits to pomegranates- I honestly love them straight from the ball itself but it’s fun to add them to recipes too. 🙂

chicken salad

chicken and waffles



Honey Mustard Sauce

5 tablespoons medium body honey (sourwood is nice)
3 tablespoons smooth Dijon mustard
2 tablespoons rice wine vinegar
Combine all ingredients in a bowl and whisk until smooth. Serve as a dressing or a dip.


1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Watch how to make this recipe.
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don’t drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it’s a gas oven.

Recipe courtesy of Alton Brown

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