Buttermilk Fried Chicken and Waffles with Vanilla Bourbon Bacon Jam

November 13, 2016

Chicke and waffles with vanilla bourbon bacon jam.

Chicke and waffles with vanilla bourbon bacon jam.Fried Chicken and Vanilla Bouron Bacon Jam

It seems like when the weather gets cold, I spend more and more of my time in the kitchen . I just have an urge to suit up in my sweats and slippers, turn on an audio book (nerdy, I know) and  cook! A discussion about new brunch places around Indy got Aaron and I talking about some jalapeno, cheddar griddle cakes I made a while back and since we haven’t had them in so long, I decided I wanted to do something similar with chicken and waffles for Sunday brunch today. (Plus, I got a waffle iron for Christmas last year, and still hadn’t busted it out so this was the perfect opportunity!) Thanks Katie and Sal!

I have to tell you guys- this was my first time making fried chicken. I’ve never made it at home, because I’m not crazy obsessed (I mean it’s okay, but I never get a hankerin’ for it at home) and Aaron is the meat-master here at our house. (Insert wiener joke here.)

However, when I asked if Aaron wanted me to buy already prepared chicken fingers or fry some up myself- he asked me to make it from scratch. I used a Cuisin Art mini deep-fryer, and it was only able to hold so many pieces of chicken at once, so the frying portion took longer than I anticipated, but they came out looking pretty so I was  happy with it over all! I used boneless, skinless, chicken breast instead of bone-in chicken because I thought it would be easier to eat on top of the waffle.  If you’re a realist- go for the bones!

Easy at-home Fried Buttermilk Chicken
Serves 6
Easy at home fried chicken
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Prep Time
15 min
Cook Time
12 min
Total Time
1 hr
Prep Time
15 min
Cook Time
12 min
Total Time
1 hr
  1. 3 medium-large boneless, skinless chicken breasts, sliced into 4 pieces each (12 pieces total)
  2. 1 1/2 c buttermilk
  3. 2 cups all purpose flour
  4. 2 eggs
  5. 1 Tbsp Salt
  6. 1/2 Tbsp pepper
  7. 1Tbsp Cayenne pepper
  8. 1/2 Tbsp chili powder
  9. 1 L cooking oil
  1. Preheat oil to 375 degrees (whether you're using a deep fryer or a skillet).
  2. Cut each chicken breast into 4 pieces.
  3. Soak in buttermilk for at least 30 minutes.
  4. In a separate bowl, lightly beat the eggs.
  5. In a separate plate, mix together flour and seasoning.
  6. Once chicken has marinated in buttermilk, dredge in flour, then the egg, then the flour again.
  7. Repeat until all chicken is "breaded".
  8. Place chicken in fryer basket in one layer across the bottom, not touching.
  9. Fry until golden brown for about 12 minutes, or depending on the sizes of your meat cuts.
  10. Drain on plate with paper towel.
  1. The enzymes in buttermilk help to tenderize the chicken and keep it juicy!
Adapted from Big Hair and Foodie Fare
Big Hair and Foodie Fare

 For the waffles I used a Bisquick mix and added in corn, cheddar and fresh jalapeno- I cheated- so what?!?  I’m a savory breakfast person myself. . .so when I have a traditionally sweet breakfast dish- I like to add a little salt and spice.

Jalapeno, Cheddar, Corn Waffles
Yields 3
A filling, savory waffle with a little spice! These would be great to use for waffle sliders.
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  1. 2 c Bisquick mix
  2. 1 c milk
  3. 1/2 c butter milk
  4. 1 egg
  5. 1/2 c shredded cheddar cheese
  6. 1 jalapeno, de-seeded and diced
  7. 1/2 cup of whole kernel corn
  1. With a mixer, blend together bisquick, milks, and egg.
  2. Add in corn, cheese and jalapeno.
  3. Ladle into preheated waffle iron.
  4. Remove when golden brown.
Adapted from Big Hair and Foodie Fare
Big Hair and Foodie Fare
 Last, but not least- we’ve got the Vanilla Bourbon bacon Jam!!! (Three exclamations because I’m that excited about it!) I made a bacon jam for the last time I made the griddle cakes, but couldn’t remember what was it in- so I’m documenting this time because this topping was

Vanilla Bourbon Bacon Jam
Yields 1
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  1. 10 slices cooked bacon
  2. 2 TBSP bacon grease
  3. 2 tsp Vanilla extract
  4. 1 1/2 TBSP brown sugar
  5. splash of bourbon
  6. pinch of salt
  1. Once bacon has been cooked and cooled sufficiently- drain the pan saving the grease.
  2. Chop up cooled bacon and place back in the pan with the bacon grease.
  3. Add vanilla and brown sugar, stirring until the "sauce" begins to thicken.
  4. Last, ad your splash of bourbon and pinch of salt.
  5. Stir until sauce reduces and thickens, 1-2 more minutes.
Adapted from Big Hair and Foodie Fare
Big Hair and Foodie Fare

Once everything was done, I topped the waffles with butter, bacon jam, then the chicken with a little Sriracha and Indiana Maple syrup. YUM!  

 What’s your favorite way to make waffles?

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  • kathrynbastin November 13, 2016 at 6:08 pm

    OMG you guys are killing me and making me wish I was a meat eater !!! This looks amazing!! <3

    • bighairandfoodiefare November 13, 2016 at 6:51 pm

      Aw! Thanks! Well if you ever decide to come to the dark side you know I’d love to share with you!

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