Chicken Waffle Recipe

Preheat your waffle iron according to manufacturer instructions and lightly grease if required.

In a medium bowl, whisk together 1.25 cups flour, 2 tsp sugar, 1 tsp baking powder, and 0.5 tsp salt until evenly combined.

In a separate bowl, beat the egg with 1 cup whole milk, 3 tbsp melted butter, and 0.5 tsp vanilla until blended.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine.

Pour batter into preheated waffle iron (amount per your iron; typically 3/4–1 cup). Close and cook until golden brown and crisp, about 4–6 minutes depending on your iron.

Remove waffle to a wire rack to keep crisp. Brush lightly with 1 tbsp melted butter and cut into four wedges. Keep warm in a low oven (200°F/95°C) while you finish the chicken.

Prepare the chicken: If using one 8 oz breast, slice it horizontally into two thin cutlets, then slice each into two pieces to yield four pieces total (each piece about 2 oz). Pat dry with paper towels.

Marinate briefly: Place chicken pieces in a shallow dish with 1/2 cup buttermilk and 1/2 tsp hot sauce (optional). Cover and refrigerate for at least 20 minutes or up to 2 hours. This tenderizes and helps the breading adhere.

Make the dredge: In a shallow bowl combine 1/2 cup flour, 1 tbsp cornstarch, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.

Make the wash: In another shallow bowl beat 1 egg with 1 tbsp milk until smooth.

Preheat oil: Pour about 1 cup neutral oil into a heavy skillet (cast iron recommended) to a depth of about 1/4–1/2 inch. Heat over medium-high to reach 325–350°F (160–175°C). If you don't have a thermometer, the oil is ready when a small piece of bread sizzles and browns in about 45–60 seconds.

Bread the chicken: Remove one piece of chicken from the buttermilk, let excess drip off, dredge in the seasoned flour mixture, dip into the egg wash, then dredge again in the flour mixture, pressing gently to adhere. Repeat for all pieces and place on a wire rack to rest for 5 minutes (this helps coating set).

Fry the chicken: Working in one or two batches (do not overcrowd), carefully place chicken pieces into the hot oil. Fry until golden brown and cooked through, about 3–4 minutes per side depending on thickness (internal temperature should reach 165°F / 74°C). Adjust heat to keep oil between 325–350°F.

Drain: Transfer cooked chicken to a wire rack set over a baking sheet lined with paper towels to drain excess oil and stay crisp. Keep in the warm oven with the waffles if needed.

Assemble: Place one waffle wedge on each plate (four wedges total from the waffle). Top each wedge with one piece of the hand-breaded chicken.

Drizzle 0.25 cup maple syrup evenly over the chicken and waffles (about 1 tbsp per wedge) or serve syrup on the side.

Garnish: Lightly dust with 1 tsp powdered sugar if using and sprinkle chopped parsley for color.

Serve immediately while the waffle is crisp and the chicken is hot.