I Left My Heart in San Francisco: Farmer Brown's Chicken & Waffles
I LOVE BRUNCH! Is there anything better than sleeping in on a Sunday, rolling out of bed and heading out for Mimosas or maybe a Bloody Mary with some breakfast and lunch all rolled into one? Before our trip I searched best brunch in SF and Farmer Browns was on every list.
It’s a Soul Food spot in the heart of the city and I figured it would be nice to have a big, decadent meal to hold us over until our late dinner reservation. It also had a great menu that included all the classics; cheesy grits, biscuits with sausage gravy, collards and pecan pie. I had my heart set on some Chicken and Waffles. When we arrived at 10:45, and the line was down the street, I knew I was in for a good meal.
Now, service was super slow and the place was packed but if I’m truly judging, just on the food, it was really, really good. The biscuits were fluffy and salty (we got a extra plate gratis since we waited so long). The cheesy grits were super cheesy and very addictive. And, the Chicken and Waffles were absolute Soul Food perfection. The chicken was crispy, juicy and perfectly cooked. The waffles were yeasted, light, fluffy and the perfect match to the chicken. It was covered in golden maple syrup and I couldn’t have been happier. The best part was I knew already knew the two recipes I would combine to recreate this amazing meal. Paula Deen’s Fried Chicken recipe with Marion Cunningham’s Raised Waffles
Paula’s Fried Chicken is straight forward, easy and produces delicious fried chicken. Marion’s Raised Waffles are mixed the night before but with a little planning, it’s one less thing you need to in the morning and the results are the fluffiest waffles you will ever eat. Make these two recipes together and I promise a delicious dish will be served before you would round the corner, in line, at Farmer Browns.
Paula Deen’s Fried Chicken (adapted slightly)
1/3 cup water
1/8 cup hot sauce
2 cups self rising flour
1 teaspoon pepper
3 lb chicken, butchered into 8 pieces
1/8 cup kosher salt
2 tablespoons granulated garlic
2 tablespoons ground pepper
In a medium size bowl, beat the eggs with the water. Add hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the salt, garlic and pepper. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
Marion Cunningham’s Raised Waffles
½ cup warm water
1 envelope active dry yeast
2 cups milk, warmed
½ cup butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups AP Flour
2 large eggs
¼ teaspoon baking soda
In a large mixing bowl, mix water and yeast. Let stand to dissolve for 5 minutes
Add milk, butter, salt, sugar, and flour to the bowl and blend until smooth and blended. Cover the bowl with plastic wrap and let stand, on the counter, overnight.
In the morning, beat in the eggs and the baking soda, stir until well mixed. Don’t worry, the batter is supposed to be very thin. Pour about ½ cup batter into the waffle iron and bake until golden and crisp.
TO SERVE: Place a hot waffle on the dish, add a few pieces of fried chicken and drizzle with lots and lots of maple syrup.