This soul food favorite is one of the most interesting and delicious dishes around. Some are hesitant to try this unique concoction, but once they do, they love it for all its sweet and savory goodness. The exact origin of chicken and waffles is unknown, but the dish as we know it today has roots in how it was served in Harlem, New York, as early as the 1930s. Creativity is aplenty when it comes to this hearty meal, and these restaurants dish up flavorful takes on this iconic combo that you’ve just gotta try.
The menu at Dame’s Chicken & Waffles lives up to its name with a seemingly endless number of creations—each featuring a different type of chicken, waffle, and “shmear,” which is a sweet crème butter whipped with natural ingredients to create unique flavors. The What a Classy Hen? features a chicken cutlet, a classic waffle, and a vanilla and almond shmear while A Quilted Buttercup is made with a chicken cutlet sandwiched between sweet potato waffles with a maple-pecan shmear. The Orange Speckled Chabo—with a chicken cutlet, sweet potato waffle, orange-honeycomb shmear, and honey Dijon drizzle—and the Frizzled Fowl—with a panko-crusted chicken cutlet, a classic waffle, blueberry shmear, almonds, and plum sauce—offer even more flavor, and the Dueling Roosters, made up of four wings, a classic waffle, two shmears, and calypso sauce, brings the heat.
Included on the menu of modern, inventive cuisine at South City Kitchen is a brunch item guests won’t want to miss. The Springer Mountain Farms Fried Chicken & Malted Buttermilk Waffle served with pure Vermont maple syrup lets the quality of their signature fried chicken, buttermilk waffles, and rich syrup truly shine.
There’s nothing quite like this Canadian-cuisine restaurant in Dallas, Texas, for an incredible, over-the-top meal. The diner serves breakfast, lunch, and dinner, and one great example of their elaborate dishes, the Chicken, Bacon & Waffles, is served all day. This towering feast comes with fried chicken breast and crispy bacon served on a stack of Belgian waffles. But what puts it over the top is the strawberries, whipped cream, cream puffs, and a generous drizzle of maple syrup piled high. Take a trip to Texas to try this Canadian-style diner’s memorable take on a Southern favorite, and you will not be disappointed.
Root & Bone brings beautifully crafted, Southern-inspired cooking and culture to the Big Apple with their menu full of time-honored recipes with artistic flair. Enjoy the beloved combo with their Fried Chicken & Waffle sandwich or Fried Chicken with Buckwheat Cheddar Waffles for deliciously elevated Southern flavor.
At Lowcountry Bistro, you’ll find wonderful Southern fare featuring local farm-to-table ingredients with plenty of French and Creole influence. They have gumbo, fried green tomatoes, she-crab soup, shrimp and grits, jambalaya, and much more of the delicious cuisine you’d expect to find in the Lowcountry. The flavor-packed chicken and waffles are unlike any you’ve ever had before. Chef Mike Harvey incorporates chopped Benton’s Bacon and fresh vanilla into the batter of a cornbread waffle for the perfect balance of smoky and sweet, and it’s served with crispy bone-in half chicken and pecan butter with bourbon reduction for a fabulous finish to some fantastic chicken and waffles.
Among all the delicious food there is to enjoy in the state of Louisiana is the chicken and waffles at Mason’s Grill. Their menu features a decadent take on this dish—made up of a spicy fried chicken breast on a Belgian waffle smothered with caramel syrup—and you’ll love every last bite.
Multiple locations in West Virginia
Black Sheep Burrito & Brews is a fun and vibrant place for a great meal of tacos, burritos, and quesadillas, and their chicken and waffles brunch specialty is a showstopper as well. The creative dish is made up of honey nut breaded fried chicken, a Belgian waffle, candied pecans, candied jalapeños, fried onion straws, and sage-infused maple syrup.
Photos courtesy of Kathy Tran and Joshua Walker.
This content was originally published in the March/April 2018 issue of Cooking with Paula Deen magazine. © 2018 Hoffman Media
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