If you love eggnog and you can always go for some chicken and waffles, you can get them all in one bite with my Eggnog Chicken & Waffles! The eggnog flavor doesn’t overpower the dish, but the added sweetness strikes the perfect balance.
My grandmother would make a batch of eggnog from scratch every holiday, and the aroma would brighten up the house. And since the combination of chicken and waffles is a staple in many regions, I wanted to combine the two worlds to create something special for the season.
The crispiness you get from the fried chicken is all in the dredging process, but you can blame the “sweet surprise” on the eggnog. The same goes for the waffles too. They are light and fluffy with crispy edges, and you can taste the eggnog in every bite.
Ingredients you’ll need:
For the waffles, you’ll need eggnog (of course), all-purpose flour, cornstarch, baking powder, sugar, organic eggs, lemon zest, Himalayan salt, ground nutmeg, ground cinnamon, vanilla extract, and melted butter.
For the chicken, you’ll need eggnog (yep, it’s in the chicken batter too!), whole chicken wings, all-purpose flour, organic eggs, creole seasoning, allspice seasoning, paprika, Himalayan salt, black pepper, ground thyme, garlic powder, ground cinnamon, and red cayenne pepper.
What type of waffle iron should I use?
I’ve tried several types of waffle makers and have found the most success with those that “flip” or “rotate”. These types of waffle makers tend to work best. The flipping or rotating allows the batter to spread out, so the waffles to cook evenly on both sides. Also, the waffle iron needs to get really hot — those crappy waffle irons won’t do the trick. In the end, you want your waffle to be crispy on the outside with a soft, airy center.
Let’s start with the chicken first since this takes longer to make. Start by seasoning your wings with salt and black pepper. Set the chicken to the side.
In a separate bowl, whisk your eggs and eggnog. Add the chicken pieces to this mixture and marinate for 15 to 30 minutes while preparing the flour and seasoning bag.
Heat a cast-iron skillet (or pan) to medium heat and add enough olive oil to cover the bottom of the pan completely. We are about to fry some chicken!
Grab a large zip lock bag and add your flour and remaining seasonings (allspice, paprika, ground thyme, garlic powder, and ground cinnamon) for the chicken. Shake the bag a bit to blend all the ingredients. Dredge your chicken wings in the seasoned flour. Make sure you shake and move the chicken around to ensure each piece is fully coated.
Fry your chicken wings for 8 minutes on each side and set to the side to cool while you work on your waffles.
For the eggnog waffles:
Pre-heat your waffle iron.
Add your flour, cornstarch, salt, baking powder, lemon zest to a large bowl and whisk. Set this to the side.
In a separate bowl, separate 2 egg yokes from the egg whites and set the egg whites to the side. Add the yokes into the bowl with your sugar, melted butter, cinnamon, nutmeg, and vanilla extract. Blend the ingredients using a hand blender. Set this to the side.
Using your blender, whip the egg whites until stiff peaks form. This will take up to 8 minutes. Set this to the side.
Add the wet ingredients to the dry ingredients (except for the whipped egg whites) and stir until smooth.
Lightly fold in your whipped egg whites. Do not over blend.
Add around a cup of waffle mixture to your heated waffle iron. Cook per the type of waffle maker you have.
Tips when making your waffles:
Add stiff egg whites. When you whip egg whites until stiff peaks form, you are adding in a lot of air. This makes your waffles light versus dense — and we like our waffles light, no?
Add cornstarch. Cornstarch gives waffles their crispy edges and keeps them from getting all soggy in the waffle maker. That steam you see coming from the iron when it’s cooking can be bad for the batter, and adding cornstarch helps.
Use a good, hot waffle iron that flips or rotates. I mentioned this earlier. I’m a firm believer in having the right tool for the right job.
You will definitely have the house smelling awesome, and the entire family will come running to the kitchen to see what they will get to enjoy for breakfast or brunch. When you want to upgrade your typical chicken and waffle recipe, give this Eggnog Chicken and Waffles a spot on the table. Enjoy!
If you love eggnog and you can always go for some chicken and waffles, you can get them all in one bite with this my Eggnog Chicken and Waffles!
For the waffles:
1 1/2 cups All-Purpose Flour
1/2 cup Cornstarch
1 tbsp. Baking Powder
1 tsp. Lemon Zest
2 Large Organic Eggs, separated
2 1/2 cups Eggnog
1/2 cup Milk
1/4 cup Sugar
1 tsp. Himalayan Salt
1/4 cup Melted Butter
1 tsp. Ground Cinnamon
1 tsp. Ground Nutmeg
1 tbsp. Vanilla Extract
For the chicken:
2 lb. Chicken Wings, whole
1 cup All-Purpose Flour
2 tsp. Creole Seasoning
2 Large Organic Eggs
1 tsp. Allspice Seasoning
1 tsp. Paprika
1 tsp. Himalayan Salt
1 tsp. Black Pepper
1/2 tsp. Ground Thyme
1/2 tsp. Garlic Powder
1/2 tsp. Ground Cinnamon
1/2 cup Eggnog
Dash Red Cayenne Pepper
For the waffles:
Pre-heat your waffle iron.
Add flour, cornstarch, baking powder, lemon zest and whisk.
In a separate bowl, separate the 2 egg yokes from the egg whites (set to the side for now) and add the yokes into the bowl with the eggnog, milk, sugar, salt, melted butter, cinnamon, nutmeg, and vanilla extract. Blend until smooth.
Whip the leftover egg whites until they begin to form stiff peaks (around 8 minutes).
Add your wet ingredients to your dry ingredients (except for the egg whites) and stir until blended.
Lightly fold whipped egg whites into better. Do not over blend.
Add around 1 cup of batter into the waffle iron and cook per your type of waffle maker.
For the chicken wings:
Season your wings with salt and black pepper.
In a separate bowl, add 2 eggs and eggnog. Stir until smooth. Add the chicken pieces to the bowl and allow to marinate for 15 to 30 minutes minutes while you prepare the flour and seasoning bag.
Heat your cast-iron to medium heat and add enough olive oil to cover the bottom of the pan completely.
Grab a large zip lock bag and add flour and remaining seasonings then shake until mixed. Dredge chicken wings in the seasoned flour. Shake until each piece is coated well.
Fry chicken pieces for 8 minutes on each side. REmove from oil and let cool (and drain) for a few minutes.
Serve with waffles and warm syrup.
For the waffles, you can make your batter slightly thicker or thinner by increasing or decreasing the amount of milk.
Keywords: Eggnog Chicken and Waffles, Chicken and Waffles, Eggnog Waffles