Chicken and Waffles

I love Chicken and waffles! Super crispy buttermilk fried chicken tenders served with fluffy and tender golden sweet potato waffles! It’s a true Southern Classic and a dish that’s easier to make than you think.

Not a fan of sweet potatoes, but that’s okay I’ve got a recipe for buttermilk waffles that you can use instead. But trust me, once you try my sweet potato waffles you’ll agree they are incredibly delicious and better than simple buttermilk waffles.

Are Chicken and Waffles a Southern Dish?

While thought of as Southern fare, Chicken and Waffles actually find their early beginnings at the turn of the 20th century in restaurants located in Chicago and California, claiming it was a Southern classic.

This dish would later find fame during the 1930s in Harlem, NY at the Wells Supper Club owned by Joseph T. Wells. Musicians playing at the club loved this breakfast for dinner dish and help it gain popularity.

What ingredients do I use to make chicken and waffles?

Let’s start by gathering the ingredients we need to make Chicken and Waffles. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

What Kind of Sweet Potatoes Should You Use?

You can use leftover sweet potatoes, bake them, steam them or microwave them. Any way you cook up your sweet potatoes just make sure they’re soft enough to mash-up for the waffle batter.

*Soaking the chicken tenders in buttermilk makes the fried chicken even better, but it’s not a deal-breaker.

If you’re not a fan of sweet potatoes, here is a quick recipe for light and fluffy Buttermilk Waffles.

Ingredients:

• 1¾ cups all-purpose flour
• 2 Tbsp granulated sugar
• 2 tsp baking powder
• 1 teaspoon baking soda
• 1 tsp salt
• 1¾ cups buttermilk
• ½ cup unsalted butter melted and cooled to room temperature
• 2 large eggs
• 2 tsp vanilla extract

Instructions:

• In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt together then set aside until needed.
• In a medium bowl, whisk the buttermilk, melted butter, eggs and vanilla extract together until well combined.
• Add the buttermilk mixture to the flour mixture and gently whisk to combine. Do not overmix!
• Spray your waffle iron with non-stick cooking spray, then preheat.
• When the waffle maker is ready, add the batter according to the manufacturer’s instructions and cook for 2 to 3 minutes, or until the waffle maker indicates they are ready. You don’t have to make perfect waffles, I like them looking a little rustic.

How do I make Sweet Potato Waffles?

How do you properly fry chicken?

This is the time-tested method for making the best crispest fried chicken.

• Always start the process by coating the chicken with a dry ingredient (which is usually flour).
• Next, dip the chicken into an egg wash (beaten eggs with water or milk added).
• Then back into the dry ingredient (commonly known as flour).

This is the preferred method for creating the best Southern Fried Chicken. Whether it’s chicken tenders, or any bone-in or boneless pieces of chicken.

I always season the flour with salt and black pepper, but you can add a little cayenne, or cajun seasonings to the flour if you want to add some heat. You can also use buttermilk to make the egg wash or season the egg wash with some hot sauce, if you want to bring some heat to the chicken.

*After breading the chicken, place the pieces on a wire rack so they don’t get mushy or stick together.

I was actually quite surprised how much the sweet potatoes helped the waffles. They were moist and flavorful without any hint that there might be sweet potatoes in them.

I cooked up all the batter and froze the extra cooked waffles for another day of deliciousness! The chicken was crisp and moist the perfect combination and the butter pecan syrup added another layer of flavor to the dish.

If you enjoyed this recipe you may also like these:

• Smoked Salmon Quesadillas 
• Cheesy Skillet Breakfast
• Shrimp and Grits
• Banana Stuffed French Toast

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4.94 from 15 votes

Fried Chicken and Sweet Potato Waffles

When it comes to Southern Cooking, Chicken and Waffles is always at the top of my list! You’ll love my version with Fried Chicken Tenders and Sweet Potato Waffles.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Entree

Cuisine: American

Servings: 6

Calories: 854kcal

Author: Chef Dennis Littley

Ingredients

Sweet Potato Waffles

• 1 cup cooked sweet potato mashed
• 4 large eggs
• 12 ounces buttermilk
• 6 tablespoons butter melted
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• ⅓ cup brown sugar
• 2 ¼ cups flour
• ½ teaspoon cinnamon
• 1 teaspoon salt

Fried Chicken Tenders

• 12 oz buttermilk
• 1 pound chicken tenders approx 12 pieces
• 2 cups all purpose flour
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon paprika optional
• 2 cups vegetable oil for frying chicken

Butter Pecan Syrup

• ¼ cup pecans chopped
• 2 tablespoons butter
• ½ cup maple syrup

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 200 degrees to hold waffles and chicken
• In a large mixing bowl, combine dry ingredients.
• In a medium bowl, whisk together sweet potatoes, melted butter, eggs, and vanilla until combined. Add in milk and continue to mix until well blended.
• Stir sweet-potato mixture into flour mixture until combined. It’s okay for it to have some lumps and bits of sweet potato.
• Place a wire rack on a baking pan and set in the oven.
• Heat waffle iron to medium-high and lightly brush grids with melted butter.
• Ladle about ½ cup batter into the center of iron (grids should be full but not overflowing), close, and cook until iron stops steaming and waffles are golden brown, about 4 minutes (or make according to your manufacturer's instructions).
• Transfer waffles to wire rack in oven to keep warm. Repeat with remaining batter.

Fried Chicken Tenders

• Place chicken tenders in a bowl and cover with buttermilk. Turn to coat each piece and let them sit for at least an hour up to overnight.
• Put the flour in a bowl or baking pan adding in sea salt, black pepper and paprika. Mix well.
• Lift out the chicken tenders and allow them excess buttermilk to drain off and then place it into the seasoned flour. Completely coat the tenders and place on a dish until ready to fry.
• Heat oil in a large skillet and place half the tenders at a time into the pan (or as many that will fit. Do not overcrowd the pan)
• Fry on each side for 4-5 minutes until they are completely cooked and have good color.
• Place cooked tenders on a wire rack in oven to drain and keep hot until service.

Butter Pecan Syrup

• Lightly toast pecans in a small pan over medium heat until fragrant, about 5 minutes.
• Add butter and cook until melted and bubbling.
• Stir in syrup and cook until warmed.

Nutrition

Calories: 854kcal | Carbohydrates: 109g | Protein: 38g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 225mg | Sodium: 1206mg | Potassium: 968mg | Fiber: 3g | Sugar: 35g | Vitamin A: 4150IU | Vitamin C: 1.7mg | Calcium: 275mg | Iron: 5.5mg

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