FRIED CHICKEN AND WAFFLES! GET DOWN! UUNNGGH!

Ok, I am worried because I consider it my duty to blog responsibly and look out for the health and welfare of my friends and faithful blog readers. You see, I don't think that your body (or your juicy booty) will be able to withstand the yumminess of the following recipe. I suggest that you use extreme caution and vigilant funkiness when attempting to master the FRIED CHICKEN AND WAFFLES groove. Consider yourself warned. Now go find your platform boots, put on some Parliament Funkadelic, and let's get started...

The Ultimate Fried Chicken
8-10 pieces of chicken
Injection and marinade
2 cups buttermilk
2 teaspoons salt
1 teaspoon sugar
1 tablespoon Sri Racha hot sauce

Coating
1 1/2 cups flour
1/2 cup cornmeal
1 tablespoon garlic powder
1 tablespoon onion salt
1 tablespoon chili powder
1 tablespoon pepper
1 tablespoon poultry seasoning
1 teaspoon ground mustard

Wet Dredge
1 egg, beaten
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup of reserved buttermilk marinade

Final Dredge
1 cup Frosted Flakes or Capt. Crunch crumbs
remaining coating mix

oil for frying (peanut oil is great)

I have no idea who these ladies are, but they obviously are craving some ULTIMATE FRIED CHICKEN! UUNGGH!

Mix marinade ingredients together. Using a BBQ injector needle or the scariest horse syringe that you can find, pretend that you are are a stealth assassin and inject the marinade into chicken pieces. Place chicken in glass bowl, cover with remaining liquid and marinade in fridge for at least 4 hours. The longer the better. Pat chicken to dry and reserve leftover marinade.

Combine coating ingredients in large Ziplock bag. Shake to mix well. Place a few pieces of chicken in the bag at a time and seal shut. Turn up the funk. Shake your moneymaker (and the chicken as well) so that the chicken pieces are totally covered with coating. Repeat. Get down. Get back up again. Set chicken aside on a plate while you prepare the wet dredge and save the remaining coating ingredients.

Whisk wet dredge ingredients together in a large bowl. It might foam a bit. Don't panic and twist your ankle in your funky platform boots. Add the cereal crumbs to the coating bag for the final dredge. Now you are going to set up your fried chicken station! UUNNGGH!

Take a piece of coated chicken, dunk it quickly in the wet dredge, shake a few drops off, and then drop it in the coating bag. Seal and shake. Repeat. Stay funky. Once all the chicken is finished the 3 stages of coating, let them dry out a bit at room temperature for 20 min while your frying oil is heating.

Rick knows how to get down with the fried chicken.

Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Heat until oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers... CUZ ITS' HOT IN THE HOT TUB! Once the oil is at temperature, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 10 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer or tongs and remove the chicken pieces from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle a dusting of cracked black pepper. Repeat with the remaining chicken pieces.

Serve hot, with Bootsy's Crispy Cornmeal Chipotle WAFFLES and Jalapeño Maple Syrup. (Stay tuned for those recipes tomorrow...)

GOOD GOD!