Chicken & Waffles Recipe

Preheat

Preheat your Belgian deep-dish waffle iron according to manufacturer instructions. Lightly brush or spray with vegetable oil.

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.

In a separate bowl whisk 2 large eggs lightly, then add 1 3/4 cups buttermilk, 1/4 cup melted unsalted butter (cooled slightly) and 1 teaspoon vanilla extract. Whisk until homogenous.

Make a well in the dry ingredients and pour the wet mixture in. Stir gently until just combined; small lumps are fine — do not overmix or the waffles will be tough.

Let batter rest 5 minutes while you finish other components. If batter thickens, loosen with 1–2 tablespoons additional buttermilk.

Cook waffles in the preheated waffle iron according to the manufacturer's time for deep-dish Belgian waffles, typically 4–6 minutes, until golden brown and crisp. Keep waffles warm in a low oven (200°F / 95°C) on a rack so bottoms stay crisp while you finish other items.

Marinate: Place 2 chicken tenderloins in a shallow bowl or zip-top bag with 1 cup buttermilk and 1 teaspoon hot sauce (optional). Refrigerate at least 30 minutes, up to 4 hours. The buttermilk tenderizes and flavors the chicken.

Prepare dredge: In a wide shallow bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder. Whisk to distribute spices evenly.

Heat oil: In a medium heavy skillet or Dutch oven add about 2 cups vegetable oil (enough for 1–1.5 inches depth). Heat over medium-high to 350°F (175°C). Use a thermometer for accuracy.

Dredge: Remove tenderloins from marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere a good, even coating. Shake off excess.

Fry: Carefully slide coated tenders into hot oil (do not overcrowd — fry in one batch if needed). Fry until golden brown and the internal temperature reaches 165°F (74°C), about 3–5 minutes per side depending on thickness. Turn once halfway through for even color.

Finish with honey: Transfer fried tenders to a wire rack set over a sheet pan. While still hot, brush or drizzle about 2 tablespoons honey evenly over the tenders so a light glaze forms. Let rest 1–2 minutes so glaze sets.

Cook bacon: Preheat oven to 400°F (200°C). Arrange 2 thick-cut bacon strips on a rimmed baking sheet lined with foil or a rack. Bake 12–18 minutes until crisp to your liking. Thicker bacon may need more time. Alternatively, pan-fry over medium heat until crisp.

Drain: Transfer cooked bacon to a paper-towel-lined plate to remove excess fat. Keep warm.

Whip butter: If desired, whip 2 tablespoons room-temperature unsalted butter with a fork or small whisk until soft and slightly fluffy. Season with a pinch of kosher salt to taste.

Warm syrup: Gently warm 1/2 cup pure maple syrup in a small saucepan over low heat or in the microwave until hot but not boiling.

Assemble: Place one warm Belgian waffle on each serving plate. Top each waffle with 2 honey-fried chicken tenders. Arrange 2 bacon strips alongside or partially over the waffle for presentation.

Serve: Add a dollop of whipped butter on top of the waffle or beside the chicken. Serve with warm maple syrup in a small pitcher or spooned over the chicken and waffle. Offer additional salt to taste.

Notes: Keep waffles and fried chicken separate until just before serving to preserve crispness. If preparing for a group, keep finished waffles and chicken in a 200°F oven on racks to stay crisp while assembling plates.