Chick'n & Waffles Recipe

Preheat and prepare

Preheat waffle iron according to manufacturer instructions. Preheat oven to 200°F (95°C) and place a rack in the oven to keep finished waffles warm.

In a large bowl whisk together flour, sugar, baking powder and salt until evenly combined.

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

Pour the wet ingredients into the dry ingredients and stir gently until just combined; small lumps are fine. Do not overmix.

Lightly oil the waffle iron. Pour batter (about 1/2 to 3/4 cup depending on your iron) onto the center and cook until waffle is golden and crisp, about 4–6 minutes or per your iron's guidance.

Transfer cooked waffles to the oven rack to keep warm while you fry the chicken so they remain crisp.

Prep the chicken

If breasts are thick, slice each breast horizontally to make 2 thinner cutlets (about 1/2 inch thick) for even cooking. Pat dry with paper towels.

Place chicken cutlets in a shallow dish and pour buttermilk over them. Add hot sauce if using. Cover and refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and flavors the chicken.

Make the coating

In a wide shallow bowl combine flour, cornstarch, smoked paprika, garlic powder, onion powder, salt and black pepper. Mix thoroughly.

Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to adhere. For extra-crispy crust, dip the floured piece back into the buttermilk briefly and dredge again in the flour mixture to double-coat.

Fry the chicken

Pour vegetable oil into a large skillet to a depth of about 1/2 inch and heat over medium-high until shimmering and a pinch of flour sizzles on contact (about 350°F if using a thermometer). Carefully add chicken cutlets in a single layer without crowding; work in batches if needed.

Fry for 3–4 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to maintain a steady sizzle but avoid burning the crust.

Transfer cooked chicken to a wire rack set over a baking sheet and place in the warm oven (from waffle step) to keep crisp while you finish remaining pieces.

Place one warm waffle on each plate. Top with a crispy chicken cutlet.

Add a tablespoon of butter on the waffle (optional) and drizzle generously with warm maple syrup (about 2–3 tablespoons per serving, more to taste).

Dust with powdered sugar and sprinkle chopped chives or microgreens if using for a sweet-savory contrast and presentation.

Serve immediately so waffles stay crisp and chicken remains hot.