Chicken and waffles is an American dish combining chicken with waffles. It is part of a variety of culinary traditions, including Pennsylvania Dutch cuisine and soul food, and is served in certain specialty restaurants in the United States. Originating as a Pennsylvania Dutch meal, the dish has received notability in the Southern United States.
Description of Chicken and waffles
Chicken and waffles, as a combined recipe, first appeared in the United States’ colonial period in the 1600s in Pennsylvania Dutch country. The traditional Pennsylvania Dutch version consists of a plain waffle with pulled, stewed chicken on top, covered in gravy.
A version using fried chicken is associated with the American South. The soul-food version of chicken and waffles grew in popularity after the opening of the Wells Supper Club in Harlem, New York, in 1938. The waffle is served as it would be for breakfast, with condiments such as butter and syrup. This combination of foods is beloved by many people who are influenced by traditions of soul food passed down from past generations of their families. This version of the dish is popular enough in Baltimore, Maryland to become a local custom.
How to make chicken and waffles
This recipe actually is 3 recipes in one dish. There’s the fried chicken, the waffles and a recipe for delicious honey butter.
PREP. Add the chicken wings to a medium bowl. Toss the chicken pieces with the salt, onion powder, garlic powder, sage, black pepper, cumin, paprika, and thyme. Pour the buttermilk over the top and mix gently.
REFRIGERATE. Cover and refrigerate for at least 2 hours, or up to overnight.
FRY. When ready to cook the chicken, preheat 1-2 inches of oil in a deep fryer or heavy pot to 350. In a medium bowl, whisk together the all purpose flour and cornstarch. Toss the chicken wings in the flour mixture, shaking off the excess flour.
Fry the chicken pieces for 3 minutes, flip, then fry for an additional 2-3 minutes, or until cooked to 160 degrees. Drain on paper towels or wire rack.
Chicken wings work great for this dish. Chicken thighs also work well because they retain their moisture. Adjust the fry time according to the cut. Chicken breasts and chicken tenders are more likely to dry out.
For thicker crispier coating, dredge the chicken twice.
Oil should reach 365°F. No thermometer? No problem – I like to use the end of a wooden spoon. If the oil immediately bubbles when the spoon is inserted, then it is hot enough. If it sizzles too vigorously, then it is too hot. And if it doesn’t bubble at all, turn up the heat.
Once the chicken has been fried, brush them with hot sauce for a bit of a kick.
WET INGREDIENTS. Add the butter and milk to a small bowl or measuring cup, and heat in the microwave for one minute and thirty seconds, or until the butter is melted. Whisk in the vanilla and set aside. In a large bowl, beat the eggs until fluffy. Add the milk mixture and stir to combine.
DRY INGREDIENTS. Add the flour, baking powder, salt, and sugar, and mix until just combined (small lumps are ok). Let sit five minutes.
COOK. While the batter is resting, preheat your waffle iron. Add the batter and cook according to your waffle maker’s directions.
Fresh waffles are best, but you can make the waffles ahead of time and freeze them. Heat them in the toaster when you’re ready to serve.
Don’t have buttermilk? Use this Substitute
Don’t over-mix the batter. The less you fuss with the batter the fluffier your waffles will be! Letting the batter sit for a few minutes to thicken before making the waffles also helps them be fluffy.
Don’t overfill the waffle iron. The batter should reach ½ inch from the edge. It will continue to spread after the lid is down.
Keep waffles warm in an oven preheated to 250°F.
BEAT. In a small bowl, beat the butter until light and fluffy. Add the honey, cinnamon, and vanilla, and beat until well combined. Cover until ready to use.
- The butter must be room temperature so that it whips up smoothly.
- The better quality the butter is, the better the final product will be. Do not use margarine.
Serving + Storing tips
SERVE. Place two chicken pieces on each waffle and top with a scoop of honey butter. Serve with maple syrup, if desired.
Pair with: Chicken and waffles Is pretty much a complete meal on it own, but there are a few side dishes that it does pair really well with:
- Corn on the Cob
- Mashed Potatoes
- Mashed Sweet Potatoes
- Dill Pickle Spear
STORE separated chicken and waffles in airtight containers in the fridge for 3-5 days.
The butter can be stored in an airtight container, on the counter for a couple of days, in the fridge for at least 2 weeks, or in the freezer for up to 2 months.
How To Eat Chicken and Waffles?
For those who are wise eating enthusiasts, it’s most common (and highly encouraged) to combine the waffle and chicken on a fork with syrup for the ultimate sweet, salty, and spicy bite!
What Goes With Chicken Waffles?
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