Bacon Waffle topped with Buttermilk Fried Chicken

Bacon Waffle with Buttermilk Fried Chicken_Brookville.jpg

 (Andrea Hubbell)

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Waffles have always been a very familial and comforting dish for me – my father would make them for me and my brother most mornings. My restaurant is very meat-centric. I make no apologies for that – it’s what I like to eat and what I like to cook. So it made every bit of sense me for to incorporate bacon into waffles for our brunch menu. It doesn’t get more meat-centric than that! Drizzled with local maple syrup, the waffle serves as the base for buttermilk fried chicken, creating a delicious, sweet and salty dish.


  • 2 cup all purpose flour
  • 1 teaspoon salt
  • 4 teaspoon baking powder
  • 2 Eggs (room temperature)
  • 1 1/2 cup milk
  • 2/3 cup melted, unsalted butter
  • 2 cup pre-cooked bacon, diced



  • In one bowl, mix dry ingredients and set aside. In another bowl, mix eggs and milk. Slowly add the dry ingredients into the egg/milk mixture and whisk until lump free. Whisk in the butter and incorporate the bacon. Make in a waffle iron of your choice.