Any chance that I can get to Red Velvetize something (yes, I said what I said), I am taking it.

Now Chicken & Waffles ain’t nothing new. Red Velvet ain’t nothing new.

So why don’t we pair them together more often?

Cause if you’re looking for a little razzle dazzle, well sis, this IS the razzle dazzle.

Even though restaurants are opening up all around me, I am still using this time to stay home and limit how much I go out. A big part of that is missing out on brunch, which is definitely my favorite. Brunch doesn’t require too much of you. Breakfast eaters are happy, lunch/dinner eaters are happy, and the best part, you get to sleep in before a socially acceptable brunch hang. So anytime I get the opportunity to bring brunch into my home, I am taking it.

Hence, the Red Velvet Waffles.

I think it’s also important to note that Red Velvet must have a component of acid in it to “qualify” as red velvet. Usually in the form of buttermilk or vinegar. Naturally as the cocoa powder, acid and baking soda (or powder, depending on the recipe) react with each other, a natural redness would occur from the cocoa powder, that over time we as cooks and chefs have accentuated with red food coloring.

What I love about Red Velvet anything is the complexity of flavors that it offers. It’s not just Vanilla and it’s not just Chocolate, is a lace of both that allows it to win every single time. Red velvet paired with ANYTHING cream cheese and it is literally is a match made in heaven.

I hear a lot of people saying “well Red Velvet is just Vanilla cake with food coloring”. Or “it’s the exact same thing as Chocolate”.

And it’s actually not.

When it comes to the flavor, it’s just a touch of chocolate, a hint of chocolate that makes red velvet the crowd favorite. If you’re eating something that’s labeled as “red velvet” and it tastes like pure chocolate cake, or you taste no chocolate at all… that ain’t it.

Below is my quick approach at Red Velvet Chicken & Waffles, of course partnered with a video to follow along step-by-step. This recipe is easy and quick, while offering a beautiful dish every single time.

WAFFLE INGREDIENTS

**Dry Ingredients:**
2 Cups of AP Flour
2 Tablespoons of Sugar
2 Teaspoons of Baking Powder
1 Teaspoon of Baking Soda
1/2 teaspoon of salt
2 Tablespoons of Unsweetened Cocoa Powder
**Wet Ingredients:**
2 Cups of Buttermilk
1/4 Cup of Melted Butter
2 teaspoon of vanilla
2 large eggs
0.3 fl oz of red gel food coloring (Around 2 teaspoons) OR 1 fl oz of liquid food coloring
Optional: Powdered sugar for the razzle-dazzle.

Instructions:

Mix buttermilk, butter, vanilla and eggs together.
In a separate bowl, mix together flour, sugar, baking powder, baking soda, salt and cocoa powder.
Pour in wet ingredients to dry ingredients and whisk together.
Add food coloring to your liking. The color of your batter should be a deep dark red due to the food coloring and cocoa powder.
Spray waffle iron with non-stick spray and pour in batter.
Allow iron to do it's thing (depending on it's factory settings).
Take out and dust with powder sugar or syrup of your choice.

Chicken INGREDIENTS

1 lb of Chicken pieces of your choice.
Seasonings: 1/2 TBS of Garlic & Onion Powder, 1 TSP Cayenne Pepper, Salt & Pepper to taste (around 1/2 Tbs)
Buttermilk (around 2 cups)
A few generous dashes of Hot Sauce
Flour
Vegetable Oil

Instructions:

Preheat oil to prepare for frying. Medium-high if you’re using a If you using a thermometer, oil should be around 350 - 360 degrees Fahrenheit.
Season chicken generously. Pour buttermilk over chicken and let sit for a few minutes.
Dust chicken with enough flour to coat.
Fry chicken. Usually around 15-20 minutes. Internal temperature of the chicken should be at 165 degrees Fahrenheit.
Place on paper towel or rack to drain excess oil.
Assemble Chicken on top of Waffles.
Enjoy!