RumChata Chicken and Waffles with Red Eye Gravy

Rumchata Chicken and Waffles

NOTE: this was originally a sponsored post. I have edited it since and changed or removed some of the language and wording

Chicken and waffles is always a winner, but this version saturated with Rumchata in every step, and smothered with a red eye sausage gravy takes the sweet and savory nature of this dish and multiplies it by 10. There’s RumChata in the waffles and the chicken, and FrappaChata in the gravy, so it is bursting with creamy spiced coffee flavors! Usually chicken and waffles is served with syrup, but adding the sausage gravy combines many of my favorite things about brunch into one crazy indulgent dish.

This is the month of parties; family parties, friend parties, and work parties. During this month of parties it is inevitable that someone will be staying over at your house. If you want to be the BEST HOST EVER, and need something to revive yourself and your guests after the festivities of the night before, this Rumchata chicken and waffles is the dish for you!

Make the sausage gravy

To make the red eye sausage gravy, cook the sausage and onions down for about 10 minutes, then add the FrappaChata and some coffee. Let it simmer and thicken up and the flavors all come together.

Making the red eye sausage gravy

Making the waffles

I added RumChata to the waffles because I was really feeling the flavors for this brunch. I wanted rumchata to be in every component of the chicken and waffles.

making the waffles

Fry the chicken

Even the chicken was marinated in RumChata instead of buttermilk, then tossed with flour and fried. Look how crispy it is when it comes out of the fryer!

frying the chicken

Serving the Rumchata Chicken and Waffles

Pour on that gravy and it all comes together in a wonderful moment of brunch perfection.

smothering the chicken and waffles with the red eye gravy.

We all know how good chicken and waffles is already, but adding the rumchata sausage red eye gravy took it in a new delicious direction.

Rumchata chicken and waffles with redeye gravy

If you have friends sleeping over this month after some holiday festivities, this rumchata chicken and waffles is the perfect post party recovery dish for the next morning!

rumchata chicken and waffles with red eye sausage gravy

Twists on Rumchata Chicken and Waffles

If you don’t want to go full Rumchata on this chicken and waffles dish, you can dial it back in a few places. The chicken can marinate in buttermilk and the gravy can just be with coffee and cream. I really loved the spice profile the rumchata gave the waffles though, so I think that is really where it shines in this recipe!

You could also do this whole thing with Irish Cream and It would be a similar vibe but different!

For a more traditional chicken and waffles, check out this recipe.

For more interesting twists on the idea of chicken and waffles, check out my grilled bacon wrapped chicken with french toast, or this beer battered chicken with pretzel waffles.

RumChata Chicken and Waffles with Red Eye Gravy

Rumchata infused chicken and waffles served with a sweet and bitter red eye sausage gravy
Prep Time20 minutes
Cook Time20 minutes
marinate2 hours
Total Time2 hours 40 minutes
Servings: 5 servings
Calories: 1461kcal



  • 2 eggs
  • 2 cups flour
  • 1 cup RumChata
  • 3/4 cups milk
  • 1/2 cup vegetable oil
  • 1 tablespoon baking powder
  • 1 pinch salt


  • 2 pounds chicken peices
  • salt
  • 1 cup RumChata
  • 2 tablespoons hot sauce
  • salt and pepper
  • 1 cup flour
  • oil for frying

redeye sausage gravy

  • 4 ounces raw breakfast sausage
  • 1/2 cup diced onion
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup FrappaChata
  • 1/2 cup coffee
  • 2 tablespoons maple syrup
  • 1 tablespoon hot sauce


  • Mix the chicken with the RumChata, hot sauce, salt, and pepper. Refrigerate for at least an hour or up to 8 hours.
  • Mix all the waffle ingredients and stir to combine. Make waffles in your waffle maker according to the package instructions.
  • Preheat frying oil in a fryer or heavy dutch oven to 375.
  • Strain the chicken from the marinade and toss in the flour to coat. Season with salt and pepper.
  • Fry the chicken in batches for about 15 minutes until nicely browned and cooked through.
  • Meanwhile, cook the sausage and onion in a nonstick frying pan until browned, about 10 minutes.
  • Add the butter and flour and cook about 2 minutes, stirring, until the flour slightly darkens in color.
  • Whisk in the RumChata, and add in the coffee, syrup, and hot sauce.
  • Bring to a simmer and allow it to thicken slightly.
  • To serve, stack a few waffles and pieces of chicken on each plate, then pour on the gravy.


Calories: 1461kcal | Carbohydrates: 103g | Protein: 42g | Fat: 82g | Saturated Fat: 27g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 22g | Trans Fat: 0.4g | Cholesterol: 185mg | Sodium: 759mg | Potassium: 516mg | Fiber: 2g | Sugar: 36g | Vitamin A: 427IU | Vitamin C: 9mg | Calcium: 237mg | Iron: 6mg


  1. I made this on Sunday. It was delicious and unique. The flavors of the chicken, waffle and gravy were crazy good together.

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