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2nd Place Berry Delicious Egg Recipe Contest - 2018

Carter Daniels, Rockingham County Fair
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Chicken and Waffles Graphic

Serves 8 - 10

Chicken and Waffles

Here's a wonderful combination of flavors for this totally Southern breakfast or brunch entrée - a little heat, a little sweet, a ton of taste. Serve the special berry/barbecue sauce for chicken dipping, and regular syrup for the waffles.

Chicken Marinade

1 cup Buttermilk
1 T. Smoked paprika
1 T. Smoked salt (or regular salt)
1/2 T. Chipotle pepper (or cayenne pepper)
A few pink pepper berries (for heat) - opt.
1 1/4 pound pkg. Chicken tenderloins or 8 - 10 Chicken wings

At least four hours before cooking (or for better results, overnight), combine buttermilk and spices in a gallon zip-top bag with chicken and place in fridge.

Waffle and Chicken Batter

1 box French Vanilla cake mix
1 cup Heavy cream or Half and Half
5 eggs
1/3 cup butter, melted
1 cup mixed berries (cut up large berries like strawberries)
1 cup flour
2 T. Maple Smokehouse blend seasoning or Maple flavoring
  • Place cake mix in a bowl. Add cream, eggs and melted butter. Stir by hand until combined.
  • Separate batter into 2/3 and 1/3 portions:
  • Waffles: Add berries to two thirds portion -- make waffles with this.
  • Chicken: Combine flour and maple seasoning or flavor. Remove chicken from marinade and dredge chicken in maple/flour mixture, then in 1/3 portion cake mix mixture; fry until golden brown and done.
Berry Barbecue Sauce

1 cup favorite BBQ sauce
1 cup mixed berry puree (1 cup berries/1 t. lemon juice/1 1/2 T. sugar/ 2T. water) in a blender

Mix together the BBQ sauce, berry puree and jam in a saucepan and cook for 5 min. until combined and smooth. Serve with chicken. Serve regular or berry syrup with waffles, if desired.