Chicken and waffles combine to make an epic American dish with soul food and Pennsylvania Dutch inspirations. This recipe calls for baking your 'fried chicken", using boneless chicken thighs for a more moist and tender chicken to accompany your waffles. Finally, covered with a homemade Bourbon Maple Syrup that compliments the entire dish.
8 to 12 large chicken thighs
FOR BUTTERMILK BRINE:
1 qt. low-fat buttermilk
1/4 cup seasoned salt (I suggest Lawry’s Seasoning Salt)
FOR THE FLOUR MIXTURE:
3 cups all purpose flour
1 TBSN seasoned salt
2 teaspoon black pepper
1 TBSN onion powder
1 teaspoon chili powder
2 teaspoon paprika
1 teaspoon cayenne pepper
FOR THE WAFFLES:
1 3/4 cups whole milk, at room temperature
1/2 cup unsalted butter, melted, plus more melted butter for the waffle iron
2 1/2 cups all-purpose flour
1 TBSN active dry yeast (from 2 envelopes)
2 large eggs, at room temperature
2 teaspoons honey
1 teaspoon salt
2 TBSN sugar
FOR BOURBON MAPLE SYRUP:
1 cup preferred maple syrup
1/4 cup preferred bourbon (I recommend 1792 Sweet Wheat Bourbon)
1 teaspoon vanilla extract
2 TBSN light brown sugar
OPTIONAL, IF MADE AS A SANDWICH:
Lettuce and tomato slices
LOOKING FOR OTHER INGREDIENT ALTERNATIVES TO USE IN THIS RECIPE?
Click the icon below to view ingredient alternatives that satisfy the following dietary needs:
Medium mixing bowl, mixing spoon, measuring spoons, aluminum foil, measuring cups, sharp carving knife, waffle iron Prep: 15 hours Cook: 30 minutes Ready: 15 hours, 30 minutes Serves: 4-6
STEP 1: BRINE WAFFLE BATTER DAY BEFORE:
1. In a large bowl, combine the buttermilk, melted butter, flour, yeast, eggs, honey, salt, sugar and whisk until smooth.
2. Cover batter with plastic wrap and let the batter refrigerate overnight.
STEP 2: PREPARE AND BAKE THE CHICKEN:
1. The next day, in a bowl large enough to hold all of your chicken thighs, pour in the buttermilk and whisk in the seasoned salt until dissolved.
2. Rinse each chicken thigh under cold water then place inside of the buttermilk mixture. Allow this to sit in the fridge for at least 3 hours, up to 8.
3. In a medium bowl, mix together the flour and seasoning until combined.
4. Take each piece of chicken out of the buttermilk mixture, allowing excess to drip off.
5. Sprinkle each chicken thigh until thoroughly covered. Once covered, toss around until coated evenly. Repeat until every piece is coated.
TIP: Cover with flour first before tossing into the bowl to help prevent excess buttermilk to clump into the flour. Press the flour into the chicken to assure it’s properly coated.
6. Arrange each piece on a plate and refrigerate for about 10 to 20 minutes.
TIP: Refrigerating helps the flour really stick onto the chicken.
7. Preheat oven and baking dish to 450 degrees F.
8. Remove chicken from the fridge, and toss into the flour mixture one more time to add another layer of flour.
9. Carefully removed the preheated baking dish from the oven.
10. Shake off the excess flour and add each chicken thigh into the preheated dish.
11. Bake for 15-20 minutes until golden brown.
12. Remove from oven and cover with foil to keep warm.
STEP 3: MAKE THE BOURBON MAPLE SYRUP: 1. In a small pot, pour in all ingredients and bring to a boil over medium-high heat, while stirring to dissolve the brown sugar.
2. Once it starts boiling, reduce the heat to medium-low and allow mixture to simmer for about 10 minutes. The syrup will reduce a little and the alcohol will burn off, leaving nothing but flavor behind.
3. Turn off the heat but leave the pot on the stove. The mixture will cool down slowly and thicken/caramelize.
4. Stir with a spoon and keep warm on lowest setting until ready to pour over waffles.
STEP 4: MAKE THE WAFFLES:
1. Remove waffle batter from refrigerate.
2. Preheat a waffle iron and brush it with melted butter, or use a non-stick cooking spray.
3. Gently stir the batter to deflate it. For each batch, fill the waffle iron about two-thirds full (the batter will spread and rise); brush the waffle iron with melted butter as needed.
