Chicken & Waffles Recipe

Preheat and mix dry

Preheat your waffle iron according to manufacturer instructions. In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt until evenly combined.

Combine wet ingredients

In a separate bowl, whisk 2 large eggs until blended. Add 1 3/4 cups milk, 4 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract. Whisk until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few small lumps are fine—do not overmix. Let the batter rest for 5 minutes while you prepare the chicken and heat the waffle iron.

Cook waffles

Lightly grease the preheated waffle iron with a little oil or melted butter. Pour batter (amount per your waffle iron size, about 3/4 to 1 cup) onto the center and cook until golden brown and crisp, about 4–6 minutes per waffle depending on your iron. Keep waffles warm in a 200°F (95°C) oven on a wire rack while you finish frying the chicken.

Prep chicken

Slice 1 pound boneless skinless chicken breasts into 3/4–1-inch thick strips. Place strips into a shallow dish and pour 1 cup buttermilk mixed with 1 tablespoon hot sauce over them. Cover and refrigerate for at least 30 minutes, or up to 4 hours—this tenderizes and seasons the chicken.

Prepare dredging station

In a wide shallow bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper. In a second shallow bowl beat 2 eggs.

Dredge chicken

Remove chicken from the buttermilk, letting excess drip off. First dredge each strip in the seasoned flour mixture, then dip in beaten eggs, then return to the flour mixture for a double-coat, pressing the coating firmly to adhere.

Heat oil and fry

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to reach roughly 1/2–1 inch depth and heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles immediately. Fry chicken strips in batches without crowding for 3–5 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to maintain oil temperature. Transfer cooked strips to a wire rack set over a baking sheet and keep warm in the oven while you finish remaining strips.

Crisp finish (optional)

For extra crispness, after all strips are cooked, you can briefly re-fry each batch 30–60 seconds at 375°F (190°C) just before serving to re-crisp the coating. Drain again on the wire rack.

Make spicy syrup

In a small saucepan combine 1 cup pure maple syrup and 2 tablespoons hot sauce. Warm over low heat, stirring occasionally, until just simmering. Taste and adjust heat by adding more hot sauce a teaspoon at a time if desired. Keep warm over the lowest heat or remove from heat and re-warm just before serving.

Plate and finish

Place a warm waffle on each plate. Top with 2–3 crispy chicken strips per waffle. Add 1 tablespoon unsalted butter on the waffle so it melts over the chicken. Drizzle spicy syrup generously over the chicken and waffle. Garnish with 1 tablespoon chopped parsley if desired. Serve immediately so waffles remain crisp and chicken stays hot.