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Copycat Roscoes Chicken and Waffles Real Crispy Satisfying Recipe You Need

Roscoes Chicken and Waffles recipe, served and ready to eat, easy homemade dish
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Copycat Roscoes Chicken and Waffles brings crispy fried chicken and fluffy homemade waffles together for an easy dinner. This family dinner dish is perfect for a satisfying weeknight meal with classic southern flavors and crispy fried chicken.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 2 large eggs separated
  • 2 cups buttermilk
  • 6 tbsp salted butter melted
  • 2 tsp vanilla extract
  • 8 chicken pieces
  • 3 large eggs
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 3 tablespoons seasoned salt
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne
  • 2 teaspoons black pepper
  • 1/2 teaspoon garlic salt
  • 1 tablespoon onion powder

Instructions

  1. Combine the flour, sugar, baking powder, and cinnamon in a large bowl and mix well.
  2. Add the egg yolks, buttermilk, melted butter, and vanilla to the dry ingredients and whisk to blend.
  3. Beat the egg whites until they form stiff peaks and gently fold them into the batter.
  4. Preheat your waffle maker and spray it with non-stick spray, then cook the waffles according to the manufacturer’s directions.
  5. Keep the cooked waffles warm in an oven set to 200°F while preparing the chicken.
  6. In a medium bowl, whisk eggs together with hot sauce and Worcestershire sauce and set aside.
  7. Put the flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic salt, and onion powder into a paper bag and shake to combine.
  8. Dip each chicken piece first into the egg wash coating both sides, then thoroughly coat each piece in the seasoned flour mixture and rest them on a baking sheet.
  9. Let the coated chicken sit for 10-15 minutes to allow the coating to set.
  10. Heat 1 1/2 inch of oil in a cast iron or heavy skillet over medium-high heat.
  11. Test the oil by dropping a pinch of flour into it; if it sizzles, the oil is ready.
  12. Fry four pieces of chicken at a time, starting with dark meat; cook each side until just golden.
  13. Cover the skillet to steam the chicken through, then remove the cover and fry until the crust is crisp and deeply golden.
  14. Drain the chicken on paper towels or a rack, then place on a parchment-lined baking sheet and keep warm in the 275°F oven while frying the remaining pieces.
  15. Repeat frying and warming until all chicken is cooked.
  16. Serve waffles hot with butter melted on top, two pieces of fried chicken per waffle, drizzled with warm maple syrup, and optionally garnish with powdered sugar and parsley.

Notes

  • Preheat your waffle iron to achieve waffles with a crisp outside and soft inside
  • Avoid overmixing the waffle batter to prevent rubbery texture
  • Allow the chicken coating to set before frying to keep it intact
  • Maintain oil temperature at 350°F for optimal frying results
  • Keep waffles warm in a 200°F oven while frying chicken to serve hot and fresh

Nutrition

Find it online: https://www.amgroyal.com/copycat-roscoes-chicken-and-waffles/