(Corny) Waffles and Chicken

April 16, 2012

Waffles and Chicken is a traditional dish that’s become quite trendy lately, popping up all over.  And no wonder because it’s good!  Still, I have a bit of stubborn streak so I tend to resist  jumping onto trendy bandwagons.  This one got the better of me when I suddenly had an idea for cornmeal waffles.  First I was thinking a semi-traditional breakfast but when I remembered the cornmeal-battered fish from a few weeks ago I was inspired to change it up to this version of Waffles and Chicken.  Maple syrup is good but jalapeno jelly was the perfect topping.  The choice is yours.

I’ll give the ingredients and directions separately but by getting everything ready to go before I started the cooking.  Then I alternated between dropping chicken into the fryer and pouring waffle batter into the waffle iron, starting with the chicken.  The chicken was done slightly ahead of the waffles but it was all still piping hot when it got to the table.  So get the oil on for frying, plug in the waffle iron and get going.


  • Boneless Chicken Breasts or Tenders
  • Cornmeal, 1 cup
  • Poultry Seasoning
  • Garlic Powder
  • Onion Powder
  • Cayenne
  • Black Pepper
  • Salt
  • Eggs, 2
  • Milk, 1/2 cup
  • Vegetable Oil for frying


  • Corn Meal, 1 1/4 cup
  • Flour, 1 cup
  • Baking Powder, 1 tablespoon
  • Salt, 1/2 teaspoon
  • Sugar, 1 to 2 tablespoons
  • Eggs, 3
  • Butter, 1/2 cup, melted
  • Milk, 1 3/4 cup
  • Corn Kernels, 1 cup

Chicken first. Pour a couple of inches of oil into a deep fryer.  I use a cast iron dutch oven on the stove top but any heavy pot will do.  I don’t have a dedicated deep fryer but use one if you’ve got it.  Let it start heating to about 350.  Meanwhile, if you’re using whole boneless chicken breast pound them to a uniform thickness.  Tenderloins are fine like they are.

Combine the cornmeal and all the spices in a shallow bowl.  Whisk the eggs and milk together in a second shallow bowl.

Dunk the chicken into the milk-egg mixture and then coat it in the cornmeal mix.  Drop it into the hot oil, a couple of breasts at a time.  Adjust the flame to keep the oil at about 350 and let the breasts cook for about 6-7 minutes.  Tenderloins will cook much faster.  Be sure not to overcrowd the pot.

Drain on a wire rack until you’re ready to serve.

Now, on to the waffles.  Whisk together all the dry ingredients in a mixing bowl.

Now whisk together the eggs, milk and melted butter.

Add the corn and milk mixture to the dry ingredients and stir gently, just until combined.  It’ll still be a bit lumpy.

Pour the batter into the waffle iron and cook until they’re done.

Nice and crispy brown!

Serve it all up immediately, with maple syrup or jalapeno jelly.  Enjoy!

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