by Chef Scotty



I mean… I love Chicken And Waffles.. just let me get that off my chest first. I love Waffles, and especially the many different ways our own Waffle Champion restaurant in downtown OKC does them… savory and sweet. 

Having a craving for Waffle Champion this week, and not able to get down there, I decided to knock out my own batch of waffles (my recipe.. that I love). Since I was on a roll, what's even better with waffles than fried chicken? I opted for a healthier version (I ordering a large diet soda with fast food) so oven fried chicken instead of the messier, fattier, deep fat frying version. Next up was wanting something better than a plastic squeeze bottle of that brown, gloppy, imitation maple and butter flavored waffle syrup.... so a homemade waffle syrup it was to be! With all of this deliciousness, this tower of power hit my craving for Chicken and Waffles like a BOSS!

That one simple craving became something that I am very happy with… my version of Chicken And Waffles with Homemade Smoked Pepper Brown Sugar & Butter Syrup using my blackening smoked spice blend.. Little Bit More. Knock this out for brunch.. or whenever. You can do it... and thank me later. 


Scotty’s Homemade Semolina Waffles


I really love my Waffle recipe. Really really!


3 large eggs, room temp

1 1/3 cup milk

1/2 cup half-n-half

8 tablespoons unsalted butter

1 tablespoon vanilla

1 package active dry yeast (1/4 ounce or 2 teaspoons)

1 1/2 cup unbleached flour

1 cup semolina 

1 teaspoon In The Kitchen With Scotty “More Than Pumpkin Pie” spice blend

3 tablespoons packed brown sugar

1 teaspoon baking powder

1/2 teaspoon kosher salt



  1. In a large mixing bowl, combine the eggs, brown sugar, and vanilla together. Mix well and set aside. 
  2. In a heavy bottom sauce pot, slowly heat the milk, half-n-half, and butter together until the butter melts. Add in the salt. Set aside to cool slightly. Gently temper in the milk and butter with the egg mixture and mix until combined.
  3. In a separate bowl combine the flour, semolina, baking powder, and yeast. Pour in the egg and milk mixture, mix thoroughly and completely until smooth. Cover with a warm damp rag, and set in a warm spot to allow the batter to rise; Almost double in size, about an hour.
  4. Begin heating your waffle iron according to manufacturer’s direction. Oil the waffle iron, and pour in the batter. Cook until golden brown. Set in a warm oven, on a rack until ready to serve.


Oven Fried Buttermilk Chicken Breast


4 boneless skinless chicken breast (boneless thighs work as well)

1 cup whole buttermilk 

4 tablespoons In The Kitchen With Scotty “Soul-Licious” Soul Food Spice 

2 cups Panko bread crumbs  

3 eggs beaten

2 tablespoons In The Kitchen With Scotty “Cook’s Line” Seasoning

pinch of dried Thyme

pinch of dried Sage



Buttermilk and Soul-Licious Soul Food Seasoning ready to liven up some chicken. 

  1. In a shallow baking pan add the chicken breast. Mix the buttermilk and Soul-Licious seasoning together, and pour over the chicken. Cover and place in the fridge.. marinate 4 hours to overnight. I prefer overnight. So there. 
  2. Pre heat your oven to 400 degrees. In a large bowl, mix the Panko bread crumbs, Thyme and Sage, and the Cook’s Line Seasoning. 
  3. Spray a cookie sheet or line with parchment paper. Remove the chicken from the marinade. Knick off the excess buttermilk , and dredge in the bread crumbs. Place on the cookie sheet, and bake in the oven 30-35 minutes or until chicken reaches 170 degrees on a meat thermometer.
  4. Let the chicken rest at least 15 minutes. Keep warm until ready to serve. 


Smoked Pepper, Brown Sugar, and Butter Waffle Syrup


1 cup water

2 cups golden brown sugar

4 ounces (1 stick) unsalted butter

1 tablespoon In The Kitchen With Scotty “Little Bit More” Blackening Spice

1/4 teaspoon pure vanilla extract



In a heavy bottom sauce pot, bring the water and brown sugar slowly to a simmer. Cook

down until thick and syrupy. Add the unsalted butter to melt in, vanilla,  and then the

Little Bit More Blackening Spice. Taste and adjust seasoning to taste. Keep warm in a 

pitcher or syrup server. 



Assemble everything starting with the waffle, then the chicken. I found it easier to cut

the chicken in half instead of leaving whole. Drizzle, pour or soak in the delicious

homemade syrup. This is perfect for a nice eat alone meal by yourself… or even better

a great Brunch idea.


Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty