Cheddar Buttermilk Waffles with Fried Chicken & Blueberries

I have lived in the South for five years, y'all.  And until now, I have never eaten chicken and waffles.

Please note, I do not actually say "y'all" in real life.  Just can't...

I have lived in the South for five years, y’all.  And until now, I have never eaten chicken and waffles.

Please note, I do not actually say “y’all” in real life.  Just can’t.

But any way.  The chicken and the waffles and all the things. It just felt too ambiguous, you know?  Is sweet? Is it savory?  Is it breakfast for dinner or dinner for breakfast?  Maybe brunch?  I mean, maple syrup on fried chicken and fried chicken on waffles… I had a hard time going there.

To many questions, too much fried-ness (I try to save my fried food allotments for really important things.  Like donuts.).  But I’m going to lose some sort of food creds if I don’t up my Southern food game, so I decided to go for it, and throw in a few more elements to make it just so extra (<–whatever that even means).

Ok, so tbh… it was still a little weird to eat.  But in a “oh my word, why didn’t I do this sooner” weird way.  Here, your basic buttermilk waffles get a savory cheddar upgrade (and I always recommend Belgian waffles), then the blueberries on top are a nice little element of tangy sweet.  Drizzle it all with maple syrup, and what is not to love? 

Nothing.  There is nothing not to love.

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Cheddar Buttermilk Waffles with Chicken & Blueberries
A twist on the Southern classic, perfect for weekend brunching.

Prep time: Cook time: Total time: Yield: 4 Servings

  • 2 cups buttermilk, well shaken
  • 6 Tbsp. butter, melted then cooled to room temperature
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 Tbsp white sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 cup white cheddar, finely shredded
  • 1 1/2 cups frozen blueberries (I like wild blueberries in the recipe, because they are smaller)
  • 2 tsp. cornstarch
  • 2 tsp. white sugar
  • 1 lb, or about 4-6 boneless, skinless chicken thighs
  • 1 large egg
  • 1 cup buttermilk
  • 1 1/2 cups flour
  • salt and pepper, to taste
  • flavorless oil for frying (I recommend canola, peanut, or vegetable)
  • maple syrup
Beat 1 egg. Remove any extra fat from the chicken thighs, then place the chicken in a bowl and pour the beaten egg over it. Mix to coat all of the chicken.In a flat, wide bowl, combine the 1 1/2 cups flour and salt and pepper. Place the 1 cup of buttermilk in another bowl.In a medium sized frying pan, heat about two inches of oil over medium-high heat until it reaches about 375°. (you may have to adjust the burner temperature depending on it size/ intensity.)Using one hand to dip in the flour, and the other for wet dipping, dredge the chicken pieces through the flour–the first coating should be fairly light. Next, dip each piece in the buttermilk, then dredge in the flour for a second time. This second coating should be fairly thick. Carefully set each piece in the oil.Allow it to cook on the first side for a bout five minutes, or until the breading is a deep golden brown and looks completely cooked and crispy. Using metal tongs, flip the pieces of chicken over and cook for another 5 minutes, or again until the coating looks about the same as the other. If you have an internal thermometer, I recommend using it to make sure that the chicken has reached at least 160° internally. Remove the chicken from the oil with the tongs and place on a plate lined with paper towels.For the Waffles: Preheat your waffle iron, and spray well with a non-stick oil spray. In a large mixing bowl, whisk together 2 cups buttermilk, melted butter, and 2 eggs. Sift the flour, 1 Tbsp. white sugar, baking powder and soda, and 3/4 tsp. salt into the bowl, and mix until it is well combined. Fold in the white cheddar.Fill the waffle iron according to it’s directions (mine takes about 1 cup of batter) and cook for 2-3 minutes or until golden brown. While the waffles are cooking, combine the blueberries and 2 tsps. of sugar and cornstarch in a small saucepan. Cook over medium-low heat until the sugar has dissolved and the blueberry juice has thickened, about 3-5 minutes.Serve the waffles topped with chicken and blueberries, and maple syrup on the side for drizzling.

Prep time: Cook time: Total time: Yield: 4 Servings

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