Chicken & Waffles Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions. If it has temperature settings, set to medium-high for Belgian waffles. Lightly oil or spray the iron with neutral oil to prevent sticking.

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

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

Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix — a few small lumps are fine.

Fold the blueberries into the batter gently to avoid breaking them and turning the batter purple.

Let the batter rest for 5 minutes while the waffle iron finishes preheating; this helps the leaveners work and yields a lighter waffle.

Cook waffles according to your waffle iron's instructions, using about 3/4 to 1 cup of batter per waffle (adjust for the size of your iron). Cook until golden-brown and crisp on the outside, 4–6 minutes depending on iron. Transfer to a cooling rack set over a baking sheet and keep warm in a 200°F (95°C) oven if making multiple waffles.

Marinate

Place chicken tenders in a bowl or zip-top bag. Whisk 1 cup buttermilk with 1 tsp hot sauce (if using) and pour over the chicken to coat. Refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the chicken.

Make the dredge

In a shallow bowl or dish, combine 1 cup flour, 1/4 cup cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt, and 1/2 tsp black pepper. Mix well so the spices are evenly distributed.

Prepare the egg wash

In another shallow bowl whisk the 2 eggs with 2 tbs milk until homogeneous.

Dredge the chicken

Remove chicken from the buttermilk, letting excess drip off. One piece at a time: dredge in the seasoned flour mixture, then dip into the egg wash, then dredge again in the flour mixture, pressing gently so a thick coating adheres. Place breaded tenders on a wire rack while heating the oil.

Heat the oil

Pour oil into a deep heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (approximately 3–4 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) on a deep-fry thermometer. If you don’t have a thermometer, test by dropping a small pinch of the dredge into the oil — it should sizzle and brown slowly.

Fry

Working in batches to avoid overcrowding, carefully lower breaded tenders into the hot oil. Fry until deeply golden and cooked through, about 3–4 minutes per side depending on thickness (internal temperature should reach 165°F / 74°C). Turn as needed for even browning. Use a slotted spoon or tongs to transfer to a wire rack set over a baking sheet to drain and stay crisp. Keep in a low oven (200°F / 95°C) if holding before serving.

Place one warm blueberry Belgian waffle on each serving plate.

Top each waffle with 2–3 hot, hand-breaded chicken tenders.

Place a pat (about 1 tbs) of softened butter on top of the chicken, then generously drizzle about 2–3 tbs (or to taste) of pure maple syrup over the chicken and waffle.

Dust lightly with powdered sugar if desired and garnish with a little fresh mint or a pinch of lemon zest for brightness.

Serve immediately while waffles are crisp and chicken is hot and crunchy.