Hmm.. are we really doing jerk chicken and waffles?

Hell yes! In my series of ‘All Things Jerk,” I have decided to try jerk chicken and waffles, and I was amazed at how beautiful it turned out.

Like my Jerk Chicken Burrito With Coconut Rice and Mango Salsa, this waffles and jerk chicken recipe is just too good, it is the breakfast or dinner of my dreams. You do not need a long ingredient list for this to hit the spot. You can either add the jerk rub to your chicken before frying or have the traditional jerk chicken on the side. I love the infused fried chicken.

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This is no way a fancy dish, and while it would not be the best for people who can’t handle spice. It is one of my favorites when I feel like visiting Jamaica from the comfort of my home. Oh, I know waffles are a US recipe, but this dish is the perfect mix.

Why Jerk Chicken And Waffles Can Go Together?

Don’t knock it until you try it. Here’s what I know: jerk chicken has the heat, and waffles have a slightly sweet base. We all can agree that sweet and spicy go together.
Let’s talk texture. Jerk fried chicken is crispy, and waffles are soft, so they pair wonderfully. That’s why in the US, chicken and waffles are one of the popular dishes to have for breakfast.
We are having our waffles with a rum-infused syrup. I am not the one to beg someone to try a recipe, but in this case, YOU NEED TO TRY IT. I rest my case!

Jerk-Seasoned Fried Chicken

This is not your standard fried chicken. The jerk chicken has a bold jerk seasoning.

Ingredients

4 bone-in chicken thighs or drumsticks
3–4 tbsp jerk marinade (wet or dry rub)
Salt and black pepper, to taste
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
1 cup all-purpose flour
¼ cup cornstarch1 tsp paprika
1 tsp garlic powder
Optional: extra dry jerk seasoning for post-fry sprinkle
Oil for shallow frying (vegetable or canola)

Marinate the Chicken

Start by seasoning the chicken pieces generously with jerk marinade. Make sure to rub it deep into the skin and flesh so the flavor penetrates the meat. Add salt and black pepper to balance and enhance the jerk spices. Once the chicken is well coated, cover it and refrigerate it. Let it sit overnight if you can, or at least four hours. The longer it marinates, the better it tastes.

Soak in Buttermilk

Before frying, soak the marinated chicken in buttermilk for about thirty minutes. It tenderizes the meat and ensures the coating will cling properly. The slight acidity in the buttermilk softens the chicken fibers, making the meat so juicy. If you don’t have buttermilk, mix regular milk with a splash of vinegar or lemon juice and let it sit for five minutes before using.

Prepare the Dredge

In a shallow bowl, combine flour, cornstarch, paprika, garlic powder, and a bit of jerk rub (optional). The cornstarch helps the crust become light and crispy rather than heavy or greasy. Mix everything thoroughly so the seasoning is even throughout the flour.

Coat the Chicken
Remove the chicken from the buttermilk and let the excess drip off. Place each piece into the flour mixture, pressing it firmly so the coating sticks. Make sure every part of the chicken is covered. I recommend pressing the flour in because it helps form a thicker crust that won’t fall off during frying.

Fry the Chicken
Pour enough oil into a heavy pan to create a shallow pool, about an inch deep. Heat the oil to 350°F. Use a thermometer if possible, because temperature control is key. When the oil is ready, gently lower a few pieces of chicken into the pan. Do not overcrowd; frying too many pieces at once lowers the oil temperature and makes the chicken soggy.

Fry until the coating is golden brown and the chicken is cooked through, turning once or twice for even color. Each batch should take about twelve to fifteen minutes, depending on size. Remove the chicken and place it on a wire rack to drain. This prevents steam from softening the crust.

Step 6: Optional Jerk Sprinkle
If you like extra heat, dust the fried chicken lightly with dry jerk seasoning while it’s still hot. This makes it extra jerky, how I like it.

Waffles

2 large eggs (separated)
1 cup all-purpose flour
2 tsp baking powder
2 tbsp sugar
½ tsp salt
½ tsp cinnamon
¾ cup milk
2 tbsp oil (vegetable or melted butter)
1 tsp vanilla extract
Nonstick spray or oil for the waffle iron

Separate and Whip the Eggs
Crack the eggs and separate the whites from the yolks. Beat the egg whites until they form soft peaks. This gives your waffles lift and makes them lighter.

Mix the Dry Ingredients
In a large bowl, combine the flour, baking powder, sugar, salt, and cinnamon. Stir until evenly mixed.

Add in the Wet Ingredients
In another bowl, whisk the egg yolks with the milk, oil, and vanilla. Combine until smooth.

Combine and Fold
Pour the wet mixture into the dry ingredients. Stir gently until the batter comes together. A few small lumps are fine. Fold in the whipped egg whites carefully, taking care not to deflate them. Overmixing will make the waffles dense instead of fluffy.

Cook the Waffles
Preheat your waffle iron and lightly grease it with oil or nonstick spray. Pour in enough batter to cover the surface evenly and close the lid. Cook until golden brown and crisp, usually about three to five minutes depending on your iron. Serve immediately or keep warm in a low oven while you finish the batch.

Rum-Infused Syrup

½ cup sugar
½ cup water
1–2 tbsp rum (light or dark)
Optional: orange peel or cinnamon stick for steeping

If you are serving this to kids, skip the rum.

