Sriracha Maple Chicken & Waffles Recipe

Preheat waffle iron according to manufacturer's instructions. Preheat oven to 200°F (95°C) and place a rack on a baking sheet to keep cooked waffles warm.

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

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

Make a well in the dry ingredients and pour in wet ingredients. Stir gently until just combined—batter should be slightly lumpy. Do not overmix.

Brush or spray the waffle iron with oil. Pour the recommended amount of batter into the preheated waffle iron and cook until golden and crisp (time varies by iron, about 4–6 minutes). Transfer cooked waffles to the oven rack to keep warm and crisp while making remaining waffles.

Prepare chicken: If using large breasts, halve horizontally to make even pieces about 1/2" thick. Pat pieces dry with paper towels.

Marinate: Place chicken in a shallow dish and pour 3/4 cup buttermilk and 1 tsp hot sauce (if using) over it. Cover and refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and adds moisture.

Make the dredge: In a wide shallow bowl or plate combine 1 cup flour, 1/4 cup cornstarch, paprika, garlic powder, onion powder, 1 tsp salt and 1/2 tsp black pepper. Mix thoroughly.

Heat oil: Pour about 1 cup vegetable oil into a heavy skillet (cast iron preferred) to reach a depth of about 1/2". Heat over medium-high until oil registers 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds.

Dredge chicken: Remove a piece of chicken from the buttermilk, let excess drip off, then press thoroughly into the flour mixture so it's well coated. Shake off excess.

Fry: Carefully lower chicken into hot oil (do not overcrowd the pan). Fry 3–5 minutes per side depending on thickness until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature around 325–350°F. Transfer cooked pieces to the oven rack to keep warm and crisp while you finish frying the rest.

For extra crispness (optional): After all pieces are fried, rest them on the oven rack for 5 minutes before glazing—this helps the crust set and stay crisp.

Make glaze: In a small saucepan combine 1/2 cup pure maple syrup, 2 tbs Sriracha, 1 tsp soy sauce, 1 tsp apple cider vinegar and 1 tbsp butter. Stir and bring to a gentle simmer over medium-low heat.

Simmer: Let the mixture simmer gently for 2–3 minutes to meld flavors. Taste and adjust heat or sweetness (add more Sriracha for heat or a teaspoon of water to thin if too sweet).

Optional thickening: If you prefer a slightly thicker glaze, mix 1/2 tsp cornstarch with 1 tsp cold water to make a slurry, then whisk it into the simmering glaze and cook 30–60 seconds until glossy and slightly thickened. Remove from heat.

Glaze the chicken: Place the warm fried chicken on a sheet pan or plate and brush or drizzle the warm Sriracha maple glaze over each piece. Use about 1–2 tablespoons glaze per piece depending on preference.

Plate: Place a waffle on each serving plate. Top each waffle with a glazed chicken piece (or slice chicken and fan on top).

Garnish: Lightly dust powdered sugar over the chicken and waffle (about 1 teaspoon per serving) to create the sweet-heat contrast. Sprinkle chopped green onions and/or cilantro if using, and add a pat of butter or extra drizzle of glaze as desired.

Serve immediately while waffles are hot and chicken is crisp. Provide extra Sriracha maple glaze at the table for those who want more heat or sweetness.