Click on the link for the cookbook Soul Food Cookbook
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Bringing Sunday Back: A Taste of Soul from Soul Food Brunch Delights by Spencer Whitelow
There’s something magical about a Sunday brunch filled with the aroma of slow-cooked goodness, soulful laughter, and plates that feel like home. In his latest cookbook Soul Food Brunch Delights, Spencer Whitelow takes us on a delicious journey through the flavors of tradition, the heart of family kitchens, and the boldness of a new generation reimagining soul food classics.
Whether you're cooking for your family, your friends, or just yourself (because self-love deserves hot biscuits too), this cookbook is more than recipes—it's a whole vibe. From sweet potato pancakes to catfish and grits, every page serves up something familiar, comforting, and full of love.
And today? We’re giving you a sneak peek at one of the most talked-about recipes from the book:
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🍗 Buttermilk Fried Chicken & Waffle Sliders
from Soul Food Brunch Delights
By Spencer Whitelow
This recipe is all about drama, crunch, and Southern charm in bite-sized form. Perfect for brunch parties, family reunions, or when you just want something finger-lickin’ good with a little syrupy sass.
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🛒 Ingredients:
For the Chicken:
1 lb chicken tenders (or boneless thighs cut in strips)
1 cup buttermilk
1 tsp hot sauce (optional but recommended)
1 tsp paprika
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 ½ cups flour
Vegetable oil for frying
For the Mini Waffles:
1 ½ cups flour
2 tbsp sugar
1 tbsp baking powder
Pinch of salt
1 ¼ cups milk
1 egg
2 tbsp melted butter
1 tsp vanilla extract
Extras:
Maple syrup
Hot honey (if you feel spicy)
Pickles (trust—it works)
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👩🏽🍳 Directions:
1. Marinate the Chicken:
In a bowl, mix buttermilk, hot sauce, paprika, garlic powder, salt, and pepper. Add chicken and let it sit at least 1 hour (or overnight for max flavor).
2. Make the Waffles:
In a large bowl, combine dry ingredients. In another bowl, whisk milk, egg, melted butter, and vanilla. Mix wet and dry together until smooth. Use a mini waffle maker (or cut regular waffles into quarters) and cook until golden brown. Keep warm.
3. Fry the Chicken:
Heat oil in a skillet or fryer to 350°F. Dredge chicken in flour, shake off excess, and fry until crispy and cooked through (about 4–6 minutes). Drain on paper towels.
4. Assemble the Sliders:
Take one mini waffle, top with a fried chicken piece, drizzle with maple syrup or hot honey, and add a pickle if you’re feeling bold. Top with another waffle. Repeat until your guests start asking for seconds before you even sit down.
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📝 Spencer’s Tip:
"Don’t skimp on the seasoning—and don’t be afraid of the pickle. It’s the twist that keeps people talking."
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If you loved this little taste, trust—there’s plenty more where that came from in Soul Food Brunch Delights. Spencer Whitelow has taken the soul food legacy and added just the right amount of modern heat, sweet moments, and a dash of Sunday tea. So grab your copy, turn on your favorite playlist, and let brunch be your new love language.
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Have you tried a soul food brunch at home lately? Let us know in the comments what recipe you want Spencer to remix next!
--click on the cookbook get it-soul Food Cookbook
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