RumChata Chicken and Waffles with Red Eye Gravy

This is a sponsored post written by me on behalf of RumChata.

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 is the dish for you!

Chicken and waffles is always a winner, but this version 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.

To make the red eye sausage gravy, cook the sausage and onions down for about 10 minutes, then add the FrappaChata and some coffee.

Make sure to check out RumChata’s YouTube and RumChata’s Facebook Page for more great recipes and inspiration!

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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 mins

Cook Time20 minutes mins

marinate2 hours hrs

Course: Breakfast, Brunch

Cuisine: American, Southern

Keyword: fried, Mash-Up, Over the Top

Ingredients

Waffles

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

Chicken

• 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

Instructions

• 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.