Chicken & Waffles


 

 

chicken & waffles

National Waffle Day was Sunday, as I’m sure you all know.  I woke up craving waffles before I even realized what day it was.  I started to make a batch for breakfast, but then had to stop when I noticed the fridge was devoid of maple syrup. No syrup, no waffles.

We were determined in our choice of breakfast, so we walked down to the local café. I stared up at the chalkboard menu, and began to feel a bit light-headed when I saw NO waffles anywhere. They only made pancakes. On the bright side, they did have plenty of maple syrup.

Why was the universe conspiring to prevent us from eating waffles on national waffle day? I ordered the French Toast out of spite.

There was only one thing left to do… have waffles for dinner. I never ever thought I’d be eating chicken and waffles, but now I wish I had started sooner. If you are on the fence, let me just say that it is the one and only time it is ever ok to have waffles without maple syrup. And also, the universe knows what its doing.

BUTTERMILK WAFFLES

  • 1 cup flour
  • 3/4 tsp yeast
  • 1/4 cup melted butter
  • 1 cup warm buttermilk
  • 1 egg
  • 1/2 Tbsp sugar
  • 1/4 tsp salt

Serves two. Adapted from food.com.

Since the batter has to refrigerate for 8 hours, make it first thing in the morning.

Mix the dry ingredients in a large bowl. Stir together the melted butter and buttermilk, and then mix it into the dry ingredients. Beat the egg in a small bowl. Stir it into the mixture until well-combined. Cover with plastic wrap and put it in the fridge until dinner.

waffle batter

BUTTERMILK MARINADE

  • 2 chicken breasts
  • 2 cups buttermilk
  • salt
  • black pepper

BEER BATTER

  • 2 cups all-purpose flour
  • 1 tsp garlic salt
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp cayenne pepper
  • black pepper
  • 4 ounces crisp beer (pilsner or lager)

Adapted from Food&Wine.

Salt and pepper both sides of the chicken.  Put the chicken in a large bowl and pour over the buttermilk until just covered. Turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.

pour buttermilk over chicken

In a large bowl, stir the spices into the flour. Mix in the beer to make a thin batter.

Remove the chicken from the buttermilk and pat dry with a towel. Dip the chicken in the batter, coating both sides evenly, and fry in a pan with hot oil.  Fry until done, flipping once. Plug in the waffle maker when the chicken is nearly done.

frying chicken

Remove the cooked chicken and let it sit on a rack 5 minutes before serving.

While the chicken sits, pour half the batter into the waffle maker and cook according to the waffle maker directions. Cut the chicken into strips and serve on top of the waffles.

Serve with bbq or honey mustard sauce.

chicken and waffles

 

chicken and waffles

P.S.

My favorite sauce was the bbq. Mix a few tablespoons of whatever bbq sauce you have, with a few shakes of Bermuda sherry-pepper sauce, and a teaspoon of honey. Yum.

 

Chicken & Waffles
 
Author:
Recipe type: Entree
Cuisine: American
Serves: 2
Prep time:
Cook time:
Total time:
 
Crispy buttermilk waffles with beer-battered fried chicken. This is definitely worth the wait!
Ingredients
  • ___Waffles___
  • 1 cup flour
  • ¾ tsp yeast
  • ¼ cup melted butter
  • 1 cup warm buttermilk
  • 1 egg
  • ½ Tbsp sugar
  • ¼ tsp salt
  • ___Buttermilk Marinade___
  • 2 chicken breasts
  • 2 cups buttermilk
  • salt
  • black pepper
  • ___Beer Batter___
  • 2 cups all-purpose flour
  • 1 tsp garlic salt
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp cayenne pepper
  • black pepper
  • 4 ounces crisp beer, such as lager or pilsner
Instructions
  1. Since the batter has to refrigerate for 8 hours, make it first thing in the morning. Mix the dry ingredients in a large bowl. Stir together the melted butter and buttermilk, and then mix it into the dry ingredients.
  2. Beat the egg in a small bowl. Stir it into the mixture until well-combined. Cover with plastic wrap and put it in the fridge until dinner.
  3. Salt and pepper both sides of the chicken. Put the chicken in a large bowl and pour over the buttermilk until just covered. Turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
  4. In a large bowl, stir the spices into the flour. Mix in the beer to make a thin batter.
  5. Remove the chicken from the buttermilk and pat dry with a towel. Dip the chicken in the batter, coating both sides evenly, and fry in a pan with hot oil. Fry until done, flipping once. Plug in the waffle maker when the chicken is nearly done.
  6. Remove the cooked chicken and let it sit on a rack 5 minutes before serving.
  7. While the chicken sits, pour half the batter into the waffle maker and cook according to the waffle maker directions.
  8. Cut the chicken into strips and serve on top of the waffles.
  9. Serve with bbq or honey mustard sauce.

 

 

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