Eggnog Fried Chicken Recipes

IRISH EGGNOG

Steps:

• Whisk 1 egg, 1 ounce Irish cream liqueur and 1/4 ounce Irish whiskey in a bowl until smooth. Bring 2 cups whole milk to a boil in a saucepan (do not use a slow cooker-it will overcook the eggs). Pour over the egg mixture, stirring to mix well. Pour into mugs. Sprinkle with nutmeg and garnish with cinnamon sticks.
• If you don't have a slow cooker, keep these drinks warm in a saucepan on the stovetop over low heat.

EGGNOG

Steps:

• In a stand mixer fitted with the whisk attachment, combine the sugar and egg yolks. Whip on high speed until they are pale in color, about 6 minutes.
• Heat the milk along with the ground cinnamon, anise, cloves, cinnamon stick and vanilla seeds in a small saucepan over medium heat, stirring, until it comes to a simmer, then turn off the heat.
• Pour half the mixture (avoid adding spices) into the egg yolks and whisk by hand to combine. Combine the egg yolk mixture with the remaining milk and return to the stove.
• Cook the mixture over medium heat, stirring, until it almost reaches a simmer. Stir in the heavy cream and bourbon. Turn off the heat and let cool completely.
• When ready to serve, whip the egg whites to medium stiff peaks. Stir into the cooled mixture. Divide among glasses and garnish with the whipped cream and grated nutmeg.

MELBA WILSON'S SOUTHERN FRIED CHICKEN AND EGGNOG WAFFLES

Steps:

• To cook the chicken, put the chicken pieces in a bowl and sprinkle with the salt, pepper, paprika, poultry seasoning, and garlic powder. Add the mustard and use your hands to work everything into the chicken. Pour in the buttermilk, cover with plastic wrap, and refrigerate for 2 hours.
• Heat 3 inches of oil to 325°F in a deep cast-iron skillet over medium heat. Combine the flour and Sazonador seasoning in a brown paper bag. Add a few pieces of chicken at a time and shake it like you mean it! Working in batches, fry the chicken until it is beautifully brown and crispy on one side, about 15 minutes. Turn and cook until a meat thermometer inserted into the meat registers 160°F, about 15 minutes. Drain on paper towels.
• To make the waffles, combine the flour, baking powder, cinnamon, and nutmeg in a medium bowl. Whisk the eggnog, egg yolks, and butter in another bowl. Stir the wet ingredients into the dry until combined; you don't want the batter to be lumpy or too smooth-just right.
• Whisk the egg whites until almost stiff; fold them into the batter.
• Heat a waffle iron. Spray the waffle iron with cooking spray. Pour some of the batter into the middle of the iron, following the manufacturer's instructions. Close and cook until golden brown and cooked through, 3 to 4 minutes. Repeat with the remaining batter.
• Top the waffles with fried chicken, Strawberry Butter, and maple syrup. Are you ready to Paaarrrtyyy!?
• Put the butter in a food processor fitted with the metal blade, and blend until smooth. Add the berries and grenadine and pulse until combined, but with small pieces of berry still visible.

FRIED EGGS

Steps:

• In a 7- or 8-in. skillet or omelet pan, melt butter over medium heat. Break eggs, 1 at a time, into a custard cup or saucer, then gently slide into the pan. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken. , For eggs sunny-side up, cover pan and cook until yolks thicken, but are not hard. For basted eggs, spoon butter in pan over eggs while cooking. For over-easy eggs, carefully turn eggs to cook both sides but do not cover pan.