Hot Chicken & Jalapeño Bacon Cheddar Waffle



Author Notes: A twist on the classic Nashville hot chicken: a crispy fried boneless chicken breast, served on top of a spicy jalapeño, bacon, and sharp cheddar waffle with a fiery maple syrup sauce.Karrie / Tasty Ever After

Serves: 4
Prep time: 4 hrs
Cook time: 40 min

Ingredients

  • <em>Hot chicken</em>
  • 4 boneless chicken breasts, pounded to an even thickness
  • 1/2 cup pickle juice
  • 1 large egg, beaten
  • 1/2 cup milk
  • 1 teaspoon cayenne pepper hot sauce
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • Vegetable or peanut oil for frying the chicken
  • <em>Maple hot sauce</em>
  • 1 cup Grade A maple syrup
  • 4 tablespoons cayenne pepper hot sauce
  • 1 teaspoon cayenne pepper powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • <em>Waffles</em>
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon sugar
  • 3/4 teaspoon kosher salt
  • 1 large egg, beaten
  • 1 cup milk
  • 4 tablespoons butter, melted
  • 1 cup sharp cheese, shredded
  • 1/4 cup bacon, cooked and crumbled (4 slices)
  • 3 tablespoons fresh or pickled jalapeño, minced
  • Sliced pickles (for garnish, optional)
In This Recipe

Directions

  1. For the chicken: Marinate the chicken breasts in the pickle juice in the refrigerator in a covered container for 4 hours. After marinating the chicken, remove container from refrigerator and allow to sit at room temperature for 30 minutes.
  2. Set up a breading station with two shallow dishes. In one dish, combine the beaten egg, whole milk, and hot sauce. In the other dish, combine the flour and salt. Remove the chicken from the pickle juice and dip into the egg-milk mixture first, then dip into the flour-salt mixture. Pour 2 to 3 inches of oil into a large cast iron pot or pan and heat the oil to 350° F over medium-high heat. Fry each chicken breast for about 8 minutes on each side, or until internal temperature registers 165° F. Drain on a wire rack over a sheet pan.
  3. For the maple hot sauce: In a small pan over medium heat, combine the maple syrup with the cayenne pepper hot sauce, cayenne powder, chili powder, garlic powder, and paprika. Reduce to low and keep warm.
  4. For the waffles: Preheat a waffle iron to the desired waffle setting. I used a soft waffle setting at 4.5. Whisk together the flour, baking powder, sugar, and salt in a large bowl. In a small bowl, mix together the egg, milk, and melted butter until well combined. Add the egg mixture to the flour mixture and mix together just until the batter comes together. Fold the cheese, cooked bacon, and jalapeños into the batter. Lightly grease the waffle iron, if needed, and cook per the iron's directions. Mine took about 3 to 4 minutes. Extra waffles can be refrigerated for 1 to 2 days and frozen for up to 1 to 2 months.
  5. To assemble the dish, place one waffle on a plate, one fried chicken breast on top of the waffle, and pour 1/4 cup of the maple hot sauce over it all. Top with the sliced pickles, if desired. Grab a big fork and knife and dig in!

More Great Recipes:
Waffle|American|Bacon|Cheddar|Maple Syrup|Milk/Cream|Paprika|Chicken Breast|Spice|Pickle|Chicken|Cast Iron

Reviews (14) Questions (0)

14 Reviews

Megan July 16, 2017
Yum. This was so good! I used dill pickle juice for the brine, but zesty bread & butter chips on top. I actually think dill chips would have worked better because the dish over all had plenty of sweetness from the maple hot sauce. I also used the old "grade B" syrup aka dark robust or whatever they call it now! We loved the maple-y goodness with all that heat. The waffles were delicious too! All in all a fun, decadent meal. Thanks!
 
Author Comment
Karrie /. July 16, 2017
Thanks Megan! Glad to hear you liked it :) Glad the grade B syrup worked well in this recipe too. I love it with my pancakes but thought it might be too much maple flavor for this dish. I'm going to have to make this for dinner this week and try the B syrup way :)
 
Stacy R. March 1, 2017
I made this for dinner tonight. Wonderful! Definitely going to brine my chicken in pickle juice again. So tender!
 
