This decadent brunch recipe is just like chick-in waffles, except we literally put the chicken in the waffle—thus, making it easier to eat. Also, incorporating the chopped fried chicken into the delightfully toothy cornmeal waffle batter allows evenly distributed, full-on fried chicken flavor to come through in every bite.
While this is an excellent morning-after use for leftovers following a fried chicken dinner, this savory-sweet dish is fabulous enough to merit going out and buying a box of fried chicken specifically for the cause. Top these waffles off with a pat of softened butter, a generous pour of maple syrup, and a sprinkle of leftover crispy fried chicken crumbles for a legendary brunch feast.
Active Time: 10 Mins
Total Time: 25 Mins
Yield: Serves 4 (serving size: 1 waffle)
1 large egg
1 1/8 cups buttermilk
2 tablespoons unsalted butter, melted
3/4 cup (about 3 1/4 oz.) all-purpose flour
1/2 cup yellow cornmeal
1/2 tablespoon granulated sugar
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