Chicken Waffle Recipe

Preheat and prepare

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

In a large bowl whisk together 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon fine salt until evenly combined.

In a separate bowl whisk 2 large eggs, 1 1/2 cups milk, 1/2 cup melted unsalted butter and 1 teaspoon vanilla extract until smooth.

Make a well in the dry ingredients and pour in the wet ingredients. Stir gently until just combined—do not overmix; a few small lumps are fine. Let batter rest 5–10 minutes while you prepare other components.

Trim and cut 1 lb chicken thighs into pieces sized to fit on a waffle (about 3–4 oz each). Pat dry with paper towels.

Combine 1 cup buttermilk and 1 teaspoon hot sauce (optional) in a bowl. Add the chicken pieces, cover, and refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and seasons the meat.

When ready to fry, in a shallow dish combine 1 cup flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix thoroughly.

Heat a heavy skillet or Dutch oven with about 1 cup vegetable oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of flour into the oil: it should sizzle steadily but not smoke.

Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to coat. Shake off excess.

Carefully place chicken pieces into hot oil, frying in batches to avoid crowding. Fry until golden brown and crisp, about 4–6 minutes per side depending on thickness, and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 clove minced garlic and cook 20–30 seconds until fragrant but not browned.

Add 1 cup thinly sliced bell peppers and sauté 2–3 minutes until slightly softened but still bright.

Add 4 cups fresh baby spinach in batches, tossing until wilted, about 1–2 minutes total. Season with 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon lemon juice. Remove from heat and keep warm.

While chicken is finishing, cook waffles: pour batter into the preheated waffle iron, using the amount recommended by your waffle maker (usually 1/2 to 3/4 cup). Cook until deep golden and crisp, about 3–5 minutes, then transfer to a plate. Repeat until batter is used, keeping waffles warm on a baking sheet in a low oven if needed.

To assemble each serving: place one Belgian waffle on a plate. Arrange a portion of fried spinach and bell peppers on the waffle. Top with a piece or two of fried chicken.

Finish with a drizzle of 1–2 tablespoons maple syrup per serving (adjust to taste), a small pat of butter if using, and a sprinkle of chopped chives. Season with salt and pepper to taste.

Serve immediately while waffles are crisp and chicken is hot.