Another one of my all time favorite foods. Again this is not a healthy diet food but stick to your ribs, fill you up, comfort food. I have lived in Pennsylvania most of my life, and in various areas of Pennsylvania so for much of my life I though chicken and waffles should be made in the Amish fashion with roasted chicken and gravy on top of the crispy waffles, which is delicious. Once I went to college a friend of mine there took me for some fried chicken and waffles. Oh I was hooked right away. The combination of the savory fried chicken the crispy yet fluffy waffle, and the sweet maple syrup and melted butter.
Now as for most foods there is various ideas as to where the fried chicken and waffles started. It appears that everyone agrees that the roots are from soul food. The divergent histories split there. The two most common histories come from the jazz clubs of Harlem, and from Baltimore, which is where I first had it so I maybe biased but as with all food origin myths we most likely will never know from where it actually originated.
For today’s recipe I am going to be talking about the fried chicken variety of chicken and waffles, with a couple of my own twists on the classic recipe.
First step is to make the waffle batter. In a large bowl combine 1 3/4 cups flour, 2 tablespoons sugar and 1 tablespoon baking powder. I a sperate bowl whisk together 2 large eggs, 1 3/4 cups milk, and 1/2 cup of melted butter that has cooled so as not to cook the eggs. Slowly add dry ingredients to the wet whisking as you go until everything is combined, just as with pancakes don’t over mix the batter. Now you can either make them from scratch or from a batter mix, nothing wrong with a supermarket shortcut. In either case mix up your batter and cover the bowl with plastic wrap and place in the refrigerator. I find the waffles are fluffier if I let the batter rest in the fridge.
Next make a batch of stuffing. I only use the box stuffing for this. Personally I really like the cornbread stuffing for this recipe. Let the stuffing cool sitting on the stove top while you make the chicken.
As with most chicken dishes I go for thighs here every once in a while my butcher has chicken thigh tenders or fingers on sale but I typically get boneless skinless thigh cutlets and cut them into tenders myself. I leave the chicken right on the cutting board and season liberally with salt and pepper.
Take about a tablespoon of yellow mustard and mix into the chicken right there on the cutting board until every thing is evenly covered.
Now set up your dredging station in one bowl whisk together 2 large eggs, in another and 1/2 cup of flour. Using the dry hand wet hand technique dredge the mustard covered chicken in the flour. Remove from the flour shaking off the excess with your dry hand and dip into the egg.
Using the other hand or wet hand take the egg out of the egg wash and set on a plate. Continue until all the chicken is coated.
Fry in oil at 350 until golden brown. You could also make the chicken in an air fryer at 360 for 8-10 minutes flipping the chicken half way through.
While the Chicken is frying fold the stuffing into the waffle batter just until the stuffing is covered.
Cook waffles in waffle maker according to manufacturers instructions. When done top with butter to melt and fried chicken tenders. Drizzle dark maple syrup over top and dig in. In some bites of the waffle you may get just waffle batter waffle but in others you will get some of the waffle and some of the stuffing in the waffle. The best bite is a little chicken with waffle and stuffing with the syrup and melted butter.
I hope you love these as much as we do. Let me know how it goes for you.
1 3/4 cups flour
2 tablespoons sugar
1 tablespoon baking powder
2 lg eggs
1 3/4 cups milk
1/2 cup butter, melted and cooled
2 tsp vanilla
1 Box store bought stuffing mix
1 lb boneless skinless chicken thighs
1 tbsp yellow mustard
1/2 cup flour
vegetable oil for frying
In a large mixing bowl combine all wet ingredients together. Beat until well blended. In another bowl add all dry ingredients and slowly start to add them to the wet ingredients. Mix all ingredients until everything is good and wet (don’t over mix). Cover with plastic wrap and place in the refrigerator until the chicken is almost done. Make the box of stuffing and let cool on the stove top. Once the waffle batter has rested and the stuffing has cooled. Fold stuffing into the batter mix just until everything is covered
Cook in a waffle maker according to makers instructions
Season the chicken tenders with salt and pepper. Spread a thin layer of yellow mustard on top. Dredge the chicken strip in flour. Shake off excess flour. Then dip in egg.Fry in vegetable oil at 350 until golden brown or in air fryer at 360 for 8-10 minutes flipping the chicken half way through.
Top waffle with butter, chicken and syrup.