Chicken & Waffle Recipe

Prep and marinate

Slice chicken into strips about 1/2–3/4 inch wide. In a bowl, whisk buttermilk with 1 tablespoon hot sauce. Submerge chicken strips in buttermilk mixture, cover, and refrigerate at least 30 minutes (up to 4 hours) to tenderize and flavor.

Make dredge

In a shallow bowl or rimmed plate, combine 1.5 cups flour, cornstarch, 1.5 tsp salt, 1 tsp black pepper, paprika, garlic powder, onion powder, and cayenne if using. Mix thoroughly so spices are evenly distributed.

Egg wash

In a separate bowl, whisk 2 eggs with 2 tablespoons milk until smooth.

Dredge and rest

Remove chicken from buttermilk, allowing excess to drip off. Dredge each strip in the seasoned flour, then dip into the egg wash, then back into the flour for a double-coated, crisp crust. Place on a wire rack; let sit 5–10 minutes to help the coating adhere.

Fry

Heat 3–4 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry chicken in batches (do not overcrowd) 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or tongs to transfer cooked strips to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if needed.

Preheat waffle iron

Preheat your waffle iron according to manufacturer instructions. Lightly brush or spray with oil if required.

Mix dry ingredients

In a large bowl, whisk together 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt until combined.

Mix wet ingredients

In another bowl, beat 2 eggs then whisk in 1 1/2 cups buttermilk, 4 tablespoons melted butter, and 1 teaspoon vanilla until smooth.

Combine batter

Pour wet ingredients into dry and stir gently until just combined. Batter should be slightly lumpy; do not overmix. Let rest 5 minutes while waffle iron finishes heating.

Cook waffles

Cook waffles according to your waffle iron’s directions (usually 3–5 minutes) until golden and crisp. Keep finished waffles warm in a single layer on a baking sheet in a 200°F (95°C) oven.

Combine and reduce

In a small saucepan combine 3/4 cup maple syrup, 2 tablespoons honey, 1 tablespoon apple cider vinegar, 1 teaspoon sriracha (or more to taste), 1/4 teaspoon red pepper flakes (optional) and 1/8 teaspoon salt. Bring to a gentle simmer over medium-low heat, stir to combine, and simmer 3–4 minutes until slightly thickened. Taste and adjust heat or acidity as desired. Remove from heat and keep warm.

Assemble

Place one waffle on each plate. Add 2–3 crispy chicken strips on top of each waffle. Drizzle sweet & spicy syrup over the chicken and waffle (start with about 2 tablespoons per plate and add more to taste).

Garnish & Serve

Add a small pat of butter to the waffle if desired, sprinkle with powdered sugar and chopped parsley for color. Serve immediately while chicken is hot and waffles are crisp.