Chicken & Waffles

8.5 hours

4 servings


Craving chicken and waffles but don't want to hassle with a so-so meal. This recipe is guaranteed to satisfy you.

Chicken & Waffles



· Place wings in a large bowl and lightly season with 1½ Tbsp of Lawry’s seasoning.

· Pour buttermilk over wings and add 1½ Tbsp Lawry’s.

· Mix until butter milk has a light pink hue.

· Cover and place in the fridge for up to 8 hours.

· After Marinating, drain buttermilk from the wings.

· In a bowl or paper bag, mix flour, poultry seasoning, garlic powder and Lawry’s seasoning salt.

· Heat fry oil in a fryer or deep pan to 350°F

· Dredge chicken in flour, knock off excess flour and place into the fryer.

· Cook until golden brown and internal temperature reaches a minimum of 165°F

· Rest on a cooling rack. Sprinkle with salt if needed


· Sift flour, baking powder, sugar and salt in a bowl.

· In another bowl, whisk together egg yolk, vegetable oil, milk and vanilla extract.

· Mix dry ingredient into wet ingredients.

· Whisk egg whites until stiff peaks and fold into waffle batter.

· Pour batter into waffle iron and cook to manufactures instructions


  1. For extra crispy chicken, fry twice.

  2. Waffle recipe is for belgium waffle maker.


Fried Chicken

  • 12 Each, Whole Chicken Wings

  • 1 Quarts, Butter Milk

  • 4 Cups. AP Flour

  • 3 Tbsp, Lawry’s Seasoning salt

  • ½ Tbsp, Poultry Seasoning

  • ½ Tbsp, Garlic Powder

  • 1 TbspKosher Salt

  • Fry oil

  • 3 TbspLawry’s for flour


  • 2.25 Cups, AP Flour

  • 1 Tbsp. Baking Powder

  • 4 Tbsp. Sugar

  • ½ Tsp. Salt

  • 2 Large. Eggs (separated)

  • ½ Cups. Vegetable oil

  • 2 Cups. Milk

  • 1 Tsp. Vanilla extract