Grilled Peach Fried Chicken and Waffle Tacos

A fluffy cinnamon waffle becomes the best taco shell, stuffed with fried chicken, whipped cream, grilled peaches and warm bourbon maple syrup.

Servings Servings

Prep Time 30

Cook Time 15

Chicken Marinating Time 2

Total Time 2 45

Add the chicken to a ziplock storage bag or in a shallow dish. Cover the chicken in buttermilk and let sit for 2 hours up to overnight

Add the syrup, bourbon, butter and cayenne to a sauce pot on medium high heat. Bring to a simmer, then lower the heat. Cook for 5 minutes to thicken, then turn off the heat and set aside to cool while you make the fried chicken and waffles.

Add flour, baking powder, sugar, salt and cinnamon to a medium bowl and mix together. Set aside.
In a small bowl, add two egg yolks, vegetable oil, milk and vanilla extract. Whisk to mix the ingredients, then add them to the dry ingredients and incorporate.
Meanwhile, in the bowl of a stand mixer (using just a hand whisk works as well) mix 2 egg whites on high until stiff and foamy. About 2-3 minutes. Fold into the batter with a spatula. Trying not to lose the bubbles, that makes the waffles extra fluffy.
Pour 1/4 cup at a time into the waffle maker until enough batter covers the grates. Then bake until the waffle is cooked all the way through but not crispy. You want it to still be able to bend to make the waffle.
Place the waffles into a warm oven to keep from cooling, while you make the fried chicken.

Remove chicken from refrigerator and let the chicken sit for at least 15 minutes. This takes the chill off of the chicken and allows the chicken to cook all the way through.
In a bowl or shallow dish, mix flour, lawrys seasoning salt, paprika, black pepper, cayenne. Then drizzle about 1/4 cup of the buttermilk from the chicken into the flour mixture and mix in with a fork. This makes the skin on the chicken get extra crispy.
Heat vegetable oil in a large cast iron skillet or dutch oven over medium heat until the oil reaches 365 degrees F.
Remove the chicken from the buttermilk and let the excess drip off, place in the flour mixture and flip to cover the chicken in the flour. I like to press down on the chicken to make sure it really gets dredged in the flour mixture.
Working in batches, fry the chicken in the oil for 5-7 minutes, then flip and dry another 3-5 minutes until nice and crispy. The internal temperature of the chicken should read 165 degrees F.

Place the warm waffles on a plate or a taco holder, top the waffles with whipped cream, the grilled peaches and fried chicken. Then drizzle with as much cayenne bourbon maple syrup as your heart desires.

Calories: 5060kcal

Course: Breakfast

Cuisine: American

Keyword: bourbon maple syrup, chicken and waffle tacos, fried chicken and waffles, grilled peach fried chicken