Down Home Chicken n’ Waffles
A tender sweet waffle topped with an amazingly seasoned fried chicken blends together to give you the ultimate combination of sweet and savory; perfect for breakfast, lunch and dinner!
Happy Monday y’all! Today is the beginning of a new week and for me it’s time to focus on some new ideas. My son, Mr. Chris, is still here visiting us and his talks have turned into establishing some roots back in Arizona. He wants to go into a partnership on a food truck business. In Oregon, there are several food trucks which are hugely popular and seem to have quite a following of their own. Having been here for a month now, Mr. Chris sees that there is nothing filling this need in our area and now he is a man on a mission.
So now you may be thinking what does this have to do with a recipe? Well, Mr. Chris wants to open a waffle truck which of course has to have chicken n’ waffles as a main staple. Now, if y’all have read my ‘about me’ section you will know that no one in my family knows how to cook; hence, the need for Mr. Chris to have me as a partner. He needs me to come up with a menu! He still needs Mom!
Here I present to y’all a fried chicken recipe with my favorite waffle recipe. Each recipe can absolutely stand on its own and is delicious. When served together, with butter and syrup…Freakin’ Awesome! Seriously, just wow! I know its not the healthiest, but if you’re looking for some serious down home comfort food, press you print or pin button now!
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- 4 tsp salt
- 1 Tbsp sugar
- 1 ½ tsp Accent seasoning
- 2 cups water
- 1 tsp paprika
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp pepper
- 2 large boneless, skinless chicken breasts
- 6 to 8 cup canola oil
- 1 large egg, beaten
- 1 cup milk
- 2 cup flour
- 4 Tbsp powdered sugar
- 2 tsp salt
- 2 tsp Accent seasoning
- 2 tsp baking powder
- 1 tsp paprika
- 1 tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 eggs
- 2 cups flour
- 1 ¾ cup milk
- ½ cup vegetable oil
- 1 Tbsp sugar
- 4 tsp baking powder
- ¼ tsp salt
- ½ tsp vanilla extract
- Make the brine by dissolving the salt, sugar and Accent in the water in a medium bowl; add the other ingredients.
- Slice the chicken breasts in half; cover with plastic wrap and pound them to ¼ - ½ inch thickness; place them into the brine, cover and place in refrigerator for at least 2 hours.
- Remove the chicken from the brine and rinse off each fillet; blot dry with a paper towel.
- Preheat the oil in your deep fryer or a large saucepan to 325°F. (oil should be at least 3-4 inches deep)
- In your breading trays or pie pan combine all the breading ingredients in one slot, mix well. Combine the beaten egg and milk in the second space.
- Bread each chicken fillet by dipping in the dry ingredients, the milk mixture, back into the dry ingredients, back into the milk mixture and a final time in the dry ingredients; let the fillets sit for a few minutes to make sure the breading sticks.
- Gently drop each fillet (I do two at a time) into the hot oil and fry from 5-7 minutes or until golden brown.
- Drain the fillets on a plate lined with paper towels.
- Preheat waffle iron.
- Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
- Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron.
- Cook until golden brown.
- Serve hot topped with fried chicken.
- Remember that the chicken must brine ahead of time. You can do the brine the night before or morning of and it will be ready to go either the next morning for breakfast or when you get home for dinner.