Chicken and Waffles

In this episode of “Chef Tips,” I teamed up with Executive Chef Greg Stillman to learn how to make chicken and waffles. Stillman — a veteran of California restaurants including French Laundry in Yountville, and Catal and Naples in Downtown Disney — came up with his version of Roscoe’s chicken and waffles after it was requested by a customer. His gourmet chicken and waffle recipe gets its kick from candied jalapeños and is mellowed out with real maple syrup from Vermont. Of course it’s topped off with a delicious piece of Southern fried chicken for the ultimate comfort food.

Don’t let the amount of ingredients scare you. You can simplify this recipe by leaving out the chicken brine, apple butter, Tabasco reduction and candied jalapeños. Stillman is now the executive chef at Purple Palm in Palm Springs, Calif.

Chicken and Waffles

Serving Size: 12-24

Chicken and Waffles


  • 12-24 chicken breast halves, skin removed
  • Waffle Batter:
  • 6 cups all-purpose flour
  • 2 cups corn starch
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 4 teaspoon salt
  • 2 tablespoons malt powder
  • 2 teaspoon ground cinnamon
  • Wet Mix:
  • 8 cups buttermilk
  • 2 1/2 cups vegetable oil
  • 8 eggs
  • 3/4 cup sugar
  • 2 tablespoons vanilla extract
  • 1 tablespoon vanilla bean puree
  • Fried Chicken Coating:
  • 6 cups all purpose flour
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 2 tablespoons paprika
  • 2 tablespoons cayenne pepper
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • Brine for chicken:
  • 5 lemons, halved
  • 12 Bay leaves
  • 1 bunch parsley
  • 1 bunch thyme
  • 1/2 cup honey
  • 12 garlic cloves
  • 1/4 cup black peppercorns
  • 2 cups salt
  • 2 gallons water
  • For Dredging:
  • Buttermilk mixture, as needed
  • Salt and pepper, as needed
  • For presentation:
  • 1 tablespoon butter
  • 1 waffle
  • 1 piece fried chicken
  • Candied jalapenos
  • Pure maple syrup, as needed
  • Tabasco reduction, for decoration
  • Apple butter, for decoration
  • Tabasco Reduction:
  • 1 bottle Tabasco sauce
  • Apple Butter:
  • 4 McIntosh apples
  • 4 Granny smith apples
  • 3/4 cup dark brown sugar
  • 4 cups water
  • 2 cups apple cider vinegar
  • 2 teaspoons ground nutmeg
  • 4 teaspoons ground cinnamon
  • 1 tablespoon honey


  1. Waffle Batter: Mix dry ingredients. Mix last set of ingredients. Combine mixtures with an immersion blender until smooth. Prepare waffles in a waffle iron coated with nonstick spray.
  2. Fried chicken coating: Mix all fried chicken coating ingredients together and reserve.
  3. Brine for chicken: Combine all ingredients. boil for 2 minutes. Cool in the refrigerator. When cold, brine chicken tenders in the mixture for 2 hours.
  4. Breading chicken: Dip chicken in buttermilk, then dip in flour coating, and repeat once. Fry to order.
  5. Final preparation: Prepare waffles, then place a tablespoon of melted butter on top. Top the waffle with the fried chicken, candied jalapeños, and a heavy dose of pure maple syrup. Decorate plate with Tabasco reduction and apple butter, if desired.
  6. Apple Butter: Take the water and vinegar and bring to a boil. Add the quartered apples, leave skin and core INTACT. Simmer for 20 minutes. Pass apple mixture through a tammi. Add to a large saute pan with remaining ingredients. Simmer for an additional hour. Cool and reserve. Makes 3 Gallons.
  7. Tabasco Reduction: Reduce 1 bottle Tabasco sauce by half, weigh, add 1% agar agar, puree, chill, puree again. Store or use.
  8. Candied Jalapeno: Blanch sliced jalapenos in simple syrup, place on dehydrator sheets, dehydrate until crisp.

Recipe by Greg Stillman for YouTube's "Chef Tips" program.