Chicken + Waffles Recipe

Prepare dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 2 large eggs, 1 3/4 cups buttermilk, 6 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract until smooth.

Make batter

Pour the wet mixture into the dry ingredients and gently fold until mostly combined; a few small lumps are fine. Carefully fold in 1 cup blueberries, taking care not to overmix so batter stays fluffy. Let rest 5 minutes to thicken.

Cook waffles

Preheat waffle iron to medium-high and lightly brush with butter or oil. For each waffle, pour batter according to your iron’s size (about 3/4 to 1 cup). Cook until golden and crisp, about 3–5 minutes per waffle. Keep waffles warm in a low oven (200°F / 95°C) on a rack so bottoms remain crisp while finishing chicken.

Butterfly and pound chicken

Slice each chicken breast horizontally to make two thinner cutlets (or butterfly and then lightly pound to 1/2" thickness). Pat dry with paper towels.

Marinate

Place the chicken in a shallow dish and pour 1 cup buttermilk mixed with 1 teaspoon hot sauce (optional). Cover and refrigerate for at least 30 minutes, or up to 4 hours. If short on time, 30 minutes still helps tenderize.

Prepare dredge

In a shallow bowl whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper.

Dredge chicken

Remove each piece of chicken from the buttermilk, letting excess drip off, then press into the flour mixture to fully coat. For extra crispiness, dip back into the buttermilk briefly and dredge again for a double coating. Shake off excess.

Heat oil

In a heavy skillet (cast iron preferred) pour enough vegetable oil to reach about 1/2" depth (roughly 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or small bubbles form around a tester piece of bread.

Fry

Carefully add coated cutlets to the hot oil in a single layer without crowding. Fry 3–4 minutes per side, adjusting time for thickness, until coating is golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan and let rest 3–5 minutes. If making multiple batches, keep finished pieces in the warm oven with the waffles so everything stays hot and crisp.

Chill tools

Chill mixing bowl and whisk or beaters for 5–10 minutes in the freezer for best whipping volume (optional).

Whip cream

Pour 1 cup heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar, 1 teaspoon lemon zest and 1 teaspoon lemon juice. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust sweetness or lemon to preference. Keep refrigerated until ready to serve.

Plate

Place a warm blueberry waffle on each plate. Top with a fried chicken cutlet. Add a generous dollop of lemon whipped cream on the side or on top of the chicken. Drizzle with pure maple syrup (about 2–3 tablespoons per serving) and sprinkle a pinch (about 1/8–1/4 teaspoon) of fine sea salt over the syrup or chicken if desired to enhance flavor.

Serve

Serve immediately while waffles are crisp and chicken is hot. Leftover components can be reheated (chicken in a 400°F oven to re-crisp; waffles in a toaster oven) and whipped cream should be kept chilled.