Chicken and Waffles



1 qt. buttermilk

Mix of bone-in chicken thighs and or wings

Vegetable oil, for frying

2 c. all purpose flour

2 tbsp. All about the bird spice from Taylor Homemade

Freshly ground black pepper

2 Large eggs

1/2 cup bread crumbs


2 c. all-purpose flour

2 tbsp. granulated sugar

1 tsp. baking powder

1/2 tsp. baking soda

1 oz. sour cream

1 c. milk

6 tbsp. butter, melted, plus more for waffle iron

3 Large eggs, separated


1 Granny Smith Apple

1 cup of Peach Brandy

1/2 cup Honey

1/2 cup pecans

1 tsp cinnamon

1 tsp vanilla extract


  • Brine chicken: In a large bowl, mix together buttermilk, egg and 2 tablespoons of Taylor Homemade “All about the bird“ spice blend. Add chicken and cover bowl with plastic wrap. Refrigerate at least 2 hours and up to overnight

  • Meanwhile, make waffles: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and a pinch of kosher salt.

  • In a separate bowl, whisk together sour cream, milk, butter and egg. Gently fold wet mixture into dry mixture.

  • Heat waffle iron according to manufacturer’s instruction. When the iron is hot, brush grates with melted butter. Or spray with olive oil. Using a measuring cup, spoon in batter and add to waffle iron. Repeat with remaining batter. Place cooked waffles in a clean kitchen towel on a baking sheet. Place in oven to keep warm while preparing chicken.

  • When ready to fry: Fill your pan with vegetable oil then preheat until oil reaches 350º. Prepare one sheet pan lined with paper towels and a wire rack.

  • Time to coat chicken

  • In a large, deep bowl, whisk flour and spices. In a large bowl, beat eggs with 2 tablespoons water. Using tongs, place chicken in egg mixture, roll in flour mixture, and shake off excess. Fry chicken in 2 batches until golden brown and cooked through, 6 to 8 minutes (internal temperature should read 165º). Bring oil back to 350º before adding last batch.

  • Place chicken on wire rack and season with salt immediately. Plate waffles with a pat of butter and top with 2 to 3 pieces of fried chicken.

  • In a sauté pan add butter, Brandy, honey, pecans, vanilla, cinnamon and apples. Sautéed until apples are a little soft

  • Top chicken and waffles with apple/brandy marinade and serve.

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