Chicken & Waffle* Recipe

Preheat and mix dry ingredients

Preheat your waffle iron according to manufacturer instructions. In a large bowl whisk together 2 cups flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk 1 3/4 cups buttermilk, 1/4 cup whole milk, 2 large eggs, 4 tbsp melted butter, and 1 tsp vanilla until smooth.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined; a few small lumps are fine. Do not overmix. Let the batter rest 5 minutes while you prepare other components.

Cook waffles

Brush or spray the preheated waffle iron lightly with oil. Pour batter per your waffle iron's recommended amount (about 3/4 to 1 cup depending on size). Cook until the waffle is golden brown and crisp, about 4–6 minutes. Keep waffles warm in a 200°F (95°C) oven on a wire rack while you finish the other components.

Prepare chicken

Trim fat and slice 1 lb chicken breasts into 3/4–1 inch wide strips. Place strips in a bowl with 3/4 cup buttermilk and 1 tsp hot sauce (optional). Cover and refrigerate at least 20 minutes (or up to 2 hours) to tenderize.

Prepare dredge

In a shallow bowl combine 1 cup flour, 2 tbsp cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Place 1/2 cup buttermilk or beaten egg in a separate bowl for the wet dredge.

Dredge chicken

Remove chicken from marinade, letting excess drip off. Dip each strip into the wet dredge, then press into the seasoned flour mixture to coat completely. Place on a rack and let rest 5 minutes to help the coating adhere.

Fry chicken

Heat about 1 cup vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry chicken strips in batches without crowding, 3–4 minutes per side, until golden brown and internal temp reaches 165°F (74°C). Transfer to a paper towel–lined rack or plate and keep warm in the oven with the waffles if desired.

Brown the sausage

In a medium skillet over medium heat, crumble and cook 12 oz pork sausage until browned and cooked through, about 6–8 minutes. If the sausage is very lean, add 1 tbsp butter to the pan for flavor.

Make roux

Reduce heat to medium-low. Sprinkle 3 tbsp flour over the cooked sausage and stir to combine, cooking 1–2 minutes to remove raw flour taste.

Add milk and season

Gradually whisk in 2 cups whole milk, making sure to incorporate flour and break up any lumps. Bring to a gentle simmer, stirring frequently until the gravy thickens to your desired consistency, about 4–6 minutes. Season with 1 tsp salt, 1 tsp freshly ground black pepper, and 1/4 tsp crushed red pepper if using. Taste and adjust seasoning.

Finish and keep warm

Lower heat to keep gravy warm while you complete eggs and plating. If gravy becomes too thick, stir in a tablespoon of milk at a time until you reach desired thickness.

Cook eggs to order

Heat a small nonstick skillet over medium. Add 1 tbsp butter or oil. Crack 2 eggs and cook to order (sunny-side up, over-easy, or over-medium) — sunny-side: cook until whites set but yolks runny, 2–3 minutes; over-easy: cook 2 minutes then flip and cook 10–20 seconds more. Season with a pinch of salt and pepper.

Assemble plate

Place one hot Belgian waffle on each plate. Top with 2–3 crispy chicken strips. Spoon a generous ladle of pork sausage gravy over the chicken and waffle (or serve gravy on the side). Gently place the cooked eggs on top or to the side. Drizzle maple syrup around or lightly over the waffle (not directly over hot gravy if you prefer). Garnish with chopped chives or parsley.

Serve

Serve immediately while waffles are crisp, chicken is hot, eggs are fresh, and gravy is warm. Provide extra syrup and hot sauce at the table if desired.