Guest post by Brandy Nichols
As a child, the only waffles I had were ones from the giant Eggo box my mom purchased from Sam’s Club. They were oddly soggy and crunchy at the same time. When I found an old waffle iron at a church yard sale, I was on it. I wanted waffles that didn’t involve a trip to Waffle House or knocking the frost off the outside. Homemade, fresh waffles are just the best. When you put fried chicken on top, well, that’s heaven on a plate.
Let’s start with the chicken:
I generally use chicken tenders, since they are quick to cook and come in smaller portions. Chicken and waffles are quite filling. I soak mine in kefir or buttermilk with ample dashes of garlic powder, pepper, celery salt, salt, sage, poultry seasoning and paprika. Add whatever you like in your fried chicken. Some people like hot sauce, but I don’t. Several hours of soaking is good, since the flavor needs time to get in the chicken, but do what you can.
Heat your waffle iron, frying pan, and oil while we get the waffle batter ready. I use Betty Crocker’s waffle recipe from the Picture Cookbook. Here we go:
Chicken & Waffles
- 2 eggs
- 2 cups kefir, buttermilk or sour milk
- 1 teaspoon baking soda
- 2 cups plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons of bacon grease, shortening or the fat that suits you
- Mix all ingredients together.
- Cook waffles as directed for your iron
Makes 8 to 10 waffles, depending on the size of your iron.
Amount of chicken desired – soaked in kefir or buttermilk with ample dashes of garlic powder, pepper, celery salt, salt, sage, poultry seasoning and paprika.
Start cooking your waffles and then bread your chicken by dipping into flour seasoned with salt and paprika. Fry your chicken until it’s done, plain and simple. Be careful not to overcook it. I tend to cook mine in two pans, to speed things along. Drain on a wire rack and keep both the waffles and chicken warm in the oven (200° F) while you finish up. My mother taught me that everything should be done at the same time, but using the oven to keep it all warm is handy insurance in case there’s a small disaster while you’re cooking. Because there is always some sort of disaster with little people underfoot. Serve the chicken on top of the waffles with honey or maple syrup drizzled over the top.
Brandy and her growing family live on a little homestead in town where they try to make the most of every day, which is highly variable as she is coming to learn.
Sarah @ Raising Isabella says
March 25, 2013 at 4:00 pmDid I mention I’m pregnant and you just triggered a serious craving?!?
Stacy says
March 25, 2013 at 4:10 pmI’m not pregnant and it did the same for me. LOL
Sarah @ Raising Isabella says
March 25, 2013 at 3:59 pmI LOVE CHICKEN AND WAFFLES! No, my caps lock isn’t stuck, I’m just excited about this recipe! I gotta get me a waffle maker…:)
Stacy says
March 25, 2013 at 4:10 pmGIRL!!! Everyone needs a waffle maker!
Steph (The Cheapskate Cook) says
March 25, 2013 at 2:43 pmGreat recipes! I’ve never tried making fried chicken. Never heard of eating chicken and waffles together? Is that a regional thing? Like sweet tea or hush puppies? I grew up in the south… so those two are the regional things I know, lol.
Stacy says
March 25, 2013 at 3:08 pmIt’s totally regional. 🙂 You left the South? That was a sad day. lol
Jerry D. says
March 25, 2013 at 8:36 amI would have never thought of putting fried chicken with waffles. I was ok with it till we drizzled the syrup on top. I am game to try new things so I need to visit some garage sales and find me a waffle iron. We do pancakes on Saturday mornings and waffles sounds like a nice change of pace. I freeze the extras and the kids love them during the week. By the way, we use our pizza cutter to cut up the pancakes and I bet it would work just as well on waffles. (Works best before the syrup. Lol)
Stacy says
March 25, 2013 at 3:10 pmPizza cutters work GREAT for waffles! 🙂