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Get our Easy Chicken + Waffles Recipe but with a twist: Try Cornmeal + Buttermilk Waffles with Savory Fried Chicken, served any time of the day!
Cornmeal + Buttermilk Waffles With Savory Fried Chicken
Yes, we went there! I am sure you have eaten your share of chicken and waffles, right? But we decided to throw our hat in the game as well with our very own spin on this iconic anytime of the day breakfast combination. And would you believe it if I told you that both of these recipes are very easy to prepare? Scout’s honor! It’s true, and I will show you just how easy it is to whip up your very own.
Making delicious waffles should never be a hard task to accomplish, and for this recipe, I use a quick and easy hack! The ratio here is 2:0.5 prepared waffle mix and yellow cornmeal. Yes, it may be authentically cool to make completely homemade waffles, I get that. But this recipe is quicker, and besides, I did make them in my home, so take that homemade foodie purist snob. (no offense if that’s you). Just add a couple of eggs and buttermilk, and there you have it. I also added three tablespoons of melted unsalted butter just because; quality butter inside of a waffle recipe is a very good thing indeed, just ask me. But I’m sure you’ll agree once you taste them.
With the right combination of ingredients, delicious is always possible…
Remember, eggs and buttermilk should be at room temperature
I prefer using 36% or full-fat buttermilk…
Just bring the ingredients together vs. mixing. Overmixing will result in tough waffles, and who wants that?
Now, when you bring all of these ingredients, it’s kinda magical.
Cornmeal + Buttermilk Waffles
- 2 cups Waffle Mix
- 1/2 cup Cornmeal
- 1/2 stick unsalted butter, melted
- 1 tbsp pure vanilla extract
- 2 large egg, room temperature
- 2 cups buttermilk, room temperature
- 2-3 tbsps LouAna’s Peanut Oil
- A small baker’s brush for applying the peanut oil onto the hot waffle iron
- Preheat waffle iron
- Into a large bowl combine dry ingredients: waffle mix, cornmeal, and mix using a fork or small wire whisk.
- Into another bowl add wet ingredients: buttermilk, eggs, pure vanilla extract, and mix until the ingredients are well incorporated.
- A little at a time add the wet ingredients into the dry ingredients, fold together until the ingredients are just combined, overmixing will result in tough waffles, who wants that?
- Brush the hot waffle iron with melted unsalted butter, then add 3 – 4 tablespoons of waffle batter into each waffle iron compartment. Close the lid and allow the waffles to cook until they are golden brown. Remove waffles onto a serving plate and brush immediately with more melted butter.
Okay, now for the fried chicken, and for that our friends over at LouAna helped us out. We used LouAna’s peanut oil to deep fry our chicken breasts to a yummy golden perfection.
For this recipe, you will need a couple of chicken breasts, all-purpose flour, sea salt, freshly ground black peppercorns, Montreal chicken seasoning, a large zip-lock bag, a deep fryer, and a rolling pin. Yes, I said a rolling pin!
Savory Fried Chicken
- 2 large chicken breasts
- 1 tsp sea salt
- 1/2 tbsp freshly cracked black peppercorns
- 2 tbsp olive oil
- 3 tbsps Montreal chicken seasoning
- 1 1/2 cups all-purpose flour
- 1 bunch of cilantro or flat-leaf parsley for garnish
- For deep frying use 3-4 cups LouAna’s Peanut Oil in whatever pot or pan you are using. Keep in mind the general rule of thumb is to fill it half-way with oil.
- Add LouAna’s Peanut Oil into a high-walled skillet or deep-fryer and bring to 365 -375 degrees. Use a frying thermometer, also make sure to add oil as you fry because some of the oil will spatter out and absorb into the foods you are frying.
- Also, when frying, especially when frying meat, remember not to crowd too many pieces into the skillet or deep frying. Crowding will reduce the temperature of the oil and may result in under cooked meat or longer cooking time.
- Pat dry each chicken breasts with a paper towel and rub each chicken breast with olive oil.
- Place chicken breasts into a large zip-lock bag, press out the air as you close the bag. Using a rolling pin, gently and evenly pound out each chicken. The key is not to tear the meat but to gradually flatten it out working from the center towards the edges of each chicken breast. This process will tenderize the meat. Open the bag and allow the chicken breasts to come to room temperature, about twenty minutes. This step can be done ahead of time.
- Into a large bowl add all-purpose flour, and sea salt freshly cracked black peppercorns and the remaining seasoning.
- Cut the chicken breasts in half and dredge each piece in the all-purpose and seasoning mixture.
- Test the oil to make sure it has reached the desired temperature.
- Gently place one or two pieces into the hot oil, and cook for 8 to 12 minutes, white meat cooks faster than dark meat, so the cooking time is significantly reduced.
- Make sure to check the internal temperature of the chicken breast; you should get an internal reading of 165 degrees.
- Using a pair of tongs remove the golden browned chicken and place on a plate lined with paper towels to absorb excess grease.
- Set aside.
How to make caramelized onions:
Make caramelized onion ahead of time, using two large sweet onion cut thin on a mandoline, and 3/4 stick of unsalted butter, melt butter in a skillet over med-high heat, when the butter is melted add onions, one teaspoon sea salt, 1/2 tablespoon freshly cracked black peppercorns. Allow onions to brown, then reduce the heat to low and cook until the onions are caramelized.
LouAna’s Peanut Oil is perfect for deep frying; peanut oil has a low-smoke point which is ideal for high heat frying…
The Potatoes frites can also be made ahead of time or after the chicken is finished is done. In a small skillet fill the pan with an inch of LouAna’s Peanut oil. When the oil is hot, add a handful of prepared fully thawed hashbrowns (you want to use shredded hash brown); they will separate when fried. When the potatoes are golden brown, using a slotted spoon, remove them and place on a plate lined with paper towels.
I was able to find the LouAna Peanut Oil, 1 gallon at Meijer, along with everything else I needed to pull off this masterpiece.
When it comes to frying food, using LouAna’s peanut oil is a great option. For over 120 years, LouAna is one of the most trusted cooking oils in the country! As you can see, the results speak for themselves! The fried chicken has a golden crispy outside with a juicy finish; which is why using LouAna Peanut Oil is the way to go! And they just happen to be the #1 Brand of Peanut Oil in the country!
To put it all together: Place chicken onto a waffle and add caramelized onion in between. Top with more onions, and potatoes frites. Drizzle with syrup, and garnish with minced cilantro or flat-leaf parsley.
When’s the last time you had a really good stack of chicken + waffles recipe? Try ours, and come back and let us know how you enjoyed it! Or, if you have your own version, drop us a line below letting us know! And be sure to pin this recipe for later!