How to Make Chicken and Waffles

Chicken and waffles

Growing up in the South, I remember many times my grandmother cooking up greens in her kitchen from my grandfather’s garden, eating mac & cheese, cornbread and other dishes lovingly referred to as Soul Food. It very much is food that comforts the soul and warms the heart. Until recently, I had never explored the blend of Chicken and Waffles. I had definitely been missing out. The spices of the fried chicken melding with the sweetness of pure maple syrup creates an explosion of flavors.

While no one knows where the idea of melding fried chicken with breakfast originated from, I must give all deference to Roscoe’s House of Chicken and Waffles for bringing this dish to the attention of the masses. While there are many variations, this is my humble attempt to pay respect to this dish.

Chicken and Waffles Part 1 – The Chicken

What you will need:

  • 3 aluminum pie tins or similar containers
  • Oil for cooking (my choice, vegetable or peanut because versatility and smoke point when frying)
  • 4 lbs. boneless chicken breast
  • Cast Iron Skillet (true soul food needs cast iron)

There’s place for a quick discussion here. Much like the debate in removing the connective tissue from the back of ribs, here we get into the bone or boneless discussion. When it comes down to it, my opinion is to go with what you and yours like. If you like getting your fingers in and grabbing the bone, go for it. Just know, you’ll need to adjust your cooking times a little from what I have here. I trim, butterfly and cut the pieces down to about 4 ounces each.

chicken and waffle oil 375F

While you are prepping the dry and wet mixes, have about ½ to ¾ inches of oil heating up to 375F/190C in a pan. This a perfect opportunity use cast iron. They heat consistently. When seasoned properly they’re naturally non-stick, and if you take care of it; it lasts forever. Just don’t make the mistake of grabbing the bare handle – it hurts.

Lodge L8SK3 Cast Iron Skillet, Pre-Seasoned, 10.25-inchLodge L8SK3 Cast Iron Skillet, Pre-Seasoned, 10.25-inchLodge Silicone Hot Handle Holder - Red Heat Protecting Silicone Handle for Lodge Cast Iron Skillets with Keyhole HandleLodge Silicone Hot Handle Holder – Red Heat Protecting Silicone Handle for Lodge Cast Iron Skillets with Keyhole Handle

Dry mix

  • 3 cups of AP flour
  • 1 ½ Tbsp. season salt
  • 1 ½ Tbsp. celery salt
  • 1 ½ Tbsp. fresh ground black pepper
  • 1 ½ Tbsp. white pepper
  • 1 ½ Tbsp. smoked paprika
  • 1 ½ Tbsp. chili powder
  • 1 ½ Tbsp. chipotle chili powder
  • 1 Tbsp. ground mustard
  • 1 Tbsp. garlic powder
  • 1 Tbsp. cumin
  • 2 tsp. ground oregano
  • 2 tsp. ground thyme

Mix these together in a large bowl then run through a sifter as your mix will become even more incorporated. Split this mix in between 2 of the pie tins.

Wet mix

  • 2 cups AP flour
  • 2 cups warm water (adjust this as needed to consistency like a thick cake batter)
  • 2 eggs beaten
  • 3 Tbsp. hot sauce

Mix together in a bowl and pour into your last pie tin.

chicken and waffle dry-wet-dry

The order I go in is dry-wet-dry. You need to make sure with each step that you thoroughly and evenly coat the pieces of chicken. Carefully set your chicken into the heated oil, cooking them for about 3 ½ to 4 minutes per side.

Chicken and Waffles Part 2 – The Belgian Waffle

  • 2 cups AP flour
  • 2 cups milk (or 1 cup milk & 1 cup half/half)
  • ½ cup vegetable oil
  • 4 tsp. baking powder
  • ¾ tsp. kosher salt
  • ¼ cup sugar
  • 2 eggs, separated (very important that you set the whites to the side)

Star Wars Death Star Waffle MakerStar Wars Death Star Waffle MakerBLACK+DECKER WMB500 Belgian Waffle Maker, Stainless SteelBLACK+DECKER WMB500 Belgian Waffle Maker, Stainless Steel

Some variations that we’ve tried and really like… try adding either 1 Tbsp. of Apple Pie or Pumpkin Pie spice. This adds some great flavor to the waffles and can make a nice standalone breakfast as well especially with real Maple syrup.

