A decade ago I first heard of chicken and waffles. The idea disgusted me at first (chicken and waffles, together? Really?). But the more I though about it, the more I was intrigued. After a few years, I finally built up enough courage to try it, but because I live in the most boring state in the nation, I couldn’t find anywhere to try it that I was willing to trust with something so important.
Since then, I have perfected my fried chicken recipe and came up with the perfect waffle — a cinnamon waffle. So last week I fulfilled a 10-year dream and made my own chicken and waffles.
And it was amazing!
If you’ve never tried chicken and waffles before, it’s a beautiful combination. You have the fried saltiness of the chicken that’s combined with the starchy, sweet goodness of the waffle. Toss in some bacon and you’re in heaven.
Enough talk, let’s get down to how to make this!
INGREDIENTS Fried Chicken
4-6 chicken breast cutlets
1 1/2 cups milk
1 Tbsp + 1 tsp vinegar
1 Tbsp Louisiana hot sauce
1 1/2 cups flour
1 tsp black pepper
1 tsp salt
1 tsp onion powder
1 tsp garlic salt
1 tsp parika
1 tsp cayenne
2 cups flour
2 Tbsp sugar
1 Tbsp cinnamon
1 Tbsp baking powder
1 tsp salt
3 eggs, separated
1/4 cup oil
1 1/2 cups milk
1 cup water
2 cups sugar
1/2 tsp maple flavoring
Prepare the bath for the chicken by combining the milk, vinegar and hot sauce in a large bowl. Mix well and add the chicken, making sure each breast is as submerged as possible. Cover with plastic wrap and let sit in the refrigerator for 30 minutes.
Prepare the fried chicken dredge by combining the flour, black pepper, salt, onion powder, garlic salt, paprika and cayenne in a large glass dish. Mix the spices into the flour with your hands.
Remove each chicken cutlet and place in the dredge until it is coated. Return each cutlet briefly to the bath and once again dredge until coated a second time. Place the chicken on a wire rack with a plate underneath to catch any drippings. Let the coating set for 10 minutes.
While the chicken is setting, bake the bacon in a 450 degree oven for 15 minutes (10 minutes on one side, then 5 minutes on the other).
Prepare the waffles by sifting the flour, sugar, cinnamon, baking powder and salt in a large bowl. In another bowl, use an egg beater to whip the egg whites into soft peaks. Combine the egg yolks, milk and oil in another bowl and mix well. Add the wet ingredients (minus the egg whites) to the dry ingredients and combine well. Spoon in the egg whites to the batter until it’s well incorporated.
Cook waffles in a waffle iron. Set aside.
Fry the chicken in 1-inch vegetable oil over medium heat. Turn once during frying so each side is a nice golden brown. Remove from the oil and allow to set for 5 minutes on a paper towel lined plate.
Prepare the syrup by boiling the water. Pour over the sugar and add the maple flavoring. Stir well.
Serve by placing two waffles on a plate. Add a piece of fried chicken and top with a piece of bacon. Pour the syrup over top or serve on the side as a dip.
This isn’t a difficult meal, but there are a lot of parts and doing them in the right order and timing everything so it’s finished at the same time is key. But it’s well worth it when you get a bite of fried chicken, waffles and bacon.