Chicken and Waffles – American Waffles with Chicken

• Chicken and Waffles - also Chicken n Waffles - is one of the American specialties. At the superbowl, at the movie night or just for brunch, if you want to do the children a culinary favor - chicken and waffles are soul food for families in the USA.
• The chicken pieces are put in a buttermilk marinade and then baked in a breading of corn grits (you can use polenta as an alternative), buttermilk and hot spices until crispy. The waffles are a little less sweet than our classic fairgrounds and contain sour cream or buttermilk.
• Various toppings go well with chicken and waffles. Those who prefer something hearty are in good hands with chives and spring onions, those who prefer something rich and sweeter can use maple syrup. Of course, any kind of chili sauce is suitable for those who love spiciness.
• There are two schools of chicken and waffle making - either you prepare the chicken pieces first and keep them warm, or you start with the waffles. If you don't have the luxury of being able to work with someone in the kitchen, you have to decide which of the two crispy ingredients should be freshest when they hit the kitchen or coffee table. Since neither of them have to cook for a particularly long time, you don't have to expect that what is finished first will become very dry or lose its crispness.
• Note 5: Baking soda has the same effect as baking powder, but it requires acid. If you want to do without buttermilk in the waffles, you should replace the baking soda with baking powder.

Preparation of the chicken parts:

• Rinse the chicken parts (legs, wings, etc.) or alternatively the chicken breast with cold water and pat dry. If chicken breast is used, it should be flattened a little between cling film and cut into wide strips.
• Mix the marinade in a bowl and add the meat. Seal airtight and place in the refrigerator for at least three hours.
• Tip 8: The fried chicken don't necessarily have to be marinated if you want it to be quick.

Frying Chicken:

• Preheat the oven to 120 degrees.
• Note 10: If you want to prepare the waffles first, simply skip to point 15 first.
• Remove the meat from the marinade and pat dry a little.
• Heat the oil in a deep fryer to 180 degrees. Alternatively, you can use a deep pan. (Tip: The oil in the pan is hot enough if small bubbles form on a wooden spoon. Do not let it get hotter.)
• In a bowl, combine the flour, corn grits, cayenne pepper, paprika powder, pepper and salt. Put the buttermilk in a second bowl. Now pull the chicken pieces one by one first through the flour mixture, then through the buttermilk and finally through the flour mixture again. Then put the meat pieces directly into the hot oil. Do not fry too many parts at once.
• When the breading is crispy, remove the chicken pieces from the oil and let them drain. Keep warm in the oven.

Prepare waffles:

• Mix the dry ingredients in a bowl. Mix the remaining ingredients in a mixing bowl, gradually adding the dry ingredients. Tip: If you like, you can replace some of the butter with grated cheese.
• Heat a waffle iron and lightly grease. Put some batter on the waffle iron (just try it here until you have found the perfect amount) and bake for about 5 minutes until crispy golden brown.
• Put the finished waffles in the oven with the chicken while the rest of the waffles are baked.

Serving:

• Place two or three waffles on a plate, place a few pieces of chicken on top and garnish with the desired toppings.