{"id":116,"date":"2026-05-07T21:34:45","date_gmt":"2026-05-07T21:34:45","guid":{"rendered":"https:\/\/denvermovingchronicle.com\/?p=116"},"modified":"2026-05-07T21:34:45","modified_gmt":"2026-05-07T21:34:45","slug":"chicken-and-waffles-add-a-sweet-salty-twist-to-mothers-day","status":"publish","type":"post","link":"https:\/\/denvermovingchronicle.com\/?p=116","title":{"rendered":"Chicken and Waffles add a sweet-salty twist to Mother\u2019s Day"},"content":{"rendered":"
\n

If you are a brunch person, then you may have noticed a new dish in town, sitting comfortably in recent years alongside longtime favorites like Eggs Benedict and French Toast. It\u2019s Chicken and Waffles, current darling of the brunch crowd.<\/p>\n

If you are on the hunt for a Mother\u2019s Day dish that will dazzle, put this on your short list.<\/p>\n

Chicken and waffles is exactly what it sounds like, with room for interpretation. When I first told my son about this dish several years ago, he said, \u201cYou\u2019re making that up. Why would anyone serve that combination?\u201d<\/p>\n

Then he tried it, and joined the fan club.<\/strong>\n<\/p>\n

<\/div>\n

At its most basic, we\u2019re talking fried chicken served over fluffy, crispy waffles. The dish has some deep roots, but these days chefs are putting their own twists on a contemporary classic.<\/p>\n

Origins and popular takes<\/strong><\/p>\n

In the 18th century, Pennsylvania Dutch settlers served up a different version, featuring stewed chicken and gravy.<\/p>\n

But the version now found on menus around the world is the African American one created in Harlem\u2019s Wells Supper Club in the 1930s as a late-night, early-morning, post-jazz-club meal. With fried chicken, it\u2019s sweet and salty, soft and crunchy.<\/p>\n

Chicken and waffles is big among social media food influencers (videoing that syrup or honey drizzle cascading over the mound of chicken is an attention-grabber.)<\/p>\n

Roberto (Bobby) Baez is executive chef at The Shed, an \u201call-day brunch\u201d restaurant with five locations in New York and Connecticut. On a recent day at the Mohegan Sun location, in Uncasville, Connecticut, he served up boneless fried chicken in generous chunks on a skewer, alternating with sections of thick, warm Belgian waffles.<\/p>\n

The seasoned flour included classic Southern seasonings like paprika, thyme, garlic powder, onion powder, cornstarch, cayenne, and salt and pepper. Baez pounded the chicken, then further tenderized it in a buttermilk marinade with similar seasonings for up to 48 hours.<\/p>\n

\u201cUnderstanding the sweet-salty aspect is key,\u201d he said. \u201cPeople crave it.\u201d<\/p>\n

Make the waffles just before serving, he advised.<\/strong><\/p>\n

Melba Wilson of Melba\u2019s, in New York City, serves her fried chicken on eggnog waffles (famously beating Bobby Flay in a Food Network Throwdown). In Harlem, Amy Ruth\u2019s is known for waffles with a choice of fried chicken (smothered in gravy or not) or fried chicken wings. Los Angeles is home to Roscoe\u2019s House of Chicken and Waffles, where there are several versions of chicken and waffles, including one with a buckwheat waffle.<\/p>\n

The Screen Door in Portland, Oregon, serves fried chicken on a sweet potato waffle. The Early Bird Diner in Charleston, South Carolina, offers pecan-fried chicken on a cinnamon waffle with honey mustard sauce and syrup.<\/p>\n

On the fast-casual front, KFC brought back its Chicken and Waffles nationwide in April 2025 after having removed it from menus more than five years ago. Their president, Catherine Tan-Gillespie, called it \u201can American icon.\u201d And Chick-fil-A has been testing two new Chicken and Waffle sandwiches.<\/p>\n

Another big question diving the chicken-and-waffles world: honey or maple syrup?<\/p>\n

Syrup is more popular. Baez serves up a house-made smoky and spicy habanero honey, though he confesses he leans toward syrup and butter when he\u2019s on his own.<\/p>\n

Chicken and waffles. IYKYK, and if you don\u2019t, you should fix that right away.<\/p>\n

My recipe:<\/strong><\/p>\n

\u2014-<\/p>\n

Oven-Fried Chicken and Waffles<\/strong><\/p>\n

Servings: 8<\/p>\n

THE CHICKEN<\/p>\n

Ingredients<\/p>\n

4 cups (1 quart) buttermilk<\/p>\n

1\/4 cup plus 1 teaspoon kosher or coarse salt<\/p>\n

1 tablespoon freshly ground black pepper<\/p>\n

3 pounds skin-on, bone-in chicken pieces (thighs, breasts or drumsticks)<\/p>\n

4 cups canola or vegetable oil or more as needed, for frying<\/p>\n

1 \u00bd cups all-purpose flour<\/p>\n

2 tablespoons cornstarch<\/p>\n

1 tablespoons paprika<\/p>\n

1 tablespoon dry mustard powder<\/p>\n

1 \u00bd teaspoons cayenne pepper<\/p>\n

Maple syrup or hot honey to serve<\/p>\n

Directions<\/p>\n

Combine the buttermilk, \u00bc cup of the salt and 1 \u00bd teaspoons of the pepper in a very large bowl, stirring well to dissolve the salt. Add the chicken pieces to the bowl, making sure the chicken is thoroughly covered. Cover with plastic wrap and refrigerate for 24 to 36 hours, turning the pieces once or twice to make sure they\u2019re evenly submerged.<\/p>\n

