Chicken and Waffles Recipe – Better than Roscoe’s Chicken and Waffles recipe. Imagine perfectly seasoned and crispy fried chicken on top of a fluffy, sweet and tender waffle! If you love Fried Chicken recipes like my Buttermilk Fried Chicken or Big Mama’s Fried Chicken or even this Chicken Fried Steak, you will adore the wonderful crunchy and flavored texture of this recipe combined with the most delicious Buttermilk Waffles Recipe ever! Also try my Spicy Chicken and Waffle Sliders!
WHAT ARE CHICKEN AND WAFFLES ( CHICKEN WAFFLES RECIPE)??
I first heard about Chicken and Waffles years ago. There is a little spot most of you may know called Roscoe’s Chicken and Waffles that’s pretty famous. They were one of the first main spots to combine a crisp waffle with fried crispy chicken on top. It was a very unique premise. However some thing this trend started in Harlem at a supper club in the 1930s. The point really is this isn’t a Southern classic though it has grown in popularity there over the years now.
First of all, I am the biggest fan of fried chicken ever. I fry chicken a lot in my home because I grew up on it (see my Big Mama’s Fried Chicken recipe). When I don’t fry it, I make these oven fried chicken tenders or dredge it and saute’ it or I just bake it. Admittedly so, I have a chicken problem! When I discovered that fried chicken could be served with buttermilk waffles, I couldn’t imagine two amazing things coming together to make something even more spectacular. Well, it was life changing, and this is where my Chicken and Waffles Recipe came from.
WAFFLE BATTER RECIPE
My buttermilk waffles recipe (I also make these blueberry waffles) is one of the best breakfast meals around and is the best waffle batter recipe to use with this chicken and waffles recipe. These buttermilk waffles are beautifully golden and super soft and crispy all at the same time.
What makes these waffles so wonderful is the batter ingredients and tricks like:
- Buttermilk (creates the best texture and tangy flavor)
- Cinnamon (adds such wonderful spicy flavor as well)
- Separating the eggs! Adding yolks then adding in stiff whites is a game changer!
Just add some delicious maple syrup and you are all set. The combination of chicken and waffles just can’t be beat, and it is so versatile! It’s a meal that can be served for breakfast, lunch or supper!
IS IT LIKE ROSCOE’S CHICKEN AND WAFFLES?
Just imagine soft yet crisp buttermilk waffles topped with well-seasoned, extra-crispy, golden-brown fried chicken wings. Then top that heavenly dish with fresh butter and pure maple syrup. The salty, sweet and flavorful all blend together seamlessly. Magic happens.
While I have been to several chicken and waffles places like Chicago’s Home of Chicken and Waffles , Gladys Knight Chicken and Waffles and Roscoe’s House of Chicken and Waffles, I needed to make this at home so I could satisfy this craving whenever I had it and this is better because the waffle is thicker. I think I definitely succeeded.
DO CHICKEN AND WAFFLES GO TOGETHER?
ABSOLUTELY! In the strangest way, they go together perfectly. Nowadays you will even see people combining fried chicken and pancakes for a new age twist.
WHAT IS THE CORRECT WAY TO EAT CHICKEN AND WAFFLES?
For those who are huge enthusiasts, they think you should combine but waffle and chicken on a fork with syrup for the ultimate in sweet, salty, spicy and doughy flavor! They want you to experience it all in one.
- Ever want to know how to make grits? This southern grits recipe is perfect!
- Need to learn how to make hash browns? This Hash Browns recipe is the best on the internet!
- These buttermilk waffles are a dream.
- Ever tried a johnny cakes or hoe cakes? These are the ones to try for your upcoming brunch!
- Perfect pancakes are my jam! These lemon ricotta pancakes, or this easy blueberry pancakes recipe and even these brown sugar pancakes are incredible!
If you love other amazing fried recipes, go HERE
Homemade Chicken and Waffles Recipe
- Buttermilk Waffles Recipe
- 8 chicken wings
- 2 cups buttermilk
- 2 teaspoons hot sauce
- 2 teaspoons Worcestershire
- 2 1/2 cups all-purpose flour
- 4 tablespoons cornstarch
- 3 tablespoons seasoned salt
- 2 teaspoons paprika
- 2 teaspoons black pepper
- 1 teaspoon garlic salt
- 1 tablespoon onion powder
- Add chicken wings to a ziploc bag.
- In a medium-sized bowl, whisk together buttermilk, hot sauce, and Worcestershire sauce and pour mixture over chicken in ziploc.
- Seal bag and marinate in refrigerator for at least 2 hours or up to 8 hours (overnight).
- While chicken marinades, prepare buttermilk waffles batter according to instructions HERE.
- When you are finished marinading chicken, add flour, cornstarch, seasoned salt, paprika, black pepper, garlic salt and onion powder to a paper bag and shake to blend well.
- Add 2 tablespoons of marinade to flour mixture and whisk into flour to form crumbs.
- Remove chicken from marinade and dip into seasoned flour thoroughly coating each wing.
- Add wings to a baking sheet. Once finished coating chicken, place in refrigerator.
- Add 3/4-1 inch of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat.
- While oil is warming, also turn on oven to 275 degrees.
- (This is my test for knowing when the oil is ready: My mom always tossed a tiny bit of flour in the oil and if it began to fry and sizzle the oil was ready).
- Fry four wings at a time making sure to not overcrowd the pan. After each side is golden brown, put the pan's top on the chicken to steam and make sure the inside of the chicken is done. Remove the top and continue to fry outside until it is crispy.
- Remove wings and place on paper towels to drain. Place wings on a baking sheet covered with parchment and add to oven while finishing the other wings.
- Fry the remaining chicken and drain and add to oven. Add the remaining wings to the oven.
- Add butter to waffles and allow to melt.
- Lastly, layer each finished waffle with two chicken wings, drizzle with warm pure maple syrup and sprinkle with confectioner's sugar and parsley to serve.