There is so much going on with Chicken and Waffles that you would never think it could work, you have the savory, the sweet, the hot, the crispiness, the tenderness of the chicken, the fluffiness of the waffle but somehow it all works and it works well.
Some might think Chicken and Waffles are kind of new to the culinary scene but they’re not, the roots of this culinary sensory overload dates back to 1790’s when Thomas Jefferson brought back a waffle iron from France, not too long after that the paring became famous. Some say it the combination is from Southern roots and some will argue it is more Jazz Harlem. Where ever this fantastic duo hails from it is one combo that I am grateful it came along.
Everyone has there own way of preparing and serving, spices, maple not to maple, butter, not to butter, hot sauce, not to hot sauce. Here is my way....
A nice fluffy Belgian waffle, one on the bottom smeared with whipped maple butter then add some crispy fried chicken strips piled on, topped off with another waffle smeared with maple butter then when it couldn’t get any better drizzled with (more) maple syrup and add some Frank’s or Texas Pete hot sauce on the side, just a little pool of it is perfect. (In the picture the pool of hot sauce is on the other side) It is best to soak the chicken overnight in buttermilk; it allows the chicken to stay moist and very tender while frying. Coating is super simple, coat with flour spiked with some spices and fry up till a golden brown....
Chicken…
4 Chicken Breast, butterfly and cut into strips
2 Cups buttermilk (soak chicken overnight)
6 eggs
4 cups AP Flour (mix in the following spices)
2 tbsp Smoked paprika
1 tbsp Kosher salt
2 tbsp Garlic powder
1 tbsp Onion powder
1 tbsp Chili powder
2 tbsp Cracked pepper
2 tbsp dry parsley
Oil to fry
Maple Syrup
Butter (real butter!)
Hot sauce (Frank's or Texas Pete)
Dip the cut chicken pieces that have soaked overnight in the egg then into the flour, make sure you coat well with the flour so not shake off excess. Place into oil heated to 375° Fry until golden, depending how the chicken is cut, 8 to 15 minutes.
Waffles…
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs, separated
1 1/2 cups milk
1/2 cup butter, melted
1 teaspoon vanilla extract
In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
In a separate bowl, beat the egg yolks and whip the whites in a separate bowl and set aside the whites. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended. Then fold in whites, just until incorporated.
Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp.
Once your chicken and waffles are done, put together the way you want to serve them and enjoy!
And as always, if you want to make it better...add a few pieces of bacon.
Peace, Love and Pork!
Bermuda Gourmet Goddess
