This recipe to me is such… a joke. Because ironically, I have never eaten chicken and waffles and I’m over here, you know, cooking chicken and waffles. I know right? You’re all probably saying, “Okay, how is this girl going to make a recipe without some kind of basis?” also known as, the taste. But I’ve heard so many people raving about this that I just had to ask them, “What’s so special about chicken and waffles?” And I got the same answer from all of them, “The crispy, succulent, and savory chicken breast just goes perfectly well with the fluffy, and sweet waffles.” According to all the reviews, it is a combination of flavors made in heaven. I’m not quite sure of how this dish is traditionally done but I am here to present to you a recipe that has been tasted and approved by me! According to my palate, this recipe is delicious and I recommend that you’d all give it a try!
Yield: 4 people
- 1/2 stick unsalted butter, softened
- 1/2 tsp hot sauce (amount varies, depending on the kind of hot sauce)
- Maple syrup
- Parsley, for garnish
FOR THE WAFFLES
- 1 cup all-purpose-flour
- 1 1/2 tbsp granulated sugar
- 3/4 tbsp baking powder
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 1 egg
- 1 cup whole milk
- 1/2 stick or 1/4 cup unsalted butter, melted
- 1/2 tsp vanilla extract
- In a bowl, combine the first five ingredients (or your dry ingredients) and mix well.
- In a separate bowl, combine the last four ingredients (or your wet ingredients) and whisk until well-mixed.
- Pour your wet ingredients into your dry ingredients and mix well, but avoid over-mixing.
- Preheat waffle iron according to manufacturer’s instructions.
- Cook your waffles according to the instructions that came with your waffle iron.
- Set aside until needed.
FOR THE CHICKEN
- 4 boneless, skinless chicken breast halves, sliced into strips
- 3 tbsps soy sauce
- 1 tbsp brown sugar, packed
- Juice of 1/2 lime
- 1 clove of garlic, finely minced
- Ground black pepper
- 3/4 cup all-purpose-flour
- 1/4 cup cornstarch
- 1 1/2 tsp salt
- 3 tsps cayenne pepper
- 1 1/2 tsp ground black pepper
- Eggs, as needed
- 3 cups ground banana chips
- Cooking oil, for deep-frying
- In a container, combine the first six ingredients and mix until chicken strips are nicely coated. Marinate for 30 minutes to an hour. Take it out of the fridge 10 minutes prior to frying and pat dry.
- In a container, combine flour, cornstarch, salt, cayenne pepper, and black pepper. In a separate container, beat your eggs. In your last container, pour in your ground banana chips.
- Preheat oil in a deep-fryer over medium-low heat. Take one chicken strip and coat it with your flour mixture. Then drench it in your eggs. And lastly, in your ground banana chips. Continue this process until all chicken breasts are coated.
- Deep-fry until golden brown on both sides and cooked all the way through.
- Transfer to a plate lined with paper towels to drain excess oil.
- Serve alongside waffles and maple syrup, spicy butter (recipe below), and sliced oranges or whatever side dish desired.
- Garnish with parsley. Enjoy!
- Combine butter and hot sauce and mix well.
- Set aside until needed.