Chicken and Cheddar Waffles

The ultimate comfort food, chicken and waffles, is perfect for brunch or dinner. Crispy, tender, and juicy fried chicken, and crunchy, soft golden waffles. Topped with real Canadian maple syrup or hot honey. This recipe takes a little more time, but it is well worth it!

Author: Hogtown Spice Company | Prep time: 20 Minutes | Cook time: 40 Minutes | Total time: 1 Hour | Yield: 4 to 6 Serving | Cooking Method: Griddle & Stovetop | Cuisine: North American

Ingredients

Buttermilk Chicken Marinate

  • 2 cups milk

  • 2 tbsp apple cider vinegar (adding the vinegar to the milk creates buttermilk), this is to tenderize the Chicken

  • 1 tbsp Hogtown Seasoned Sea Salt

  • 2 lbs. Chicken Breasts or Chicken Thighs

Breading for Chicken

  • 2 cups all-purpose flour

  • 1 cup fine panko, or fine bread crumbs

  • 2 tbsp Hogtown Original seasoning

  • 1/2 tbsp sea salt (optional)

  • 3 cups of neutral frying oil

Cheddar Waffle Batter

  • 1 1/4 cups AP flour

  • 1/4 cup corn starch

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp sea salt

  • 1/8 cup sugar

  • 2 large eggs

  • 1 cup of milk

  • 1 tbsp cider vinegar

  • 1 cup old cheddar cheese, shredded

  • 1/2 cup bacon bits, optional

PREP THE PROTEIN

  1. Cut the Chicken breast down the centre of each piece.

  2. PREP THE MARINADE - In a medium-sized casserole dish, add milk and vinegar. Add the Hogtown Original seasoning and stir until well combined. The mixture will coagulate, creating the buttermilk. Add the protein to the mixture and cover. Let it sit for 30 minutes.

  3. THE PROTEIN DREDGE - In a shallow dish, mix the bread mixture. Dredge each piece of chicken and set it aside on a plate. (Note: You can do a double dredge if you would like.)

  4. FRYING THE PROTEIN - In a Dutch oven (approximately 5-quart pot), for shallow frying, add 3 cups of neutral oil with a high smoke point. Add a thermometer and heat the oil to 340° to 360° - Remember to watch the thermometer and adjust the heat as you go. Don’t let it go beyond 360° food will brown very fast and burn. Add 2 chicken pieces at a time, gently placing the chicken into the pot away from you. Fry each side for 4 minutes until golden brown.

  5. When you take the chicken out, lay it on a plate with paper towels or a cookie sheet with a rack to drain excess oil. Repeat. Cook all the chicken and set it aside.

PREP THE WAFFLE BATTER -

  1. Dry Ingredients - In a medium bowl, add your flour, cornstarch, baking soda, baking powder, sea salt, and sugar, and whisk the dry ingredients together.

  2. Wet Ingredients - In a large bowl, mix eggs, milk, and cider vinegar. Whisk until combined for about 1 minute, then add the shredded cheddar cheese.

  3. Combine the dry with the wet. Whisk until combined and set aside. Note: Small lumps are ok, as the batter rests for 5 to 10 minutes, the lumps work themselves out.

  4. Brush with neutral oil or clarified butter to prevent sticking. Using an ice cream scooper, add batter into each waffle mould. Cook time is approximately 3 to 4 minutes until golden brown. Repeat.

Note: Depending on your waffle iron, you may need to brush the griddle irons with neutral oil or clarified butter each time you use them. Most waffle irons will indicate when they are ready with a green light. Set the waffle maker to 3 - this setting is specific to the Cuisinart model. Test one before proceeding to bake the entire batch.

Hot Honey or Syrup - Combine honey and your favourite hot sauce. The ratio is 1 cup of organic honey or real maple syrup to 1/4 cup of hot sauce.