Creamed Peas and Potatoes

Creamed Peas and Potatoes are a classic side dish that is absolutely delish! Super creamy and full of flavor it’s a side dish that is hearty and comforting!

This amazingly hearty side dish pairs perfectly with a good meat dish. Try one of these favorites from the blog, Glazed Ham, Lamb Shanks and Pot Roast.

Creamed Peas and Potatoes

Creamed peas and potatoes is a side dish made popular back when everyone had gardens and the peas and baby potatoes were ready at the same time. It is a dish that was often made in the springtime.  I remember having these creamed peas and potatoes growing up as a kid and I loved it. There is something so comforting and hearty about these peas and potatoes.  Now it’s a side dish my whole family loves and I know you will too!

Creamed peas and potatoes and divine when you can get your hands on fresh peas, but frozen peas will work just as well. This is a hearty side dish that works well just about any main dish and serves a lot. I like to take it to big family gatherings or potlucks. If you haven’t tried it, this is the time to do it! You are going to love it!

What You Need For Creamed Peas and Potatoes

Basic ingredients combine for a delightful side dish that could be the most popular dish on the table.

• Red Potatoes: Baby red potatoes work really well or cut up larger reds.
• Peas: Use frozen or fresh.
• Butter: Do not substitute out, this is the foundation for the roux.
• Flour: Together with the butter this will create a thickener.
• Salt and Pepper: Add to taste.
• Milk: Combined with the cream, this is creates incredible sauce.
• Heavy Cream: Definitely a must if you want ultimately creamy potatoes.
• Parmesan Cheese: Use grated parmesan so it will melt easier. Adds the best flavor to the vegetables.

Making Creamed Peas and Potatoes

Creamed peas and potatoes are a classic that comes together easily. You just need a little bit of time.

1. Potatoes:  Bring a large pot to boil the potatoes for 10-12 minutes or until fork tender.
2. Peas: Add the peas the last 3 minutes of cooking time. Drain.
3. Roux: In a large saucepan over medium high heat add the butter and melt. Whisk in the flour, salt and pepper until it thickens up.
4. Thicken: Whisk in the milk, heavy cream and parmesan over medium high heat until thick.
5. Add:  Add the potatoes and peas back to the sauce for 2-3 minutes and serve.

Pro Tips For Creamed Peas and Potatoes

Simple and basic, this recipe highlights the vegetables of spring, peas and new potatoes. The cream sauce adds texture and binding and just a hint of flavor. The cream sauce is delicious but it really lets the peas and potatoes shine.

• Potatoes: You want to use baby reds or fingerling potatoes for this dish. They are a waxy potato that holds up to being boiled and keeping their shape. They won’t turn to mush like your high starch Idaho russets can.
• Peas: If you don’t have peas growing in your own backyard, a trip to the farmers market just might be worth it. The fresh peas are so yummy in this dish.
• Frozen Peas:  I will say frozen are pretty darn good too. Buy petite green peas however, they have a better fresh flavor and hold up better with the potatoes than regular frozen peas. Also if you use frozen peas you can skip the blanching and just thaw them on the counter or in the fridge. They will cook enough in the sauce with the potatoes.
• Sauce:  Yes you can use skim milk or regular milk and half and half in this sauce and it will still taste great, it just may not be quite as creamy or thick.
• Salt and Pepper: Be sure to taste the potatoes, peas and sauce and salt and pepper accordingly. Because you are not adding any other spice to the dish, you do not want to skimp on the salt and pepper. It will actually help the potatoes and peas taste amazing.

Variations and Storing Peas and Potatoes

This recipe is a classic and very traditional. The added Parmesan gives it just a touch of flavor and that added salty flavor that takes it above and beyond. Make it your own and enjoy!

