RumChata Chicken and Waffles with Red Eye Gravy

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.
I added RumChata to the waffles because I was really feeling the RumChata flavors for this brunch.
The chicken was marinated in RumChata instead of buttermilk, then tossed with flour and fried.
Then it all comes together in a wonderful moment of brunch perfection.
We all know how good chicken and waffles is already, but adding the hybrid sausage red eye gravy took it in a new delicious direction.
If you have friends sleeping over this month after some holiday festivities, this is the perfect post party recovery dish for the next morning!

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

Visit Sponsors Site

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



  • 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.


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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.