Any birthday, celebration of some sort, or any excuse to splurge a little it’s Chicken and Cheddar Bacon Waffles that is in high demand.
This could quite possibly be my family’s favorite dish that I made of all time!
Every time my family comes to visit from New York, THIS is what they request.
I mean, let’s just take a second to REALLY think about all the fabulousness going on here.
You have homemade waffles…stuffed with cheese and bacon (drool).
Then you have homemade buttermilk fried chicken (double drool).
Pair them together with some pure maple syrup and hot sauce and you have the PERFECT meal!
How to make Chicken and Cheddar Bacon Waffles
The chicken is marinated overnight in buttermilk, garlic, and some Tabasco sauce.
Then dredged in seasoned flour.
I keep the seasoned flour simple enough with just some Lawry’s season salt.
It’s a rare occasion that I actually deep fry something, so you know this is a go big or go home kind of dish.
About 7 to 8 minutes in some oil at 350 degrees and they are fried to crispy perfection.
Once the chicken is fried, I would recommend keeping them in a 200 degree oven to keep them warm while you make the waffles.
I have made this dish where I attempt to fry the chicken while also making the waffles at the same time. Well, I ended up a flustered mess.
Sometimes taking your time and enjoying the whole cooking process is best for your sanity 😉
Mix the waffle batter according to the directions to make about 3 cups of batter.
Then comes the cheese and bacon 🙂
Make the waffles according to the waffle maker directions.
Mine took about 4 minutes or so. And this should make 6 waffles total.
Once everything is ready, serve with the chicken on the waffles and some maple syrup and hot sauce.
This will give the absolute best trio of sweet, salty, and spicy.
Trust me, these Chicken and Cheddar Bacon Waffles are worth the splurge every once in awhile.
If you like Chicken and Cheddar Bacon Waffles, you might also like…
And also Maple Waffle Breakfast Casserole
Chicken and Cheddar Bacon Waffles
Chicken and waffles taken to a whole new level with adding the cheese and bacon
- 2 large boneless, skinless chicken breasts
- 1 pint buttermilk
- 2 cloves garlic minced
- 6-12 dashes Tabasco sauce (or hot sauce of choice)
- 1 cup flour
- 1 Tbsp season salt (I used Lawry's)
- vegetable oil (enough to fill a small pan 2 inches deep)
- 3 cups prepared waffle batter (I followed the directions on the waffle mix)
- 3/4 cup shredded cheddar cheese
- 6 slices bacon cooked and crumbled
- 1 cup pure maple syrup
- Optional: hot sauce and green onions
Cut the chicken into strips (3 strips per chicken breast) and place in a gallon size plastic bag. Add the buttermilk, garlic, and Tabasco sauce. Massage the bag until evenly mixed. Place in the fridge several hours or overnight.
Mix the flour and season salt together in a bowl.
Pour the vegetable oil in a small pan approx. two inches deep. Place over medium heat for 5 minutes, check with an instant read thermometer, it's ready when the temp is 350 degrees.
Remove three chicken tenders from the buttermilk, coat each in the seasoned flour, and fry in the oil 7-8 minutes. Remove chicken from the oil and place on paper towels to drain excess oil. Repeat with remaining chicken tenders.
Note: Putting the chicken in a 200 degree oven will keep them warm while you make the waffles.
Mix the waffle batter according to directions on a box of waffle mix for 3 cups of batter. Mix in the cheese and bacon.
Make the waffles according to the directions on your waffle maker. This should make 6 waffles.
Top each waffle with a fried chicken tender. Seve with maple syrup and also hot sauce and green onions if desired.