Chicken & Cheddar Waffles Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions. Lightly grease plates or keep warm oven at 200°F (95°C) to hold waffles.

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

In a separate bowl whisk the buttermilk, egg and melted butter until smooth.

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

Fold in the shredded cheddar, sliced scallions (reserve a tablespoon for garnish), and black pepper until evenly distributed.

Let batter rest 5 minutes while you prepare chicken and oil heats — this improves texture.

When ready, cook waffles in the preheated waffle iron following manufacturer portioning; this recipe yields about 4 standard Belgian waffles (adjust to your waffle maker). Keep finished waffles warm in the oven on a wire rack so bottoms stay crisp.

Slice the chicken breasts into 1/2- to 3/4-inch strips or bite-size pieces to match the waffle portions. If breasts are thick, butterfly or pound to even thickness before slicing.

Place the chicken pieces in a bowl and pour 1 cup buttermilk over them. Add 1 tsp hot sauce if using. Cover and refrigerate for at least 30 minutes and up to 4 hours (30 minutes is fine if short on time).

While chicken marinates, in a shallow dish combine 1 cup flour, 1/4 cup cornstarch, smoked paprika, garlic powder, onion powder, 1 tsp salt and 1/2 tsp black pepper. Mix well to create the dredge.

Pour vegetable oil into a deep skillet or Dutch oven so it reaches about 1 to 1.5 inches up the side. Heat oil over medium-high until it reaches 350°F (175°C) or until a small piece of bread sizzles and browns in about 30–45 seconds.

Remove a few pieces of chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing to adhere. Shake off excess flour and set on a wire rack. Repeat in batches—do not overcrowd.

Fry chicken in small batches, turning once, until golden brown and cooked through (internal temperature 165°F / 74°C), about 3–5 minutes per side depending on piece size. Adjust heat to maintain oil temperature around 325–350°F.

Transfer fried chicken to a wire rack set over a sheet tray to drain and stay crisp. Finish all batches before assembling waffles.

In a small bowl whisk together honey, Sriracha, lime juice and salt until smooth. If mixture is too thick to drizzle, whisk in up to 1 tablespoon warm water to reach desired consistency.

Taste and adjust: add more Sriracha for heat or more honey for sweetness balance.

Stack one warm cheddar-scallion waffle on each plate. Top with a few pieces of the buttermilk fried chicken.

Drizzle the honey Sriracha sauce over the chicken and waffle (about 1–2 tbsp per serving), and add a small pat of butter on the waffle if desired.

Garnish with reserved chopped scallions. Serve immediately with extra maple syrup on the side if you want additional sweetness.