Chicken And Waffles Recipe
Breaded chicken tossed in our house-made Nashville sauce, sandwiched between golden fluffy waffles and served with a side of maple syrup and potato rounds.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Waffles
Serving
Method
Chicken Preparation
- 1
Prepare the Chicken
In a bowl, combine buttermilk, Nashville hot chicken seasoning, salt, and black pepper. Add the chicken breasts, ensuring they are well coated. Cover and refrigerate for at least 1 hour or overnight for best results.
- 2
Bread the Chicken
In a shallow dish, place the flour. In another bowl, beat the eggs. Heat vegetable oil in a deep skillet over medium-high heat. Remove chicken from the marinade, dip into the egg, then dredge in flour, pressing to adhere.
- 3
Fry the Chicken
Carefully add the breaded chicken to the hot oil. Fry for about 5-7 minutes per side or until golden brown and cooked through. Remove and drain on a paper towel.
Waffle Preparation
- 4
Make the Waffle Batter
In a large bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, beat the eggs, then add milk and melted butter. Combine the wet and dry ingredients until just mixed; do not overmix.
- 5
Cook the Waffles
Preheat your waffle iron. Grease it lightly. Pour the batter into the preheated waffle iron and cook according to the manufacturer’s instructions until golden brown and fluffy. Repeat with remaining batter.
Serving Instructions
- 6
Prepare Potato Rounds
Cook the frozen potato rounds according to package directions until crispy.
- 7
Assemble the Dish
On each plate, stack a waffle, top with fried chicken, and drizzle with maple syrup. Serve the crispy potato rounds on the side.