Cornmeal + Buttermilk Waffles With Savory Fried Chicken

Get our Easy Chicken + Waffles Recipe with a twist: Try Cornmeal + Buttermilk Waffles with Savory Fried Chicken, served any time of the day! 

Cornmeal + Buttermilk Waffles With Savory Fried Chicken

Yes, we went there! I am sure you have eaten your share of chicken and waffles, right?

But we also decided to throw our hat in the game with our spin on this iconic anytime-of-the-day breakfast combination.

And would you believe it if I told you both recipes are straightforward to prepare? Scout’s honor!

It’s true, and I will show you how easy it is to whip up your own.

Making delicious waffles should never be hard, and I use a quick and easy hack for this recipe!

The ratio here is 2:0.5 prepared waffle mix and yellow cornmeal. Yes, making completely homemade waffles may be authentically cool; I get that. 

Add a couple of eggs and buttermilk, and there you have it.

I also added three tablespoons of melted unsalted butter just because quality butter inside a waffle recipe is a very good thing; ask me. 

With the right combination of ingredients, delicious is always possible…

Remember, eggs and buttermilk should be at room temperature

I prefer using 36% or full-fat buttermilk…

Just bring the ingredients together vs. mixing. Overmixing will result in tough waffles, and who wants that?

When you bring all of these ingredients, it’s pretty magical. 

How To Make Cornmeal + Buttermilk Waffles

Ingredients:

• 2 cups Waffle Mix
• 1/2 cup Cornmeal
• 1/2 stick unsalted butter, melted
• 1 tbsp pure vanilla extract
• 2 large eggs, room temperature
• 2 cups buttermilk, room temperature
• 2-3 tbsps LouAna’s Peanut Oil
• A small baker’s brush for applying the peanut oil onto the hot waffle iron

Directions:

1. Preheat the waffle iron.
2. Into a large bowl, combine dry ingredients: waffle mix and cornmeal, and mix using a fork or small wire whisk.
3. Into another bowl, add wet ingredients: buttermilk, eggs, and pure vanilla extract, and mix until the ingredients are well incorporated.
4. A little at a time, add the wet ingredients to the dry ingredients and fold together until the ingredients are combined. Overmixing will result in tough waffles; who wants that?
5. Brush the hot waffle iron with melted unsalted butter, then add 3 – 4 tablespoons of waffle batter into each waffle iron compartment. Close the lid and allow the waffles to cook until golden brown.
6. Remove the waffles onto a serving plate and brush immediately with more melted butter.
7. Serve.

How To Make Savory Fried Chicken

Ingredients:

• 2 large chicken breasts
• 1 tsp sea salt
• 1/2 tbsp freshly cracked black peppercorns
• 2 tbsp olive oil
• 3 tbsps Montreal chicken seasoning
• 1 1/2 cups all-purpose flour
• 1 bunch of cilantro or flat-leaf parsley for garnish

Equipment:

• Rolling Pin
• Deep Fryer
• Large Ziploc bag

Directions:

1. For deep frying, use 3-4 cups of LouAna’s Peanut Oil in whatever pot or pan you use. Remember that the general rule of thumb is to fill it half-way with oil.

2. Add LouAna’s Peanut Oil into a high-walled skillet or deep-fryer and bring to 365 -375 degrees. Use a frying thermometer. Also, make sure to add oil as you fry because some of the oil will spatter and absorb into the foods you are frying. 

3. Also, when frying, especially when frying meat, remember not to crowd too many pieces into the skillet or deep frying. Crowding will reduce the temperature of the oil and may result in undercooked meat or longer cooking time.

4. Pat dry each chicken breast with a paper towel and rub each chicken breast with olive oil.

5. Place chicken breasts into a large zip-lock bag and press out the air as you close the bag. Using a rolling pin, gently and evenly pound out each chicken.
The key is not to tear the meat but to gradually flatten it out, working from the center towards the edges of each chicken breast. This process will tenderize the meat.
Open the bag and let the chicken breasts come to room temperature for about twenty minutes.
This step can be done ahead of time.

6. Add all-purpose flour, sea salt, freshly cracked black peppercorns, and the remaining seasoning into a large bowl.

7. Cut the chicken breasts in half and dredge each piece in the all-purpose and seasoning mixture.

8. Test the oil to ensure it reaches the desired temperature. 

9. Gently place one or two pieces into the hot oil and cook for 8 to 12 minutes. White meat cooks faster than dark meat, significantly reducing cooking time.

10. Make sure to check the internal temperature of the chicken breast; you should get an internal reading of 165 degrees.

11. Using a pair of tongs, remove the golden browned chicken and place it on a plate lined with paper towels to absorb excess grease.

12. Set aside. 

How to make caramelized onions:

Make caramelized onion ahead of time, using two large sweet onions cut thin on a mandoline and 3/4 stick of unsalted butter.

Melt butter in a skillet over medium-high heat.

When the butter is melted, add onions, one teaspoon of sea salt, and 1/2 tablespoon of freshly cracked black peppercorns.

Allow onions to brown, reduce the heat to low, and cook until the onions are caramelized.

Adding Potato Frites

The potato frites can also be made ahead of time or after the chicken is finished is done.

In a small skillet, fill the pan with an inch of LouAna’s Peanut oil.

When the oil is hot, add a handful of prepared, fully thawed hashbrowns (you want to use shredded hashbrowns); they will separate when fried.

When the potatoes are golden brown, using a slotted spoon, remove them and place them on a plate lined with paper towels.

To put it all together:

Place chicken onto a waffle and add caramelized onion in between.

Top with more onions and potato frites.

Drizzle with syrup, and garnish with minced cilantro or flat-leaf parsley.

When’s the last time you had a perfect stack of chicken + waffles recipe?

Try ours, and come back and let us know how you enjoyed it!

Or, if you have your version, drop us a line below to let us know.

And be sure to pin this recipe for later. 

Created June 2017 | Updated August 2023