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Chicken and waffles, just saying the names instantly makes your mouth water. This combination of Southern soul food and Danish soul food has become a match made in heaven on menus around the globe.
Who would have ever thought that Danish soul food, waffles, would blend so well with American soul food, fried chicken? I’m not sure who was the first person to marry these two ingredients but to whomever you are thank you!
Also, a special thank you to Belgian native Maurice Vermersch for introducing the waffle to America in 1962 at the world fair and then making its popularity explode a few years later with a name change from Brussles waffle to Belgian waffle. Without this contribution, the world would never know chicken and waffles.
I’ve been to several brunches in my day since New Orleans is a brunch capital. I’ve seen my share of eggs benedict, shrimp and grits and omelets but it wasn’t until the last decade that I noticed chicken and waffles popping up all over the place. I’ve always enjoyed fried chicken and my mother occasionally served me waffles for breakfast as a child so having the two together only good benefit my taste buds. I had to go somewhere authentic that was known for their chicken and waffles and I knew the perfect place.
I flew all the way to Los Angeles and had the famous Roscoe Chicken & Waffles and waited in line to have my servings. I even peeked in the kitchen on my way to the restroom to see if I could see any secrets of the kitchen but was quickly redirected to the restroom. The chicken was crispy and delicious, the waffle was light and airy and slightly sweet and it was a great pairing. I officially know what it requires to make a great chicken and waffle.
Let’s face it when something catches mainstream you’re bound to have hit and misses and this recipe is a hit. Just because you offer it doesn’t mean you understand how to get a crispy fried chicken or the perfect airy waffle that has enough texture to compliment the chicken.
So, let me introduce you to my version. My twist to this classic is to add some heat and smokiness from chipotle pepper and I made the waffles chocolate and served it with a rum syrup.
I always use buttermilk when I fry chicken it makes the chicken juicy and creates a fantastic crunch to the chicken. Also, the seasoning mix and chipotle peppers pair wonderful adding maximum flavor to the chicken.
I would never order a chocolate chip waffle but would order a chocolate waffle if I ever saw it on a menu because I am a chocoholic. Since I’ve never had a chocolate waffle before I created one and this recipe is amazing! The rum syrup is the same sauce I serve over bread pudding.
I wanted to have flavors that worked well with each other and the best thing is it’s not to sweet plus the warm chocolate chips inside are a special treat.
Chipotle Chicken & Chocolate Waffles Cooking Tips:
You don’t have to marinate the chicken. However, it will give reduce the depth of flavor.
Can you make ahead?
Freezer: Chocolate Waffles: You can make the waffles in advance and place in an airtight container, after it cools off. Keep in the freezer for 3 months max. Thaw 24 hours before using.
Fridge: Chocolate Waffles: Waffles can be made a day or two in advance. After they cool off, place in an airtight container in the fridge for 7 days max.
Chipotle Chicken: After chicken cools off, place in an airtight container in the fridge for 7 days max.
Reheating: Chocolate Waffles: Pop in a 350-degree oven for 5 minutes or in a toaster.
Chipotle Chicken: Pop in a 350-degree oven for 10 minutes.
latest Recipe Video:
You can use regular syrup, if you don’t want to make the rum syrup.
what to serve with Chipotle Chicken & Chocolate Waffles?
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Chipotle Chicken & Chocolate Waffles
- 1 ½ quarts buttermilk
- ½ cup kosher salt
- ¾ cup black pepper
- 4 adobo chipotle chiles
- 2 tablespoons garlic powder
- 1 tablespoons onion powder
- ½ tablespoons paprika
- 1 tablespoon dry thyme
- 1 tablespoon dry oregano
- 4 wings
- 4 boneless thighs
- 1 ¾ cups unbleached all-purpose flour
- canola oil for frying
- 1 ½ cups unbleached flour
- ½ teaspoon salt
- 1 ½ teaspoon baking powder
- 2 tablespoons sugar
- 3 oz. dark chocolate chips
- ½ cup unsweetened coco powder
- 2 large eggs
- 1 ½ cups whole milk
- 4 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- cooking spray
- ½ cup dark spiced rum
- 1 cup dark brown sugar
- 1 teaspoon cinnamon
- 1 vanilla bean split
- 1 stick of unsalted butter cold
- ½ cup heavy cream
- In a blender add buttermilk and spices, blitz for 1-2 minutes pour over chicken let sit overnight, 6-hour minimum in refrigerator. Remove chicken from buttermilk; over medium high heat in a large skillet or pot heat oil to 375 degrees.
- Dredge chicken in flour and fry for 12-15 minutes, rotating chicken for even browning. If frying in batches hold finished chicken in 200-degree oven.
- In one bowl mix flour, salt, baking powder, sugar, coco powder and chocolate chips. In another bowl slightly beat eggs, milk, butter and vanilla; pour wet mixture into dry and mix until smooth.
- Heat waffle iron and spray with cooking spray for 3 seconds. Pour enough batter to cover bottom of waffle iron, close waffle iron and cook for 3 minutes. Remove and continue until all waffles are made. You can keep warm in 200-degree oven.
- Combine rum, sugar, cinnamon and vanilla bean in saucepan and bring to a boil, turn heat to low and reduce by half. Cut off heat and whisk in butter 2 tablespoons at a time. Once all butter is whisked in add cream.