Red Velvet Chicken and Waffles
Deep red cocoa waffles topped with crispy buttermilk fried chicken and a tangy cream cheese glaze. This showstopping brunch dish combines Southern comfort food with a dramatic red velvet twist.
Striking red velvet waffles piled high with crunchy fried chicken and cream cheese drizzle.
Nutrition per serving
Ingredients
waffle batter
chicken
chicken marinade
chicken coating
glaze
Instructions
Marinate the Chicken
Place chicken thighs in a bowl and cover with one cup of buttermilk. Add one teaspoon each of garlic powder, onion powder, salt, and hot sauce. Cover and refrigerate for at least one hour or overnight for best results.
Make the Red Velvet Waffle Batter
Whisk flour, cocoa powder, baking powder, and a pinch of salt in a bowl. In another bowl combine buttermilk, two eggs, melted butter, red food coloring, and a teaspoon of vanilla. Fold wet ingredients into dry until just combined.
Fry the Chicken
Heat oil in a deep skillet to 350 degrees Fahrenheit. Dredge marinated chicken in seasoned flour and fry for six to eight minutes per side until golden brown and the internal temperature reaches 165 degrees. Drain on a wire rack.
Cook the Waffles
Preheat and grease the waffle iron. Ladle batter in and cook until the waffles are set and the iron releases steam less actively. The waffles should be deep red with crispy edges. Do not rush this step.
Make the Glaze and Plate
Beat softened cream cheese and powdered sugar together with two tablespoons of milk until smooth and pourable. Place a waffle on each plate, top with a piece of fried chicken, and drizzle generously with the cream cheese glaze.
Substitutions
Common mistakes
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