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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Yanked "Chicken and Waffles"

Boy, everywhere you look, Chicken and Waffles are being transformed, reworked, revamped, deconstructed and just taken apart and put back together in every way imaginable. BUT, I am proud to say no-one has yet Yanked this Southern favorite quite the way I am about to show you.

I have taken the liberty of really, REALLY turning this dish into a classic Yankee dish. I took the bold taste of chicken sausage, wrapped it in spicy cornmeal batter and cooked it so that it is crispy on the outside and soft on the inside. Blueberry waffles were just a natural vehicle. I chose 6-inch sized waffles here but by all means use larger waffles instead. And as for how to eat them. I grabbed each crispy waffle, folded it around the cooked chicken sausage like a taco and the next thing I knew, it disappeared. Don't be afraid to drizzle some maple syrup over each if desired.


For 4 people


  • 2 links cooked chicken sausage
  • 1 cup(s) yellow cornmeal
  • 1/2 cup(s) flour
  • 1 tablespoon(s) sugar
  • 2 teaspoon(s) baking powder
  • 2 teaspoon(s) cayenne pepper, optional
  • 1 teaspoon(s) salt
  • 1 egg
  • 3/4 cup(s) milk
  • 4 small or large, prepared blueberry waffles

Yanked "Chicken and Waffles" Directions

  1. Preheat deep fryer to 350-degrees F or heat 1 quart of vegetable oil in a large, heavy pot to temperature over medium heat. Cut each sausage into four equal-sized slices; set aside. In a large bowl, whisk together next 8 ingredients well.
  2. Place all sausage slices in cornmeal batter, gently stirring to coat each slice well. When oil is hot and using a fork, lift out each slice one at a time, letting just a little excess batter drip off. Gently transfer to hot oil to cook. When doing this, slowly allow the sausage to enter oil so that it has a brief second or two to start cooking before it plunges to the bottom of the pot. With a metal or wooden spoon, gently nudge the sausage from the bottom if it is stuck,. this rarely happens however. Repeat only with 2-3 more pieces at a time so that oil stays up to temperature, making sure you give yourself a minute or two between batches.
  3. Cook until well browned all over, "rolling" with your utensil if needed while cooking to evenly brown. Transfer to a rack or paper towel-lined platter to drain.
  4. Meanwhile cook your waffles according to package instructions. Serve each waffle with equal amounts of battered chicken sausage and enjoy as is or with some warm maple syrup drizzled over the top.