Back to the Table with Chef Bud: Brunch Chicken and Waffles

A wonderful dish for your Easter Brunch.

Back to the Table with Chef Bud: Brunch Chicken and Waffles


  • 2 eggs beaten
  • ½ C heavy cream
  • 1 Tblspn McCormick ground Cinnamon
  • ½ Tblspn McCormick ground Nutmeg
  • 4 slices Rotella Jalapeno Corn Bread
  • ½ C heavy cream
  • 2 eggs beaten
  • 1 C flour
  • 1 C waffle mix
  • ½ C maple syrup
  • 1 qt canola oil
  • ½ lb chicken breast, strips or tenders work fine
  • 2 eggs, prepared as you like them


Combine waffle mix and flour, season generously with Kosher salt, coarse black pepper and a ½ tspn of McCormick Cayenne pepper. Mix well.

Combine 2 beaten eggs with heavy cream and mix.

Heat oil to 350 degrees, begin frying your chicken by dipping in egg mixture, dredge in flour mixture, back in egg mixture and into flour mixture again. Fry until golden brown then set aside on a paper towel to drain.

Combine 2 beaten eggs heavy cream, stir in Cinnamon and Nutmeg.

Dip jalapeno bread in beaten eggs. Heat a lightly buttered griddle over medium-high heat. Cook until crispy and golden brown on both sides. Set aside and keep warm.

Place two pieces of French toast on a plate. Top with several pieces of your fried chicken breast in the waffle breading! Top with syrup for a great treat or top the French toast with syrup and the fried chicken with an egg cooked the way you like it. 

A flavorful and fun way to celebrate Spring and a wonderful dish for your Easter Brunch. Take time to enjoy this dish and each other “Back to the Table” during this very special time of the year! Enjoy!

You also have the chance to take Cooking Class With Chef Bud at Amarillo College. You can find more information here

Also, check out Amarillo Grape and Olive for more chances to cook with Chef Bud. 

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