Wednesday, May 6

HOW TO: Make Chicken and Waffles

Chicken and waffles is a classic late night dive food. One of those happy accidents that have become a good staple or a yummy comfort go to. If you have never experienced this wonderful treat, here is a great way to start.

Full time 1 hour
Serves 4

The needs-

For chicken:
8 skinless chicken cutlets
2 cups buttermilk
2 cups flour
1/4 creole seasoning blend (homemade or store bought)

For cooking:
Vegetable oil 

For waffles:
2 eggs, separated yolks from whites
2 cups milk
2 cups all purpose flour
1/2 cup vegetable oil
1/4 cup sugar
4 tsp baking powder
1 tsp vanilla
1 tsp cinnamon
1/2 tsp salt

For serving:
Maple syrup, warmed

The know-

Before we get started I need to remind you that there are two different things happening to make this dish. Which means we will be bouncing between the two. If that seams over whelming, I recommend making the waffles first then keeping them warm in the oven while you make the chicken.

Next we need to discuss the seasoning-my creole blend is homemade but you can use store bought. Just make sure it has a nice depth of color.

In a bowl place chicken cutlets and dust with half of the creole seasoning.

Add in buttermilk and give it a stir to ensure all chicken is coated. Let this rest for 30 minutes.

While chicken rests we can make the waffle batter. In a large bowl combine all the dry ingredients.

Add in egg yolk and oil.

Add in milk and vanilla whisking until well blended.

Add in egg whites, whisking just to incorporate. Set aside to rest 20 minutes.

Once chicken has rested in the buttermilk blend it is time to dredge it. On a sided plate combine flour with remaining creole seasoning with a fork until we blended.

Using tongs, lift chicken out of buttermilk and let excess drip off.

Place chicken into flour and lightly press down.

Flip chicken over and lightly press down.

Move chicken to a wire rack and continue with remaining chicken.


Once all chicken is dredged, you need to get your oil heating. To do this pour oil into a high sided saute pan and set over medium high heat.

At this time get your waffle iron heating as well. 

It takes approximetly 5 minutes to get it hot. You can check by cutting off a small segment of chicken and gently placing it in. If it sizzles and bubbles form around edge, you are good to cook.

Time for the back and forth. Add roughly 3/4 cup waffle mixture to waffle iron and let it cook for 5-8 minutes or until lightly golden.

Next add first round, two cutlets at a time  to the pan. You will need to watch heat, if it gets too hot the outside will burn but chicken will not cook. And if it gets to cold, chicken will get soggy. As long as you get nice rolling bubbles you will be fine.

Cook 5-7 minutes then gently turn over and cook an additional 5 minutes.

Move to a paper towel lined wire rack and continue with remaining chicken.

When waffle is all ready, move to a lightly warmed oven to keep hot and make three more waffles.

To plate- place a waffle in center of a plate.

Ensure chicken is free of excess oil and take two pieces and later them over waffle.


Cover with warmed maple syrup and serve immediately. Cheers!