• Cheese: Feel free to change out the cheese or leave it out all together. For a bit of a different flavor use shredded swiss cheese, or a stronger flavored Parmigiano-Reggiano.
• Bacon: Because everything is better with a bit of bacon. Cook and crumble bacon and add as a garnish or stir it in.
• Onion:  Add some extra depth to the flavor by sauteing finely chopped onion in butter and then add to the sauce with the peas and potatoes.
• Flavor: If you want to add more flavor to the sauce, try adding some herbs. Dill is a go to favorite in this dish that keeps it fresh, but you can try others such as tarragon and parsley.
• Adjust it: If you are making creamed peas and potatoes for the family, keep the recipe as is. If you are making it for a crowd or a potluck, feel free to double the recipe.
• Storage: Store leftovers in the fridge in a tightly sealed container for up to 4 days. Reheat in a saucepan on the stove or in the microwave. Creamed peas and potatoes make wonderful leftovers!

More Side Dishes to Try

Side dishes can be just as important as the main meal. They balance out your main dish and add nutrition, flavor and texture. I have had many a meal where the side dish was more delicious than the main dish, which is totally fine with me. You can even make a whole meal out of simple side dishes. Side dishes are so customizable and diverse. I often make a side dish or two to make sure all my kids will eat something at dinner time, especially if I am trying a new dish out on them and I don’t know how they’ll react. With these tried and true sides, I am guaranteed they’ll eat something and I don’t have to spend more time making several meals to satisfy them.

• Jiffy Corn Casserole (5 ingredients)
• Easy Homemade Naan
• Crispy Parmesan Fried Zucchini
• Crispy Air Fryer Baked Potatoes in less than an Hour
• Classic Deviled Eggs

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Creamed Peas and Potatoes

Creamed Peas and Potatoes are a classic side dish that is absolutely delish! Super creamy and full of flavor it's a side dish that is hearty and comforting!

Author Alyssa Rivers

Ingredients

• 1 pound red potatoes
• 4 cups peas fresh or frozen
• 2 Tablespoons butter
• 2 Tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups milk
• 1 cup heavy cream
• 1/4 cup parmesan grated

Instructions

• Bring a large pot to boil and boil the potatoes for 10-12 minutes or until until fork tender.
  
• Add the peas the last 3 minutes of cooking time. Drain.
  
• In a large saucepan over medium high heat add the butter and melt. Whisk in the flour, salt and pepper until it thickens up.
  
• Whisk in the milk, heavy cream, and parmesan over medium high heat until thick.
  
• Add the potatoes and peas back to the sauce for 2-3 minutes and serve.
  

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Homemade Air Fryer French Toast Sticks

Air Fryer French Toast Sticks are a super fun fast way to make breakfast in the morning. Coated in a vanilla and cinnamon egg mixture, these fry up absolutely amazing!

Inspired by my tried and true French Toast, these sticks are incredible. Serve them with some fresh fruit, Perfectly fluffy Scrambled Eggs and amazing Baked Bacon.

Air Fryer French Toast Sticks

My family love french toast, but they go insane when I turn them into french toast sticks. It gives them permission to eat with their fingers. They get to dunk them into warmed homemade maple syrup and they love it.  I love how quick and easy is to make. It truly does not take but a minute more to make french toast sticks vs regular and they are so much more fun to eat. I also love how the air fryer transforms them into the Best french toast ever!

When you use the air fryer to cook these french toast sticks, they take on that being “fried” texture without the extra fat and calories. The circulating air beautifully crisps the outsides and leaves the insides soft and tender, but cooked. Using the air fryer you can also control how crispy you want your french toast. It makes french toast sticks magical just like these homemade poptarts, donuts and even grilled cheese sandwiches. You have to check out my other air fryer recipes for the best in air frying!

French Toast Sticks Ingredients

These ingredients are probably sitting in your pantry. Having a good quality bread is key. Pick a bread that is stout and will soak up the egg mixture, but not disintegrate in it.

• Eggs: Large eggs beaten well for the dredging.
• Milk: You can also use heavy cream or half and half.
• Cinnamon: Adds the best bit of flavor.
• Vanilla: The vanilla makes all the difference in the sweetness.
• Texas Toast: You want thick sliced bread that is thick and hearty.
• Brown Sugar: For adding a bit of sweetness to the tops
• Oil: This is for spraying the air fryer, do not use cooking spray

How To Make French Toast Sticks in the Air Fryer

This could not be any easier. Just like making french toast, it only takes one extra step to cut the bread. It’s fun and the whole family is going to love it!

