Chicken and Waffles Recipe
User Reviews
4.6
Chicken and Waffles Recipe
Description
The chicken is prepared by coating drumsticks in a mixture of egg whites and buttermilk, then pressing crushed corn flakes onto the surface to create a crisp exterior after baking. Baking at 350°F on a rack ensures even cooking and a crunchy crust without frying, with internal temperature checked to 165°F for safety. The waffles are made from a batter of flour, sugar, baking powder, eggs, milk, melted butter, vanilla, and honey, whisked smooth and cooked in a preheated waffle iron to tender but slightly crisp results. Alternatively, frozen waffles may be used for convenience.
This combination brings a balance of textures and a contrast of mild savory chicken with the sweet, fragrant waffles. Serving suggestions include hot honey drizzle or syrup for additional flavor notes and warmth. The dish provides a substantial portion and can be suitable for brunch or dinner.
Leftovers should be stored separately for up to three days refrigerated or frozen up to three months. Waffles can be kept warm in a low oven prior to serving. Real, high-quality honey is recommended when drizzling, and hot honey can spice things up for those who prefer a kick.
Ingredients
For the Chicken:
- 4 chicken drumstick bone-in, skin-on
- 3 cups corn flakes cereal crushed
- 3 egg large eggs, white
- 1 tablespoon buttermilk
For the Waffles:
- 8 Waffles OR make your own below, frozen, prepared
- 2 cups all-purpose flour 240 grams
- 1 tablespoon granulated sugar 13 grams
- 1 tablespoon baking powder 12 grams
- ½ teaspoon kosher salt
- 2 large egg 100 grams, room temperature
- 1½ cups milk 341 grams, room temperature
- 6 tablespoons butter 85 grams, melted (¾ stick, unsalted
- 1 teaspoon vanilla extract 4 grams, pure
- 2 tablespoons honey 44 grams
Instructions
For the Chicken:
- Preheat oven to 350°F. Line a baking sheet with parchment paper and place a metal cooling rack on top of it. Spray the rack with nonstick spray. Set aside.
- In a medium bowl, whisk the egg whites and buttermilk together with a fork until frothy.
- Place the cornflakes in a separate medium bowl.
- Dip each piece of chicken in the egg white mixture, then dip it in the corn flakes. Press firmly with your hands until the drumsticks are covered in corn flakes.
- Arrange the drumsticks on the cooling rack and bake for 45-50 minutes, or until golden brown and 165°F internally. If they begin to brown too much, carefully remove from the oven, cover with aluminum foil, then continue baking.
For the Waffles:
- Preheat a waffle iron.
- In a medium bowl, mix the flour, baking powder, sugar, and salt together until well combined.
- Add the milk, eggs, butter, and vanilla extract to the dry ingredients and whisk the waffle batter until it is well combined.
- Add ¼-½ cup waffle batter to the waffle iron and cook until the waffle is golden brown and crispy. Repeat with the remaining batter.
- Serve immediately while still warm, add the chicken drumsticks on top, and drizzle some honey, and enjoy!
Notes
- Store leftover chicken and waffles separately in airtight containers; refrigerate up to 3 days or freeze up to 3 months.
- A serving size is one drumstick and one to two waffles depending on waffle size.
- Keep waffles warm before serving by placing in a 200°F oven.
- Ensure chicken reaches an internal temperature of 165°F for safety.
- Use high-quality organic honey for optimal flavor, especially if drizzling as a finishing touch.
- For a spicier option, drizzle chicken and waffles with hot honey.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 1286 kcal
% Daily Value*
| Calories | 1286kcal | 64% |
| Carbohydrates | 214g | 71% |
| Protein | 42g | 84% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 219mg | 73% |
| Sodium | 2100mg | 88% |
| Potassium | 764mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 34g | 68% |
| Vitamin A | 4018IU | 80% |
| Vitamin C | 37mg | 41% |
| Calcium | 341mg | 34% |
| Iron | 56mg | 311% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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