Chicken And Waffles Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions. Lightly brush or spray the plates with about 1 tablespoon of vegetable oil just before cooking.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

In a separate bowl whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.

Make a well in the dry ingredients and pour in the wet ingredients. Stir gently until just combined; a few small lumps are fine. Do not overmix to keep waffles tender and light.

Let the batter rest 5 minutes while the waffle iron finishes heating—this helps bubbles form and the baking powder activate.

Cook waffles according to your waffle iron's directions, using the recommended amount of batter (about 3/4 to 1 cup per large Belgian waffle). Cook until deep golden brown and crisp on the outside, about 4–6 minutes depending on your iron. Transfer to a wire rack in a warm oven (200°F / 95°C) to keep crisp while you finish remaining waffles.

Marinate

Place the chicken tenders in a shallow dish or zip-top bag. Pour 1 cup buttermilk and 1 tsp hot sauce (if using) over the chicken, ensuring pieces are coated. Refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the chicken.

Prepare dredge and egg wash

In a shallow bowl or pie plate whisk the 2 eggs with 2 tablespoons milk or water to make an egg wash. In a second shallow bowl combine 1 cup flour, 2 tablespoons cornstarch, smoked paprika, garlic powder, onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne (if using). Mix thoroughly so spices are distributed.

Heat oil

Pour 3 cups oil into a large heavy-bottomed skillet, Dutch oven, or deep fryer. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer for accuracy. Maintain temperature between 325–350°F while frying.

Dredge the chicken

Remove a tender from the buttermilk, letting excess drip back. Dip into the egg wash, then dredge thoroughly in the seasoned flour mixture, pressing the flour onto the surface so it clings. For extra-crispy results, double-dredge: after the first dredge, dip again in egg wash and again in the flour mixture.

Place the breaded tenders on a wire rack and let rest 5–10 minutes; this helps the coating adhere.

Fry

Carefully place 3–4 tenders into the hot oil without overcrowding (work in batches). Fry until golden brown and crisp, about 3–5 minutes per side depending on thickness, turning once. Use an instant-read thermometer to confirm internal temperature reaches 165°F (74°C). Adjust heat as needed to keep oil between 325–350°F.

Using a slotted spoon or tongs, transfer cooked tenders to a wire rack set over a sheet pan to drain and stay crisp. Immediately season with a light sprinkle of salt while still hot, if desired. Keep in a warm oven (200°F / 95°C) while finishing remaining batches.

Warm the maple syrup gently in a small saucepan over low heat or in a microwave-safe container in short bursts until warm (do not boil).

Stack 1–2 warm Belgian waffles on each plate. Top with 2–3 Southern fried chicken tenders per serving. Add a pat of butter on the waffles if using and drizzle 2–4 tablespoons warm maple syrup over the chicken and waffles. Sprinkle a pinch of fine sea salt and chopped chives or parsley for contrast and presentation.

Serve immediately while waffles are crisp and chicken is hot. Leftover chicken can be kept in a 200°F (95°C) oven briefly to maintain crispness, but best enjoyed fresh.