Chicken & Waffles Recipe

Make batter

Preheat your waffle iron according to manufacturer's instructions. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a separate bowl, beat the eggs lightly and whisk in the buttermilk, melted butter and vanilla. Pour the wet into the dry and stir until just combined — a few small lumps are fine. Let batter rest 5 minutes.

Cook waffles: Lightly oil the waffle iron. Spoon a portion of batter (about 1/2 to 3/4 cup depending on iron size) onto the hot iron and cook until golden and crisp, about 3–5 minutes, following your iron's indicator. Remove and cool slightly on a rack. Repeat to make 4 waffle buns (two bottoms and two tops) or 4 full waffles cut in half to form 4 buns. Note: waffle bun is not gluten free.

Marinate chicken

Place the pounded chicken pieces into a bowl or zip-top bag. Combine 1/2 cup buttermilk and hot sauce (if using) and pour over chicken. Refrigerate and marinate for at least 30 minutes and up to 4 hours. If short on time, marinate 15–30 minutes.

Prepare dredge

In a shallow dish, whisk together 1 cup flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper, garlic powder and paprika until uniform.

Dredge and fry

Heat 2 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere a good coating. Shake off excess. Carefully add to hot oil in batches, do not overcrowd. Fry until golden brown and internal temperature reaches 165°F (74°C), about 4–6 minutes per side depending on thickness. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven if needed.

Prepare bacon: If not already cooked, cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain, then break or slice into pieces sized to fit the waffle bun (usually 2–3 pieces per sandwich).

Prepare apple: Core and thinly slice the apple. Toss slices with 1/2 tsp lemon juice to prevent browning and to add brightness.

Make sauce: In a small bowl, whisk together mayonnaise, maple syrup, Dijon mustard, apple cider vinegar, salt and pepper until smooth. Taste and adjust: add a pinch more salt or a little more maple for sweetness. Refrigerate until ready to assemble.

Warm waffle buns: If waffles have cooled, warm in a 350°F (175°C) oven for 5–7 minutes or toast briefly in a skillet with the butter if desired.

Assemble sandwiches: Spread about 1 to 2 tablespoons of maple mayo on the bottom half of each waffle bun. Place a piece of fried chicken on top, add 2–3 slices of apple, then 2–3 pieces of bacon. Drizzle 1–2 teaspoons maple syrup over the chicken (optional for extra sweetness). Top with more maple mayo on the top bun and close the sandwich. Garnish with chopped parsley or chives if using.

Serve: Serve immediately with extra maple syrup on the side. Each sandwich yields a balance of sweet (maple, apple), salty (bacon), tangy (maple mayo) and crunchy tender fried chicken inside a crisp waffle bun.