Big Chicken & Waffles Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions. Lightly grease the plates with nonstick spray or a little melted butter.

In a large bowl whisk together 2 cups flour, 2 tsp baking powder, 2 tbsp sugar, and 1/2 tsp salt until evenly combined.

In a separate bowl whisk the 2 eggs, 1 1/2 cups whole milk, 4 tbsp melted butter and 1 tsp vanilla until smooth.

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined; a few small lumps are okay. Fold in 1 cup shredded sharp cheddar and 3/4 cup chopped cooked bacon.

Let batter rest 5 minutes while you prepare the chicken and blueberry jam (this helps the batter hydrate and creates tender waffles).

Cook waffles according to your waffle iron’s capacity (roughly 1/2 to 3/4 cup batter per waffle), until golden and crisp. Keep cooked waffles warm in a 200°F (95°C) oven on a wire rack while you finish the rest.

Brine/Marinate: In a bowl combine 2 cups buttermilk with 1 tbsp hot sauce (optional). Add the 8 drumsticks, ensuring they are submerged. Cover and refrigerate for at least 1 hour, up to overnight for best flavor and tenderness.

Dredge mix: In a large shallow dish whisk together 2 cups flour, 1/4 cup cornstarch, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1.5 tsp salt and 1 tsp black pepper.

Heat oil: Pour about 1 to 1.5 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Dredge and rest: Remove one drumstick at a time from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing so the coating adheres. Place coated drumsticks on a wire rack for 10 minutes to set the crust.

Fry: Working in batches (do not overcrowd), carefully lower drumsticks into hot oil. Fry for 12–15 minutes, turning occasionally, until coating is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Maintain oil temperature between 325–350°F for even cooking; adjust heat as needed.

Drain: Transfer fried drumsticks to a wire rack set over a baking sheet to drain for a few minutes. For extra crispness, keep in a 200°F oven while finishing remaining batches.

Cook the jam: In a medium saucepan combine 2 cups blueberries, 1/2 cup granulated sugar and 1 tbsp lemon juice. Bring to a simmer over medium heat, stirring occasionally. Once simmering, reduce heat to medium-low and cook gently 8–12 minutes until berries have softened and mixture thickens. Mash some berries with the back of a spoon for a jammy texture.

Finish jam: Stir in 2 tbsp unsalted butter and 1/4 tsp sea salt. Taste and adjust sugar or lemon if needed. Remove from heat and let cool slightly; it will thicken as it cools. Keep warm if serving immediately.

Warm maple syrup: In a small saucepan warm 1/2 cup maple syrup over low heat for 2–3 minutes until fluid and warm. Do not boil. Optionally whisk a tablespoon of the warm blueberry jam into the maple syrup to create a lightly fruit-flavored syrup.

Assemble: On each plate place one cheddar-bacon waffle. Top with 1–2 hot southern fried drumsticks. Spoon 2–3 tablespoons blueberry jam over the waffle (and chicken if desired). Drizzle 2–3 tablespoons warm maple syrup around and over the stack.

Garnish: Dust lightly with powdered sugar if desired and add a sprig of fresh mint. Serve immediately while chicken is hot and waffles are crisp.