Fried Chicken & Cornbread Waffles

INGREDIENTS Fried Chicken & Cornbread Waffles

For the Belgian-Style Waffles, double Elizabeth’s original recipe to make 6 waffles or make the Southern version below.

Don’t forget the maple syrup! Check out our TASTE TEST for the best one!

Waffles

1 cup King Arthur All Purpose Flour
1 cup King Arthur Cornmeal
1/2 tsp salt
1 TB baking powder
3 eggs separated
1 1/2 cups milk
1 stick butter, melted
2 TB sugar

For the Southern Boy Chicken

4 boneless skinless chicken breasts

Marinade

2 cups milk
2 TBSP lemon juice
1 TBSP ground paprika
1 tsp ground cayenne
3 TBSP Tabasco or liquid Jalapeño sauce

Batter

2 cups all purpose flour
1 tsp Himalayan pink sea salt
1 TBSP ground paprika
1 tsp ground cayenne
1/2 tsp freshly ground black pepper
2 large eggs
peanut oil or animal fat (lard, duck for example) for frying

METHOD

1) Marinate the chicken
2) Prepare the waffles and keep warm in 170 degree oven
3) Deep fry the chicken

1) Make your own buttermilk by combining the milk and lemon juice and stir till it thickens.  Add paprika, cayenne, and hot sauce and stir well.  Set aside.  Cut the each chicken breast into 3 long strips, place in a zipper lock back, pour in the buttermilk mixture and allow to marinate for at least 3 hours.

2)  Make the Belgium-style waffles

Dry Ingredients

Get a large mixing bowl, combine flour, salt and baking powder. Stir with a whisk to aerate (instead of sifting).

Wet Ingredients

Making the Batter and Waffles