National Culinary Review

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.”

traditional

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.