Chicken Waffles Recipe

Preheat waffle iron according to manufacturer instructions. Lightly grease if required.

In a large bowl whisk together 2 cups flour, 2 tbsp sugar, 1 tbsp baking powder, 1/2 tsp baking soda and 3/4 tsp salt until evenly combined.

In a separate bowl whisk 2 large eggs until foamy, then whisk in 1 1/2 cups buttermilk, 1/4 cup whole milk, 6 tbsp melted butter and 1 tsp vanilla extract.

Make a well in the dry ingredients and pour in the wet ingredients. Gently stir until just combined — a few small lumps are fine. Do not overmix to keep waffles tender.

Let the batter rest for 5–10 minutes while you prepare the chicken; this hydrates the flour and yields lighter waffles.

When ready, pour batter onto hot waffle iron per manufacturer's portion size and cook until deep golden and crisp (usually 4–6 minutes depending on your iron). Keep waffles warm in a 200°F / 95°C oven on a rack so they stay crisp.

Cut 1 lb chicken into 3–4 pieces (if using breasts, halve horizontally into thinner cutlets). Lightly pound to even thickness if needed (about 1/2" thick).

In a shallow bowl combine 3/4 cup buttermilk and 1 tsp hot sauce (if using). Add the chicken pieces, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours. (If short on time, 30 minutes still helps.)

While chicken marinates, combine dredge: in a wide shallow dish mix 1 cup flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp cayenne (optional). Whisk to distribute spices.

Heat 2 cups vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Use a thermometer for accuracy; oil should be hot but not smoking.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere. For extra crispiness, double-dip: return dredged pieces to the buttermilk briefly, then dredge again in the flour mix.

Carefully lower chicken into hot oil (do not overcrowd — fry in batches). Fry until golden brown and cooked through, about 4–6 minutes per side depending on thickness; internal temperature should reach 165°F (74°C).

Transfer cooked chicken to a wire rack set over a baking sheet and let rest 5 minutes. This keeps breading crisp. Season lightly with a pinch of salt while hot.

If desired, warm 3/4 cup maple syrup gently in a small saucepan or microwave until pourable. Stir in 2 tbsp softened butter for a glossy, richer syrup and add 1/4 tsp salt; taste and adjust.

To serve, place one hot waffle on a plate, top with a piece of fried chicken. Drizzle warmed maple-butter syrup over the chicken and waffle. Sprinkle chopped chives or parsley and a crack of black pepper if you like a savory herb note.

Serve immediately so waffles remain crisp and chicken stays juicy. Provide extra syrup at the table.