Fried chicken and waffles are probably number one on my comfort food list.
I don’t know what it is about the two together, but one bite instantly transports me to a happy place. Since moving to LA, whenever I had a hankering for fried chicken and waffles I would always visit Roscoe’s Chicken and Waffles. In an interest of saving money, my friend kindly reminded me that I could just develop a recipe of my own, and so my Cajun Fried Chicken and Waffles were born.
I call these Cajun because I use Cajun seasoning in the breading mixture for the fried chicken. I like the spice/heat it gives the chicken, and I think it pairs really well with the sweetness of the waffle. You can make your own Cajun seasoning ( I like Emeril Lagasse’s recipe ) or store bought is just fine. For some additional spice, I also like to add hot sauce to my chicken marinade of buttermilk and eggs.
For the waffles I keep it simple. I don’t like them too sweet because I think the maple syrup makes it sweet enough. I like waffles that are fluffy and airy. To achieve this I separate the egg yolks from the whites and whip the whites till they are nice and frothy. This makes such a huge difference, and it’s one of my favorite ways to make waffles.
For me there’s nothing better than a slightly crispy and fluffy waffle that’s topped with spicy, crunchy seasoned fried chicken. Drizzle some maple syrup on top, and you’ve got the perfect bite! Enjoy the recipe below.
- 8 chicken wings or drumsticks
- 2 cups buttermilk
- 2 teaspoons hot sauce
- 2 teaspoons Worcestershire sauce
- 1 egg, lightly beaten
- 2 cups All Purpose Flour
- ½ cup Panko bread crumbs
- 2 tablespoons Cajun seasoning
- 1 teaspoon seasoned salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- Vegetable oil for frying
- 2 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon of ground cinammon
- 2 eggs
- ⅓ cup vegetable oil
- 1¾ cup milk
- 1½ tablespoons butter
- 1 teaspoon vanilla extract
- Mix together buttermilk, hot sauce, and egg in a bowl. Add chicken and stir to coat. Refrigerate for 1-2 hours.
- In a separate plate, combine the flour, Panko crumbs, Cajun seasoning, seasoned salt, onion power, and garlic powder.
- Pour about an inch of oil into a cast iron pan or a Dutch oven. Heat oil to 375 degrees.
- Remove the chicken from buttermilk mixture and coat in flour mixture. Fry in oil for 10 to 12 minutes***, flipping over halfway through. I fry in batches four at a time to avoid overcrowding the pan and bringing down the temperature of the oil. Remove the chicken with a slotted spoon and place on a paper towel-lined plate.
- To make the waffles, combine flour, sugar, baking powder, and salt in a large bowl.
- Separate eggs and place egg whites in a bowl. Mix the egg whites with a mixer until frothy. Add the egg yolks, vegetable oil, milk, melted butter, and vanilla extract. Blend until mixed well. Pour into bowl with dry ingredients and stir until combined.
- Make the waffles according to your waffle iron instructions.
- Serve with maple syrup!