Buttermilk Chicken Waffle Recipe
breaded chicken breast topped with creamy béchamel, melted mozzarella and cheddar, finished with syrup and fresh green onions
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Ingredients
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Chicken & Breading
Waffle
Béchamel & Cheese
Finishes & Garnish
Method
Chicken & Breading
- 1
Pound and brine
If chicken breasts are thick, butterfly them and then lightly pound to an even 1/2-inch thickness. Place the chicken in a bowl or zip-top bag and pour 1 cup buttermilk and 1 tsp hot sauce (if using) over them. Cover and refrigerate for at least 1 hour (or up to 6 hours) to tenderize and flavor.
- 2
Prepare the breading
In a shallow dish combine 1.5 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, and 1/2 tsp onion powder. Whisk to distribute seasonings evenly.
- 3
Bread the chicken
Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to adhere a good coating. Shake off excess and set on a wire rack while you heat the oil.
- 4
Fry the chicken
Pour about 1 cup vegetable oil into a heavy skillet (cast iron preferred) to reach roughly 1/4-inch depth; heat over medium-high until oil registers 350°F (175°C) or a pinch of flour sizzles on contact. Add breaded chicken, cooking 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Work in batches if needed. Transfer cooked chicken to a wire rack set over a sheet pan and tent with foil to keep warm.
Waffle
- 5
Make waffle batter
Preheat your waffle iron per manufacturer's instructions. In a large bowl whisk together 1.5 cups flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. In a separate bowl whisk 1 egg, 1 cup buttermilk, 3 tbsp melted butter, and 1/2 tsp vanilla. Pour wet into dry and stir until just combined; small lumps are fine. Let rest 5 minutes.
- 6
Cook waffles
Lightly grease the waffle iron. Pour an appropriate amount of batter to cover the grid and cook until crisp and golden (time per your waffle iron, usually 3-5 minutes). Transfer finished waffles to a low oven (200°F / 95°C) to keep warm and crisp while you finish other components.
Béchamel & Cheese
- 7
Make béchamel
In a small saucepan melt 2 tbsp unsalted butter over medium heat. Sprinkle in 2 tbsp flour and stir constantly for 1-1.5 minutes to cook the raw flour taste without browning. Gradually whisk in 1 cup whole milk, scraping any bits from the pan, then bring to a gentle simmer while whisking. Cook until slightly thickened (coats the back of a spoon), about 3-4 minutes. Season with 1/2 tsp salt and 1/8 tsp freshly grated nutmeg. Remove from heat.
- 8
Add cheeses
Stir 3/4 cup shredded mozzarella and 1/2 cup shredded sharp cheddar into the hot béchamel until melted and smooth. If the sauce is too thick, whisk in 1-2 tbsp more milk to reach a creamy pourable consistency. Keep warm on the lowest heat or a double-boiler; do not boil.
Assembly & Finish
- 9
Assemble sandwiches
Place one warm waffle on a plate. Top with a piece of fried chicken. Spoon 2-3 generous tablespoons of the creamy béchamel-cheese sauce over the chicken, spreading slightly to cover. Sprinkle a little extra shredded cheese on top if desired.
- 10
Melt cheese and finish
To fully melt and slightly brown the cheese topping, place assembled waffles under a preheated broiler for 1-2 minutes (watch closely) or use a kitchen torch until the cheese is bubbly and just beginning to color.
- 11
Garnish and serve
Drizzle each sandwich with about 1-2 tbsp maple syrup (adjust to taste) and sprinkle thinly sliced green onions over the top. Serve immediately with extra syrup on the side and optional butter.
