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Recipe Friday: Where Waffles Meet Chicken

Happy National Chicken and Waffles Day! 

Photo courtesy Savannah Spirov

The lip-smacking and finger-sticking-inducing culinary combo of savoriness and sweetness collide for a soulful celebration of flavor on October 20th as we celebrate National Chicken and Waffles Day. 

Check out Chris Towne's take on chicken and waffles below, where he turns it into a satisfying appetizer. 

Photo courtesy WASIO Faces/SpotMyPhotos

Miniature Chicken & Waffle Cones

Yield: Approximately 50 cones

Ingredients for Remoulade

1 cup mayonnaise
¼ cup sour cream
2 T honey
1 T sriracha
1 T maple syrup


Combine all ingredients and transfer to a squeeze bottle.

Ingredients for Mashed Potatoes

3 lbs potato, russet, peeled & cut into 1" cubes
4 T unsalted butter, chopped
½ cup milk, whole
½ tsp salt
¼ tsp white pepper, ground


  1. Place in a large pot with 1 T salt. Add water so it’s 10cm / 4” above the potatoes. 
  2. Preheat fryer to 350° F.
  3. Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook for 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
  4. Drain well, return to the pot. Leave for one minute, shaking pot every now and then, to encourage evaporation of water.
  5. Press potatoes through ricer.
  6. Fold in butter, milk, salt and pepper.
  7. Transfer to piping bag.

Ingredients for Chicken

3 lbs boneless, skinless chicken breast, cut into ½ oz pieces
1 cup flour
1 tsp salt
½ tsp black pepper, ground


  1.  Coat chicken in flour mixture, shake excess flour off.
  2. Fry chicken for three to four minutes or until internal temperature reaches 165° F.

To Assemble

  1. Pipe mashed potatoes into waffle cone.
  2. Top with fried chicken.
  3. Add a dollop of maple sriracha remoulade.
  4. Garnish with microgreen, serve immediately


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