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Chicken And Waffles with Serrano Agave Syrup

• 1 C. buttermilk

• 2 egg

• 1.5 T. Cajun seasoning

• 2 T. hot sauce

• 1 tsp each – salt and pepper

• 1.5 # boneless skinless chicken thighs

• Self rising flour – seasoned with salt and pepper

• Oil to fry


• 12 oz agave syrup

• 3 serrano peppers, sliced

• 1 sprig rosemary


• Parmesan Cheese, for grating

• Black Sesame Seeds

1. In a bowl, combine the buttermilk, eggs, Cajun seasoning, hot sauce, and salt and pepper, stir well to combine. Add the chicken thighs and let refrigerate overnight.

2. In a sauce pan, heat the agave syrup over medium heat. Add the serrano peppers and continue to heat for 6-7 minutes. Turn off the heat and add the rosemary sprig. Let sit for 15-20 minutes. Strain, and set aside.

3. In a large dutch oven or fryer, heat oil to 350 degrees.

4. Place the seasoned flour in a large bowl. Add the chicken thighs, toss well to coat, and fry until golden brown and cooked through (about 5-7 minutes)

5. Remove the chicken thighs and let drain on paper towel lined sheet trays. Season with salt and pepper.

6. To assemble, top 1 buttered waffle with 1 chicken thigh. Drizzle over some syrup. Then grate over some fresh parmesan cheese. Garnish with some black sesame seeds and some more syrup.