Cast Iron

Hot Chicken & Jalapeño Bacon Cheddar Waffle

by: Karrie / Tasty Ever After

November 19, 2015

4.7

3 Ratings

Photo by Mark Weinberg

Prep time 4 hours
Cook time 40 minutes
Serves 4

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Author Notes

See the full recipe here: https://www.tastyeverafter.com/hot-chicken-and-jalapeno-bacon-cheddar-waffle/ —Karrie / Tasty Ever After

The Best Thing You Ate This Year Contest Finalist

Ingredients

3 tablespoons fresh or pickled jalapeño, minced

Directions

cook

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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!

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!

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!
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"?
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.

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.
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.
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.
I thought this would be complicated and time consuming, but it wasn't- I will definitely make this again! Thank you!

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.

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?

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

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 :)