This dish has been around for quite some time, but is rapidly gaining popularity and enjoying its time in the spotlight. So of course we had to make it after seeing it on Worst Cooks in America. We were inspired by Rachel Rays savory Waffles.
We finally ended up deciding on a cheddar and chive waffle, buttermilk fried chicken, and country gravy topped with a fried egg.
This is a great dish for special occasions that your family will definitely be craving!! There are some many great flavors that work together perfectly! The waffles are savory and crispy, the chicken is soooo juicy with just a little heat from red pepper flakes, the country gravy is to die for with just a little bit of rosemary and the fried egg with that runny yolk make into pure perfection!
We’ve made this dish a few times now. The first time was just some random day, they turned out pretty well. The next time we tried it was on Christmas eve….we got a little better. This was the night that we decided on our new Christmas eve tradition. We will start with the candlelight church service with my parents, followed by hot chocolate and a drive around town to look at the Christmas lights, and finally a dinner of chicken and waffles and a viewing of the Muppet Christmas Carol.
The most recent times we have made it we started marinating the chicken in the buttermilk for a few hours and it has really made all the difference! We’ve made for out of town visitors and during a friendly family food competition (which we won….yay!)
So after all that practice I now feel comfortable enough to post my winning recipe! You are going to love it!
Levi is really the waffle master of the household…so click here for the Cheddar and Chive Waffle Recipe
Fried Chicken Recipe:
Marinade and rub: 2 Cups Buttermilk, 1 Tbsp Red Pepper Flakes, 1 Tbsp Garlic Powder, 1 Tbsp Onion Salt, 1 tsp Salt
- 3 Cups Flour
- 2 tsp Red Pepper Flakes
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 Tbsp Garlic Powder
- 1 tsp Paprika
- 1 Cup Buttermilk
- 1 Egg
- 1 tsp Baking Powder
- 3/4 tsp Baking Soda
- 4 cups to 1/2 Gallon Vegetable Oil for frying depending on how big your pan is. You want at least 3 inches of oil.
- 1/4 Cup Butter
- 1/4 Cup Flour
- 2 Cubes Chicken Bouillon
- 1 Clove Garlic, minced
- 2 tsp Rosemary, fresh and finely chopped is best
- 1/2 tsp Red Pepper Flakes
- 2 Cups Milk
- Salt and Pepper to taste
- Green onions for garnish
Prep Chicken: Cut the chicken in half (horizontally will cook faster) and pound out the chicken with a meat tenderizer. Mix all dry ingredients together and rub into the chicken. Place in dish and cover with buttermilk. Place in the fridge for at least 2 hours.
If you have 2 chefs in your kitchen prep the waffles and chicken at the same time. Otherwise I would do the waffles first.
Cook Chicken: Preheat oven to 200 degrees. Place a cooling rack on a cookie and put in the oven.
Using a large cast iron pan heat oil to 360 degrees.
Set up 2 deep tupperware dishes and one plate. In the first tupperware mix together 1 1/2 cup flour, red pepper flakes, salt, pepper, paprika and garlic powder.
In the second one beat together the buttermilk and egg. Add the baking soda and baking powder. Mix together until it starts to get foamy.
Put 1/2 cup of flour on the plate and reserve 1 cup flour right next to it.
Remove chicken from the fridge and remove from the container letting as much buttermilk drip off as possible. Pat with a papertowel to remove as much excess buttermilk as possible.
Coat the chicken thoroughly in the seasoned flour, then into the buttermilk then onto the plate for a final coating of flour. Replace flour on the plate as needed. Some people say you can let it sit in a dish till all the chicken is coated and then fry. I like to fry it right away.
Slowly place the chicken in the hot oil. Cook 5-7 minutes per side. Check the internal temperature to make sure it gets to 165. Once cooked through, place on the cooling rack in the oven until you’re ready to assemble the waffles.
To make the gravy:
In a medium sauce pot over medium heat, melt the butter with the bouillon cubes. Add the red pepper flakes, garlic and rosemary and cook for 1 minute until butter starts to darken. Whisk in the flour until you have a thick paste. Cook for 30 seconds whisking occasionally. Add the milk 1/2 cup at a time and give it an aggressive whisking each time. Once you’ve added all the milk add the salt and pepper to taste. Bring to a low simmer, do not let it boil. Once it thick enough to coat the back of a spoon remove from heat.
Assemble with waffles, chicken a fried egg and topped with gravy and green onions!