1. Egg Mixture: In a small bowl whisk together the eggs, milk, cinnamon, and vanilla.
2. Oil: Spray the bottom of the basic with olive oil spray.
3. Bread: Cut the Texas toast into 3 sections. Dredge into the egg mixture and place in a single layer in the basket. Sprinkle the tops with brown sugar.
4. Fry: Cook at 360 degrees for 6-8 minutes or until golden.
5. Serve: Serve with syrup and dust with powdered sugar if desired.

Tips for The Best French Toast Sticks

Truly the best french toast starts with the bread and what you put in the egg mixture. I have tips for the air fryer too.

• Air Fryer: When you oil the air fryer, do not use a cooking spray. It has additives that over time will leave your air fryer basket gummy and ruin it. You will want to use a pure oil spray with no added solvents or ingredients.
• Do not over crowd: Probably the number one rule when air frying is to not over crowd. If you do the circulating air cannot get all the way around your food and it will cook unevenly or not at all. So leave space and cook in batches if you need to.
• Egg Mixture: To dial up your egg mixture a notch use heavy whipping cream or half and half instead of milk. Trust me it is divine.
• Cinnamon: If you notice the first few bread pieces seem to take all the cinnamon, leaving not much behind for the rest of your bread. Add cinnamon to your egg mixture as you dip and when you notice its disappearing. That way every piece of your french toast sticks will have that divine cinnamon flavor.
• Bread: Yes, a good quality bread is key. But it should also be stale. I know it doesn’t sound appealing but it works. The more dried out the bread the less soggy it will be when it is air fried. If you bread is really fresh, place it in the air fryer for about 1-2 minutes to dry it out a bit before dipping it in the egg mixture.
• What Kind of Bread to Use: Any bread will work, but to get the best results, you want a hearty bread that will stand up to the egg mixture. Texas toast, french bread, brioche, challah, sourdough and even fun bread like cinnamon raisin bread. YUM!

Toppings For Easy French Toast Sticks

Besides dipping them in the best homemade maple syrup you can do a lot with these sticks.

• Syrup:  Besides maple you can dip these french toast sticks in other syrups, you can totally get creative, but try, coconut, buttermilk, huckleberry or apricot syrup.
• Spreads: You can spread the sticks with Nutella, caramel sauce, peanut butter or cookie butter.
• Fruit: Serve alongside or on top with your favorite fruit. Strawberries, raspberries, blueberries,  peaches, bananas or even try orange zest.
• Nuts: Nuts can be used to top them too, after the whip cream of course to keep them on the french toast sticks. Try chopped pecans, walnuts or pistachios.
• Jam: French toast sticks are easy to dip in jam as well. We love peach, apricot, strawberry or huckleberry jam.
• Chocolate: Chocolate in the morning makes everything better! Sprinkle with chocolate chips, mint chocolate chips or dark chocolate chips.
• Extras:  These are not exactly extras, but more of necessities at my house. Dip and spread with butter, whipped cream, sprinkles, powdered sugar or shredded coconut.

Storing and Freezing French Toast Sticks

One thing I love about french toast is how easy it is to make and store. You have to try this trick.

• Make a Double Batch: I will use two loaves of bread when I want to make extras. I spend a little extra time in the beginning but it pays off in the end.
• Freeze Extras: Place cooled french toast sticks on a parchment lined cookie sheet and place in the freezer for about 20-40 minutes. You just want to partially freeze them.
• Freezer Bags: Then place in a freezer safe sealed bag.
• Eat: On those busy mornings when you need a quick breakfast, grab these french toast sticks and throw them in the air fryer, or microwave. Perfect and fast!