We actually use the Star Wars Death Star Waffle Maker pictured above. It was last year’s Mother’s Day gift to my wife.

Mix together your dry ingredients and wet ingredients separately then combine.

Take your egg whites and whip them into firm peaks as if you were making a meringue. Fold the meringue into the rest of the batter. You’ll notice immediately a difference in the texture and appearance of the batter. This simple step makes amazingly light waffles to offset the fried chicken.

Now that Summer is starting to get here, I typically serve a single Belgian round and two pieces of chicken with fresh fruit. A nice handful of blueberries and strawberries goes well with the sweetness of the Maple syrup and the spicy heat of the fried chicken.

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Chicken & Waffles

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0.0 rating
Chicken & Waffles. A good blend of sweet and spicy.
  • Difficulty:Intermediate
  • Serves:6

Nutrition per portion

Ingredients
  • 3 aluminum pie tins or similar containers
  • Oil for frying
  • 4 lbs. boneless chicken breast
  • DRY MIX (following 13 ingredients)
  • 3 cups of AP flour
  • 1 ½ Tbsp. season salt
  • 1 ½ Tbsp. celery salt
  • 1 ½ Tbsp. fresh ground black pepper
  • 1 ½ Tbsp. white pepper
  • 1 ½ Tbsp. smoked paprika
  • 1 ½ Tbsp. chili powder
  • 1 ½ Tbsp. chipotle chili powder
  • 1 Tbsp. ground mustard
  • 1 Tbsp. garlic powder
  • 1 Tbsp. cumin
  • 2 tsp. ground oregano
  • 2 tsp. ground thyme
  • WET MIX (following 4 ingredients)
  • 2 cups AP flour
  • 2 cups warm water (adjust this as needed to consistency like a thick cake batter)
  • 2 eggs beaten
  • 3 Tbsp. hot sauce
  • THE BELGIAN WAFFLE
  • 2 cups AP flour
  • 2 cups milk (or 1 cup milk & 1 cup half/half)
  • ½ cup vegetable oil
  • 4 tsp. baking powder
  • ¾ tsp. kosher salt
  • ¼ cup sugar
  • 2 eggs, separated (very important that you set the whites to the side)
Method
Trim, butterfly and cut the chicken pieces down to about 4 ounces each. While you are prepping the dry and wet mixes, have about ½ to ¾ inches of oil heating up to 375F/190C in a pan. Dry Mix Mix these together in a large bowl then run through a sifter as your mix will become even more incorporated. Split this mix in between 2 of the pie tins. Wet Mix Mix together in a bowl and pour into your last pie tin. Prepare and Cook the Chicken The order I go in is dry-wet-dry. You need to make sure with each step that you thoroughly and evenly coat the pieces of chicken. Carefully set your chicken into the heated oil, cooking them for about 3 ½ to 4 minutes per side. Belgian Waffle Mix together your dry ingredients and wet ingredients separately then combine. Take your egg whites and whip them into firm peaks as if you were making a meringue. Fold the meringue into the rest of the batter. You’ll notice immediately a difference in the texture and appearance of the batter. This simple step makes amazingly light waffles to offset the fried chicken.   Heat and grease the waffle iron (unless using a no-stick). Pour enough batter in to cover all the holes but not spill over. Cook until the waffles appear golden. You can keep the waffles in a warm oven (about 225F) until they are all made. Assemble Place one waffle on the plate with two pieces of chicken. Cover in maple syrup and enjoy.

We’d love to talk about this recipe. Let us know in the comments what you thought.