Chicken And Waffles Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions. Lightly grease the plates with vegetable oil or nonstick spray.

In a large bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and 1 tsp salt.

In a separate bowl, beat 2 large eggs, then whisk in 1 1/2 cups whole milk, 6 tbsp melted unsalted butter, and 1 tsp vanilla extract until combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine. Let batter rest 5 minutes while finishing other components.

Cook waffles in the preheated waffle iron, using about 1/2 to 3/4 cup batter per waffle (amount will depend on your waffle iron). Cook until golden brown and crisp, about 3–5 minutes per waffle. Keep waffles warm in a 200°F (95°C) oven on a rack while you fry the chicken.

Place 1 lb cut chicken pieces into a bowl with 1 cup buttermilk and 1 tsp hot sauce (optional). Cover and refrigerate for at least 30 minutes, up to 4 hours. If short on time, marinate 15–30 minutes at room temperature.

When ready to cook, combine 1 cup flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper in a shallow bowl or pie plate.

Heat about 1 cup vegetable oil in a deep skillet over medium-high heat to reach 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil; it should sizzle immediately and float.

Working in batches, remove chicken pieces from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. Shake off excess flour.

Carefully place coated chicken pieces into the hot oil without overcrowding. Fry until golden brown and cooked through, about 3–4 minutes per side depending on size (internal temperature 165°F / 74°C). Use a slotted spoon to transfer cooked bites to a wire rack set over a baking sheet to drain and keep crisp in the warm oven alongside waffles.

If needed, return oil to temperature between batches. Finish frying all chicken before assembling.

In a small saucepan over low heat, combine 1/2 cup maple syrup, 1 tbsp sriracha, and 1 tbsp butter. Warm gently, whisking until the butter melts and the mixture is smooth and glossy. Taste and add 1/2 tsp lemon juice if you want a brighter flavor balance.

Keep the syrup warm on the lowest heat setting until ready to serve. Stir occasionally to prevent scorching.

In a small bowl, combine 4 tbsp softened unsalted butter, 1/2 tsp ground cinnamon, 1 tbsp powdered sugar, and 1/8 tsp salt. Mix until smooth and well incorporated. Transfer to plastic wrap and roll into a log (optional) or refrigerate until ready to serve. If chilled, let sit a few minutes to soften before spreading.

Place one warm waffle on each plate. Top with a generous pat or slice of cinnamon butter so it begins to melt.

Pile 6–8 hot boneless chicken bites on top of each waffle.

Drizzle sriracha maple syrup over the chicken and waffle stack to taste (start with about 1–2 tbsp per serving). Add extra sriracha if you want more heat and sprinkle chopped chives or parsley for color.

Serve immediately while waffles are crisp and chicken is hot.