Kerala Fried Chicken and Low Country Waffles with Spicy Maple Syrup

I love this new cookbook “My Two Souths: Blending the Flavors of India Into a Southern Kitchen” by Asha Gomez, winner of the Food 52 Piglet 2017 cookbook competition. I did not really follow this contest but took a look at the cookbooks which were nominated. I have already posted Asha’s  “Banana Beignets” recipe which I made even a little better with my maple syrup glaze.

Next on my list of recipes to make was this fried chicken. It just sounded super good and different combining the best of Asha’s two cuisines. Can you guess where the fried chicken came from or the waffles? Kerala or Atlanta?

As Asha stated in her introduction ” Its flavors and dishes are characterized and rooted in my deep affection for the resourcefulness and soulfulness of cooking in both by mother country India , in the far southern state of Kerala, and my chosen home in  America’s southern, culinary-savvy city of Atlanta, Georgia.”

Low Country, by the way, refers to both South and North Carolina. It is a low-lying region that is part of a southern state extending from the seacoast inland to the Fall Line, or the Sandhills. I guess I gave away where the waffles come from!

Linking these delicious recipes from two parts of the world to Angie at Fiesta Friday #192 and her co-hosts this week Zeba @ Food For The Soul and Jhuls @ The Not So Creative Cook

Kerala Fried Chicken and Low Country Waffles with Spicy Maple Syrup

Kerala Fried Chicken:

  • 2 cups buttermilk
  • 10 garlic cloves
  • 6 whole serrano peppers, stemmed and seeded if desired for less heat
  • 1 bunch fresh cilantro (1 cup)
  • 1 bunch fresh mint (1/2 cup)
  • 2 tbsp. plus 1 tsp. kosher salt
  • 8 boneless, skinless chicken thighs (about 3 lbs.) I used chicken breasts
  • canola oil, for frying
  • 4 cups AP flour
  • 2 tbsp. coconut oil, melted (optional for drizzling over fried chicken)
  • 2 stems fresh curry leaves for garnish

Combine the first five ingredients plus 2 tbsp. salt in a blender and puree until smooth. Place the chicken in a shallow container and pour the marinade over it. Toss the chicken to be sure it is coated well. Cover and refrigerate for at least 18 hours and as long as 24 hours.

You can also make the spicy syrup now since it infuses up to 24 hours as well.

Fill your cast iron skillet with about 1-inch of oil and heat until it reaches 350°F. Place a rack over a rimmed baking sheet and set aside. Mix the flour and 1 tsp. of salt in a shallow dish and set aside.

Remove the chicken from the marinade and dab off the excess with paper towels. Dredge each piece of chicken in the flour to coat.

Cook the chicken until golden brown and cooked through, or until a meat thermometer reads 165°F. Drain the chicken on the rack and drizzle with melted coconut oil if desired.

Dip the curry leaves in the hot oil until crisp – not very long, maybe 10 seconds or so; drain.

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Low Country Rice Waffles

Low Country Rice Waffles:

  • 1-1/2 cups AP flour
  • 1/2 cup white rice flour
  • 2 tbsp. light brown sugar, packed
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 6-8 green cardamom pods, crushed and seeds removed
  • 1 tsp. kosher salt
  • 2 large eggs
  • 2-1/2 cups buttermilk
  • 6 tbsp. unsalted butter, melted
  • 1/2 cup jasmine rice, cooked (use your choice of rice)
  • nonstick spray

Whisk together the two flours (never realized there was more than one type of rice flour such as brown or red), brown sugar, baking powder, baking soda, cardamom seeds and salt. In a separate bowl whisk the eggs. Add the buttermilk and melted butter and whisk to combine.

Slowly add the wet mixture into the dry ingredients; then  add the cooked rice and stir to combine. Cover and let it rest for 1 hour at room temperature.

Heat your waffle iron and spray lightly with Pam, or any non-stick spray. Cook each waffle until crisp and golden.

Makes 8 waffles

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White rice flour on the left and AP on the right… Batter has risen and ready to make waffles…


Spicy Maple Syrup

Spicy Maple Syrup:

  • 2 tbsp. whole cumin seeds
  • 2 tbsp. whole coriander seeds
  • 1 tsp. red pepper flakes, crushed
  • 2 cups maple syrup

Coarsely grind the cumin and coriander seeds. In a small skillet toast the seeds and red pepper flakes about 1 minute. Add the spices to the syrup and allow to infuse for up to 24 hours at room temperature.

Assembly: Place the waffle on a plate, add a piece of fried chicken and top with fried curry leaves. Serve the syrup on the side. I removed the seeds from the syrup and set them aside to add as desired.

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19 thoughts on “Kerala Fried Chicken and Low Country Waffles with Spicy Maple Syrup

  1. I need to have everything right now! The fried chicken sounds so wonderful with all those aromatic ingredients! I love the idea of the rice waffles along with the spicy maple syrup as well! What a fabulous meal!! Thanks a bunch for bringing at Fiesta Friday party. I hope you are enjoying the party!


  2. Ok Judi, I did check your site, and it says that I AM “following” you. So I decided to unfollow and then follow again. Let’s see if this does the trick! Wow what a feast, love, love the idea of a fusion recipe. East definitely meets West in this combination. Love the ingredients, I can only imagine the real thing 🙂 Great job!


    • WordPress isn’t perfect that’s for sure! Thanks – I thought you would enjoy this post as I have not made a lot of Indian food but this pairing of Kerala and Atlanta was fun to make. I could see how similar the cuisines can be – maybe just a few different ingredients 🙂


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