I feel the need to start this recipe by admitting that I have never actually had chicken and waffles before. As a result, this recipe is probably not for purists because it’s really more of a representation of what I think of when I hear the phrase “chicken and waffles.” So then, if I’ve never had it, where did the inspiration come from, you may be asking yourself…well, it’s simple. My wife brought home a waffle iron, and we had chicken in the freezer. That’s pretty much it.
For this meal, we are using boneless chicken thigh (for extra flavour and moisture), and we are also pan frying instead of deep frying to make it a little healthier. That was the easy part to decide…the sauce was a different story! In the end, we opted to make a jalapeno cheddar gravy, but it would probably also go well with a sriracha honey glaze, Hollandaise, or a chipotle infused maple syrup. Play with it and see what you like!
Instead of a side vegetable tonight to support the meal, we incorporated sauteed collard greens as part of the main event by topping the waffle with them before layering the chicken and sauce on top of the whole stack of delicious Southern decadence. If you’re pairing with a side dish though, I’d suggest sauteed green beans, coleslaw, or a salad like Spicy Cilantro Cucumber Salad or Broccoli Slaw Salad.
Time: 20-25 minutes
- Waffles (or waffle mix to make your own…follow the box for instructions)
- For the chicken:
- Boneless skinless chicken thighs
- Corn Meal
- For the sauce:
- Cheddar Cheese (either shredded or cut into slices)
- Butter (1/2 tablespoon)
- Flour (1 tablespoon)
- Half and Half or Milk
- Cut your jalapenos into slices, either removing the seeds or leaving some in depending on your desired level of spiciness. Then toss them into a sauce pan with a little oil, and cook, stirring occasionally.
- While the jalapenos start to cook, start heating a large heavy bottomed pot (cast iron is preferable), pour some corn meal into a bowl, and working one by one, coat each piece of chicken.
- Pour some oil and/or butter into the pan you’re using for your chicken, and let it get hot. Then, carefully place the chicken in the pan.
- After about 5-6 minutes, flip the chicken (it should be a nice golden colour on the side that was face down), and let it cook for another 5-6 minutes on the other side. (Cook/heat your waffle now)
- While the second side of the chicken is cooking, sprinkle your flour into your jalapenos and stir until it coats them.
- Then, add and stir in your butter until it melts, at which point, you can pour in your dairy component, and add your cheese to let everything thicken.
- Once your chicken reaches an internal temperature of 165 degrees F, you’re good to go! (if at this point, your sauce is too thick, just add some more milk to it, and let it re-thicken)
- Put your warm waffle on the plate, and add your chicken and sauce on top!
- Devour, and Enjoy!