Chicken & Waffles

In the October issue of Food Network magazine, they suggested readers celebrate Columbus Day with a fun brunch of Chicken & Waffles. I have no idea what Columbus Day has to do with Chicken & Waffles, I will admit, but they suggested using corn muffin mix for the waffles...and a light bulb went off in my head. (Plus I was looking for something to do with leftover fried chicken from the Piggly Wiggly after the in-laws sent us home with the extra after a Saturday lunchtime visit.)

In the South, Chicken & Waffles can be found often on the brunch menu, but most serve them with regular breakfast waffles. I have never understood the appeal of putting a piece of fried chicken on top of a regular waffle. But when the light bulb in my head turned on, it reminded me of all of the times my son has requested cornbread or corn muffins with syrup. Now fried chicken with cornbread is a good idea any day.

I didn't have any corn muffin mix, so I just made my favorite corn bread recipe (from the back of Aunt Jemima cornmeal). 

I warmed up the leftover fried chicken in the oven at 300 degrees for about 15 minutes.

I cooked the waffles just I would normally. I did have to add a little extra milk to make the cornbread batter a bit more like the consistency of waffle batter.

Voila! Chicken & Waffles. (So good my son even ate the fourth waffle with no syrup at all!) NOW will never have to think about what I'll be doing with leftover chicken in the future again!