Entree: United States – Pennsylvania (Mid-Atlantic United States) – Chicken and Waffles

Serving Size: 4

Approximate Time

Prep 40 min

Cook 45 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 4 bone-in chicken halves (breast + thigh), approx. 10–12 oz (280–340 g) each; total approx. 2.5 lb (1.13 kg)
- 2 tbsp (30 ml) olive oil
- 1 1/2 tsp (7 g) kosher salt, divided
- 3/4 tsp (2 g) ground black pepper, divided
- 1 tsp (4 g) garlic powder
- 1 tsp (3 g) onion powder
- 4 tbsp (56 g) unsalted butter, divided
- 2 tbsp (16 g) all-purpose flour, for dredging (plus 2 tbsp/16 g more for gravy)
- 2 cups (480 ml) low-sodium chicken stock
- 1/4 cup (60 ml) heavy cream (optional, for richer gravy)
- 2 tbsp (30 ml) pan drippings or olive oil (from roasting)
- 2 cups (250 g) all-purpose flour (for waffles)
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1/2 tsp (2.5 g) salt
- 2 large eggs
- 1 3/4 cups (420 ml) milk
- 1/3 cup (75 g) melted butter (for waffle batter)
- 1 tsp (5 ml) vanilla extract (optional)
- 1 lb (450 g) green beans, trimmed
- 1 small shallot, minced (about 1 oz / 30 g)
- 1 tbsp (15 g) butter (for green beans)
- 1 tsp (5 ml) lemon juice (optional)
- Maple syrup or hot sauce, for optional serving (use sparingly; gravy is traditional)

Instructions

Short Description:
Plain roasted bone-in chicken is served over warm, crisp waffles with a savory pan gravy and a simple buttered green bean side, reflecting a Pennsylvania home-style take on the classic. This version favors gravy over sweet syrup for a hearty main-course meal.

Regional Notes:
The Pennsylvania version emphasizes plain roasted or stewed chicken and a savory gravy rather than the sweet, fried-chicken-with-syrup presentation common in the American South. Waffles here act as the starch base for the savory chicken and gravy, and a simple vegetable rounds it into a complete entree.

1. Preheat the oven to 425°F (220°C). Pat the chicken halves dry and rub with olive oil, 1 tsp (5 g) kosher salt, 1/2 tsp (1 g) black pepper, garlic powder, and onion powder. Lightly dredge the skin side in 2 tbsp (16 g) flour to promote browning.
2. Arrange the chicken skin-side up on a rimmed baking sheet or roasting pan. Roast in the preheated oven until skin is golden and an instant-read thermometer in the thickest part reads 165°F (74°C), about 35–45 minutes depending on piece size. Remove from oven and transfer chicken to a plate to rest; reserve pan and any drippings.
3. While the chicken roasts, make the waffle batter: in a large bowl whisk together 2 cups (250 g) flour, 2 tbsp (25 g) sugar, 1 tbsp (15 g) baking powder, and 1/2 tsp (2.5 g) salt. In a separate bowl beat 2 large eggs, then whisk in 1 3/4 cups (420 ml) milk, 1/3 cup (75 g) melted butter, and 1 tsp (5 ml) vanilla if using. Pour wet ingredients into dry and stir until just combined; batter should be slightly lumpy. Let rest 5–10 minutes while you finish other components.
4. Make the pan gravy: place the roasting pan over medium heat on the stovetop (or transfer drippings to a skillet). Add 2 tbsp (30 ml) pan drippings or olive oil and 2 tbsp (28 g) unsalted butter; when melted scrape up browned bits. Sprinkle 2 tbsp (16 g) flour and cook, whisking, 1–2 minutes to form a roux without burning. Gradually whisk in 2 cups (480 ml) chicken stock, bringing to a simmer until thickened, 3–5 minutes. Stir in 1/4 cup (60 ml) heavy cream if desired and season to taste with remaining 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (1 g) black pepper. Keep warm on very low heat.
5. Cook the waffles according to your waffle iron’s instructions, using enough batter to make 4 large waffles (or 6 smaller ones). Waffles should be crisp outside and tender inside. Keep warm in a 200°F (95°C) oven if needed.
6. Cook the green beans: bring a medium pot of salted water to a boil and blanch green beans 3–4 minutes until crisp-tender. Drain and immediately toss with 1 tbsp (15 g) butter and the minced shallot in a warm skillet over medium heat for 1–2 minutes to soften shallot and coat beans. Finish with 1 tsp (5 ml) lemon juice if using, and adjust salt and pepper.
7. To assemble: place one waffle on each plate, top with a roasted chicken half (or split pieces as preferred), and spoon generous amounts of pan gravy over the chicken and waffle. Serve the buttered green beans on the side. Offer maple syrup or hot sauce at the table only as optional condiments.
8. Leftovers: refrigerate chicken and waffles separately. Reheat chicken gently in a 325°F (160°C) oven with a splash of stock to re-moisten; re-crisp waffles in a toaster or oven.