1️⃣ Title:

Easy Homemade Roscoe’s-Style Chicken & Waffles — Traditional Comfort, Made Healthy

2️⃣ Introduction (Storytelling + Emotion):
Missing LA right about now our Waffle House is called Roscoe’s 😌 — and every bite of this easy, homemade chicken and waffles recipe brings me right back to late-night laughter, sticky maple fingers, and that warm, fried-chicken smell that somehow fixes everything. This is the kind of dish you serve for weekend brunches, Sunday family meals, or a cozy weeknight when you need comfort with a little flair. It’s traditional, a little indulgent, and — with a few healthy swaps — totally doable any night of the week.

🧂 Ingredients:

Waffles (makes 4 large or 6 medium)

• 2 cups (250 g) all-purpose flour (or 1½ cups whole wheat + ½ cup all‑purpose)
• 2 tbsp (25 g) sugar (or coconut sugar/maple syrup for less refined)
• 1 tbsp (15 g) baking powder
• ½ tsp salt
• 2 large eggs
• 1¾ cups (420 ml) buttermilk (or 1¾ cups milk + 1¾ tbsp lemon juice, let sit 5 min)
• ¼ cup (60 g) melted butter or neutral oil (coconut or olive oil for healthy fat)
• 1 tsp vanilla extract

Chicken (serves 3–4)

• 1.25 lb (600 g) boneless skinless chicken thighs or breasts (thighs are juicier)
• 1 cup (240 ml) buttermilk + 1–2 tsp hot sauce (or plain yogurt for marinade)
• 1 cup (120 g) all-purpose flour (or 1 cup almond flour for gluten-free)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Oil for frying (vegetable, peanut, or use an air fryer/oven for healthier option)

Optional toppings & quick maple butter:

• Maple syrup or honey
• Butter or maple honey butter (2 tbsp butter + 1 tsp maple syrup, whipped)
• Pickles or pickled jalapeños (classic Roscoe’s touch)
• Greens or coleslaw (for acidity/freshness)

👩‍🍳 Directions:

1. Marinate the chicken: whisk buttermilk + hot sauce in a bowl, add chicken, cover, and chill at least 1 hour or overnight for best flavor.
2. Make the waffle batter: whisk flour, sugar, baking powder, and salt. In another bowl, beat eggs, then add buttermilk, melted butter, and vanilla. Combine wet + dry until just mixed. Let rest 5–10 minutes.
3. Preheat waffle iron and lightly grease. Cook waffles 4–6 minutes each (times vary by iron) until golden and crisp. Keep warm in a 200°F (95°C) oven while finishing chicken.
4. Prep dredge: in a shallow dish, mix flour, salt, pepper, smoked paprika, garlic powder, and onion powder.
5. Dredge the chicken: remove chicken from marinade, let excess drip off, then coat evenly in seasoned flour. For extra crisp, double-dredge: dip back in buttermilk then flour again.
6. Frying method: heat oil in a heavy skillet or deep-fryer to 350°F (175°C). Fry chicken 3–5 minutes per side for bite-sized/thinner pieces, or 6–8 minutes per side for thicker cuts, until golden and internal temp reaches 165°F (74°C). Drain on paper towels. Tip: don’t overcrowd the pan.
7. Oven/air-fryer method (healthier): preheat oven to 425°F (220°C). Place coated chicken on a wire rack over a baking sheet, spray lightly with oil, and bake 18–25 minutes until crisp and 165°F inside. For air fryer: 400°F (200°C) for 12–18 minutes, flipping halfway.
8. Assemble: place waffle on plate, add a piece of chicken, a pat of maple butter, and a drizzle of maple syrup. Add pickles or greens if using.
9. Rest & serve: let chicken rest 3–5 minutes so juices redistribute. Serve immediately.

Cooking times summary:

• Chicken marinate: 1 hour to overnight
• Waffles: 4–6 minutes each
• Frying chicken: 6–12 minutes total depending on thickness
• Oven method: 18–25 minutes
• Total active time: ~35–50 minutes (plus marinating)

💡 Tips & Variations:

• Gluten-free: Use 1:1 gluten-free flour for waffles and almond or gluten-free flour for chicken dredge.
• Vegan: Make waffles with plant milk + flax egg (1 tbsp flaxseed + 3 tbsp water per egg), swap butter for coconut oil; use fried or oven-crisped battered tofu or a seasoned chickpea-fritter in place of chicken.
• Low-carb / Keto: Almond flour or coconut flour waffles (reduce liquid accordingly) and use almond flour or crushed pork rinds for the chicken coating; bake or air-fry.
• Lighter option: Bake or air-fry the chicken instead of frying to cut calories and saturated fat.
• Extra-crispy hack: Let dredged chicken rest 10–15 minutes before frying to help the coating adhere and crisp up.
• Serving ideas: Add a sunny-side-up egg, collard greens or a bright vinegar slaw; swap maple syrup for hot honey or spicy maple for contrast.
• Leftovers & storage: Refrigerate chicken and waffles separately in airtight containers up to 3 days. Freeze waffles individually wrapped for 1–2 months. Reheat waffles in a toaster or oven (375°F / 190°C for 8–10 minutes). Re-crisp chicken in oven or air fryer at 375°F (190°C) for 8–10 minutes.
• Make ahead: Freeze cooked waffles and reheat; marinate chicken overnight for deep flavor.