Combine sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves completely and the liquid becomes clear and slightly glossy.

Remove the pan from the heat and pour in the rum. Do not add it while the syrup is still boiling, or you’ll lose the flavor to evaporation. Light rum will give a lighter, cleaner taste, while dark rum will add depth and a hint of molasses.

If you want more complexity, add a strip of orange peel or a small cinnamon stick to the syrup. Let it steep for ten minutes, then remove the flavorings.

Drizzle the warm syrup over your fried chicken and waffles. The sweetness softens the heat from the jerk seasoning, and it brings everything together.

How I Like to Serve Jerk Chicken And Waffles?

I usually place a waffle on a plate, top it with a piece of jerk-fried chicken, and pour the rum syrup generously over the top. But you can take it a step further and add a small pat of butter to the waffle.

I know you have tried this recipe and agree that jerk chicken and waffles are the perfect pair.

More Jerk recipe

Easy Jerk Chicken And Waffles Recipe

Recipe by Ren PetersCourse: BreakfastCuisine: Jamaican, AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

750

kcal

Have you tried jerk chicken and waffles yet? This recipe is a game-changer.

Ingredients

4 bone-in chicken thighs or drumsticks
3–4 tbsp jerk marinade (wet or dry rub)
Salt and black pepper, to taste
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
1 cup all-purpose flour
¼ cup cornstarch1 tsp paprika
1 tsp garlic powder
Optional: extra dry jerk seasoning for post-fry sprinkle
Oil for shallow frying (vegetable or canola)
2 large eggs (separated)
1 cup all-purpose flour
2 tsp baking powder
2 tbsp sugar
½ tsp salt
½ tsp cinnamon
¾ cup milk
2 tbsp oil (vegetable or melted butter)
1 tsp vanilla extract
Nonstick spray or oil for the waffle iron
½ cup sugar
½ cup water
1–2 tbsp rum (light or dark)
Optional: orange peel or cinnamon stick for steeping

Directions

Marinate the Chicken
Start by seasoning the chicken pieces generously with jerk marinade. Make sure to rub it deep into the skin and flesh so the flavor penetrates the meat. Add salt and black pepper to balance and enhance the jerk spices. Once the chicken is well coated, cover it and refrigerate it. Let it sit overnight if you can, or at least four hours. The longer it marinates, the better it tastes.
Soak in Buttermilk
Before frying, soak the marinated chicken in buttermilk for about thirty minutes. It tenderizes the meat and ensures the coating will cling properly. The slight acidity in the buttermilk softens the chicken fibers, making the meat so juicy. If you don’t have buttermilk, mix regular milk with a splash of vinegar or lemon juice and let it sit for five minutes before using.
Prepare the Dredge
In a shallow bowl, combine flour, cornstarch, paprika, garlic powder, and a bit of jerk rub (optional). The cornstarch helps the crust become light and crispy rather than heavy or greasy. Mix everything thoroughly so the seasoning is even throughout the flour.
Coat the Chicken
Remove the chicken from the buttermilk and let the excess drip off. Place each piece into the flour mixture, pressing it firmly so the coating sticks. Make sure every part of the chicken is covered. I recommend pressing the flour in because it helps form a thicker crust that won’t fall off during frying.
Fry the Chicken
Pour enough oil into a heavy pan to create a shallow pool, about an inch deep. Heat the oil to 350°F. Use a thermometer if possible, because temperature control is key. When the oil is ready, gently lower a few pieces of chicken into the pan. Do not overcrowd; frying too many pieces at once lowers the oil temperature and makes the chicken soggy.
Fry until the coating is golden brown and the chicken is cooked through, turning once or twice for even color. Each batch should take about twelve to fifteen minutes, depending on size. Remove the chicken and place it on a wire rack to drain. This prevents steam from softening the crust.
Step 6: Optional Jerk Sprinkle
If you like extra heat, dust the fried chicken lightly with dry jerk seasoning while it’s still hot. This makes it extra jerky, how I like it.
Mix the Dry Ingredients
In a large bowl, combine the flour, baking powder, sugar, salt, and cinnamon. Stir until evenly mixed.
Add in the Wet Ingredients
In another bowl, whisk the egg yolks with the milk, oil, and vanilla. Combine until smooth.
Combine and Fold
Pour the wet mixture into the dry ingredients. Stir gently until the batter comes together. A few small lumps are fine. Fold in the whipped egg whites carefully, taking care not to deflate them. Overmixing will make the waffles dense instead of fluffy.
Cook the Waffles
Preheat your waffle iron and lightly grease it with oil or nonstick spray. Pour in enough batter to cover the surface evenly and close the lid. Cook until golden brown and crisp, usually about three to five minutes depending on your iron. Serve immediately or keep warm in a low oven while you finish the batch.
Combine sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves completely and the liquid becomes clear and slightly glossy.
Remove the pan from the heat and pour in the rum. Do not add it while the syrup is still boiling, or you’ll lose the flavor to evaporation. Light rum will give a lighter, cleaner taste, while dark rum will add depth and a hint of molasses.
If you want more complexity, add a strip of orange peel or a small cinnamon stick to the syrup. Let it steep for ten minutes, then remove the flavorings.
Drizzle the warm syrup over your fried chicken and waffles. The sweetness softens the heat from the jerk seasoning, and it brings everything together.

Easy Jerk Chicken And Waffles Recipe