4. Cook the waffles until golden and crisp. Transfer the waffles immediately from the iron to plates, or keep them warm in the oven.
5. Add chicken thighs on top of the waffles or make them into sandwiches, if preferred, by adding lettuce and sliced tomatoes.
6. Serve the waffles with softened butter, pour bourbon maple syrup over your chicken and waffles and enjoy.
Calories 1800
Total Fat: 109.9g
Saturated Fat: 28.0g
Cholesterol: 397mg
Sodium: 5234mg
Potassium: 848mg
Total Carbohydrates: 127.1g
Dietary Fiber: 4.8g
Protein: 72.9g
Sugars: 17g
Prosecco, a sweeter, fruiter wine.
CHICKEN and CHEDDAR CORNBREAD WAFFLES
Ingredients for Waffles:
1 cup flour
1 cup cornmeal
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 scallions minced
3 oz sharp cheddar cheese shredded
1/2 cup butter melted and cooled
3 eggs lightly beaten
1. Follow basic recipe.
2. Make waffle batter using the ingredients listed above.
3. Continue with the basic recipe.
CHICKEN and BACON JALAPEÑO WAFFLES
Ingredients for Waffles:
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon sugar
3/4 teaspoon kosher salt
1 egg , beaten
1 to 1 1/4 cup milk
4 tablespoon butter , melted
1/4 cup bacon (about 4 slices), cooked and crumbled
3 tablespoon fresh jalapeño , minced
1. Follow basic recipe.
2. Make waffle batter using the ingredients listed above.
3. Continue with the basic recipe.
VEGAN CHICKEN and WAFFLES
Ingredients for Chicken:
1 14-ounce package firm tofu
3 flax eggs (1 tablespoon ground flax seeds, plus 3 tablespoons of water per egg), mixed with cold almond milk
1 cup hot sauce
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon pepper
Ingredients for Waffles:
1 1/2 cups preferred flour
1 TBSN coconut sugar
2 TBSN baking powder
1 teaspoon sea salt
2 TBSN minced rosemary
1 cup almond milk
3 TBSN coconut oil, melted
Vegetable oil, for frying
3/4 cup preferred maple syrup
1-2 teaspoons truffle oil
1. Preheat oven and baking pan to 425 degrees F.
2. Whisk together the flour, baking powder, salt, minced rosemary, and coconut sugar.
3. Add the almond milk and whisk to combine. Let the waffle batter refrigerate for a few minutes while it rises.
4. Cut the tofu block into 1/4-1/3 inch wide slices by cutting along the long side of the block.
5. Press pepper towels into the slices to drain the excess water and lightly season with salt and pepper.
6. Mix the flax eggs, almond milk, and hot sauce into a small or medium sized bowl, unitl thick.
7. Mix the flour, baking powder, salt, and pepper into a shallow baking dish. Set a cooling rack aside topped with paper towels.
8. Dip the tofu slices into the hot sauce mixture, then into flour mixture, coating the entire slice.
9. Preheat the waffle iron.
10. Remove baking pan from oven and carefully add the tofu slices to the preheated pan.
11. Bake tofu slices for 10-15 minutes until golden brown; cover with foil to keep warm.
12. Remove batter from refrigerator and spoon batter into your waffle iron and cook according to your waffle iron's instructions.
13. Combine maple syrup with truffle oil and pour over tofu slices and waffles.
KETO/GLUTEN FREE CHICKEN and WAFFLES
FOR THE FLOUR MIXTURE:
1/2-1 cup almond flour as needed
1 egg lightly beaten
1 tablespoon sour cream
90 g crushed pork rinds crushed
25 g Parmesan cheese finely grated
1 1/2 teaspoons paprika
1 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
kosher salt to taste
sugar free maple syrup
FOR THE WAFFLE BATTER:
1 ½ cups oat flour, gluten-free
2 teaspoons baking powder
½ teaspoon salt
Pinch of cinnamon
¾ cup room temperature light coconut milk
¼ cup + 1 tablespoon melted coconut oil
2 large eggs
1. Follow basic recipe.
2. Make waffle batter using the ingredients listed above.
3. Continue with basic recipe, using ingredients above to make the waffle batter.
3. Continue with the basic recipe, pouring sugar free maple syrup on top.
