Create a southern classic meal at home by making my recipe for Potato & Chive Buttermilk Waffles with Spicy Sage Oven Fried Chicken.
Last year, at this time I was coddling a new baby. The week prior, I was busy wrapping up projects at work and scheduling out the last few blog post I would touch for a good month. I was going on work and blog maternity leave in the matter of days. And during all the craziness I shared the most delicious recipe for Potato & Chive Buttermilk Waffles with Spicy Sage Oven Fried Chicken over on the KitchenAid Blog, The Kitchenthusiast.
I worked for months in 2013 perfecting this recipe, and I was so excited to finally have it published. I ran out of time, then baby came, and I became this sleep deprived walking zombie new-mom, and well you guys never got to see the recipe. So here I am today… one year later; finally sharing this recipe. I know, I’m sorry I held out on you.
KitchenAid challenged me to make chicken and waffles, but to put a spin on the classic recipe. That’s when I dreamed up making an “oven fried” chicken full of sage and a hint of spiciness! Then I paired it with a very savory waffle. I love the combo of potatoes and chives and I love buttermilk waffles. So that’s where I got the idea to combine the best of both worlds. Nothing beats a light fluffy waffle!
I love my KitchenAid Waffle Baker – it bakes the perfect waffle each and every time! I received my waffle baker as a wedding gift almost 7 years ago. Seriously one of the best wedding presents we ever received! Growing up in the south–I’ve had my fair share of chicken and waffles. I love the sweet and savory mix and pouring maple syrup on top is the best!
Ingredients
- 8 piece Whole Chicken
- Buttermilk
- Louisiana Hot Sauce
- Dried sage
- All-Purpose Flour
- Corn Flakes
- Fresh Sage
- Salt
- Black Pepper
- Salted Butter
- Maple Syrup
- Chives
- Eggs
- Instant Mashed Potato Flakes
- Garlic Powder
- Granulated White Sugar
- Baking Soda
- Baking Powder
Directions:
Here are the step-by-step instructions on how to make this delicious twist on the classic chicken and waffles. First you’ll want to make the chicken.
In a gallon size freezer bag, place chicken breast in bag. In a bowl whisk together the buttermilk, Louisiana hot sauce, and sage. Pour over chicken breast. Refrigerate and marinate for at least 30 minutes.
Preheat oven to 350 degrees Fahrenheit. Add the all-purpose flour, corn flakes, sage, salt, and black pepper into KitchenAid® Food Processor. Puree for 10-15 seconds until corn flakes are broken up.
Remove marinated chicken from refrigerator. Pour flour mixture into a shallow bowl, coat all sides of the chicken.
Using a baking sheet that has a wire rack on top, spray with cooking spray and line the baking sheet with parchment paper. Place the chicken on the wire rack. Bake for 60 minutes (or until internal temperature reaches 165 degrees Fahrenheit).
Remove chicken from oven, using a basting brush—brush butter on top (this will remove the white flour look on the chicken and give more flavor). Once all the butter is used and the chicken is well coated place the chicken back in the oven and broil on low for an additional 3-5 minutes (for golden brown skin). Serve chicken immediately with waffles and top with diced chives and maple syrup.
To make the potato and chive buttermilk waffles
Preheat the KitchenAid® Waffle Baker. While Waffle Baker is preheating, place 2 large eggs, 2 cups buttermilk, 1 stick of melted unsalted butter, and minced chives into a KitchenAid® Classic Plus® Series 4.5-Quart Stand Mixer. Mix with flat beater attachment on “stir” setting for 30 seconds.
In a separate bowl, add the dry ingredients; all purpose flour, instant mashed potatoes, garlic powder, sugar, baking soda, salt, and baking powder. Add the dry ingredients to the wet ingredients and mix on “stir” setting for 10 seconds then bump up to speed 2 for 20 seconds. Scrape down the sides of the bowl, mix for 5 more seconds. Batter will be lumpy—it’s ok.
Once KitchenAid® Waffle Baker is preheated, place one cup of waffle batter into the baker. Bake for 4:15 each. Let cool on a wire rack.
Then, you’ll place a few savory waffles on the plate with a piece of chicken or two. Pour on the maple syrup and enjoy!
