Chicken And Waffle Stack Recipe

Preheat and mix dry

Preheat waffle iron according to manufacturer. In a large bowl whisk together the flour, sugar, baking powder and salt until evenly combined.

Combine wet ingredients

In a separate bowl beat the eggs lightly, then whisk in the milk, melted butter and vanilla extract until homogenous.

Make batter and cook

Pour the wet ingredients into the dry and stir just until combined — small lumps are okay. Lightly brush or spray the waffle iron with oil. Pour batter (about 1/2 to 3/4 cup depending on iron) and cook until deep golden and crisp, about 4–6 minutes per waffle. Keep waffles warm on a wire rack in a low oven (200°F / 95°C) if making ahead.

Prepare chicken

Slice the chicken breasts into 1/2-inch to 3/4-inch thick strips. Place the strips in a bowl or zip-top bag with the buttermilk and optional hot sauce. Refrigerate and marinate for at least 20 minutes (up to 2 hours).

Make dredge

In a shallow dish combine the flour, cornstarch, salt, pepper, paprika, garlic powder and onion powder. Stir to combine.

Heat oil

Pour about 1/2 to 3/4 inch of vegetable oil into a heavy skillet (cast-iron preferred) or heat a deep-fryer to 350°F (175°C). If using skillet, the oil quantity listed should be enough for shallow frying; heat until shimmering and a drop of batter sizzles.

Dredge and fry

Remove a few chicken strips from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing to adhere. Shake off excess. Fry in batches so they don't crowd the pan — about 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 keep crisp. If oil cools, allow it to return to temperature between batches.

Combine and heat

In a small saucepan combine the heavy cream, milk, sugar and the scraped vanilla bean seeds plus the scraped pod (or 1 tsp vanilla bean paste). Warm over medium heat until it begins to steam and small bubbles form around the edge — do not boil.

Finish sauce

Remove from heat. If you want a slightly thicker sauce, whisk the cornstarch with 1 tsp cold water to make a slurry and return saucepan to low heat, whisking in the slurry until the sauce thickens slightly, about 1 minute. Remove the vanilla pod, whisk in the butter until glossy. Keep warm.

Place one warm waffle on each serving plate. Top with 2–3 warm chicken strips. Add another waffle and repeat to create a 2–3 layer stack as desired (typical: waffle → chicken → waffle → chicken → waffle).

Scatter sliced strawberries and blueberries between layers and on top. Lightly dust the entire stack with powdered sugar using a fine sieve.

Drizzle 2–3 tablespoons of the warm vanilla bean sauce over the top of each stack (adjust to taste). Serve immediately while waffles are crisp and chicken is hot.