More Breakfast Foods To Love

Breakfast is the most important meal of the day, so they say. I am all for it. So is my family. In fact we often have breakfast for dinner, it’s a family favorite meal anytime of the day. With so many variations of sweet to savory and hearty to light, there is something for everyone to love. Breakfast meals can be quick and easy or take a little time and planning. Either way you love your breakfasts I have the perfect recipes for you to try.

• The Best Breakfast Casserole
• Incredible Blueberry Buttermilk Breakfast Cake
• Homemade Biscuits and Gravy
• Quick 45 minute Cinnamon Rolls
• The Best Ever German Oven Pancake

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Air Fryer French Toast Sticks

Air Fryer French Toast Sticks are a super fun fast way to make breakfast in the morning. Coated in a vanilla and cinnamon egg mixture, these fry up absolutely amazing!

Course Breakfast

Cuisine American

Keyword air fryer french toast, air fryer french toast sticks, French toast, french toast sticks

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 People

Calories 64kcal

Author Alyssa Rivers

Ingredients

• 2 large eggs
• 1/3 cup milk
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 6 slices thick bread Texas toast or French bread
• 1 tablespoon brown sugar
• olive oil spray

Instructions

• In a small bowl whisk together the eggs, milk, cinnamon, and vanilla.
• Spray the bottom of the basic air fryer with olive oil spray. Cut the Texas toast into 3 sections. Dredge into the egg mixture and place in a single layer in the basket. Sprinkle the tops with brown sugar.
• Cook at 360 degrees for 6-8 minutes or until golden. Serve with syrup and dust with powdered sugar if desired.

Nutrition

Calories: 64kcal | Carbohydrates: 5g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 45mg | Potassium: 69mg | Fiber: 1g | Sugar: 4g | Vitamin A: 169IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

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Easy Banana Muffins

Banana Muffins are a great way to use mushy bananas. Quick and easy you can be eating these in no time, perfect for snacks or breakfast!

I love baked goods with banana in them, they are moist, tender and full of flavor. You have to try these blog favorites Banana Bread, Banana Pudding, and Banana Coffee Cake.

Banana Bread Muffins

I almost get giddy when I see my bananas start to turn really brown on the kitchen counter. It means I get to make banana something! Whether it’s Banoffee Pie, Cinnamon Swirl Banana Bread or these insanely delicious Banana muffins, I love it! These muffins are perfect for a quick breakfast of snack. Packed with flavor and simple to throw together you can have these in and out of the oven in no time.

I love it when I find a recipe that my kids will devour. This is one of those recipes. Muffins are the best! Instead of taking an hour to bake a loaf of bread I can take 20 minutes to make individual sized servings in a muffin tin. It makes waiting to eat them a lot more tolerable. Give them just enough time to cool slightly and then slather them with butter, so delicious!

Ingredients for Healthy Banana Muffins

These are all ingredients you probably have in your pantry right now. I like to always have these staples on hand so I can make these muffins or other goodies whenever I need, or want to!

• Bananas: Overripe and mashed
• Egg: Use a large or Extra Large egg.
• Vanilla Extract: The perfect complimentary flavor to banana.
• Butter: Adds moisture to the muffins.
• Brown Sugar: Adds a bit of sweetness but will also help the muffins be nice and moist.
• White Sugar: White sugar adds sweetness and helps them be soft and tender.
• Flour: I used all purpose flour, unbleached works too.
• Baking Soda: This is one of the leavening agents that will give the banana muffins their rise.
• Baking Powder: The other leavening agent needed for fluffy muffins.
• Salt: Salt balances and enhances the flavors.
• Cinnamon: The best spice to add to banana muffins, it is so good.

How to Make the Best Banana Muffins

Super easy and fast. It is the best way to use up those brown bananas.

1. Prep: Preheat the oven to 375 degrees. Grease a muffin tin or line with muffin liners.
2. Mix: In a large bowl, beat together the bananas, egg, brown and white sugar, vanilla, and melted butter.
3. Combine: In a different bowl, stir together the flour, baking soda, baking powder, salt and cinnamon.
4. Put together: Combine the dry ingredients to the wet ingredients.
5. Batter: Fill each muffin cup ¾ full of the batter.
6. Bake: Bake for 18-22 minutes or until a toothpick comes out clean when inserted into the center of the muffins.

