Just about every southern-style restaurant has their own version of chicken and waffles on their menu; it’s almost a cliché. But you can’t really visit the South unless you’ve had chicken and waffles. I think there may be a law, actually…
For our first time trying chicken and waffles, we went to a local restaurant that is pretty rustic looking. They grow and sell their own produce, and they use it in their restaurant dishes…talk about farm fresh!
I can remember tasting the chicken and waffles thinking that I had died and gone to heaven (I may be exaggerating, slightly), but I can remember that first bite of crispy, juicy fried chicken with the perfect buttery, fluffy waffle, covered in rich, sweet maple syrup! So DELICIOUS!
*This post, recipe, and photographs have been updated.
Ingredients:
Your favorite waffle batter, enough for 4 waffles
2 boneless, skinless chicken breasts, butterflied in half to make 4 cutlets
1/3 cup all purpose flour
1 egg
2 tbsp water
1 cup Panko breadcrumbs
½ tsp salt
½ tsp ground black pepper
1 tsp garlic powder
1 tsp paprika
½ tsp ground mustard
½ tsp chili powder
1/8 tsp ground cayenne pepper
Canola oil for frying (enough to fill a skillet to ½ inch of oil in depth)
Maple syrup
Create a dredging station by placing the flour in a bowl. In a separate bowl, whisk the egg and water together. Mix the panko, salt, pepper, garlic powder, paprika, ground mustard, chili powder, and cayenne pepper together and pour onto a plate.
Coat each piece of chicken on both sides with the flour.
Dredge each piece of chicken through the egg mixture.
Bread each piece of chicken with the seasoned panko breadcrumb mixture.
Heat the canola oil in a skillet on medium-high heat. The oil is ready when it sizzles when a few breadcrumbs are dropped in.
Fry the chicken in batches, turning halfway through cooking. My skillet was large enough to fit 2 pieces of the chicken. The internal temperature of the chicken should read 165 degrees Fahrenheit on a thermometer when done.
Prepare you waffles on a waffle iron according to manufacturer‘s instructions, using your favorite waffle batter.
Top each waffle with a piece of fried chicken. Drizzle sweet maple syrup over the chicken and waffles!
To make it a true southern meal, make up a batch of Upside-Down Peach Schnapps Cake to go along side.
- Your favorite waffle batter, enough for waffles
- 2 boneless, skinless chicken breasts, butterflied in half to make 4 cutlets
- ⅓ cup all purpose flour
- 1 egg
- 2 tbsp water
- 1 cup Panko breadcrumbs
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp ground mustard
- ½ tsp chili powder
- ⅛ tsp ground cayenne pepper
- Canola oil for frying (enough to fill a skillet to ½ inch of oil in depth)
- Maple syrup
- Create a dredging station by placing the flour in a bowl. In a separate bowl, whisk the egg and water together. Mix the panko, salt, pepper, garlic powder, paprika, ground mustard, chili powder, and cayenne pepper together and pour onto a plate.
- Coat each piece of chicken on both sides with the flour.
- Dredge each piece of chicken through the egg mixture.
- Bread each piece of chicken with the seasoned panko breadcrumb mixture.
- Heat the canola oil in a skillet on medium-high heat. The oil is ready when it sizzles when a few breadcrumbs are dropped in.
- Fry the chicken in batches, turning halfway through cooking. My skillet was large enough to fit 2 pieces of the chicken. The internal temperature of the chicken should read 165 degrees Fahrenheit on a thermometer when done.
- Prepare you waffles on a waffle iron according to manufacturer‘s instructions, using your favorite waffle batter.
- Top each waffle with a piece of fried chicken. Drizzle sweet maple syrup over the chicken and waffles!
