Fried Chicken and Cornbread Waffles

To achieve crispy fried chicken for your cornbread waffles, marinate the chicken in a mixture of buttermilk and pickle juice overnight. This tenderizes the meat and adds flavor. When you're ready to cook, coat the marinated chicken in a mixture of cornstarch and flour before frying it until golden brown.

Yes, you can make cornbread waffles gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the cornstarch you use is also gluten-free. This way, you can enjoy the delicious combination of fried chicken and cornbread waffles without gluten.

To store leftover fried chicken and cornbread waffles, place them in an airtight container in the refrigerator. They can be kept for up to 3 days. For best results, reheat them in an oven to maintain the crispiness of the chicken and the texture of the waffles.

If you don't have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. This will work perfectly for marinating the chicken.

For a delicious twist, top your fried chicken and cornbread waffles with a fried egg, drizzle of chili oil, and maple syrup. You can also add fresh herbs like chives or green onions for an extra burst of flavor. Other toppings like hot sauce or pickled jalapeños can add a spicy kick!