Author Comment
Karrie /. March 1, 2017
Thanks Stacy and I'm so happy you liked it! I'm addicted to the pickle juice brine and never use anything else :)
 
mikedalena February 17, 2016
This sounds like a really clever and totally delicious recipe. I can NOT wait to try it! <br />I'm curious, just for kitchen science sake, why the lesser quality Grade A syrup over higher quality Grade B? Is this to save money? Because the additions in the recipe don't require higher quality (along the lines of well vodka is fine for my Bloody Mary)? Or are you using the new and confusing Grading Scores for maple syrup that just rate everything as "Grade A"?<br />It doesn't matter what your response is really, I AM GOING TO MAKE THIS and just can't wait. But I am curious because I typically only have Grade B on hand.
 
Author Comment
Karrie /. February 17, 2016
Hi Mikedalena! Thank you so much and if you try this recipe, please let me know how it turns out for you! Great question on the syrup, I used Grade A because it's a lighter tasting syrup in terms of the maple flavor and I didn't want it to complete too much with the spicy flavors of the cayenne pepper hot sauce and spice powder (also I live in New Hampshire and have access to local maple syrup farms where I buy Grade A by the gallon and I love the flavor over the others). I'm a strong believer in adapting recipes to personal preferences and whatever a person may have on hand or have access to, so if you prefer the Grade B, then go for it! It may even add a more complex flavor/layer to the dish. <br />Again, let me know how it turns out for you and I'm crossing my fingers that you like it :)
 
Bugmail February 15, 2016
You had me at pickle juice. <br />Had to try chicken brined in pickle juice. I have never made fried chicken before so the whole receipe was an adventure for me. Your directions were great and helpful. I was scared of the maple hot sauce with so much Cayenne and chili powder, but made it as directed and it is perfect with the waffles and chicken. I made it last night and made the leftovers tonight as I was only cooking for 3. Tonight I used buttermilk in the batter and double coated the chicken- this brought more of the spice from the batter right onto the chicken (like you need more), but the chicken was great all by itself even when the waffles were gone. The waffle batter was quite thick, and I was worried about it sticking, but it didn't- the diced jalapeños added a whole different flavor profile. <br />I thought this would be complicated and time consuming, but it wasn't- I will definitely make this again! Thank you!
 
Author Comment
Karrie /. February 16, 2016
Thank you so much Bugmail!! I'm very glad it turned out well for you, especially being your first time frying chicken! Buttermilk in the batter and double coating the chicken is a fantastic idea and I'll have to try that next time I make it. Thanks again for trying my recipe and for taking the time to provide feedback. I really appreciate it :)
 
Bawa February 10, 2016
This--all of it-- is delicious. I love chicken and waffles and this seemed like an interesting variation. Honestly, being somewhat of a purist I wasn't sure about the spicy maple syrup, but it is a fantastic complement to everything else. My party of eaters agreed the side of pickle slices is a must, as weird as it sounds to eat pickles with waffles and syrup.
 
Author Comment
Karrie /. February 10, 2016
You have made my day Bawa! Thank you for taking the time to provide feedback and so glad you and your party of eaters enjoyed it. I know it sounds totally crazy to combine the pickles with the waffles and syrup but somehow it works :)
 
Rita B. January 24, 2016
Sounds fabulous! What kind of pickle juice...sweet, dill, sour, bread & butter?
 
Author Comment
Karrie /. January 24, 2016
Thank you Rita! The pickle juice acts as a brine so I would think any of the pickle juices would work. I use dill because it's what I always have in my refrig :)
 
Brice N. January 8, 2016
This is a great meal. Being on the west coast where you basically wake up and watch football on Sunday mornings, this kick-ass brunch was a huge hit the fellas! Pairs great with a spicy pitcher of bloody marys. -B.Starvin
 
Author Comment
Karrie /. January 8, 2016
Thanks so much! I'm extremely happy everyone enjoyed it and love the idea of serving it for brunch with a pitcher of Bloody Marys. Great start of a day and one I will partake it very soon :)