Chicken and waffles are a popular American dish consisting of fried chicken and buttermilk waffles. If you have a skillet and tools to cook waffles, you can easily make this dish yourself at home.
Ingredients
Makes 6 to 8 servings
Chicken
- 900 g chicken, with or without bones
- 2 cups or 500 ml of flour
- 1 teaspoon (5 ml) black pepper
- 3 eggs
- 1/2 cup (125 ml) hot sauce (optional)
- 1/4 to 3/4 cup (60 to 180 ml) water
- 1 teaspoon (5 ml) salt
- 1/4 teaspoon (1.25 ml) finely chopped garlic
- 2.5 L peanut oil for frying
Waffles
- 3 cups (750 ml) all-purpose flour
- 6 tablespoons (90 ml) white granulated sugar
- 3.5 teaspoons (17.5 ml) of baking powder
- 1 teaspoon (5 ml) baking soda
- 1 teaspoon (5 ml) salt
- 3 cups (750 ml) buttermilk
- 2 large eggs
- 6 tablespoons (90 ml) vegetable oil
Dijon Cream Sauce (Optional)
- 4 cups (0.94 l) heavy cream
- 1 tablespoon (15 ml) crushed fresh thyme leaves
- 1.5 tablespoons (22.5 ml) finely ground Dijon mustard
- 1 tablespoon (15 ml) Dijon mustard grains
- 1/4 teaspoon (1.25 ml) salt
Choice of Seasonings
- Maple syrup
- Butter
- Hot sauce
Step
Method 1 of 4: Part one: Making Fried Chicken
Step 1. Preheat the oven to 95 degrees Celsius
Prepare two grill mats with parchment paper or foil for wrapping.
- You will use one grill mat for the fried chicken and one for the waffles.
- Keep in mind that the oven isn't really necessary because the chicken and waffles won't cook on it. However, the oven is still very useful for keeping the first batch of dishes warm while you are cooking the next batch.
Step 2. Mix the wet ingredients
Mix eggs, water and hot sauce in a bowl. Stir with a mixer until thoroughly mixed. After that, pause for a moment.
- If you use a lot of hot sauce, use less water. If you're not using hot sauce, use plenty of water.
- You can also reduce the amount of hot sauce without removing it. No matter how much sauce you use, make sure that you have a total of 3/4 cup (180 ml) of liquid between the water and hot sauce.
Step 3. Heat the oil
Pour the oil into the pan. Place the pan on the stove and heat it until the oil reaches 180 degrees Celsius.
- Check the oil temperature with a candy thermometer.
- If you don't have a special thermometer for cooking, check the temperature of the oil by adding a small amount of the finished dough. If the dough floats on top and sizzles immediately, then the oil is ready to use.
- Keep in mind that the temperature of the oil will rise during the cooking process, so you need to pay attention to that. Adjust the temperature control if needed to set the temperature to have a constant temperature.
Step 4. Mix flour and pepper
Put the two ingredients in a bowl and stir them together with a mixing spoon until they are completely combined.
Step 5. Consider mashing the chicken
You can use boneless or boneless chicken to make this dish. Boneless chicken can be cooked as it should be, but boneless chicken can be cooked as it should be or pounded with a meat mallet.
- If you want to eat the chicken and waffles separately, then you don't need to flatten the chicken. However, if you want to eat the dish in a sandwich style, then it is highly recommended to flatten the chicken.
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To flatten the chicken, start cutting each frozen chicken breast, about two-thirds of the way through.
- Spread the chicken as flat as possible between the tops and bring in the wax paper.
- Mash the chicken starting from the center with a meat mallet or rolling pin / tool to flatten the dough to a thickness of 0.6 cm. When you're done, remove the chicken from the wax paper.
- In addition, you can buy thinly sliced chicken breasts or chicken thighs.
Step 6. Season the chicken
Sprinkle both halves of chicken with salt and finely chopped garlic. Use a generous amount of salt and a little finely chopped garlic.
The quantities listed on the recipe list are estimates only. You can increase or decrease it according to taste
Step 7. Mix chicken with wet and dry ingredients
Dip each chicken into the egg mixture. Let the rest of the ingredients go into the bowl, then coat each piece of chicken in the seasoned flour.
- Make sure each side of the chicken is covered.
- Not only can you coat the whole chicken at the same time, you can also coat it while you're frying it.
Step 8. Fry each piece of chicken until crispy and perfectly cooked
Fry one piece of chicken one at a time in hot oil for 5 to 14 minutes.
- Flat chicken pieces should only take about 5 to 8 minutes to fry.
- White meat, with or without bones, takes about 8 to 10 minutes to fry.
- Dark meat, with or without bones, usually takes about 13 to 14 minutes to fry.
