Chicken & Waffles Recipe

Preheat and prep

Preheat waffle iron according to manufacturer's instructions. Lightly grease with vegetable oil or nonstick spray.

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 2 eggs, 1 3/4 cups whole milk, 1/2 cup melted unsalted butter (cooled slightly), and 1 tsp vanilla extract until smooth.

Make batter

Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine. Let rest 5 minutes to thicken slightly.

Cook waffles

Spoon the recommended amount of batter for your waffle iron into the preheated iron. Close and cook until golden brown and crisp (usually 4–6 minutes). Transfer waffles to a wire rack in a warm oven (200°F / 95°C) to keep crisp while you cook chicken.

Marinate

Place 1 lb chicken tenders in a shallow dish or bowl and pour 1 cup buttermilk over them along with 1 tsp hot sauce (if using). Cover and refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and seasons the chicken.

Prepare dredge

In a large shallow bowl or pie plate whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp baking powder.

Egg wash

In a separate bowl beat 2 eggs until blended. You can add 1–2 tbsp water or a splash of buttermilk to thin slightly if desired.

Dredge and double-coat

Remove a chicken tender from the buttermilk, letting excess drip back. Dredge thoroughly in the seasoned flour mixture, then dip into the beaten eggs, and dredge again in the flour mixture, pressing the flour onto the surface to form a good crust. Place on a wire rack while you finish coating the rest.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches (approximately 1 liter). Heat oil over medium-high heat to 350°F (175°C). Use a thermometer for accuracy.

Fry chicken

Fry the tenders in batches without crowding—3–4 pieces at a time depending on pot size—until golden brown and cooked through, about 4–6 minutes per batch. Turn as needed for even browning. Internal temperature should reach 165°F (74°C). Transfer fried tenders to a wire rack set over a baking sheet to drain and stay crisp. If desired, keep in a warm oven (200°F / 95°C) while finishing remaining batches.

Plate

Place one warm Belgian waffle on each plate. Top with 2–3 crispy chicken tenders (depending on size).

Finish

Place about 1 tbsp unsalted butter on the hot chicken or waffle so it begins to melt. Dust with 1 tbsp powdered sugar per serving (adjust to taste). Sprinkle chopped parsley if using.

Serve with syrup

Serve immediately with maple syrup (about 3 tbsp per serving) on the side or drizzled over the chicken and waffle. Enjoy while chicken is hot and waffles are crisp.