Pennsylvania Dutch Chicken and Waffles

I grew up in rural Central Pennsylvania, in an area that has a lot of PA Dutch influence. My grandmother would make us chicken and waffles at least once a month. It was (and still is!) one of my favorite meals ever.

Most of you are probably thinking that I mean fried chicken on a waffle, maybe with some honey. I’m not sure. I’ve never had that type of chicken and waffles. I didn’t even know it existed until about a year ago.

You’re probably wondering what type of chicken and waffles I’ve had my whole life, right? Well, it’s a waffle with shredded chicken and gravy on top. Don’t look at me like that. It’s delicious.

Try it yourself! You won’t be disappointed!

This is one of those things that I’ve learned to make from my Grandmother, and I usually don’t measure except for the waffles. So, this is my best attempt at quantifying the recipe.

Pennsylvania Dutch Chicken and Waffles

For Chicken and Gravy:

1 Tbsp Olive Oil
½ Chicken (I used two thigh quarters because I had them on hand)
1 Medium Carrot
1 Celery Stalk
1 Small Onion
1 Bay Leaf
2 Cups Chicken Broth (plus enough water to cover chicken)
3 Tbsp Flour
¼ Cup Water

For Waffles:

4 Eggs
1 ½ Cup Milk
4 Tbsp Canola Oil
2 Cup Flour
1 Tbsp Baking Powder
1 Tbsp Sugar
1 tsp Salt

For Chicken and Gravy:

Heat oil in a large stock pan. Add chicken, and brown for 3 minutes each side.

Add vegetables, bay leaf, broth, and enough water to just cover chicken. Bring to a boil.

Reduce heat to low, cover, and simmer until chicken is tender. I usually cook it about an hour.

Remove chicken from broth, and allow it to cool. I usually just throw it in the fridge while I start working on the waffles. Once cool, separate the meat from the fat and bone. Shred meat into small pieces.

Remove the vegetables and discard. I ate the carrots and tossed the others. Skim the extra fat from the broth. I used my gravy separator. I also had a little too much broth, so I saved some in a container for later use.

Mix the 3 Tbsp flour with the ¼ cup water. Bring broth to a boil. Whisk in the flour mix, and let boil a few minutes until it thickens.

Stir in the shredded chicken and remove from heat.

For Waffles:

In one bowl, whisk together eggs, milk, and oil.

Stir together flour, baking powder, sugar, and salt in another bowl.

Add liquid ingredients to dry ingredients and mix well.

Preheat waffle maker, and prepare waffles according to your waffle maker’s instructions.

Mine takes about ¼ cup of batter per square. Then, they just cook until the light turns off. Easy Peazy.

To serve, pour about a half cup of chicken and gravy over two waffles. Enjoy.

Yuuum. This recipe reminds me so much of my Grandmother. I love that my daughter enjoys this as well! She can carry on the family tradition of eating delicious foods.

For a printable version of this recipe, click here!