For the life of me I can’t understand people who aren’t down for chicken and waffles. Especially people who have never tried it. I mean, fried chicken = good. Waffles = good. WHAT IS NOT TO LOVE???
When I go for brunch and am presented with the option to order chicken and waffles chances are I’ll order it. I MAY be swayed if shrimp and grits are on the menu or if I’ve already had the chicken and waffles and they weren’t all that and a bag of chips. But chance are, I’m getting the chicken and waffles.
I’m not sure the first time I had chicken and waffles but my most distinct chicken and waffle memories come from living in Harlem. I was a stone’s throw away from some of Harlem’s most popular soul food joints and hit up Sylvia’s, Spoonbread, and of course Amy Ruth’s (where I’d order The Rev. Al Sharpton, fried). In Toronto my fave iteration of chicken and waffles can be found at Stockyards. In Chicago I mess with Art Smith’s chicken and waffles at Table 52. I even hit up Roscoe’s House of Chicken and Waffles while in LA (my body is still oozing deep fried and sugar after that meal). Actually typing up this list I realize that I’ve had A LOT of chicken and waffles and I don’t think this is even half the places that I’ve been to!
After my recent fried chicken exploits I had leftover chicken that needed to be consumed. Rather than repeating my southern feast I decided to take things up a notch and make my own chicken and waffles. With the chicken already done I had two pieces of business to sort out, the waffles and the syrupy goodness.
For the waffles I didn’t want to do a plain buttermilk waffle but I didn’t want anything too fancy. So I decided to go with my fave pancakes/waffle mix-in… cornmeal! I love how cornmeal adds an extra bit of nuttiness and some crunch to things. I used this recipe from Martha Stewart for guidance and went to town.
For the syrupy goodness I wanted to recapture some of the magic I discovered with this post. I’m out of my blueberry preserves and really, I don’t think that would work anyhow but I did have some marmalade on hand. I melted the marmalade with a bit of water, added some red pepper flakes and maple syrup and allowed everything to get to know each other a little better. The results, a slightly spicy, tangy, maply syrup. Pretty brilliant if you ask me.
This was the best chicken and waffles I’ve had in a minute. Every component was just spot on. I now have to stop myself from making this all. the. time.
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chicken and waffles is one of those ‘so wrong it’s right combos’ that some people just don’t get. i had a chicken and waffles night back in january and mixed some brown sugar bacon into my waffles. it was to die for!
people who don’t believe in chicken and waffles are missing out!