Chicken and Waffles

 Chicken and Waffles 

 

 

 

 

 

 

 

 

 

 

 

 

I guess it’s a southern thing. I grew up in Maryland, but I had a southern Mom that brought those southern recipes to the table.  I love making these delicious chicken and waffle sliders for guests. They are perfect for a crowd and for game day. They are the best of both worlds: crispy fried chicken and fluffy waffles, all drizzled with a kick of spicy maple syrup for an extra burst of flavor. They’re perfect for breakfast, brunch, game day snacks, or even as an appetizer at your next gathering.

Chicken and Waffles 

1 large egg

3 cups buttermilk, divided

1 1/2 cups bread crumbs

1 tablespoon seasoned salt, such as Lawry's  

1 teaspoon paprika  

2 boneless skinless chicken breasts

Vegetable oil

maple syrup

 

Pound the thick end of the chicken breasts so that it is even thickness. Cut chicken into 1 1/2-inch pieces.

Cover the with 2 cups of buttermilk and soak in the refrigerator overnight or for at least 5 hours. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes to take off the chill. Remove chicken from bowl and allow excess to drip off. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Combine flour, salt, and pepper in a shallow bowl. In another shallow bowl, whisk together egg and remaining buttermilk. Place bread crumbs into a third shallow bowl.

Coat chicken pieces in flour mixture, dip in egg mixture and coat with bread crumbs.

Pour about 1 inch of oil into a deep-sided skillet. Heat to 360 degrees or until oil sizzles when you drop a pinch of flour in.

Fry about 5 pieces of chicken at a time for 2 to 3 minutes per side. Place on a paper towel-lined plate. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Waffles

 

3/4 cup all-purpose flour

¼ cup sugar

1 tablespoon vanilla extract

1 1/2 teaspoons baking powder

1 teaspoon baking soda

2 large eggs, separated

2 cups buttermilk

 

In a medium bowl, whisk together flour, baking powder, baking soda, sugar, and a dash of salt.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Using an electric mixer, beat 2 egg whites (keep yolks and set aside) until stiff peaks form, 2 to 3 minutes; set aside.

 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, whisk together 2 egg yolks and buttermilk and the vanilla. Add flour mixture, stirring just until incorporated. Gently fold in whites until no streaks remain.

 

 

 

 

 

 

 

 

 

 

 

Working in batches, drop 2 tablespoons each of batter on a waffle iron and cook according to manufacturer’s instructions until golden brown.

 

 

 

 

 

 

 

 

 

 

 

Sandwich the chicken pieces between two waffles, securing with toothpicks and drizzle with maple syrup. If you like it spicy, add some hot sauce to the syrup before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

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