KFC Launches Sticky New Fried Chicken & Waffles

Plus, Colonel Sanders has the time of his life with Mrs. Butterworth.

By Ethan L. Johns
November 12, 2018

Image: KFC

If you were watching TV this weekend and not offloading moving trucks like this writer, you might have noticed Colonel Sanders having the time of his life with one unexpectedly sweet señora: Mrs. Butterworth.

Putting aside the outrageous scandal (Mrs. Butterworth is, we would assume from her title, a married woman), we focus on the news that KFC is now selling chicken and waffles until the end of the year—that’s right; the fried chicken chain finally took the plunge.

Until December 31st, customers will be able to order either fried chicken or fried chicken tenders with waffles and Mrs. Butterworth’s syrup, starting at $5.49. They’ll also be able to order a piece of fried chicken sandwiched between two waffles—the opposite of a “Waffle Double Down” launched in Canada back in March—which is slathered in hot honey sauce, for $5.99.

Despite the low price, the chain was able to get all fancy and European with their carbs, going so far as to import ingredients directly from Belgium.

“We went through 15 different variations before landing on our unique Belgian Liege-style waffle, which is sweeter and doughier than American-style waffles,” said Bob Das, the head chef for KFC in the U.S.

Genius Kitchen was able to taste the goods on Monday morning, and was surprised how well the sweet-and-savory combination worked. The waffles were heavier than expected, and contained bits of irregular pearl sugar (typical of Liège waffles), which adds a light and somewhat unexpected crunch.

While KFC is calling chicken and waffles a “formerly upscale brunch favorite,” the combination has been on the American plate at least since the 1930s, when it was notably served to jazzmen at the Wells Supper Club in Harlem. The soul food icon was then taken from Harlem to California, where it became the centerpiece of the menu at Roscoe’s House of Chicken and Waffles in Long Beach, California.

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About Ethan L. Johns

Ethan is the Food News Writer at Genius Kitchen. An expert on the Parisian bistrot, he likes bitters and salted butters, and is no fan of dessert unless it's made with fruit. His hobbies include reading up on the history of borscht and attempting to roll perfect couscous by hand. Twits & Instagram @EthanLJohns