Easy Southern Recipes
Here are a few more of my favorite easy southern recipes to try!
- Ham & Egg Savory Waffle Stack
- Honey Cornbread Muffins
- Rock Shrimp & Tomato Basil Feta Grits
- Bacon Lattice-Top Peach Pie a La Mode {with Bourbon Sweet Tea Syrup}
- Buttermilk Biscuits
- Slow Cooker Black Eyed Peas
- Pimento Cheese Stuffed Cornbread
- Creamy Cheesy Corn Grits
- Southern Chicken and Biscuits
Potato & Chive Buttermilk Waffles with Spicy Sage Oven Fried Chicken
Equipment
- Food Processor
- Waffle Maker
- KitchenAid Stand Mixer
Ingredients
For the Spicy Sage Oven Fried Chicken
- 5 lbs Whole Chicken cut into 8-pieces
- 1 cup Buttermilk
- 3 tbsp Louisiana Hot Sauce
- 1 tbsp Dried Sage
- 1 cup All-Purpose Flour
- 3 cups Corn Flakes
- 2 tbsp Fresh Sage
- 1 tbsp Kosher Salt
- 1 tsp Black Pepper
- ½ Stick Salted Butter melted
- Maple Syrup
- Chives for garnish
For the Potato & Chive Buttermilk Waffles
- 2 Large Eggs room temperature
- 2 cups Buttermilk
- 1 Stick Unsalted Butter melted and cooled
- 1 tbsp Chives
- 1-¼ cups All-Purpose Flour
- ½ cup Instant Mashed Potato Flakes
- ¼ tsp Garlic Powder
- 1 tbsp Granulated Sugar
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Baking Powder
Instructions
For the Spicy Sage Oven Fried Chicken
- In a gallon size freezer bag, place chicken breast in bag. In a bowl whisk together the buttermilk, Louisiana hot sauce, and sage. Pour over chicken breast. Refrigerate and marinate for at least 30 minutes.
- Preheat oven to 350 degrees Fahrenheit.
- Add the all-purpose flour, corn flakes, sage, salt, and black pepper into KitchenAid® Food Processor. Puree for 10-15 seconds until corn flakes are broken up.
- Remove marinated chicken from refrigerator. Pour flour mixture into a shallow bowl, coat all sides of the chicken.
- Using a baking sheet that has a wire rack on top, spray with cooking spray and line the baking sheet with parchment paper. Place the chicken on the wire rack. Bake for 60 minutes (or until internal temperature reaches 165 degrees Fahrenheit).
- Remove chicken from oven, using a basting brush—brush butter on top (this will remove the white flour look on the chicken and give more flavor). Once all the butter is used and the chicken is well coated place the chicken back in the oven and broil on low for an additional 3-5 minutes (for golden brown skin). Serve chicken immediately with waffles and top with diced chives and maple syrup.
For the Potato & Chive Buttermilk Waffles
- Preheat the KitchenAid® Waffle Baker.
- While Waffle Baker is preheating, place 2 large eggs, 2 cups buttermilk, 1 stick of melted unsalted butter, and minced chives into a KitchenAid® Classic Plus® Series 4.5-Quart Stand Mixer. Mix with flat beater attachment on “stir” setting for 30 seconds.
- In a separate bowl, add the dry ingredients; all purpose flour, instant mashed potatoes, garlic powder, sugar, baking soda, salt, and baking powder. Add the dry ingredients to the wet ingredients and mix on “stir” setting for 10 seconds then bump up to speed 2 for 20 seconds. Scrape down the sides of the bowl, mix for 5 more seconds. Batter will be lumpy—it’s ok.
- Once KitchenAid® Waffle Baker is preheated, place one cup of waffle batter into the baker. Bake for 4:15 each. Let cool on a wire rack.
- Divide chicken and waffles evenly among plates. Sprinkle with chives and drizzle with maple syrup. Enjoy.
Nutrition
omigosh I am SO happy that you’re sharing the recipe with us now! Because it looks FANTASTIC-I adooore savory waffles + fried chicken
Congratulations on getting some reinforcement for your you effort. I will hop over there and take a look. I like the idea of a savory waffle. It looks wonderful by the way.
Thanks! We love the savory waffles! So good and pairs well with a wide variety of foods!