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CHICKEN & BISCUIT WAFFLESChicken and waffles. Chicken and biscuits. Both are classic (albeit offbeat) Southern dishes. Fuse the two and you get savory fried chicken and biscoffles, or chicken and wiscuits, if you prefer. We love to serve this indulgent combo topped with a bright arugula salad.

  • Yield: 4 Servings
  • Total Time: 45 Minutes


For Chicken
  • 2 large chicken breasts (about 2 pounds)
  • Salt and black pepper, to taste
  • Vegetable oil, for frying
  • ¼ cup buttermilk
  • ½ cup all-purpose flour
  • For Biscuit Waffles
  • 1½ cups self-rising flour*
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup (½ stick) cold unsalted butter, cut into pieces
  • 1 cup buttermilk
  • Freshly tossed arugula salad for topping
How to Make It
  1. Place each chicken breast between 2 pieces of plastic wrap; pound to an even ½-inch thickness, then cut in half crosswise. Season generously with salt and pepper.
  2. Fill a heavy skillet with oil to a depth of ¼ inch. Bring to 350°F over medium heat. Place buttermilk in a wide, shallow bowl and all-purpose flour in another wide, shallow bowl.
  3. Dredge chicken in buttermilk, followed by flour, shaking off excess. Add chicken to hot oil, 2 pieces at a time, and fry for 4 to 5 minutes per side, or until golden brown and cooked through.
  4. For waffles, whisk together self-rising flour, salt, and pepper in a bowl. With a pastry blender or fork, cut butter into dry ingredients until mixture resembles coarse crumbs. Add buttermilk and stir with a fork until no dry flour remains.
  5. Preheat a Belgian waffle iron according to the manufacturer’s instructions. Scoop batter into waffle iron and cook until outside is golden brown and toasted. Repeat with remaining batter. Divide waffles among plates. Top each waffle with a piece of fried chicken and arugula salad and serve.

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