Chicken & Biscuit Waffles from Breakfast for Dinner
I don’t even know where to start, I’m so excited to share Breakfast for Dinner, a new cookbook (just released this week) by my friends, Lindsay and Taylor, with you as well as this recipe for their Chicken & Biscuit Waffles.
Let’s start with the cookbook…it’s gorgeous. It’s very gorgeous. There are beautiful pictures of beautiful food. There are over 100 recipes that are a take from breakfast for dinner but step it up a notch.
Curtis and I helped test some recipes for Lindsay and Taylor and we made these early on…Sunny-Side-Up Burgers! To die for…they include hash browns too!
I have to make this pie soon, Mocha Ice Cream Pie with Biscotti Crust.
And these Mint Chocolate Chip Pancakes!! Lindsay actually shows you how to make them in this video.
And these, we have made these sooo many times, another recipe we helped test for them. Chicken and Biscuit Waffles. Every time I tell Curtis I’m making these for dinner, he gets giddy.
I’m totally biased because Lindsay is my best friend and my web designer but this book is beautiful and it’s a must have in your cookbook library. Even if I didn’t know her and Taylor, I would be drooling at all of the pictures in this book.
And my advice, make this recipe…soon! You will not regret it! The savoriness of the waffles and the perfectly simple buttermilk fried chicken and the dressing for the arugula salad is a perfect balance. This recipe is pictured on the cover of Breakfast for Dinner differently than I photographed it because the first time I made these and Curtis walked into the kitchen and saw the waffles, he said I’m making this into a sandwich and that’s how he eats this dish!
PS Hop on over, I’m giving away two copies of Breakfast for Dinner!
Chicken & Biscuit Waffles Recipe
Yield: 4 servings
Total Time: 45 minutes
Chicken and waffles. Chicken and biscuits. Both classic (albeit offbeat) Southern dishes. Fuse the two and you get fried chicken and biscoffles, or wiscuits, if you prefer. We love to serve this indulgent combo with a bright arugula salad.
Ingredients:
For Chicken
2 large chicken breasts (about 2 pounds)
salt and pepper, to taste
vegetable oil, for frying
2/3 cup buttermilk
1/2 cup all-purpose flour
For Biscuit Waffles
1 1/2 cups self-rising flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
1 cup buttermilk
Arugula Salad with Lemon-Honey Dressing
1 tablespoon olive oil
1/2 tablespoon lemon juice (from 1/2 large lemon)
1/2 tablespoon honey
salt and pepper, to taste
4 cups (4 ounces) arugula
Directions:
Place each chicken breast between two pieces of plastic wrap; pound to an even 1/2-inch thickness, then cut in half crosswise. Season generously with salt and pepper.
Fill a heavy with oil to a depth of 1/4-inch depth. Bring to 350ºF over medium heat. Place buttermilk in a wide, shallow bowl and all-purpose flour in another wide, shallow bowl.
Dredge chicken in buttermilk, followed by flour, shaking off excess. Add chicken to hot oil, 2 pieces at a time, and fry for 4 to 5 minutes per side or until golden brown and cooked through.
For waffles, whisk together self-rising flour, salt, and pepper in a bowl. With a pastry cutter or knife cut in butter until mixture resembles coarse crumbs. Add buttermilk and stir with a fork until just combined and no dry flour remains.
Preheat a belgian waffle iron per manufacturer's instructions. Scoop batter into waffle iron (or as much batter as needed to fill your specific iron model) and cook until outside is golden brown and toasted. Repeat with remaining batter. Top each waffle with a piece of fried chicken and arugula salad and serve.
Arugula Salad with Lemon-Honey Dressing
whisk together olive oil, lemon juice, and honey in a small bowl. Season to taste with salt and pepper. Drizzle over arugula and toss to coat.
From Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth, 2013 Quirkbooks
Please do not republish our recipes and images without prior permission. We ask that you do not copy & paste recipes and share them elsewhere. If you liked the recipe and would like to share it, we just ask that you REWRITE the instructions entirely and provide a link back to give us credit and be sure to use your own images when doing so. Here's a great article on how to properly attribute a recipe.
Disclosure: I was given a copy of this cookbook by Lindsay and Taylor as well as by the publisher, look for the giveaway. All opinions are always my own. There are affiliate links in this post.
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Hi, my name is Julie and I love to share the cooking and baking adventures from my little kitchen. Cooking and baking is in my blood, thanks to my Mom! 
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kitchen newsletter:
I need this recipe. I can’t see it on this page and about to make itfor dinner!!!!!
[Reply]
Julie Deily replied: May 10th, 2013 @ 5:07 pm
Hi Cindy,
Sorry about that, it’s back. I have been having trouble with my site for a couple of days.
[Reply]