Chicken and waffles, once a little-known regional oddity, has hit the big time.
It’s on the menu at IHOP. It’s a Lay’s potato chip flavor. National fast food chains are testing out a sandwich version (Burger King), chicken nuggets (Popeye’s), and a chicken-filled waffle-shelled taco (Taco Bell).
Brunchers everywhere are rejoicing.
Chicken and waffles brings together the fatty, meaty, saltiness of fried chicken, the sticky sweetness of maple syrup, and a rich, crisp waffle. The classic brunch dilemma— sweet or savory?— is a thing of the past.
It’s not clear who we should thank [some might say blame] for this inspired combination.
Some food historians see a link to Pennsylvania Dutch traditions. Others cite southern soul food origins, pointing to the pre-Civil War kitchen of Thomas Jefferson’s Monticello where his kitchen staff of slaves would have encountered the nation’s first imported waffle iron. The dish’s current popularity can be traced to its 20th century resurgence on both the east and west coasts. In New York’s Harlem, chicken and waffles was a staple on the menu of the Wells Supper Club. An after-hours gathering place for Jazz Age club-goers, the Wells legend tells us that the combination was a happy compromise made in the wee hours—it was too late for dinner and too early for breakfast, so both meals were served on a single plate. The dish hit the west coast in the 1970′s where it was equally well-suited to the midnight rambles of the local youth culture. Roscoe’s chain of soul food restaurants was a favorite late-night haunt of Los Angeles stoners and the Hollywood crowd. And now we have bastardized versions turning up on 99¢ ‘value menus’ at thousands of fast food outlets. If anyone is doubting its ascendancy, that’s all the proof you need.
The culinary mashup can still baffle the uninitiated.
Is it breakfast or dinner? Is it two dishes sitting side-by-side or should it be eaten as a single entity? With maple syrup, really? How about butter? Gravy? Hot sauce?
Yes to all!
Crunchy, juicy, spicy, crispy, fluffy, sweet, and salty, plus a hit of sticky maple—it’s a heck of a forkful.