Step 9. Dry on a clean tissue
Use tongs or a spoon to remove the chicken from the hot oil. Place the chicken on a plate lined with some clean paper towels. Let the remaining oil dry for a few minutes.
Step 10. Keep it warm
If you cook the chicken before cooking the waffles, you will need to keep the chicken warm while you cook other dishes. Keep the chicken warm by transferring it to the grill mat and placing it in the preheated oven.
Method 2 of 4: Part Two: Making Buttermilk Waffles
Step 1. Heat the waffle cooker
Follow the waffle maker's instructions to heat the appliance to medium-high heat.
- Most waffle cookers have paint that will stick to the food, but you should use a light spray to prevent the paint from peeling off.
- If the temperature setting listed is “high,” “low,” and so on, set the temperature to medium or high-medium. If the adjuster can be adjusted to a specific color, select “medium golden” or “medium golden brown.”
Step 2. If necessary, preheat the oven to 95 degrees Celsius
Prepare the grill mat by covering it with foil or parchment.
- If you have cooked chicken, the oven must be preheated.
- When you cook the chicken, you will use the oven to keep the initial wave of waffles warm while you cook the next batch.
Step 3. Mix dry ingredients
Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Stir the ingredients together until they are perfectly evenly distributed.
Step 4. Mix the wet ingredients
Mix buttermilk, egg and vegetable oil in a small bowl or measuring cup. Stir with a fork or stirrer until the ingredients are thoroughly mixed.
Step 5. Mix both mixtures
Gradually pour the wet ingredients into the dry ingredients. Use a fork or stirrer to stir the mixture together, stopping when all the dry ingredients are coated.
- If a few small pieces remain in the dough, leave it alone. However, large pieces should be stirred again before cooking.
- Don't over-knead the dough. Doing so can deflate the air bubbles, making the waffle thick instead of making the waffle light and airy.
Step 6. Pour the batter on the waffle cooker
Pour enough batter on the preheated waffle cooker so that it covers the surface of the cooker.
- Keep in mind that the amount of batter you need to use will depend on the waffle cooker itself. You should look at the instructions for use to make sure that you have added the right amount of dough.
- You can use a ladle or spoon to make it easier to pour the batter into the waffle cooker. If you try to pour the batter directly from the bowl containing the batter, it won't turn out very well.
Step 7. Cook until golden brown
Cover the appliance and cook the waffles until they turn a medium golden brown.
Remove the waffle with a heat-resistant spatula or similar tool, but be careful that the metal tip can damage the heat-resistant surface of the waffle cooker
Step 8. Keep warm
Transfer the cooked waffles to the toaster and place them in the oven. Keep the initial wave waffle warm until you have finished cooking the rest of the waffle.
Method 3 of 4: Part Three: Making the Dijon Cream Sauce (Optional)
Step 1. Stir the cream and thyme together
Mix the two ingredients in a medium-sized stainless steel saucepan. Stir gently with a mixer to spread the thyme all over the cream.
Fresh thyme works better in this recipe than dried thyme. However, if you want to use dried thyme, reduce the amount to be used by only one third. In other words, use only 1 teaspoon (5 ml) of dry thyme
Step 2. Cook until the dough becomes half
Place the saucepan on the stove and cook over medium-high heat, stirring frequently, for 10 minutes or until the liquid has reduced to half of its original amount.
- By stirring the mixture, you can prevent the cream from thickening.
- Do not allow the cream to boil quickly as it can burn or thicken at high temperatures.
Step 3. Stir in remaining ingredients
Remove the pan from the stove and add the Dijon mustard and salt. Stir until the mustard has melted and the entire sauce has a fixed color.
Step 4. Keep it warm
The sauce can be removed from the stove when you are ready to use it. Serve the sauce while it's still warm.
To save time, you can make the sauce a day or two in advance. Transfer the prepared sauce to a tightly closed plastic container. Cover and place in the refrigerator for up to three days. Reheat the cooled sauce over low-medium heat. Stir regularly when ready to serve
Method 4 of 4: Part Four: Serve
Step 1. Choose your dish style
You can eat chicken and waffles by arranging them side by side on the same plate or by stacking them together like a sandwich style.
To serve it sandwich style, place another layer of fried chicken evenly between the two waffles
Step 2. Add the seasoning you like
Coat the dish with warm Dijon cream sauce. For a more traditional taste, don't top it with the Dijon cream sauce. Serve with butter, maple syrup and hot sauce.
If you're serving the dish in a sandwich style, place the seasoning on the surface of the chicken between the waffles rather than on the outside of the waffle
Step 3. Enjoy
Your dish is ready to serve – enjoy it while it is still warm!
