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chicken and waffles

Chicken and Waffles

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Here in the south we have something we like to call chicken ‘n waffles.  Traditionally it’s fried chicken on a waffle.  I don’t really get it.   Where is the gravy?  Or the syrup?  I need some liquid going on up in here.  I don’t mean to be hating on my southern peeps, but a piece of fried chicken sitting on top of a waffle just isn’t my jam.

 

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I’m more of a chicken ‘n dumplings with gravy kind of girl.  So, this is my version of chicken ‘n waffles inspired by chicken ‘n dumplings – but with a twist.

 

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Full disclosure:  I pulled these waffles out of my freezer, but I DID NOT LEGGO MY EGGO! These are leftover from Father’s Day and I stuck them in the freezer for a rainy day.

 

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It rained.

 

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And isn’t that the ugliest waffle you’ve ever seen? 🙂  Have a great weekend, y’all!

 

Print

Chicken and Waffles

Ingredients

For the Waffles

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 eggs separated
  • 2 tablespoons sugar
  • 1 tablespoon vanilla paste
  • 4 tablespoons butter melted
  • 2 cups milk

For the Chicken

  • 1 whole 5-6 lb chicken neck, etc. removed
  • 1 head garlic halved
  • 1 lemon halved
  • 1 onion halved
  • Salt and pepper to taste
  • Thyme
  • 4 tablespoons butter melted

For the Eggs

  • 2 eggs

Instructions

For the Waffles

  1. Preheat waffle iron according to manufacturer directions - use or do not use cooking spray if directions indicate
  2. Sift together flour, baking powder, and salt in a medium bow.
  3. In a second bowl beat or whisk egg yolks and sugar until sugar is dissolved, it will be a pale yellow
  4. Add vanilla bean paste, butter, milk and whisk to combine
  5. Combine the liquid mixture with the flour mixture and stir to combine - careful not to over mix
  6. Beat together (third bowl) egg whites until peaks form - about 1 minute
  7. Gently fold egg white mixture into the batter
  8. Add batter and cook waffles according to manufacturer's directions
  9. Set aside or keep warm in 200 degree oven

For the Chicken

  1. Preheat oven to 425
  2. Stuff onion, garlic, lemon, salt, pepper, and thyme in chicken
  3. Rub outer skin with melted butter, add a bit of salt and pepper to taste
  4. Transfer to a rack coated with cooking spray in a baking dish, breast side down
  5. Roast for 1 1/2 hours or until juices run clear
  6. Remove from oven, let cool to handle, shred
  7. Transfer to Dutch oven over high heat
  8. Add 4 cups of chicken stock and heat to a high simmer
  9. In a measuring cup combine 1 tablespoon corn starch with 1/3 cup water
  10. Add cornstarch mixture about 1 tablespoon at a time until desired thickness is reached for a gravy

Fry an Egg

  1. Heat a skillet over high heat and add 2 eggs
  2. Cook for 2 minutes, cover, turn off heat and let cook until desired texture of egg is reached - I like mine more on the done side, so I let them go about 5 minutes

Assembly

  1. Arrange waffle on a plate, cover with shredded chicken and gravy, top with egg, salt and pepper and parsley or chives, if desired

 

Update: Jennifer decided that there should be a 17.5 instruction to add a bunch of salt.  I do not like a lot of salt and I caution you to be careful if you are not using low sodium chicken stock.  My philosophy is to adjust seasonings according to your taste.  Jennifer is a total pain in my ass.