Guilty, guilty, guilty. I’m guilty of the love for this sinfully, totally delectable delish of a dish!
I’ve been to many southern restaurants in the United States. Most times, if chicken and waffles are on the menu, I’ll order it. Some are a hit, and unfortunately, some can be a big miss. But, due to the country’s current status of a “real” pandemic, homemade cooking and baking has become the leader of the pack. Although, eating out is slowly becoming the norm again, because of Summer, restaurants are allowed to serve outside as long as protocols are met with the state’s guidelines. And, with Fall fast approaching, restaurants will be allowed to serve guest inside, but with only a 25% capacity. I think that’s great, however I will still be doing my own thing of recreating restaurant dishes at home.
I’m actually not a waffle eater, but when it comes with fried chicken I’m sold! Once again, when I get a craving for foods that only restaurants can provide, I challenge myself to make the dish just like it. I could go for takeout, but I’d rather not waste money on something I’ll just want again and again. We have no idea how long this new existence will last.
Got a waffle maker for $30 bucks, on Amazon. The rest for me was easy peasy!
Ingredients for batter
2 1/2 cup AP flour
1 Tbsp baking powder
1 tsp salt
2 eggs
1 Tbsp vanilla extract
3 Tbsp melted butter
1 Tbsp cinnamon
1 1/2 cups milk
How to make
Sift the flour first, and add the dry ingredients next. Combine throughly. In a separate bowl, mix the wet ingredients, and add it to the dry. You may need to add a little more milk if ingredients together are still a little dry. Stir until you have a thick consistency.
When the griddle is hot. Spray on pam or lightly brush on some vegetable or corn oil.
Scoop the batter with a medium size measuring cup, and pour into the middle of the griddle. Cook according to the directions of your waffle maker. Hint, when the smoke dies down, your waffle is ready.
Fried chicken
Seasonings: Adobe, sazon, pepper, garlic powder, red pepper flakes
You can substitute any seasonings you like to your preferred taste.
I like to deep fry my chicken, and I use vegetable, corn, or canola oil. Use a pot and about 6 cups of oil. More or less. Heat oil to about 160 to 175 degrees.
Fry chicken for 20 to 25 minutes. Depending on how crispy you want it. I’d go the whole 25 minutes.
Chicken should be nice and crispy, but juicy inside.
I enjoyed making my homemade chicken and waffles. Hope you will too!
Dish with this chick 