An Epic Pairing
I had never even heard of chicken and waffles until I moved to Atlanta from New Orleans almost 15 years ago. I was more of a spicy fried chicken and buttermilk biscuits kind of girl. And I love making flaky cheese and herb biscuits from scratch, but they aren’t exactly all that quick. The concept of savory waffles has been a total game changer for me. I mean, I’ve been making sweet breakfast waffles my entire life. They’re so easy. You just whip up a quick batter and pour it into the waffle machine. You can even make the batter the night before. Simple. But it never in a million years occurred to me to replace my biscuits with savory waffles. It’s absolutely genius! It wasn’t until I actually tried making chicken and waffles myself that I truly understood what all the fuss was about, and its quickly become my absolute favorite brunch food. The best part is that you can do most of the prep work the day before so you can sleep in and wake up to the most epic breakfast ever: sriracha honey mustard-smothered chicken tenders and melt-in-your-mouth white cheddar and chive waffles.
Two for One Special
This is almost like two amazing meals in one. My girls like to pour maple syrup on the waffles, and I totally don’t judge them. After all, a good portion of these waffles inadvertently ends up in my mouth straight off the waffle iron. I can’t help it, they are just that good. And the crispy fried chicken strips are tasty all on their own or served up with your favorite sauce, like Alabama White Sauce. Another match made in heaven. The secret to this incredibly moist, juicy and crispy chicken is the overnight buttermilk marinade and spiced up batter. Most importantly, there’s no rule that says you can’t enjoy breakfast for dinner!
Suggested Wine Pairings
This fried chicken and waffles combo is so incredibly rich and full of flavor all on its own that it’s hard to believe the right wine could make it even better. Look for a crisp wine with bright acidity to help cut through the fried goodness and accentuate the succulent meat and spices. My favorite pairings include off dry Riesling and Chenin Blanc. A sparkling wine is also a classic combination with fried chicken, leaving the palate refreshed and craving another juicy bite. If you prefer red wines, look for an acidic light-bodied wine like a Beaujolais or Italian Barbera.