Fried Chicken and Waffles with Apple Butter & Kale Slaw is a delicious dish to serve for breakfast, brunch, or dinner! Fluffy waffles topped with fried chicken, apple butter, and kale slaw. 


SURPRISE!! Happy Baby Shower, Ashley!!!

Today, is a very special day indeed! My lovely friend Ashley, author of the food blog Edible Perspective, is expecting a bundle of joy soon. Ashley is one of the most wonderful and not to mention talented people I know. Her photography is lights out amazing. But what makes Ashley so special is her zest for life, her expertise in breakfast food, and her soothing charm.


So, a few food bloggers and I have gotten together to celebrate Ashley with a surprise virtual baby shower. I hope you came hungry! Since Ashley loves all things breakfast, we are catering in the largest “virtual” breakfast spread you’ve ever laid your eyes on. We’ve got everything from oatmeal to egg skillets to avocado toasts to deep fried nutella french toast!! Note to self: make the latter ASAP.


Anyway, I decided to go the traditional route and make a tried and true recipe – Fried Chicken & Waffle Sliders with Apple Butter & Kale Slaw. This may sound like a mouth full, but let me tell, this sweet and savory plate of goodness does not disappoint. Golden, fluffy waffles topped with one of my favorite recipes for fried chicken (hint the batter includes Tabasco!). Then simply garnished with a sunny-side up egg for that running yolk factor and kale slaw to keep things in balance.



Happy Baby Shower, Ashley!! We love you and wish the best!! Make sure to check out the Instagram #ediblebabybash to check out all the breakfast shower goodies!


Fried Chicken and Waffles with Apple Butter & Kale Slaw


for the fried chicken:

3 tablespoons vegetable oil
1.5 lbs boneless skinless chicken thighs
2 cups buttermilk
1 egg, whisked
1 teaspoon Tabasco
2 1/2 cups all-purpose flour
1/4 teaspoon Cayenne pepper
salt and pepper to taste

for the waffles:

1 1/2 cups all-purpose flour
2 large eggs
1 1/2 teaspoons baking powder
1 1/2 cups whole milk
3 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Sunny side-up egg, garnish
Maple syrup, garnish

for the apple butter:

1/2 stick unsalted butter
1 medium apple, diced
1 1/2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
pinch of salt

for the kale slaw:

2 cups kale, washed, shredded
1 tablespoons lemon juice
salt and pepper to taste


for the fried chicken:

Preheat oven to 425 degrees.

In a large bowl, combine buttermilk, egg, Tabasco, and salt and pepper. Place chicken thighs into the bowl and let it sit for at least 15 minutes at room temperature. In another bowl, combine flour, cayenne, and salt and pepper.

Add the vegetable oil to a 10-inch cast iron skillet. Heat to medium-high. Next, take a piece of the chicken and dredge it into the flour shaking off any extras. Place chicken in skillet. Repeat with remaining pieces. Cook chicken for about 5 minutes on the first side. Flip and place skillet into the oven for about 10 to 12 minutes. Once cooked, remove skillet from oven and place chicken on a plate lined with a paper towel. Sprinkle top of the chicken with a little more salt and let the chicken rest.

for the waffles:

Preheat a waffle iron. In a large bowl, combine the first eight ingredients. Add a 1/4 cup of the waffle batter to the waffle iron. Once the waffle iron says ready, lift the lid, and remove the waffle. Place the waffle on a baking sheet and place in a 250 degree oven to keep warm. Repeat process until all the waffle batter has been used.

To serve: spread apple butter on top of two waffles. stack the waffles on a plate and top with a piece of fried chicken. If desired, place a sunny side-up egg or poached egg on top of the fried chicken and garnish with the kale slaw. Drizzle the top with maple syrup!

for the apple butter:

Add all the ingredients into a food processor and mix until well combined.

for the kale slaw:

In a bowl combine kale, lemon juice, salt, and pepper. Massage the kale to incorporate the flavors. Set the slaw in the fridge to allow the flavors to set for at least 30 minutes.
All images and text ©