Chicken and Waffles

Originally published on January 12, 2014

Who ever first thought up Chicken and Waffles? I just heard of this food a few years ago and at first I have to admit, the thought of it didn’t do much for me. I mean really, chicken and waffles? But as I’ve watched more and more people make it, and more and more rave about it, it started getting to me. Surely all those people can’t be wrong. And ya know what? They’re not. Chicken and waffles is an outstanding dish, and because it’s a little sweet and a little salty, and a little bit breakfast, a little bit dinner, you can pair it with just about anything you choose. I highly recommend blackberries, not just because I’m always looking for places to stash them into, but also because the sour taste just gives you more element to the dish. I also threw some bacon on the plate to make it more appetizing for Brent (which wasn’t necessary – he loved the chicken and waffles!) However you eat it though, this is one that’s become famous for a reason. And if you’re hesitant, as I was, just trust me on this one.


12 chicken drumsticks 
1 1/2 cups all-purpose flour 
1/2 cup cornstarch
3 large eggs
2 cups bread crumbs 
1/2 cup freshly grated Parmesan cheese
3 tablespoons garlic powder
3 tablespoons paprika
3 tablespoons mustard powder 
1 tablespoon chili powder 
4 tablespoons olive oil 
Salt and pepper
8 fresh or frozen waffles 


1.) Preheat oven to 400 degrees Fahrenheit.

2.) Place flour and cornstarch in a large bowl, season with salt and pepper, and mix. In a separate bowl, beat eggs lightly. In a third bowl, place breadcrumbs, Parmesan cheese, garlic powder, paprika, mustard powder, and chili powder. Mix thoroughly.

3.) One by one, coat drumsticks in flour and cornstarch mixture and shake off excess. Dip into egg mixture, and then immediately into bread crumb mixture, making sure to coat thoroughly after each coat, and to shake off all excess.

4.) When all drumsticks are breaded, place onto a greased baking sheet and drizzle with olive oil. Bake in preheated oven for about 1 hour, turning halfway through cooking, until chicken is crunchy on the outside, and a deep golden brown.

5.) After chicken is finished cooking, take out of oven and let rest for about 10 minuets, covered if you choose.

6.) While chicken is resting, make waffles either with a fresh batter, or from frozen.

7.) Plate waffles on individual plates when finished, place chicken on top, and drizzle entire bit with maple syrup.

8.) Serve and enjoy!