Updated March 9, 2017
chicken breasts pounded 1/4 inch thin
tablespoon ground pepper
quart vegetable oil (for frying chicken)
cups all-purpose flour
tablespoon baking powder
tablespoons butter, melted
drizzle of maple syrup (per sandwich)
dab butter (per sandwich)
dusting powdered sugar (per sandwich)
Take your chicken breasts, place them between two pieces of plastic wrap and pound them until they are evenly 1/4 inch thick.
Mix buttermilk with chicken spices and marinate chicken for an hour or hopefully overnight in buttermilk.
Mix flour with other dredging ingredients. Add chicken breasts and lightly coat with flour. Remove breasts to a plate and let rest for a few minutes.
Fry chicken for about 4 minutes per side. It should be golden brown and crispy.
Let chicken drain on a few paper towels once removed.
For waffles, mix dry ingredients in one bowl and wet ingredients in a separate bowl.
Add wet ingredients to dry and stir to combine.
Add to a nonstick waffle maker. Amount of batter will vary depending on the size of your waffle maker.
Cook waffles until golden brown. You should get 8-10 waffles with this amount of batter.
Serve two waffles with a piece of fried chicken. Drizzle with maple syrup and butter the inside of the waffles. Sprinkle with powdered sugar if you want. Eat it like a sandwich!
More About This Recipe
- I used to work for a small Southern restaurant in Washington DC. I wasn't a cook there – I bartended – but I did learn a lot from the chefs during my time there.One thing I learned about was chicken and waffles. Not being from the South, I'd never really heard of this combination. When I worked my first brunch shift and approximately 80% of diners ordered it, I figured I should maybe try it out!The combination of salty, crispy chicken with sweet, crispy waffle is seriously one of the best combinations in the world. It's one of those things that's hard to describe, but just trust me. It's very good.Normally, the dish is served with a huge amount of fried chicken topped on a waffle and sprinkled with powdered sugar. I decided to change it up a bit by using pounded chicken breasts. The fried breasts fit perfectly between two waffles and make a great breakfast sandwich!