Whoever came up with the chicken & waffles combination is truly a genius! This meal is great for any time of the day and it’s the perfect blend of savory and sweet.
When I was younger, the thought of chicken AND waffles did not sit right with me. It wasn’t until I became a little older and my taste buds started to expand. Once I tried this meal, I instantly fell in love and learned what the hype was really about!
Now if you’ve traveled to the west coast or down south then you probably had Roscoe’s Chicken & Waffles or Waffle House. Both restaurants serve some pretty good food! But if you’re in the Midwest (or Minnesota like me) then your chances of finding any of those restaurants are slim to NONE.
It now becomes critical to be able to cook your own chicken & waffles which is where my recipe comes in. I start with cooking the chicken first before moving onto the Belgian Waffles. This isn’t a quick fix type of meal but it’s surely appetizing and worth the effort.
This dish can easily be paired with additional sides such as collard greens, candied yams or baked mac and cheese, if you’re feeling EXTRA hungry. Stop the wait and start cooking!
Chicken & Waffles
Course: MainCuisine: AmericanDifficulty: Medium4
servings30
minutes40
minutesIngredients
2 lbs of chicken wingettes (approx. 15)
1 1/2 tbsp of olive oil
3 1/2 tsp of sugar
1 1/2 tsp of garlic powder
1 tsp of salt
1/2 tsp of onion powder
1/2 tsp of paprika
1/2 tsp of Weber’s Kick’N Chicken
1/2 tsp of parsley Flakes
1/4 tsp of black pepper
- For flour mixture:
2 cups of bleached all-purpose flour
1 tsp of creole seasoning (Tony Chachere’s)
1/2 tsp of sugar
Directions
- Clean chicken then pat dry with paper towels.
- Add seasonings then put aside and let it marinate, the longer the better (I marinated mines for an hour).
- Preheat oil in large pot over medium-heat for 10 mins.
- In a large mixing bowl, add the flour with the seasonings listed above, mix well.
- When the oil is hot enough, dip the chicken into flour mix then add half of the batch of chicken to pot to cook and increase temp a notch (5 to 6).
- Cook the chicken for 20 mins. To ensure nicely cooked chicken, stay close to the pot and turn chicken around in oil every so often as to prevent any sticking to the bottom of the pot which will result in burnt marks.
- After the chicken is cooked, remove from oil and place in a basket lined with paper towels to remove excess oil.
- While the second half of the chicken wings are cooking, start making the Belgian Waffles. Hold off on the waffle toppings until time to serve. Let your multitasking skills shine through!
- Turn heat down a notch and repeat steps 5-7 for the second half of the chicken wings. I like to split the batch to ensure the chicken is thoroughly and evenly cooked.
- Once all of the chicken and waffles are cooked, serve by grabbing a few chicken wings and waffles then topping it off with strawberries, syrup, powdered sugar and whipped cream. Enjoy!
