Chicken and waffles is a staple breakfast dish across the south. So if you’re looking to take your morning to the next level, this homemade meal is just for you. It may seem like too much to take on your own, so grab a friend to divide and conquer!
Here’s what you’ll need…
For the brine:
- 2 chicken breasts boneless, skinless
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons hot sauce
For frying the chicken:
- 1 1/4 cups flour
- 1/2 cup buttermilk
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (or any complimentary flavor)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- Canola or peanut oil for frying
For the waffles:
- 1/2 cup yellow cornmeal
- 1 1/2 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 1/3 cup syrup
- 4 tablespoons butter, melted
- 1 cup cheddar cheese, shredded
- 3/4 cup scallions, sliced (roughly 1 bunch)
- 1 tablespoon minced chives
Lets get started…
Place a large piece of plastic wrap on the counter and place one chicken breast at a time in the center of the plastic wrap and fold half the plastic over the top of the chicken. Use flat side of a meat mallet to pound the chicken to an even 1/2″ thickness. Set aside.
#FoodieTip: If you don’t have a meat mallet use a rolling pin, the bottom of a pan, or your sturdiest cookbook.
In a zip lock baggie, combine the buttermilk and hot sauce. Season the flattened chicken breasts with salt and pepper and add them to the brine. Seal the bag and let chicken marinate for at least 4 hours or overnight.
#FoodieTip: Once marinated, remove the chicken from the refrigerator 30 minutes before you start to fry so that the chicken isn’t too cold when you put it in the fryer – which would soak up the grease instead of frying in it.
Now set up two shallow bowls for bredging. In one bowl, whisk together the flour, cornmeal, paprika, cayenne pepper, salt and pepper. Add the buttermilk to the other bowl.
Slice the chicken breasts into 1″ wide strips.
In a medium heavy bottom skillet or frying pan, heat about 1″ canola or peanut oil over medium to medium high heat, until its between 350-375.
#FoodieTip: If you don’t have a thermometer, you can dip the handle of a wooden spoon or a wooden chopstick into the heated oil. If the oil starts to bubble steadily around the stick, then the temperature is ready. If it bubbles too vigorously, then the oil is too hot, and vice versa.
Working in batches, dip chicken strips in buttermilk, then into flour mixture, back into the buttermilk, and finally into the flour mixture again. Tap off any excess flour and gently place chicken into the hot oil. Avoid crowding the pan so only cook 3-4 strips at a time.
Turning occasionally, fry 6-8 minutes until the chicken is crispy and a deep golden brown.
Transfer cooked chicken to a baking sheet lined with paper towels to drain then place in the oven at 250 to keep chicken warm.
To make the waffles, in a large bowl combine flour, cornmeal, baking powder, baking soda and salt. Whisk together and set aside.
In a smaller bowl, add buttermilk, eggs, butter and syrup. Whisk thoroughly to combine. Add wet ingredients to dry ingredients and stir until just mixed. Stir in the cheddar cheese, sliced scallions and chives.
Preheat the waffle iron and lightly coat with cooking spray if necessary. Scoop batter onto the center of the waffle iron. Close the lid and bake about 5-7 minutes until browned and crisp. Place waffles on a baking sheet and keep warm in the oven while you continue cooking the rest of the batter.
To serve, stack waffles on a plate topped by 2-3 strips of chicken, syrup, shredded cheese and chives and dive into the royal breakfast you deserve.
Noah Hutchinson 