Tips For Easy Muffins!

Let’s face it, banana muffins beat out banana bread almost every time, just because they are faster and just as delicious. You do not lose out on the flavor, just the extra time!

• Bananas:  The more ripe the banana the better the flavor. It’s also a lot easier to mash overly ripe brown yucky bananas then ripe green ones. If you know you want to make these and your bananas are not quite ripe, you can throw them in a brown paper bag for a day. If you need to ripen them right now, place bananas with the peel still on, on a cookie sheet and place in a 300 degree oven. When the peels turn black, they are ready to use. Let them cool slightly and mash away.
• Do Not Overmix: When muffins are not light and fluffy but short and dense, it is usually because the batter has been overmixed. If you are afraid of overmixing, mix it by hand.
• Make Extras: Trust me, this first batch of banana muffins is going to disappear fast! Make a double batch and freeze the extras for snacks or a breakfast down the road.
• Freeze and Store: Keep the muffins in an airtight container at room temperature for up to 4 days. Freeze in a freezer bag for up to 2 months. Thaw at room temperature or warm in the microwave.

Variations For Moist Banana Muffins

Use this banana muffin recipe as your base and then get creative with it.

• Nuts: Chopped pecans or walnuts add taste and texture:
• Chocolate: Banana and chocolate are an ideal combination. Use mini chocolate chips, regular chocolate chips, dark chocolate chips or even peanut butter chips!
• Other: Stir in oats, flaxseed meal, raisins, blueberries, or flaked coconut.
• Streusel: Whip up this quick and easy streusel and place on top before baking to add a bit more sweetness and crunch.
• Spread it:  What you spread on these amazing banana muffins can be just as delightful. Besides butter, try a cinnamon butter, jam, peanut butter, cream cheese and honey.

Muffin Mania!

Muffins are the so fun to eat and so easy to make. Whether they are sweet or savory, they are perfectly proportioned and ready to eat. We love muffins at our house, they are just so delicious. I think it’s because they are so cute and little. Like a mini cake or bread that you can eat all by yourself. You do not have to share, it’s the best! Here are a few tried and true favorites from the blog to try and add to your muffin recipes!

• Lemon Poppyseed Muffins
• Perfect Pumpkin Muffins
• Apple Cream Cheese Crumb Muffins
• Easy Egg Muffins
• Strawberry Cheesecake Streusel Muffins

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Easy Banana Muffins

Banana Muffins are a great way to use mushy bananas. Quick and easy you can be eating these in no time, perfect for snacks or breakfast!

Course Breakfast

Cuisine American

Keyword banana muffins, banana recipes, Muffin Recipes

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 12 Muffins

Calories 215kcal

Author Alyssa Rivers

Ingredients

• 3 large bananas mashed
• 1 large egg
• 1 teaspoon vanilla extract
• 5 tablespoons butter melted
• 4 tablespoons brown sugar
• 1/2 cup white sugar
• 1 1/2 cups white flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon

Instructions

• Preheat the oven to 375 degrees F. Grease a muffin tin or line with muffin liners.
• In a large bowl, beat together the bananas, egg, brown and white sugar, vanilla, and melted butter.
  
• In another bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon. Combine the dry ingredients to the wet ingredients.
  
• Fill each muffin cup ¾ full of the batter.
  
• Bake for 18-22 minutes or until a toothpick comes out clean when inserted into the center of the muffins.

Notes

Updated on March 23, 2021

Originally Posted on December 31, 2014

Nutrition

Calories: 215kcal | Carbohydrates: 37g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 285mg | Potassium: 200mg | Fiber: 1g | Sugar: 19g | Vitamin A: 221IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg

 

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Chicken and Waffles

Chicken and Waffles are known as soul food, these will truly feed you belly and soul! Tender fluffy waffles are topped with crunchy fried chicken and smothered in syrup of choosing!

