Sep 09 2026
Restaurants›Kona Grill - San Antonio at North Star›Chicken & Waffle Recipe

Chicken & Waffle Recipe

Inspired by Kona Grill - San Antonio at North Star
Time1h 15m
Serves2

buttermilk waffle, fried chicken, maple bbq sauce

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Ingredients

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Waffle Batter

Fried Chicken

Maple BBQ Sauce

To Finish / Garnish

Method

Waffle Batter

  1. 1

    Mix dry ingredients

    Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl until evenly combined.

  2. 2

    Mix wet ingredients

    In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.

  3. 3

    Combine

    Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine. Let the batter rest 5–10 minutes while you prepare the chicken and heat the waffle iron.

  4. 4

    Cook waffles

    Preheat your waffle iron according to manufacturer instructions and lightly grease if needed. Pour batter (about 3/4 to 1 cup depending on size) into the hot iron and cook until deep golden and crisp, about 4–6 minutes. Transfer waffles to a warm oven (200°F / 95°C) on a wire rack to keep crisp while finishing the rest.

Fried Chicken

  1. 5

    Marinate

    Place the chicken pieces in a bowl or zip-top bag. Add 1 cup buttermilk and 1 tsp hot sauce (if using), tossing to coat. Refrigerate for at least 30 minutes or up to 4 hours. Pat the chicken dry with paper towels before dredging.

  2. 6

    Prepare dredge

    Combine 1 cup flour, 1/4 cup cornstarch, paprika, garlic powder, onion powder, cayenne, black pepper, and 1 tsp kosher salt in a shallow dish; whisk to evenly distribute spices.

  3. 7

    Dredge chicken

    One piece at a time, dredge chicken in the seasoned flour mixture, pressing to adhere. Shake off excess and set on a tray. For extra crispness, dip briefly back into a little reserved buttermilk (if available) and dredge again for a double coating.

  4. 8

    Heat oil

    Pour oil into a deep skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until a thermometer reads 350°F (175°C).

  5. 9

    Fry

    Fry the chicken in batches so pieces don’t crowd. Cook 4–6 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F oil. Transfer to a wire rack set over a baking sheet to drain and stay crisp; keep warm in the oven if desired.

Maple BBQ Sauce

  1. 10

    Combine and simmer

    In a small saucepan over medium heat, combine 1/2 cup maple syrup, 1/4 cup ketchup, 1 tbsp apple cider vinegar, 1 tsp soy sauce, 1 tbsp brown sugar, smoked paprika, minced garlic, black pepper, and 1/4 tsp hot sauce (if using). Stir to combine and bring to a gentle simmer.

  2. 11

    Reduce

    Simmer 4–6 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust seasoning—add a pinch more salt, vinegar for brightness, or maple for sweetness. Remove from heat and keep warm.

To Finish / Assemble

  1. 12

    Plate

    Place one warm buttermilk waffle on each plate. Top with a piece (or two small pieces) of fried chicken.

  2. 13

    Sauce and garnish

    Drizzle 1–2 tablespoons of the warm maple BBQ sauce over the chicken (and waffle if desired). Add a small pat of butter to the waffle and a light extra drizzle of maple syrup if you like a sweeter finish. Sprinkle chopped chives or parsley for color.

  3. 14

    Serve

    Serve immediately while the waffle is crisp and the chicken is hot. Provide extra maple BBQ sauce on the side.

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