Chicken and Jalapeño and Cheese Corn Waffles

Fried Chicken and Corn, Jalapeño and cheese waffles. A match made in southern heaven!

Chicken Brine:

  • 1 Gallon of water
  • 1 Cup Salt
  • 1/2 Cup sugar
  • 5 Bay leaves
  • 5 Cloves of Garlic
  • 5 Sprigs of Fresh Thyme
  • 2 Tablespoons Whole Black Pepper
  • 2 Tablespoons Garlic Powder
  • 2 Tablespoons Onion Powder
  • 2 Tablespoons Dried Oregano
  • 2 Tablespoons Smoked Paprika
  • 2 Tablespoons Cumin
  • 2 Tablespoons Coriander
  • 2 Tablespoons Celery Seed
  • 1 Tablespoons Mustard powder

Take chicken and place in brine for at least 24 hours. Remove from brine and place into a quart of buttermilk/hot sauce mixture. (1/4 cup of hot sauce, Texas Pete is a great hot sauce to use.) And let chicken sit in buttermilk/hot sauce mix for at least 24 hours. this helps the chicken break down and become extremely tender.

Fried Chicken Dredge:

  • 3 Cups All-Purpose Flour (King Arthur’s)
  • 2 Tablespoons Baking Powder
  • 2 Tablespoons Salt
  • 2 Tablespoons Black Pepper
  • 2 Tablespoons Garlic Powder
  • 2 Tablespoons Onion Powder
  • 2 Tablespoons Dried Oregano
  • 2 Tablespoons Smoked Paprika
  • 2 Tablespoons Cumin
  • 2 Tablespoons Coriander
  • 2 Tablespoons Celery Seed
  • 1 Tablespoons Mustard powder

Preheat oil to 325 degrees.

Drain chicken out of buttermilk and place in dredge. Remove from dredge and shake off excess flour, set aside and allow to get tacky. Once the chicken becomes tacky place back into the flour and coat evenly again. Remove and shake excess flour off.

Place chicken in fryer and fry until lightly golden brown. Remove from oil and allow to drain excess oil off. Turn the oil temperature up to 340-345 degrees. Drop chicken back in oil and fry until golden brown. You’re aiming for an internal temp of 165 degrees. Remove from oil and season with salt.

Jalapeño, Cheese and Corn Waffles:

  • 1 cup AP Flour
  • 1 ½  cup cornmeal
  • ¾ cup milk
  • ¾ cup buttermilk
  • ½ cup butter melted (unsalted)
  • 2 eggs (whisked)
  • 1 jalapeno diced (seeded and deveined)
  • 1 cup Monterey Jack cheese (shredded)
  • 1 tablespoon sugar
  • 1 ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika

 Combine all ingredients. (if it’s too thick add a little more milk, if it’s too thin add 1 tablespoon of cornmeal until it thickens up.)

Add to waffle maker and cook until golden brown. Serve with butter and a little salt.I like making these when I make fried chicken, if you don’t have a waffle maker you can turn these into pancakes. (Everyone knows that waffles are better than pancakes) I like these just by themselves as well. They are a great crowd pleaser. You can turn them into muffins as well.

I paired these with a chicken and waffles. These go great with pork, chicken and beef. The heat in these is very mild and can be paired with any kind of Mexican food, Tex-Mex or anything smoked. These waffles are fantastic with pulled pork as well. A little barbecue sauce and a nice glass of sweet tea helps complete this “spicy” ensemble.

Blackberry Jam:

  • 1 pint Blackberries (cut in half)
  • 1/4 cup apple cider vinegar
  • 3/4 cup sugar

Cut blackberries in half and add to a pot with remaining ingredients. Cook down until fruit has broken down (but still whole) and liquid has turned into a syrup, about 10-12 mins on low heat. If it’s to tart, add more sugar, honey or agave.

Candied Bacon:

  • 5 pieces of Bacon
  • 3/4 cup dark brown sugar
  • 1 teaspoon cayenne

Preheat oven to 425 degree’s

smear brown sugar/cayenne mixture on top of bacon. Place bacon on a cookie sheet with a rack. line the bottom of the rack with aluminum foil for easy clean up. Put into preheated oven and cook until rendered down. About 10-15 minutes. Keep an eye on it, with excess sugar has the chance of burning, so don’t walk away from the oven.

Chicken and Waffles are one of those dishes that’s on the minds of most southerns. Fried Chicken, for me is my favorite thing to eat. Its a dish that I’ve enjoyed since i was about 5. My granny made the BEST fried chicken in the world, and now that she is gone i have inherited the title of best fried chicken! Its a dish I’m always proud of. It’s a dish I’m always trying to improve. Its a dish that no matter what, I try to cook at least 2-3 times a month. Whether it be for wings, chicken thigh, breast, drum (my favorite cut) in some form I’m having it throughout the month. It’s the first dish that comes to mind when I think of my Granny. She had such an influence on me that I pay my respects to her through my fried chicken. I hope you guys enjoy this as much as I do.

The flavor combinations here really are a testament to the places I’ve worked. The pairing of cheese, jalapeño and corn is a match made in heaven, or whatever you believe in. Its a complete dish, between the heat, the sweet and the savory. Its a perfect dish and are sure to blow your family and friends away. These go great in a corn cake as well, or muffins.

One thought on “Chicken and Jalapeño and Cheese Corn Waffles

Leave a Reply