Test Kitchen: Combine chicken and waffles for the win
Feb. 28, 2014 at 8:01 a.m.
Updated Feb. 27, 2014 at 8:28 p.m.
Combining sweet and savory foods can be a challenge.
Sometimes, there is so much sweetness that it masks the savory, or oftentimes, the savory doesn't match the sweetness.
Chicken and waffles are one of those perfect combinations. There's the savory chicken, seasoned batter and then the sweetness from ol' Aunt Jemima and some tanginess from the honey mustard - not to mention the melody of textures: the crispy chicken and the soft waffles.
Sometimes, I make a batch of waffles over the weekend and use them for meals during the week. So all I had to do was cook the chicken.
It helps me save time slaving in the kitchen with a hot fryer and hot waffle iron.
If this is something you want to cook often, you can make a batch of batter mix and set it aside for whenever you decide to make fried wings or chicken strips. It can be used as is for a dry coating, or you can add some beer for an airy, crispy batter.
Depending on what brews you have in the fridge, you may need to alter the seasoning in the batter. But I think most beers would pair well with a spicy mix as in the recipe that I've shared here.
Have a recipe or a dish you want me to try? Email me at firstname.lastname@example.org or tweet me via @EatsEatsEats. I'm always hungry.