The genius of chicken & waffles is that the full plate of salty fried chicken paired with sweet waffles—that's even better doused in butter and syrup—is served for breakfast. Mornings will never be the same.
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Roscoe’s has been a faithful destination for stoners and families alike. With regular lines and an always hungry crowd, Roscoe's is not for the faint of heart (or stomach). Here, diners sit for a downhome meal to the restaurant’s namesake, served in a variety of combos.
Emerging empire builder Casey Lane offers the Southern classic on his Abbot Kinney hot-spot weekend brunch menu. The plated thigh and breast—double-battered and fried for an extra-crunchy, browned crust—are served with sausage gravy and, of course, a hot, freshly-made waffle.
Because there were two components to consider, we had to be doubly critical. We scraped at Roscoe’s mini-sized thigh only to find dry meat. After Roscoe's artery-clogging meal, we appreciated the Tasting Kitchen's mizuna greens and refined, well-seasoned bird. The Tasting Kitchen's yeasted waffle won best in show—a thick, Belgian-like waffle, at once substantial and light that mocks Roscoe's flat, soggy version that tasted suspiciously of bottled, pre-made batter.