The origin of Chicken and Waffles from my standpoint is unknown. Some say the 1600s and others swear this dish originated in the late 1800s. However, I believe most foodie historians would tell you to take a step back into the 1930s on a late night in Harlem, where Chicken and Waffles were served to mainly nightlife performers in Jazz clubs after their sets were over. This is truly where this dish caught on and stayed a comfort food for almost a century in our great country.
Who doesn’t love golden fried chicken served on a stack of fluffy airy waffles? This, now adapted, Southern staple has grabbed the hearts of so many, from four-year-old picky eaters to 90-year-old great grandmothers with a love of pure comfort food. Nothing compares to this dish in my book. What makes Chicken and Waffles so incomparable to me is the versatility and comfort of it. I’ve seen this dish topped with spicy syrup, various fruits, greens, gravy, and even an over easy egg. The possibilities are truly endless.
Now for the good part. The recipes.
6 thin cut chicken boneless chicken breast
2 cups buttermilk
½ teaspoon pepper
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon paprika
2 cups all purpose flour
2 teaspoons baking powder
¼ cup hot sauce (I prefer Crystal’s)
2 cups vegetable oil
1. In a large bowl, combine buttermilk, ½ teaspoon salt and hot sauce. Add chicken to the bowl and cover the bowl with cling wrap. Place bowl in the fridge for no less than 2 hours.
2. In a separate large bowl, combine flour, seasonings, and baking powder.
3. Heat vegetable oil in a frying pan on medium heat.
4. Remove chicken from bowl and set aside. Add eggs to bowl and mix well.
5. Dredge the chicken in the flour and tap the excess off. Dip the chicken in the buttermilk, letting the excess drip off; return the chicken to the flour and turn to coat and tap the excess flour off.
6. Place chicken in the hot oil frying 6-7 minutes per side. Internal temperature should be 165 degrees.
2 cups all purpose flour (sifted)
1 ½ tablespoons vanilla extract
¼ cup sugar
8 tablespoons melted butter
1 tablespoon baking powder
1 ½ cups milk
2 large eggs (beaten)
½ teaspoon salt
1. In a large mixing bowl, add flour, baking powder, sugar, and salt. Mix well.
2. Whisk and slowly add milk into the flour mixture. Once combined; add eggs, butter, and vanilla extract into the mixture. Whisk ingredients until they’re well combined.
3. Scoop batter into your waffle iron and cook according to the directions per your waffle iron.
The (Spicy) Syrup
1 cup of your favorite maple syrup
¼ teaspoon crushed red pepper flakes
¼ cup of your favorite Louisiana hot sauce (I prefer Crystal’s)
1. In a small pot on medium heat, add in all the ingredients.
2. Stir slowly until the syrup is simmering, then take off heat.
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has honed in her craft a great deal and continues to.