Gourmet Chicken and Waffles

In this on-location cooking video, I visit with Executive Chef Greg Stillman to learn how to make chicken and waffles. This is a popular soul food famous in Los Angeles.

Stillman is a veteran of California restaurants including French Laundry in Yountville, and Catal and Naples in Downtown Disney. He came up with his version of Roscoe’s chicken and waffles after it was requested by a customer.

photo of chicken and waffles

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.

If making this at home, I recommend using a few shortcuts, such as store-bought waffle mix and non-brined chicken, so you’re not in the kitchen all day. Still, this is a great recipe if you have the time to make it!

photo of chicken and waffles

Gourmet Chicken and Waffles

In this on-location cooking video, I visit with Executive Chef Greg Stillman (of Rapour, Naples, Catal and French Laundry) to learn how to make chicken and waffles — a popular soul food famous in Los Angeles. 
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. 
Prep Time 2 hrs
Cook Time 30 mins
2 hrs 30 mins
Course Appetizer, Main Course
Cuisine American
Servings 12

Ingredients
  

  • 12-24 chicken breast halves skin removed

Dry Waffle Mix

  • 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 Waffle 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

Chicken Brine

  • 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 the Chicken

  • Fresh buttermilk 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

Instructions
 

Make the Waffles

  • Mix dry waffle ingredients. Mix wet waffle ingredients. Combine mixtures with an immersion blender until smooth.
  • Cook the waffles in a waffle iron coated with nonstick spray.

Make the Fried Chicken

  • Mix all fried chicken coating ingredients together and reserve.
  • Combine all the chicken brine ingredients. Boil for 2 minutes. Cool in the refrigerator.
  • Once the brine is cold, brine chicken tenders in the mixture for 2 hours.
  • Dip chicken in buttermilk, then dip in flour coating, and repeat once. Fry to order.

Final Preparation

  • Prepare waffles, then place a tablespoon of melted butter on top. Top the waffle with the fried chicken, candied jalapenos, and a heavy dose of pure maple syrup. Decorate plate with Tabasco reduction and apple butter, if desired.

Make the 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.

Tabasco Reduction

  • Reduce 1 bottle Tabasco sauce by half, weigh, add 1% agar agar, puree, chill, puree again. Store or use.

Make the Candied Jalapeños

  • Blanch sliced jalapenos in simple syrup, place on dehydrator sheets, dehydrate until crisp.

Video

Keyword chicken, waffles