SAUL’S SPECIAL CHICKEN & WAFFLES
Saul Good Restaurant & Pub | Lexington, Ky.
“It’s a spin on the familiar that people love. For the most
part, everyone loves both chicken and waffles. It’s the
intrigue, and it ends up being an incredible combination.”
At Saul Good, Perez serves a straightforward traditional
version of the dish. “We take a really nice Belgian waffle and
pair it with fried chicken made with full-fat milk and a little
spice in the batter. We use dark meat, as it’s traditional to
use dark meat in chicken and waffles for more flavor.”
2 boneless chicken thighs
½ cup flour
½ cup vegetable oil
6 oz. Belgian waffle batter
2 oz. maple syrup
½ T. thinly sliced scallions
METHOD: Dredge wet chicken
thighs in flour; hydrate a few
seconds. Coat a second time
in flour; shake off excess.
Heat vegetable oil in high-rimmed skillet over medium-high heat. Place chicken in
oil; fry until golden-brown,
about 4 minutes each side.
When chicken is nearly ready,
prepare Belgian waffles. Place
fried chicken thighs on top
of waffle; drizzle with maple
syrup. Garnish with scallions.
PHOTO CREDIT: Karen Powell
The chicken is deep-fried, placed on the waffle, and topped
with maple syrup and scallions. “There’s a sweetness and
saltiness and then a savoriness from the scallions. It’s a
perfect marriage,” Perez says. “The scallions were originally
meant to just decorate the plate, but we realized they added
another dimension to the taste of the dish.” He notes that
guests order the dish for lunch, dinner and late-night.
Gussie’s Chicken and Waffles also takes a traditional
approach. “We grew up eating leftover chicken and waffles
for breakfast,” says Wilson. “I lived in New Jersey, and
we would eat at the famous Wells Restaurant that served
chicken and waffles in Harlem.
“I like to keep my version traditional and classic. We don’t
do Belgian waffles—Wells didn’t serve Belgian waffles. The