Chicken + Waffles with Sweet Plantain Spicy Syrup


Chicken + Waffles with Sweet Plantain Spicy Syrup

Servings 4 Servings


  • Chicken:
  • ¾ cup buttermilk
  • 3 cloves garlic, minced
  • teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • 1 teaspoon cayenne pepper, divided
  • 1 cup all-purpose flour
  • 1 large egg
  • Cheesy Cornbread Waffles:
  • ½ cup cornmeal
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 2 cups buttermilk
  • 2 large eggs lightly beaten
  • ¼ cup butter melted
  • 4 ounces shredded cheddar cheese
  • 2 tablespoons chopped fresh chives, optional
  • Sweet Plantain Syrup:
  • ¼ canola oil, for frying
  • 2 tablespoons butter
  • 1 ripe sweet plantain, yellow with black spots, peeled and cut in 1-inch-thick cubes
  • ½ cup maple syrup
  • ¼ cup pepper jelly
  • ½ teaspoon kosher salt


  • Buttermilk Chicken:
  • Place chicken pieces in a gallon-sized plastic bag along with buttermilk, garlic,
  • 1 teaspoon salt, ½ teaspoon black pepper and ½ teaspoon cayenne pepper. Seal and refrigerate for at least 4 hours or overnight.
  • Preheat oven to 400º Fahrenheit.
  • In a small bowl, whisk together flour, ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper. In a separate bowl, whisk egg well.
  • Drain the chicken and discard buttermilk. Dredge chicken through flour mixture, then into egg, then back into flour mixture again. Shake off excess flour.
  • Spray each piece of chicken lightly with oil. Arrange pieces in a single layer in an oven proof sheet pan. Bake 15-16 minutes, flipping halfway to ensure both sides get crispy. Chicken is ready when internal temperature reaches 165 degrees F.
  • Cheesy Cornbread Waffles:
  • Preheat the waffle iron on high.
  • In a large bowl, stir together flour, cornmeal, corn starch, baking powder, baking soda, salt, and pepper. Add the buttermilk and eggs and whisk well to combine. Stir in the butter, then fold in cheese and chives. Pour ½ to ¾ cup batter onto the hot waffle iron and cook until lightly browned. Transfer the cooked waffles to a baking sheet in a low oven to keep warm.
  • Sweet Plantain Syrup
  • Heat oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Place plantains into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side. Drain plantains on a paper towel-lined plate.
  • In a small saucepan, heat maple syrup, pepper jelly and salt; cook 3-4 minutes. Add fried plantains and stir. Set aside until ready to use. Enjoy!