Crispy Chicken Strips & Warm Belgian Waffles Recipe

Prepare the chicken

Slice the chicken breasts into even strips about 1 inch wide. Pat dry with paper towels.

Marinate

Place the chicken strips in a bowl or zip-top bag. Add 1 cup buttermilk and 1 tbsp hot sauce (if using). Toss to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and seasons the chicken.

Make the dry breading

In a shallow dish, whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, and 1 tsp kosher salt. Stir in the 1/2 cup bacon-flavored crispy pieces so they are distributed through the flour mixture.

Set up an egg wash

In a separate shallow bowl, beat 2 eggs with 2 tbsp water until smooth.

Dredge the chicken

Remove chicken from the buttermilk, allowing excess to drip off. Dredge each strip first in the flour mixture (pressing to adhere), then into the egg wash, then back into the flour mixture for a double-coating. Press extra bacon pieces into the surface of each strip for extra crunch and bacon flavor.

Heat oil

Pour about 1 cup neutral oil into a large heavy skillet to a depth of roughly 1/2 inch, or use a deep fryer and heat oil to 350°F (175°C). Heat over medium-high until shimmering but not smoking.

Fry the chicken

Working in batches to avoid crowding, fry the coated strips 3–4 minutes per side in the skillet (or 4–6 minutes total in a fryer) until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed so the coating browns but does not burn.

Drain and keep warm

Transfer cooked strips to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining strips. If desired, sprinkle a few extra bacon-flavored pieces over the hot strips for added texture.

Preheat waffle iron

Preheat your Belgian waffle iron according to manufacturer instructions until fully hot. Lightly grease with cooking spray or brush with melted butter.

Mix dry ingredients

In a large bowl, whisk together 2 cups flour, 2 tbsp sugar, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt.

Combine wet ingredients

In a separate bowl, whisk the 2 egg yolks with 1.5 cups buttermilk, 1/4 cup melted cooled butter, and 1 tsp vanilla extract until combined.

Beat egg whites

In a clean bowl, beat the 2 egg whites to soft peaks (use a whisk or electric mixer). This step adds lift for extra-fluffy Belgian waffles.

Combine batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold until mostly combined; a few small lumps are fine. Fold in the beaten egg whites gently to keep batter airy.

Cook waffles

Scoop batter onto the preheated waffle iron (amount will depend on your iron size, typically 3/4 to 1 cup). Close the lid and cook until golden and crisp — about 3–5 minutes — following your iron's indicator. Transfer waffles to a warm oven (200°F / 95°C) on a wire rack to keep crisp while you cook remaining batter.

Warm maple syrup (optional)

Warm 3/4 cup maple syrup gently in a small saucepan over low heat or in the microwave for 20–30 seconds. Keep warm for serving.

Assemble plates

Place one or two warm Belgian waffles on each plate. Top with 2–3 crispy chicken strips per serving.

Add syrup and bacon pieces

Drizzle warm maple syrup over the waffles and chicken to taste. Scatter remaining bacon-flavored crispy pieces over the top for texture and smoky flavor.

Finish

If desired, dot with a little unsalted butter, sprinkle with chopped parsley and a light dusting of powdered sugar for contrast. Serve immediately while waffles are crisp and chicken is hot.