Chicken & Waffle Recipe
Breakfast and lunch on one plate! Our golden waffle topped with crisp buttermilk chicken tenders.
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Ingredients
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Waffle batter
Buttermilk fried chicken
Finishing & serving
Method
Waffle batter
Mix dry ingredients
In a large bowl whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt until evenly combined.
Combine wet ingredients
In a separate bowl whisk 1 3/4 cups milk, 1/2 cup buttermilk, 2 large eggs, 4 tbsp melted unsalted butter and 1 tsp vanilla extract until smooth.
Make batter
Pour the wet mixture into the dry ingredients and stir gently until just combined. A few small lumps are okay — do not overmix. Let the batter rest 5–10 minutes while you prepare the chicken and preheat the waffle iron.
Cook waffles
Preheat waffle iron according to manufacturer instructions and lightly grease if needed. Cook batter in batches, using about 3/4 to 1 cup batter per waffle (adjust for your iron) until golden and crisp, about 4–6 minutes per waffle. Keep finished waffles warm in a low oven (200°F / 90°C) on a rack so bottoms stay crisp.
Buttermilk fried chicken
Marinate
Place 1 lb chicken tenderloins in a shallow dish or zip-top bag. Pour 1 cup buttermilk and 1 tsp hot sauce (if using) over the chicken, coating each piece. Cover and refrigerate for at least 30 minutes, ideally 1–4 hours. If short on time, 30 minutes will still tenderize and flavor the chicken.
Prep dredge
In a wide bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. In a separate shallow bowl beat 2 eggs for an egg wash.
Dredge chicken
Remove each piece of chicken from the buttermilk, letting excess drip off. First coat thoroughly in the flour mixture, then dip into the beaten eggs, then return to the flour mixture for a second coating, pressing the flour to adhere well. Place dredged pieces on a tray and let rest 5–10 minutes to set the crust.
Heat oil & fry
Pour about 1 cup vegetable oil (or enough to reach ~1/2–3/4 inch depth in a large skillet) into a heavy skillet and heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds. Fry chicken in batches without crowding, 3–4 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to avoid burning. Transfer cooked tenders to a wire rack set over a baking sheet and keep warm in the oven if desired.
Finishing & serving