🩺 Health & Lifestyle Tie-in (Optional):
This recipe can be tweaked to be high in protein and balanced with fiber when you use whole-grain waffles and lean or baked chicken — good for muscle repair and satiety. Choosing baked/air-fried chicken and healthy oils reduces saturated fat, which supports heart health and can lower long-term medical costs. Small everyday choices in the kitchen can add up — eating well now can be part of smart financial and health planning.

❤️ Conclusion:
If you make this Roscoe’s-style chicken and waffles, tag me or drop a comment — I’d love to see your version (and hear how it brings back your own LA late-night memories). Cozy up, dig in, and enjoy every maple-drizzled bite.

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Roscoe’s-Style Chicken & Waffles

A comforting homemade dish that brings the flavors of traditional chicken and waffles to your kitchen with a healthier twist.

Print Recipe Pin Recipe

Prep Time 1 hour hr 10 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 4 servings

Course: Brunch, Dinner

Cuisine: American

Calories: 700

Ingredients Method Notes

Ingredients

  

Waffles

• 2 cups all-purpose flour (or 1½ cups whole wheat + ½ cup all-purpose)
• 2 tbsp sugar (or coconut sugar/maple syrup for less refined)
• 1 tbsp baking powder
• 0.5 tsp salt
• 2 large eggs
• 1.75 cups buttermilk (or 1¾ cups milk + 1¾ tbsp lemon juice, let sit 5 min)
• 0.25 cups melted butter or neutral oil (coconut or olive oil for healthy fat)
• 1 tsp vanilla extract

Chicken

• 1.25 lb boneless skinless chicken thighs or breasts (thighs are juicier)
• 1 cup buttermilk + 1–2 tsp hot sauce (or plain yogurt for marinade)
• 1 cup all-purpose flour (or 1 cup almond flour for gluten-free)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• Oil for frying (vegetable, peanut, or use an air fryer/oven for healthier option)

Optional Toppings & Quick Maple Butter

• Maple syrup or honey
• 2 tbsp butter or maple honey butter (2 tbsp butter + 1 tsp maple syrup, whipped)
• Pickles or pickled jalapeños (classic Roscoe’s touch)
• Greens or coleslaw (for acidity/freshness)

Method

 

Preparation

1. Marinate the chicken: whisk buttermilk + hot sauce in a bowl, add chicken, cover, and chill at least 1 hour or overnight for best flavor.
2. Make the waffle batter: whisk flour, sugar, baking powder, and salt. In another bowl, beat eggs, then add buttermilk, melted butter, and vanilla. Combine wet + dry until just mixed. Let rest 5–10 minutes.

Cooking the Waffles

1. Preheat waffle iron and lightly grease. Cook waffles 4–6 minutes each (times vary by iron) until golden and crisp. Keep warm in a 200°F (95°C) oven while finishing chicken.

Cooking the Chicken

1. Prep dredge: in a shallow dish, mix flour, salt, pepper, smoked paprika, garlic powder, and onion powder.
2. Dredge the chicken: remove chicken from marinade, let excess drip off, then coat evenly in seasoned flour. For extra crisp, double-dredge: dip back in buttermilk then flour again.
3. Frying method: heat oil in a heavy skillet or deep-fryer to 350°F (175°C). Fry chicken 3–5 minutes per side for bite-sized/thinner pieces, or 6–8 minutes per side for thicker cuts, until golden and internal temp reaches 165°F (74°C). Drain on paper towels. Tip: don’t overcrowd the pan.
4. Oven/air-fryer method (healthier): preheat oven to 425°F (220°C). Place coated chicken on a wire rack over a baking sheet, spray lightly with oil, and bake 18–25 minutes until crisp and 165°F inside. For air fryer: 400°F (200°C) for 12–18 minutes, flipping halfway.

Assembly

1. Assemble: place waffle on plate, add a piece of chicken, a pat of maple butter, and a drizzle of maple syrup. Add pickles or greens if using.
2. Rest & serve: let chicken rest 3–5 minutes so juices redistribute. Serve immediately.

Notes

For variations such as gluten-free, vegan, or low-carb, refer to the tips provided. Leftovers can be stored separately in airtight containers.