The “Cluck N Waffle” at Rooster’s Chicken and Waffles.
Reminder Publishing photo by Ryan Feyre
WILBRAHAM — If my increasingly fragile stomach allowed, I could have chicken and waffles every other day for the rest of my life. When done right, the meal is that good.
However, being that New England is more of a seafood-centric region, rarely do I come across a place dedicated to chicken and waffles; let alone one that does the dish justice. Whenever a restaurant like that graces my social media or appears in the local news cycle, I try my best to make my way over to take advantage of this rare commodity.
My insatiable desire for chicken and waffles was finally abated last week when I paid a visit to Rooster’s Chicken & Waffles on 2341 Boston Rd. in Wilbraham, one of six locations scattered across Western Mass. and Connecticut.
From its intimate dining area to the welcoming staff, the restaurant yields a truly hospitable vibe. When I first walked in, I was greeted by someone at the register who gave me a thorough rundown of the menu and told me about how all their food is made fresh and from scratch.
Their offerings are wider than one would think despite mainly specializing in chicken and waffles. Patrons can order different variations of the classic duo, whether it be with tenders, nuggets, wings, thighs, breasts and “R” sandwiches.
The restaurant also boasts a plethora of sides and sauces to choose from along with a few “R” chicken wraps and salads for those who want a healthier option.
I, however, am still trying to take advantage of my ability to eat comfort food regularly while my body still can, so I went with the two piece “Cluck N Waffle,” which came with a wing and a thigh (you can also choose another type of chicken, like a breast, for example), plus the waffle, a side of buffalo sauce and a soda.
Those who know me though know that clumsiness can get the best of me sometimes, which is exactly what happened during my trip to Rooster’s when I decided to pull a napkin from under my buffalo sauce without realizing the sauce’s top was off.
Thankfully, I was able to salvage at least a quarter of the sauce after accidentally pouring it on my table, which meant my mishap did not ultimately ruin what was altogether a really satisfying meal.
What makes Rooster’s so good is the fact that sauce is a supplement to the chicken rather than a necessity, unlike a Raising Cane’s, whose chicken is too bland to survive on its own. In contrast, the thigh and wing I ate at Rooster’s were cooked to a firm and well-seasoned crisp coating that seamlessly compliments the interior’s tender succulence without being greasy. The semi-sweet yet subtly spicy sauce was the perfect cherry on top for that side of the meal.
Where Rooster’s really blew me away though was its incredible waffle, which was topped with powdered sugar and a honey butter sauce to add another layer of syrupy sweetness. The butter sauce, in particular, provided a delectably faint top layer crunch to the fluffy breakfast treat that sat underneath it. The sweet ad savory pairing proved its dominance once again.
Being that there are many other locations that surround me, including one in Westfield and another in Chicopee, I will surely return to Rooster’s so I can dig inside the menu a little deeper (that Royal Waffle breakfast sandwich sounds incredible), because as good as the dish is, it won’t be long before my body rejects this kind of cuisine.
Until then, I must take advantage, and so should readers in the area.
