Red Velvet Chicken-N-Waffles
"I wanted to create a dish that looked as good as it tasted — something that screamed brunch but felt like dessert and dinner at the same time. That’s where this came from. Red velvet has always been a showstopper, but when you pair it with crispy fried chicken and drizzle it in cream cheese sauce, you’re not just serving breakfast — you’re serving an experience. It’s bold, Southern, and full of attitude — exactly how I like my brunch to be."
Estimated grocery cost: $14–$21 before tax
Estimated grocery costs vary by location, store, brand, and current prices. Estimates are before tax.
Ingredients
- For the Waffles
- For the Chicken
- For the Cream Cheese Drizzle
Directions
- Marinate 1 pound of chicken in 1 cup of buttermilk for at least 30 minutes or overnight for deeper flavor.
- In a bowl, whisk together 2 cups of flour, 2 tablespoons cocoa powder, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 3 tablespoons sugar. In another bowl, whisk 1½ cups of buttermilk, 2 eggs, ¼ cup of melted butter, 1 teaspoon vanilla, and 2 teaspoons red food coloring. Combine both mixtures and whisk until smooth.
- Preheat your waffle iron, lightly grease it, and cook waffles until crisp on the outside and soft inside. Keep them warm while you fry the chicken.
- In a separate bowl, mix 2 cups of flour with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Remove chicken from buttermilk, coat evenly in the seasoned flour, and fry in batches at 350°F for 5–6 minutes per side until golden, crispy, and 165°F inside.
- For the drizzle, whisk together cream cheese, powdered sugar, milk, and vanilla until smooth and pourable.
- Plate the waffles, top with fried chicken, and drizzle with cream cheese glaze. Finish with a touch of syrup or powdered sugar for that polished look.
Chef Moe’s Tip
"Red velvet is all about balance — that hint of cocoa, that slight tang from buttermilk, and that texture that lands right between cake and waffle. The Cajun seasoning on the chicken keeps it from getting too sweet, and that cream cheese drizzle ties it all together. This dish doesn’t just feed people — it impresses them."
