Chicken and Waffles
I’m not going to lie to you- I thought this was an odd recipe when I first started hearing about it. But I know it’s a diner classic that folks are sure raving about. Shan has been wanting me to do this for a long time, and I’m glad that I did. Who knew savory crispy chicken would pair so well with some big ol’ soft Belgian Waffles. So, let me share with you our tips…
A lot of recipes for chicken and waffles call for using the whole bird. However, I’m just using chicken breasts for a couple of reasons. One, they are easier to cut into and eat together with those waffles. The second reason is that I want you to use a mallet and tenderize those birds for an even more tender bite.
We’re adding a little kick to our seasoned flour as well with some smoked paprika and red pepper!
Let that Bird Take a Nap
There are a couple different times I want you to let that chicken rest…
Let it rest about 5 minutes in the buttermilk mixture and then let it rest again on a wire rack after you double baptize in the flour and wet mixtures. That’s going to tenderize more and also help that batter stay on the bird better.
Now, you can pan fry this but I recommend you deep fry because that’s going to help that breading stay on the chicken and make it crispier.
To keep the chicken warm after frying place in an oven at about 175 – 200 degrees F. on a wire rack until ready to serve. If you are keeping these warm in a Dutch oven, be sure to stack them so they don’t lay on each other and get soggy.
On to the Waffles…
This recipe calls for separating the egg yolks from the whites. Then you want to whip up those whites until they get frothy and stiff. This is going to make for lighter waffles.
Be sure you oil your waffle maker well and be careful not to overfill with batter as it will run out the sides.
For crispy waffles, place them in an oven at 400 degrees F. for about 2 minutes or just long enough to let the steam release.
Now if you’re like I was and just ain’t too sure about this dish- give it a try! The sweetness of the waffle and syrup balance out perfectly with that crispy chicken with just a little kick. And the best part is you can eat this for breakfast or supper!
Watch us whip this up in camp…
Chicken and Waffles - Cowboy Kent Rollins
- 2 large boneless skinless chicken breasts
- 2 cups all-purpose flour
- 1 tablespoon Red River Ranch Original or your favorite seasoning
- 3 teaspoons smoked paprika
- 3 teaspoons cayenne pepper
- 1 tablespoon cornstarch
- ½ tablespoon baking powder divided
- 2 large eggs
- 1 cup buttermilk
- Oil for frying
- Belgian waffles see below
- Cut the chicken breasts in half and tenderize with a hammer. Set aside.
- In a mixing bowl, combine the flour, Original seasoning, smoked paprika, cayenne pepper, cornstarch and 1 ½ teaspoons baking powder.
- In a separate bowl, whisk together the eggs, buttermilk, and remaining 1 ½ teaspoons baking powder.
- In a Dutch oven or deep fryer add enough oil to deep fry and heat to 350 degrees F.
- Place the chicken into the wet mixture and let soak for about 5 minutes.
- Remove the chicken from the wet mixture and let drain slightly, then dredge through the dry mixture. Dip back into the wet mixture followed by the dry to double coat. Place the chicken on a wire rack and let rest for 5 minutes.
- Fry the chicken about 3 to 4 minutes each side or until the internal temperature is 165 degrees F. Drain from the oil and place on a wire rack to cool slightly.
- Serve on top of waffles with butter and syrup.
Chicken and Waffles - Belgian Waffle Recipe- Cowboy Kent Rollins
- 2 cups all-purpose flour
- ¾ cup white sugar
- 4 teaspoons baking powder
- 2 large eggs separated
- 1 ½ cups buttermilk
- 2 teaspoons vanilla
- ½ stick butter melted
- In a mixing bowl combine the flour, sugar and baking powder.
- In a separate bowl, whisk together the egg yolks, buttermilk, vanilla and butter.
- Stir the wet mixture into the dry mixture to combine.
- Beat the egg whites on high until foamy and thick. Fold the egg whites into the batter mixture until it reaches a consistency slightly thicker than pancake batter. You can add more buttermilk, if needed.
- Heat a waffle iron and spray well with butter. Carefully pour in some waffle batter and cook about 4 to 5 minutes or until golden brown.
- Top the waffles with butter, fried chicken and syrup. Serve immediately.
Tip: To crisp the waffles more, place in an oven heated to 400 degree F. for about 2 minutes to allow the steam to release.