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  • Rock Rousseau

Chicken & Waffles with Bourbon Maple Syrup



Chicken and waffles combine to make an epic American dish with soul food and Pennsylvania Dutch inspirations. This recipe calls for baking your 'fried chicken", using boneless chicken thighs for a more moist and tender chicken to accompany your waffles. Finally, covered with a homemade Bourbon Maple Syrup that compliments the entire dish.



8 to 12 large chicken thighs

FOR BUTTERMILK BRINE:

  • 1 qt. low-fat buttermilk

  • 1/4 cup seasoned salt (I suggest Lawry’s Seasoning Salt)

FOR THE FLOUR MIXTURE:

  • 3 cups all purpose flour

  • 1 TBSN seasoned salt

  • 2 teaspoon black pepper

  • 1 TBSN onion powder

  • 1 teaspoon chili powder

  • 2 teaspoon paprika

  • 1 teaspoon cayenne pepper

FOR THE WAFFLES:

  • 1 3/4 cups whole milk, at room temperature

  • 1/2 cup unsalted butter, melted, plus more melted butter for the waffle iron

  • 2 1/2 cups all-purpose flour

  • 1 TBSN active dry yeast (from 2 envelopes)

  • 2 large eggs, at room temperature

  • 2 teaspoons honey

  • 1 teaspoon salt

  • 2 TBSN sugar

FOR BOURBON MAPLE SYRUP:

  • 1 cup preferred maple syrup

  • 1/4 cup preferred bourbon (I recommend 1792 Sweet Wheat Bourbon)

  • 1 teaspoon vanilla extract

  • 2 TBSN light brown sugar

OPTIONAL, IF MADE AS A SANDWICH:

  • Lettuce and tomato slices

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Medium mixing bowl, mixing spoon, measuring spoons, aluminum foil, measuring cups, sharp carving knife, waffle iron Prep: 15 hours Cook: 30 minutes Ready: 15 hours, 30 minutes Serves: 4-6



STEP 1: BRINE WAFFLE BATTER DAY BEFORE:

1. In a large bowl, combine the buttermilk, melted butter, flour, yeast, eggs, honey, salt, sugar and whisk until smooth.

2. Cover batter with plastic wrap and let the batter refrigerate overnight.

STEP 2: PREPARE AND BAKE THE CHICKEN:

1. The next day, in a bowl large enough to hold all of your chicken thighs, pour in the buttermilk and whisk in the seasoned salt until dissolved.

2. Rinse each chicken thigh under cold water then place inside of the buttermilk mixture. Allow this to sit in the fridge for at least 3 hours, up to 8.

3. In a medium bowl, mix together the flour and seasoning until combined.

4. Take each piece of chicken out of the buttermilk mixture, allowing excess to drip off.

5. Sprinkle each chicken thigh until thoroughly covered. Once covered, toss around until coated evenly. Repeat until every piece is coated.

TIP: Cover with flour first before tossing into the bowl to help prevent excess buttermilk to clump into the flour. Press the flour into the chicken to assure it’s properly coated.

6. Arrange each piece on a plate and refrigerate for about 10 to 20 minutes.

TIP: Refrigerating helps the flour really stick onto the chicken.

7. Preheat oven and baking dish to 450 degrees F.

8. Remove chicken from the fridge, and toss into the flour mixture one more time to add another layer of flour.

9. Carefully removed the preheated baking dish from the oven.

10. Shake off the excess flour and add each chicken thigh into the preheated dish.

11. Bake for 15-20 minutes until golden brown.

12. Remove from oven and cover with foil to keep warm.

STEP 3: MAKE THE BOURBON MAPLE SYRUP: 1. In a small pot, pour in all ingredients and bring to a boil over medium-high heat, while stirring to dissolve the brown sugar.

2. Once it starts boiling, reduce the heat to medium-low and allow mixture to simmer for about 10 minutes. The syrup will reduce a little and the alcohol will burn off, leaving nothing but flavor behind.

3. Turn off the heat but leave the pot on the stove. The mixture will cool down slowly and thicken/caramelize.

4. Stir with a spoon and keep warm on lowest setting until ready to pour over waffles.

STEP 4: MAKE THE WAFFLES:

1. Remove waffle batter from refrigerate.

2. Preheat a waffle iron and brush it with melted butter, or use a non-stick cooking spray.

3. Gently stir the batter to deflate it. For each batch, fill the waffle iron about two-thirds full (the batter will spread and rise); brush the waffle iron with melted butter as needed.

4. Cook the waffles until golden and crisp. Transfer the waffles immediately from the iron to plates, or keep them warm in the oven.

5. Add chicken thighs on top of the waffles or make them into sandwiches, if preferred, by adding lettuce and sliced tomatoes.

6. Serve the waffles with softened butter, pour bourbon maple syrup over your chicken and waffles and enjoy.



  • Calories 1800

  • Total Fat: 109.9g

  • Saturated Fat: 28.0g

  • Cholesterol: 397mg

  • Sodium: 5234mg

  • Potassium: 848mg

  • Total Carbohydrates: 127.1g

  • Dietary Fiber: 4.8g

  • Protein: 72.9g

  • Sugars: 17g