This decadent brunch recipe is just like chicken-n-waffles, except we literally put the chicken in the waffle—thus, making it easier to eat. Also, incorporating the chopped fried chicken into the delightfully toothy cornmeal waffle batter allows evenly distributed, full-on fried chicken flavor to come through in every bite. While this is an excellent morning-after use for leftovers following a fried chicken dinner, this savory-sweet dish is fabulous enough to merit going out and buying a box of fried chicken specifically for the cause. Top these waffles off with a pat of softened butter, a generous pour of maple syrup, and a sprinkle of leftover crispy fried chicken crumbles for a legendary brunch feast.
1 large egg
1 1/8 cups buttermilk
2 tablespoons unsalted butter, melted
3/4 cup (about 3 1/4 oz.) all-purpose flour
1/2 cup yellow cornmeal
1/2 tablespoon granulated sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon ground nutmeg
8 ounces leftover fried chicken meat with skin, coarsely chopped (save any bits of breading that fall off for sprinkling on finished dish)
3/4 cup pure maple syrup
1/4 cup unsalted butter, sliced into pats
How to Make It
Beat egg lightly in a large bowl. Whisk in buttermilk and melted butter until smooth. Whisk together flour, cornmeal, sugar, salt, baking powder, baking soda, and nutmeg in a separate bowl. Add flour mixture to buttermilk mixture; whisk just until smooth. Fold in chopped chicken.
Heat a waffle iron on medium according to manufacturer’s instructions. Coat with cooking spray. Add 2/3 cup of the batter to each quadrant. Cook until browned and done, 4 to 5 minutes. Place 1 waffle on each of 4 plates. Top evenly with syrup and butter pats. Sprinkle with bits of fried chicken breading.