Chicken & Waffles Recipe

Make waffle batter

In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined. In a separate bowl whisk the egg, then add buttermilk, melted butter, and vanilla; whisk to combine. Pour wet ingredients into dry ingredients and fold gently until just combined — a few small lumps are okay. Let batter rest 5 minutes while heating the waffle iron.

Cook waffles

Preheat a Belgian waffle iron to medium-high. Lightly brush or spray with oil. Pour batter (about 3/4 to 1 cup depending on your iron size) onto the center and close. Cook until deep golden brown and crisp, about 4–6 minutes. Transfer waffles to a wire rack in a warm oven (200°F/95°C) to keep crisp while you finish other components. Makes 2 large Belgian waffles (serves 2).

Marinate chicken

Trim tenders to even thickness. In a bowl combine 1/2 cup buttermilk and 1 tbsp hot sauce. Add chicken, toss to coat, and marinate 20–30 minutes (or up to 2 hours refrigerated).

Prepare dredge

In a shallow bowl or wide dish whisk together 1 cup flour, 1/4 cup cornstarch, paprika, garlic powder, onion powder, 1 tsp salt and 1/2 tsp black pepper.

Heat oil and fry

Pour 2 cups vegetable oil into a heavy skillet (or use a deep fryer) and heat to 350°F (175°C). Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. Fry chicken in batches without crowding, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and stay crisp.

Make hot honey toss

While the chicken fries, combine 1/4 cup honey, 1 tbsp chili-infused honey or extra hot honey (if using), and 1 tsp apple cider vinegar in a small saucepan over low heat. Warm gently until honey thins slightly and is pourable, stirring to combine. Remove from heat.

Toss chicken in hot honey

Place fried chicken in a large bowl, pour warm hot-honey mixture over the top, and toss gently to coat each piece evenly. Sprinkle sliced scallions over the tossed chicken for a bright finish. Keep warm until plating.

In a small bowl beat 1/2 cup room-temperature butter with 2 tbs packed light brown sugar, 1/2 tsp ground cinnamon and 1/8 tsp salt until smooth and fully combined. Scrape into plastic wrap or a small ramekin and chill briefly to firm slightly if desired. Portion a dollop to serve on the waffles.

Warm syrup

Warm 1/2 cup pure maple syrup in a small saucepan over low heat until just warm and fluid. Keep warm until serving.

Cook optional egg

If adding an egg: heat 1 tsp butter or oil in a small nonstick skillet over medium. Crack the egg in and cook to preference: sunny-side-up (cover 1–2 minutes for set whites but runny yolk) or over-easy. Season with 1/4 tsp salt and a pinch of black pepper. Keep warm.

Place a warm Belgian waffle on each plate. Add a generous dollop of brown sugar cinnamon butter on the hot waffle so it melts. Arrange 4–6 hot honey–tossed chicken fingers on top of the waffle. Drizzle warmed maple syrup around and over the chicken and waffle to taste. If using, top with the fried egg. Garnish with additional scallions and serve immediately with extra maple syrup and hot honey on the side.

Notes: For a crisper result, keep cooked waffles and chicken on separate racks in a 200°F oven until all components are done. Adjust honey heat by varying the amount of chili-infused honey or hot sauce in the honey mixture.