Chicken and Waffles

I always thought this was an odd combination, but I have been intrigued for years. I finally came around to making it, and it is DELICIOUS!!! I’m a little upset with myself that I waited this long to try chicken and waffles. This will definitely be made again.

Chicken and Waffles

2 lbs. Boneless Chicken Thighs

Vegetable Oil For Frying

For Batter:

1/3 Cup All Purpose Flour

¼ Cup Corn Starch

½ Teaspoon Baking Powder

1 Teaspoon Maple Syrup

1/8 Teaspoon Ground Cinnamon

Pinch of Ground Nutmeg

1 Teaspoon Salt

1/8 Teaspoon Ground Black Pepper

¼ Teaspoon Ground Paprika

1 Egg

1 to 2 Tablespoons Water

For Breading:

1 Cup Flour

¼ Cup Corn Starch

1/3 Cup Finely Ground Plain Bread Crumb

1 Teaspoon Lawry’s Seasoned Salt

¼ Teaspoon Ground Paprika

For Waffles:

1 Cup Pearl Milling Co. Pancake Mix

¾ Cup Milk

1 Tablespoon Vegetable Oil

1 Egg

Pan Spray for Waffle Iron

1. Preheat oil for frying to 350°F.
2. In a bowl deep enough to dip the chicken thighs,  whisk together the ingredient for the batter.
3. In a separate bowl, combine the ingredients for the breading and then divide it into to bowls.
4. Dip the chicken into the first bowl of breading, then into the batter.  Shake off the excess batter and place into the second bowl of breading coating the chicken in another layer of breading.
5. Fry chicken for 5 to 7 minutes, turning occasionally until the coating is golden brown and the chicken reaches an internal temperature of 165°F. Remove from oil and let drain on paper towels before serving.
6. Prepare Waffles according to package.
7. Once waffles are complete, top with fried chicken, powdered sugar (optional) and maple syrup. (optional).

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