Chicken and Waffles make a great brunch or dinner! Serve these up alongside my famous Air Fryer Fries, mouth watering Fruit Salad and fresh Strawberry Lemonade.

Chicken and Waffles From Scratch

For my sister in law’s birthday dinner she requested chicken and waffles.  So of course I was on the hunt for the best chicken and waffles recipe.  And I found it. This is tried and true so amazing. Everyone knows that the fried Chicken at Roscoes is one of the best and has so much flavor, well I’ve been able to recreate that!  This recipe has incredible flavor and tastes just like Roscoes!  Paired with my light and fluffy homemade waffles and we had a winner winner chicken dinner on our hands. The birthday dinner was a huge success and now it’s your turn to make these incredible Chicken and Waffles!

Most associate Chicken and Waffles with the south, they call it a southern comfort food. But the actual history of where this amazing combination comes from is varied. This filling dish was made popular in L.A. and Harlem in the early 1900’s. Where ever it came from, we are just glad it did! With variations from spicy, to sweet to savory, there is no wrong way to make Chicken and Waffles, so let’s get busy!

Easy Chicken and Waffles Ingredients

• Chicken Pieces: I used legs and thighs.
• Buttermilk: Key to getting juicy tender chicken. If you don’t have buttermilk, make your own here.
• Salt and Pepper: Add to taste.
• Self-rising Flour: This has baking powder and salt already added to it which helps the breading be light and crispy.
• Seasoning Salt: Incredible flavor all in one seasoning.
• Salt: Regular salt to help balance the flavors.
• Louisiana Chicken Seasoning:  This is optional, can substitute out or not use.
• Garlic Powder: Creates great flavor and kick.
• Onion Powder: Another way to add flavor without bulk.
• Oil for Frying: Use a high smoke oil such as peanut oil.
• Homemade Waffles:  Here is the link for the best waffles for chicken and waffles.
• Honey Cinnamon Butter: Just like Texas Roadhouse butter but better!
• Homemade Maple Syrup: Since you are making it from scratch you can customize it for your chicken and waffles.

Let’s Make Fried Chicken and Waffles!

1. Marinate: In a large bowl add the chicken, buttermilk and salt and pepper. Marinate for at least an hour up to overnight.
2. Dredge: In a different bowl combine the flour, seasoning salt, Louisiana chicken seasoning, garlic powder and onion powder.
3. Prep: In a heavy bottomed skillet add 1 inch of oil to the pan. Heat to 350 degrees.
4. Coat: Take the chicken out of the buttermilk and coat with the flour mixture. Add to the oil to pan.
5. Fry:  Fry for about 4 minutes on each side until golden brown and 165 degrees internal temperature.
6. Waffles: Make the waffles according to the instructions. Top the waffles with the chicken and serve with honey cinnamon butter and maple syrup if desired.

Tips For The Best Chicken and Waffles

Seriously, this is one of the best combinations of foods, that sound like they should not go together. Waffles are a breakfast food and fried chicken is a dinner food. However these two got together, we are just glad they did. It is a fun meal that makes for good conversation.

• Brine: To get the juiciest and most tender chicken, marinate the chicken in the buttermilk brine for at least 6 hours but no more than 24 hours.  This will take planning but it will be so worth it. Through it together in the morning or the night before and then cook it up.
• Chicken: I used legs and thighs in this recipe because they stay tender and moist the best. You can also use chicken breast tenders or wings. I do not recommend using a full breast as they take longer to fry and can dry out easily.
• Coat it Well:  Really coat the flour well trying to get it completely covered. This will create that yummy crunchy coating.
• Don’t Overcrowd: Do not fry too many pieces at once, they won’t cook evenly and it will drop your oil temperature down too low to fry properly. Use a frying thermometer if you have one.
• Let it Rest: After you have dredged the marinated chicken in the flour set it on a wire rack and let it rest for 15 minutes. This will allow the flour to really set into the nooks and crannies of the chicken. This way the flour coating doesn’t fall off as much in the frying process.
• Cook Chicken First: It is so much easier and better to try to keep the chicken warm while you cook the waffles then the other way around. Heat your oven to 200 degrees and place the chicken on a wire rack on a cookie sheet and place in the oven when done frying. This will keep the chicken warm while waffles cook.

