Chicken & Waffles Recipe

Brine/Marinate

Pat chicken tenders dry and place in a bowl or zip-top bag. Combine buttermilk and hot sauce; pour over chicken, ensuring pieces are fully coated. Refrigerate and marinate at least 1 hour and up to overnight for juiciness and flavor.

Prepare Breading Stations

Crush corn flakes in a sealed bag with a rolling pin until coarse crumbs remain (some larger flakes are fine). In a shallow bowl, whisk together flour, cornstarch, 1.5 tsp salt, black pepper, smoked paprika, garlic powder, and onion powder. In a second shallow bowl, whisk eggs with 1/4 cup whole milk until smooth.

Dredge

Remove a tender from the buttermilk, letting excess drip off. Dredge in the seasoned flour mixture, then dip into the egg wash, and press firmly into the crushed corn flakes so they adhere well. Place breaded tenders on a rack and repeat with remaining pieces. Let rest 10 minutes to set the crust.

Fry

In a heavy pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry chicken tenders in batches without overcrowding for 4–6 minutes, turning if needed, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain. Keep warm in a low oven (200°F/95°C) while finishing remaining tenders.

Prepare Batter

Preheat your waffle iron. In a large bowl, whisk together 2 cups flour, 2 tbsp sugar, baking powder, and 1/2 tsp salt. In a separate bowl, whisk egg yolks (from 3 eggs), 1.5 cups milk, melted butter, and vanilla until combined. Stir wet ingredients into dry until just combined; a few small lumps are okay. Fold in pearl sugar gently.

Whip Egg Whites

Using a clean bowl, beat the 3 egg whites to medium-stiff peaks. Gently fold the whipped egg whites into the batter in two additions, keeping as much air as possible for light waffles.

Cook Waffles

Brush or spray waffle iron with butter or nonstick spray. Scoop batter (amount per your iron size, about 1/2–3/4 cup) and cook according to manufacturer's directions until golden and crisp and pearl sugar pockets are slightly caramelized. Transfer cooked waffles to a wire rack to keep crisp. Make 4 large Belgian waffles (serves 4).

Make Hot Honey Butter

In a small bowl, combine 1/2 cup softened unsalted butter with 1/4 cup hot honey and 1/4 tsp sea salt. Beat with a fork until homogenous and slightly fluffy. Transfer to a ramekin and keep at room temperature if serving immediately, or refrigerate and bring back to room temp before serving.

Warm Maple Syrup

Warm 3/4 cup maple syrup gently in a small saucepan over low heat until just warm to the touch (do not boil). Keep warm for serving.

Stack one Belgian waffle on each plate. Place 2–3 corn flake-crusted chicken tenders on top of each waffle. Dollop a generous spoonful of hot honey butter beside or on top of the chicken so it melts; pour a small ramekin or drizzle of warm maple syrup alongside for guests to add as desired.

Garnish with chopped chives and a lemon wedge on the side for a bright squeeze if desired. Serve immediately while chicken is hot and waffles are crisp.