Southern Chicken and Waffles recipe made with a nice mix of chicken pieces that are seasoned in two layers (both base + coating), coated with cornflakes and breadcrumbs for an extra crunch. Based with soft, tender waffles, this Southern classic is sure to have the entire family satisfied. You won’t believe how flavor-packed this recipe is! Completely dairy-free. Gluten-free, Air Fryer, + Make Ahead options.
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When it comes to this Southern Chicken and Waffles recipe, it's a classic that is a must! Not only is it absolutely delicious, but it also makes for the best breakfast and dinner. It's literally the best invention ever created, because you get to enjoy extra crispy, but juicy fried chicken with fluffy waffles and the plays on texture and taste speaks volumes. This dish is what I grew up eating in Florida and once I introduced my husband to it a few years ago, he became hooked to say the least.
The best part about this recipe is that you can keep things traditional with actual large pieces of chicken like this Crispy Oven Fried Chicken or create a nice spin with chicken tenders if you're a lover of them-----definitely recommend these Crispy Baked Chicken Tenders. Of course, I always have my non-meat eater peeps covered and these Crispy Buffalo Cauliflower Wings/Bites will do the trick---just omit the buffalo sauce if you want to keep it more classic. Need some food inspiration? Look no further than our lineup of 21 Soul-Satisfying Southern Comfort Food Recipes.
According to a bit of research, it's said that Chicken and waffles were on the menu at a Harlem restaurant during the 'jazz era' of music and that the dish was designed to be served between dinner and breakfast in the early hours when musicians were likely finished with their sets. Hence, the popularity of enjoying this dish for brunch and keeping the combination flourishing.
Cooking crispy baked chicken tenders is generally an easy process---in total of about 30-35 minutes. You first start by slicing (if using chicken breasts), cleaning and washing your chicken pieces to ensure that they are clean and ready to be seasoned. I like to wash my chicken with both vinegar and lemon to help keep things clean and sanitized.
Once your chicken is clean, then it's patting dry and seasoning time! I'm all about seasoning every "layer" of my food, therefore, the chicken gets direct seasoning and so does the coating. Let everything marinate for 5-10 minutes or overnight (preferably 1-2 days) tightly wrapped in the refrigerator for the best results.
Then you dust the chicken tenders and add them to the wet mixture of some kind, and bread them in a cornflake-breadcrumb crust before baking/roasting for crispness.
Finally, you'll whip together the waffle batter, cook everything in your heated waffle maker, assemble, and wallah.
To make sure your Crispy Baked Chicken Tenders get as crispy as possible with the use of a “coating”, follow these simple tips:
To make your crispy chicken tenders in an air fryer, it's very similar to doing it the oven. The only difference would be the cook time and adding them to a basket versus a baking sheet. Once you've seasoned, dusted, and coated your chicken tenders, add them to your air fryer basket, spray with cooking oil, and cook them at 360 degrees for 10-15 minutes. NOTE: You might want to spray your basket with cooking oil to ensure that your chicken doesn't stick to it during cooking.
Waffles of any variety are excellent eats. There are quite a few differences between Belgian waffles and traditional waffles. Belgian waffles tend to have the following characteristics:
Belgian waffles are almost always thicker and fluffier than a regular waffle. That is the main difference. It often has to do with the thick and fluffy waffle batter, however, the size and shape of your waffle iron also make a big difference. Also, some recipes from Belgium are leavened with yeast for an even fluffier waffle.
Traditional waffles are thinner and crisper. They are leavened with baking soda/powder only. These waffles tend to look like this:
Turning traditional recipes plant-based or gluten-free is much easier than one might assume. For every regular ingredient, there is a plant-based alternative and a gluten-free alternative.
For example, to remove eggs from a recipe to make it vegan, you can use soaked flaxseeds, applesauce, egg replacer, or mung bean. All of these items are totally vegan and are a binding ingredient in cooking or baking, much like eggs.
Making foods gluten-free can be easy as well. There are many flour blends out there that are GF, yet mimic the ease and simplicity of regular wheat flour.
Some GF flours I like are:
Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
Leftovers can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen. To serve, reheat waffles in the oven on 400 degrees for a few minutes until warmed through.
Absolutely! To store waffles for longer periods, simply add them unto a baking sheet lined with parchment paper and place in the freezer for 2 hours. Once fully frozen, remove and store them in a zip loc and freeze for up to 3 months.
Yes! All ingredients can be made and individually stored as meal prep (up to 2 days prior) and assembled when ready to serve.
Of course! I like to use a high-quality organic vegetable oil, but you can also use coconut oil, an organic version of canola oil by La Tourangelle or melted vegan butter, if preferred.
Absolutely not! With this recipe, everything is made in just one bowl and using your hands and a spatula. The batter is pretty manageable, therefore, there is no need for a mixer! Plus, we don't want any over-mixing, so I highly suggest doing this manually, unless you absolutely have to, then of course a hand mixer will do!
Honestly, I use my Belgian waffle maker by Cuisinart, which is absolutely perfect and it allows for me to control the heat settings to avoid my waffles from getting too golden. However, you can always use any waffle maker that you love!
Believe it or not, this has happened to me plenty of times. Moisture is the worst enemy in frying chicken. This is why dusting your chicken with flour as I've mentioned before should be enough to create a moisture barrier around the chicken; otherwise, the moisture created during the cooking process is going to create steam that will cause your breading to flake off.
The calcium in milk is thought to kick-start a natural enzyme in the chicken that helps it tenderize. This is the same for using plant-based milk also.
As I've mentioned, adding a good amount of salt to your chicken helps to keep your chicken moist without adding extra moisture to the coating. However, if you don't want to add too much salt to your chicken, adding 2 teaspoons of baking powder to the flour before dredging helps to create a crispy coating and do the same thing as salt would!
Although this chicken and waffles recipe is filling in and of itself, you can also enjoy a heartier meal with a good side dish that compliments the flavors, such as:
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