How To Serve Homemade Chicken and Waffles

There are multiple ways to serve chicken and waffles and none of them are wrong. It all depends on what you prefer, sweet, spicy, savory or all of the above.

• Sweet: Straight up maple syrup or honey are favorite toppings for those who love the sweet combination. Adding the cinnamon honey butter also adds a bit of sweet and that lovely hint of cinnamon.
• Spicy: If you like a little bit of heat add chili powder or even better chipotle chili powder to some of your honey or maple syrup and pour over it. You can also add a bit of your favorite hot sauce to the mix.
• Savory: The Pennsylvania dutch serve their chicken and waffles with gravy. A basic chicken gravy, white gravy or flavored with a bit of spicy mustard all are awesome!

Storing Leftovers

• Waffles: Leftover waffles that you will eat right away can be placed in a bag and kept at room temperature. You can also store leftover waffles in the freezer for up to 2 months.
• Chicken: Keep leftovers in the fridge for up to 4 days. Reheat in the microwave or oven. Chicken can also be frozen and kept for 2 months. Thaw in the fridge and reheat as desired.

More Chicken Recipes to Try

Chicken is a favorite in our household. It doesn’t matter how I cook it usually, they all love it. It is so versatile. Just about every cuisine out there has chicken dishes that amazing. Italian, Mexican, Chinese, and I could keep going. Chicken is a fairly healthy protein that is a go to for those who are striving to be healthier. When you need a good dinner that is filling and delicious reach for one of these favorite chicken recipes.

• Delicious Chicken Divan 
• The Best Air Fryer Chicken Breasts
• Slow Cooker Crack Chicken
• Butter Chicken
• Crispy Sweet and Sour Baked Chicken

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Chicken and Waffles

Chicken and Waffles are known as soul food, these will truly feed you belly and soul! Tender fluffy waffles are topped with crunchy fried chicken and smothered in syrup of choosing!

Course Dinner, Main Course

Cuisine American

Keyword chicken and waffles

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 People

Calories 911kcal

Author Alyssa Rivers

Ingredients

Chicken

• 2 pounds chicken pieces (I used thighs and legs)
• 3 cups butter milk
• salt and pepper
• 2 cups self-rising flour
• 2 Tablespoons Seasoning Salt
• 2 Tablespoons salt
• 1 teaspoon Louisiana chicken seasoning optional
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Onion Powder
• oil for frying

Waffles

• 2 large Eggs
• 1 ½ cups Milk
• ½ cup Vegetable Oil
• 2 cups Flour
• 4 teaspoons Baking Powder
• 1 teaspoon Vanilla
• 1/4 teaspoon Salt

Instructions

Making Chicken

• In a large bowl add the chicken, buttermilk and salt and pepper. Marinate for 1 hour or overnight.
• In a large bowl combine the flour, seasoning salt, salt, Louisiana chicken seasoning, garlic powder and onion powder.
• In a heavy bottomed skillet add 1 inch of oil to the pan. Heat to 350 degrees.
• Take the chicken out of the buttermilk and coat with the flour mixture. Add to the oil to fry.
• Fry for about 4 minutes on each side until golden brown and 165 degrees internal temperature.

Making the Waffles

• Preheat your waffle iron. In a medium sized mixing bowl beat the eggs.
• Add in milk, vegetable oil, flour, baking powder, vanilla and salt. Mix until combined.
• Spray waffle iron with cooking spray. Pour about 1/4-½ cup batter in the waffle maker and cook until golden brown. Serve with homemade maple syrup and cinnamon butter if desired.

Nutrition

Calories: 911kcal | Carbohydrates: 111g | Protein: 26g | Fat: 40g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 7394mg | Potassium: 976mg | Fiber: 4g | Sugar: 14g | Vitamin A: 581IU | Vitamin C: 1mg | Calcium: 529mg | Iron: 5mg

 

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