• Sean Bardwell

Waffle Fried Chicken




1 1/2 lb chicken (I like to use thin cutlets)

6 waffle cones, crushed

1 1/4 cup flour

1 1/2 tsp salt & pepper blend

1/2 tsp garlic powder

1/2 tsp smoked paprika

3 large eggs

2 TBL (flavored) coffee creamer

1/4 tsp lemon extract

1/4 tsp maple extract

vegetable oil (or preferred frying oil)


1 TBL butter

1 TBL bacon fat

2 TBL flour

1/2 cup (flavored) coffee creamer

1/2 cup chicken broth

1/2 tsp Bourbon Barrel Coffee Rub



Preheat the oven to 200

For the chicken:

In a bowl whisk the eggs, coffee creamer, lemon juice and maple extract until combined. In another bowl add the flour, S&P, garlic powder and whisk together. In one more bowl add the crushed waffle cones. Season the chicken on both sides with salt and pepper.

Pour oil into a skillet to about a 1/2" depth. Warm over medium heat.

Dredge each cutlet through the flour mixture, then the egg and lastly the crushed waffle cones.

Fry chicken until golden brown on both sides (about 3-4 minutes per side). Transfer to a paper towel-lined tray and then place, uncovered in oven to keep warm.

Repeat with the rest of the chicken.

For the gravy:

Whisk together coffee creamer and chicken broth and set aside.

Melt the butter and bacon fat in a skillet over medium heat. Whisk in flour until combined, about 1-2 minutes. Gradually whisk in creamer and broth. I seasoned this with my Bourbon Barrel Coffee Rub but you can use whatever seasoning you like. Cook and stir until the gravy thickens. Remove from the heat. Taste and season more if necessary.

Serve chicken and gravy with mashed potatoes or preferred side.

"Eat this & B well"

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