Preheat the oven to 350\u00b0F. Place a wire cooling rack on a rimmed baking sheet.<\/p>\n

Combine the flour, cornstarch, paprika, mustard powder, cayenne, and remaining 2 teaspoons salt and 1 \u00bd teaspoons pepper in a large bowl. Remove the chicken from the buttermilk, letting the excess liquid drip off (as you do, smooth out the skin, so it covers the chicken as best as possible). Dip each piece in the flour mixture to coat it thoroughly. Shake off the excess, then place the chicken on the wire racks. (You will finish baking the chicken on the same wire rack\u2013lined baking sheets.)<\/p>\n

Pour oil to a depth of 2 inches into a Dutch oven, stockpot, or a skillet that\u2019s at least 4 inches deep. Heat over medium-high heat until the oil is bubbly around the edges, 365\u00b0F on a candy or frying thermometer. If you don\u2019t have a thermometer, just drop a cube of bread into the pan; when it turns brown pretty quickly (10 to 15 seconds), the oil is ready.<\/p>\n

Ease the chicken pieces into the bubbling oil, making sure not to crowd the pan. Fry the chicken in batches with the oil at a moderately lively bubble, until light golden brown all over, about 4 minutes each side. Place each fried piece back on a wire rack, skin side up; the pieces can be close but not touching. Add oil to the pan as needed and bring it back to the proper temperature before adding more chicken.<\/p>\n

Bake the chicken on the rack on the baking sheet until it is cooked through, 30 to 40 minutes. The chicken should register 165\u00b0F on an instant-read thermometer inserted near \u2014 but not touching \u2014 the bone. The time will depend on the size of the pieces, and dark meat will take longer than white. Serve hot, warm or at room temperature on hot waffles (recipe follows) with syrup or hot honey.<\/p>\n

Note: You can make the fried chicken a few days ahead and store it in the fridge. Reheat it in a 325\u00b0F oven for 10 to 15 minutes. Bring it to room temperature before reheating so that it reheats more quickly and evenly.<\/p>\n

BUTTERMILK WAFFLES<\/strong><\/p>\n

1 \u00bd cups all-purpose flour<\/p>\n

\u00bd cup whole-wheat flour (or another \u00bd cup all-purpose flour)<\/p>\n

2 tablespoons sugar<\/p>\n

1 teaspoon baking soda<\/p>\n

\u00bd teaspoon kosher salt<\/p>\n

2 cups buttermilk<\/p>\n

2 eggs, separated<\/p>\n

1\/3 cup unsalted butter, melted and cooled<\/p>\n

In a large bowl, combine the flours, sugar, baking soda and salt.<\/p>\n

In another bowl, whisk together the buttermilk, egg yolks and melted cooled butter.<\/p>\n

In another small bowl, beat the egg whites with a mixer until it forms stiff peaks.<\/p>\n

Stir the buttermilk mixture into the flour mixture just until barely blended. Gently fold in the egg whites just until incorporated.<\/p>\n

Preheat a waffle iron and grease it lightly. Cook the batter in the hot waffle iron, using a generous 1\/3 cup of batter for each waffle. Cook until crisp and golden, about 3 to 5 minutes. Serve immediately with fried chicken on top, drizzled with syrup or honey.<\/p>\n

__<\/p>\n

Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, \u201cDinner Solved!\u201d and \u201cThe Mom 100 Cookbook.\u201d She blogs at https:\/\/themom100.com\/. She can be reached at Katie@themom100.com.<\/p>\n

For more AP food stories, go to https:\/\/apnews.com\/hub\/recipes<\/p>\n<\/p>\n

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If you are a brunch person, then you may have noticed a new dish in town, sitting comfortably in recent years alongside longtime favorites like Eggs Benedict and French Toast. It\u2019s Chicken and Waffles, current darling of the brunch crowd. If you are on the hunt for a Mother\u2019s Day dish that will dazzle, put […]<\/p>\n","protected":false},"author":1,"featured_media":115,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[347,149,348,349,1,148,135,139,350,152],"tags":[351,352,353,354,355,356],"class_list":["post-116","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-1gridcotable","category-a-town-magazine","category-american-buffet","category-colorado-table","category-interesting","category-magazine","category-no-apple-publish","category-other-galley","category-recipes","category-sentinel-lifestyle","tag-amy-ruths","tag-chicken-and-waffles","tag-melbas","tag-melbaville","tag-roberto","tag-the-shed"],"yoast_head":"\nChicken and Waffles add a sweet-salty twist to Mother\u2019s Day - Denver Moving Chronicle<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/denvermovingchronicle.com\/?p=116\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chicken and Waffles add a sweet-salty twist to Mother\u2019s Day - Denver Moving Chronicle\" \/>\n<meta property=\"og:description\" content=\"If you are a brunch person, then you may have noticed a new dish in town, sitting comfortably in recent years alongside longtime favorites like Eggs Benedict and French Toast. 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