Chicken And Waffles Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions. Lightly oil or butter the iron.

Dry ingredients

In a large bowl whisk together 1.5 cups all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp fine salt until evenly combined.

Wet ingredients

In a separate bowl whisk 1.25 cups buttermilk, 1 large egg, 3 tbsp melted cooled butter, and 1/2 tsp vanilla extract until smooth.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined; a few small lumps are fine. Do not overmix. Let the batter rest 5 minutes to thicken slightly.

Cook waffles

Working with a hot waffle iron, add batter (amount depends on your iron; about 1/3 to 1/2 cup) and close the lid. Cook until thin and golden — check manufacturer timing, typically 3–4 minutes for thin waffles. Transfer to a wire rack (not a plate) to keep crisp while you cook remaining waffles. Keep oven at 200°F (95°C) to hold if making ahead.

Just before serving, you may brush the waffles with 1 tsp butter and dust with 1/2 tbsp powdered sugar if desired.

Marinate

Place 3 chicken tenderloins in a shallow dish. Combine 1/2 cup buttermilk and 1 tsp hot sauce; pour over chicken and refrigerate 20–30 minutes (or up to 2 hours). This tenderizes and seasons the meat.

Prepare dredging station

While chicken marinates, in a shallow bowl whisk together 3/4 cup flour, 2 tbsp cornstarch, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp fine salt, and 1/2 tsp black pepper. In a second bowl beat 2 eggs with 2 tbsp water to make an egg wash.

Heat oil

Pour about 2 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) on a thermometer; if you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not smoke.

Dredge and fry

Remove each tender from the buttermilk, letting excess drip off. Dredge first in the flour mixture, then dip into the egg wash, then back into the flour mixture for a double-coat, pressing to adhere. Fry 2–3 pieces at a time (don't overcrowd) for 3–4 minutes per side until golden brown and internal temperature reads 165°F (74°C). Adjust heat to maintain 325–350°F while frying.

Drain and keep warm

Transfer cooked tenders to a wire rack set over a baking sheet to drain and hold in a warm oven (200°F/95°C) while finishing remaining pieces.

Reduce and flavor

In a small saucepan over medium heat combine 3/4 cup pure maple syrup, 1 tbsp unsalted butter, and 1 tbsp packed brown sugar. Stir until butter melts and sugar dissolves. Bring to a gentle simmer and cook 3–4 minutes, stirring occasionally, to slightly thicken.

Finish

Remove from heat and stir in 1 tbsp bourbon, 1/4 tsp vanilla extract, and a pinch (about 1/8 tsp) fine salt. Taste and add a very small pinch of freshly ground black pepper if desired for a subtle savory contrast. Keep warm until serving.

Place two thin golden waffles on each plate. Arrange three freshly fried chicken tenders alongside or on top of the waffles. Spoon maple bourbon syrup generously into a small ramekin for dipping and drizzle any remaining syrup over the waffles if desired. Serve immediately so waffles stay crisp and chicken remains hot.