chicken waffles michael serio

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!


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


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


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


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

Use another bowl, combine egg yolks, milk, melted butter and vanilla.
In a standing mixer or with hand mixer, whip the egg whites until peaks just start to form. Add the sugar, slowly and whip until stiff peaks form.

Making the Batter and Waffles

Combine the wet and dry ingredients. Mix until incorporated. Do not overmix or gluten will form and make your waffles dense!  Fold in egg whites carefully to avoid deflating them.

Make waffles with your waffle iron according to manufacturer’s directions.  When done, keep warm in a 170 degree oven.

Deep fry the chicken

In a deep pan (we use a wok) and using a thermometer, heat peanut oil or lard to 350 degrees (F)
Mix two eggs thoroughly in one bowl and mix flour, salt, pepper and spices in another.

Remove chicken strips from marinade shaking off any excess.  Dip in egg mix, then in flour mix and shake off excess.  Deep fry in oil until internal temperature reaches 165 degrees (F)

Serve 2 pieces of chicken with a waffle, butter and warm maple syrup. Enjoy  Fried Chicken & Cornbread Waffles.

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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