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Chicken & Waffles with Serrano 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.

Waffle Batter -


· 2 eggs

· 1 ¾ C. milk

· ½ C. oil

· 1 tsp. vanilla

· 2 C. flour

· 1 T. sugar

· 1 T. + 1 tsp. baking powder

· ½ tsp. salt


In a large bowl mix all the dry ingredients together. In another bowl, add all the wet ingredients together. Add the wet to the dry and stir well to incorporate, but do not over mix or the waffles will be very dense and tough. If there are any lumps, strain the batter.

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