Chicken And Waffles Recipe

Brine/Marinate

Pound each chicken breast lightly to an even thickness (about 3/4 inch) if very thick. In a shallow bowl or zip-top bag combine buttermilk and hot sauce. Add the chicken breasts, coating them fully. Refrigerate and marinate at least 1 hour, preferably 3–4 hours or up to overnight for best flavor and tenderness.

Prepare Dredge

In a wide shallow bowl or rimmed plate whisk together 1 1/2 cups flour, cornstarch, 1 1/2 tsp salt, 1 tsp black pepper, garlic powder, onion powder, smoked paprika and cayenne. In a separate bowl whisk eggs with 1/4 cup milk until blended to make an egg wash.

Coat Chicken

Remove chicken from buttermilk, letting excess drip back into the bowl. Dredge each breast in the seasoned flour mixture, pressing firmly so a thick crust forms. Dip each coated breast into the egg wash, then return to the flour mixture for a second coat. Place on a wire rack and let rest 10–15 minutes so the breading adheres.

Fry

Pour oil into a deep heavy skillet or Dutch oven to a depth of about 1 1/2 inches and heat to 350°F (175°C). Carefully lower chicken into the oil, two pieces at a time if needed, and fry until golden brown and internal temperature reaches 165°F (74°C), about 6–8 minutes per side depending on thickness. Maintain oil temperature between 325–350°F. Transfer chicken to a wire rack set over a sheet pan and let rest 5 minutes before serving.

Prepare Batter

Preheat waffle iron according to manufacturer. In a large bowl whisk together 2 cups flour, 2 tbs sugar, baking powder and 1/2 tsp salt. In a medium bowl whisk together egg yolks (reserve whites), 1 1/2 cups milk, melted butter and vanilla. Stir the wet ingredients into the dry until just combined; small lumps are fine.

Whip Egg Whites

In a clean bowl beat the reserved egg whites to soft peaks. Gently fold the whipped whites into the batter in two additions, folding carefully to keep as much air as possible. This creates light, crisp Belgian waffles.

Cook Waffles

Brush the preheated waffle iron with a little melted butter or spray with cooking spray. Pour the recommended amount of batter into the iron (usually 1/2 – 3/4 cup depending on your iron) and cook until golden brown and crisp, about 3–5 minutes. Transfer waffles to a cooling rack to keep crisp while you finish the rest.

Plate: Place one Belgian waffle on each plate (or two waffles per plate if desired). Top each waffle with one fried chicken breast.

Drizzle & Dust: Warm the Steens cane syrup slightly (microwave 10–15 seconds or warm gently on stovetop) so it pours easily. Drizzle approximately 1/4 cup syrup over each chicken-and-waffle serving (adjust to taste). Lightly dust with powdered sugar using a small sieve.

Serve: Serve immediately while waffles are hot and chicken is crisp. Offer extra syrup and butter at the table.