January 5: Lunchbreak - Buttermilk Fried Chicken and Waffles
Table Fifty-Two
52 W. Elm Street
(312) 573-4000
To read more about the restaurant:


Chicken and Waffles

1 waffle iron
1 rubber spatula
2 bowls
1 non-stick pan release
1 set measuring cups


2 cups self-rising flour
2 Tbs sugar
2 Tablespoons melted unsalted butter
1 1/2 cups buttermilk
3 eggs (uolk and white separated)

Mix the flour and sugar. Next pour buttermilk and melted butter into dry mixture, whisk together. Whip egg whites until stiff peaks, next gently fold half the whipped egg whites into the batter with a rubber spatula. Add the rest of the whites, and put away in the refrigerator for later use. Preheat waffle iron, once ready pour about 3-4 ounces of batter into the waffle iron and cook 2-4 minutes. (Color and time varies for each waffle maker)

Buttermilk Fried Chicken
1 Deep Cast-Iron Frying Pan or Dutch Oven
1 Pair Tongs
1 Roll Paper Towels

1 whole chicken (cut in to 8 pieces and brined for 6 hours)
1 cup buttermilk
2 eggs
1/4 cup water
1 Tablespoon hot sauce
3-4 cups seasoned flour
1/2 gallon canola oil

Pre-heat oil in cast-iron pan, to a temperature of about 325 degrees. Place chicken into butter milk, let sit for 5-10 minutes. Whisk the eggs, water and hot sauce together in a separate bowl, set aside. Remove 2 pieces of chicken at a time, draining excess buttermilk off and place into the egg mixture. Remove the chicken from the egg mixture, and place into the seasoned flour, making sure that all the pieces are coated evenly. Check cast-iron to make sure that the oil is not too hot, dust off any extra flour and place chicken into cast-iron pan. Cook on each side for 2-3 minutes. (You can adjust the heat if is too hot, or not hot enough) Remove and let rest on the cooling rack lined with paper towels.

Brining Recipe

4 cups cold water
1/2 cup Kosher salt
2 sprigs thyme
2 sprigs rosemary
1 teaspoon black peppercorns
2 bay leaves
3-4 cloves garlic

Heat 1 cup of water and bring to a simmer, add the salt and dissolve, and let cool. Add the salted water to the herbs and aromatics along with the other 3 cups of cold water. Place chicken and brine in a plastic container for 4-8 hours. Remove chicken and discard water, herbs and aromatics. (ready for buttermilk)

Seasoned Flour

2 cups all purpose flour
2 cups self rising flour
1 teaspoon Kosher salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme

Blend flour and seasoning, set aside for later use. (Add more or less seasoning to your desired taste)