Chicken and waffles is a classic soul food dish that has its roots in the American South. It is thought to have originated in the 1930s at Wells Supper Club in Harlem, New York, where it was served as a late-night meal to hungry jazz musicians. The dish quickly gained popularity and became a staple of soul food cuisine. It is often served as a breakfast or brunch dish, but it can also be enjoyed for dinner. Today, chicken and waffles can be found on the menus of diners and restaurants all over the United States, and it has become a beloved comfort food for many people.
This unique twist on classic fried chicken and waffles combines the flavors of falafel with the crispy, savory goodness of fried chicken and the creamy, potato-y goodness of latkes. The result is a delicious and hearty meal that is perfect for any occasion. Whether you're a fan of traditional Jewish cuisine or just looking for a new and exciting way to enjoy chicken and waffles, you're sure to love this recipe. So grab your ingredients and let's get cooking!
Ingredients
Fried Chicken
- 1 whole chicken cut into 1/8ths
- 1 cup coconut milk
- 1 cup pickle juice
- 1 teaspoon each cumin coriander and cayenne
Falafel Breading
- 2 cups chickpea flour
- 1 ½ tablespoons salt
- ½ tablespoon cumin
- ½ tablespoon garlic powder
- ½ tablespoon turmeric
- ½ tablespoon paprika
- ½ tablespoon ground coriander
- ½ teaspoon cayenne
- 1 teaspoon baking powder
- 1 tablespoon fresh parsley chopped
Frying
- Neutral oil for frying
Garnish
- Tahini
- Silan date honey
Potato Latke Waffles
- 2 large or 4 medium 2 pounds russet or baking potatoes, peeled
- 1 medium onion about 6 - 8 ounces, peeled
- 2 teaspoons baking powder
- 1 ½ teaspoon salt
- Freshly ground black pepper
- ½ cup flour potato starch or matzo meal
- 3 large eggs
- Nonstick spray for waffle iron
Nutritional Facts
Instructions
Falafel Fried Chicken
- In a large ziploc bag or bowl, whisk together coconut milk with pickle juice, add chicken and let marinate for at least 30 minutes.
- Prepare breading in a large bowl combine chickpea flour, salt, cumin, garlic powder, turmeric, paprika, coriander, cayenne, baking powder and parsley.
- When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350℉.
- Working one at a time, remove chicken pieces from coconut milk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.
- Place the breaded chicken into the hot oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350℉ as possible. Fry each piece for 14 minutes, turning each piece about half way through, until the chicken reaches an internal temperature of 165℉.
- Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.
Potato Latke Waffles
- In a food processor or on a box grater, coarsely shred the potato and onion onto a clean kitchen towel. Pull up the sides and squeeze the liquid out. Place dried potato mixture into a bowl.
- Add baking powder, salt, pepper, and flour and stir with a fork to evenly coat. Add eggs and mix well.
- Heat waffle iron to high heat. Coat lightly with cooking spray and spoon latke mixture over top evenly. Press top down and cook until nice and golden brown and fully formed.
- Remove to an oiled sheet pan and continue cooking until all waffles are ready. Place in oven to reheat and crisp up before serving with fried chicken.
