Fried Chicken And Waffles Recipe
Topped with Crispy Fried Chicken Strips and Pecans Served With Maple-Butter Sauce
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Ingredients
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Waffle batter
Fried chicken strips
Maple-butter sauce
Toppings & garnish
Method
Waffle batter
- 1
Preheat and mix dry
Preheat your waffle iron according to manufacturer instructions. In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt until evenly combined.
- 2
Mix wet and combine
In a separate bowl whisk buttermilk, eggs, melted butter and vanilla until smooth. Pour wet ingredients into dry and stir gently until just combined; small lumps are fine. Let the batter rest for 5–10 minutes while you prepare the chicken and sauce.
- 3
Cook waffles
Lightly grease the waffle iron. Pour the recommended amount of batter for your iron and cook until golden and crisp (typically 3–5 minutes). Keep cooked waffles warm in a 200°F (95°C) oven on a rack so bottoms stay crisp while you finish frying chicken.
Fried chicken strips
- 4
Prepare chicken
Slice the chicken breasts into 3/4-inch thick strips. Place strips in a bowl with 1 cup buttermilk and 1 tsp hot sauce (if using). Cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.
- 5
Make dredge
In a shallow bowl or wide plate whisk together 1 cup flour, cornstarch, paprika, garlic powder, onion powder, black pepper and 3/4 tsp salt until evenly distributed.
- 6
Dredge the chicken
Remove chicken from marinade, letting excess drip off. Dip each strip briefly into 1/4 cup buttermilk, then press into the flour mixture, coating all sides. For an extra-crispy crust, double-dip: return to the buttermilk briefly and dredge again in the flour mixture.
- 7
Heat oil and fry
Pour about 1.5–2 cups vegetable oil into a large skillet or Dutch oven to reach 1/2–1 inch depth. Heat over medium-high until a thermometer reads 350°F (175°C). Fry chicken in batches without crowding, turning once, until golden brown and internal temperature reaches 165°F (74°C), about 3–5 minutes per side depending on thickness. Transfer to a wire rack set over a baking sheet and season lightly with a pinch of salt. Keep warm in the oven alongside waffles if needed.
Maple-butter sauce
- 8
Make sauce
In a small saucepan over low heat combine 1/2 cup maple syrup, 2 tbsp butter and 1 tbsp brown sugar. Stir until butter melts and sugar dissolves. Bring to a gentle simmer for 1–2 minutes, then remove from heat and stir in 1/2 tsp apple cider vinegar and 1/8 tsp salt to brighten flavor. Keep warm until serving.
Toppings & assembly
- 9
- 10
Assemble plates
Place a warm waffle on each plate. Top with 2–3 crispy chicken strips per serving. Spoon 2–3 tablespoons warmed maple-butter sauce over the chicken and waffle. Sprinkle toasted pecans on top and dust lightly with powdered sugar if using. Finish with a light pinch of sea salt and offer extra maple syrup at the table.
