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No need to count calories with these chicken and waffles, this sweet and salty classic is worth every bite!
Chicken and waffles is a favorite for either brunch or dinner! Buttermilk Syrup would taste great on this sweet and savory waffle twist.
We Love This Classic!
You will not regret whipping up a batch of golden brown chicken and waffles for breakfast (or dinner)!!
We start with a favorite Belgian Waffle and top it with homemade fried chicken and sweet, creamy honey butter. Is your mouth watering yet?!
Why we love it:
- Flavor. This is a tasty sweet and savory classic.
- All day long. It’s perfect any time of the day, whether you want to enjoy it for breakfast, lunch, or dinner.
- Change it up. For a slight variation, cook a baking sheet of baked chicken wings or drumsticks.
Ingredients
- chicken wings – I used chicken party wings (buffalo chicken wings) for this dish. Full wings and chicken thighs also work well. For a boneless version use sliced chicken breasts or chicken tenders. Adjust the fry time accordingly.
- salt
- chicken spices – onion powder, garlic powder, sage, cumin, paprika, thyme
- buttermilk – or a Buttermilk Substitute.
- all-purpose flour
- cornstarch
- oil for frying – vegetable oil, canola oil, and peanut oil are all suitable for deep frying
- unsalted butter – Do not use margarine. For the softened butter use this post about How to Soften Butter Quickly.
- honey
- cinnamon
- vanilla extract
- regular milk
- large eggs
- baking powder
- sugar
how to make chicken and waffles
- CHICKEN. Dredge/toss the pieces of chicken in seasonings. Pour the buttermilk over the top and mix gently. Chill for 2 hours.
- Preheat 1-2 inches of oil in a deep fryer (or deep skillet / heavy pot) to 350°F. Toss chicken in flour and cornstarch mixture.
- Fry the chicken pieces for 3 minutes, flip, then fry for an additional 2-3 minutes, or until cooked to 160°F. Drain on paper towels or wire rack.
- WAFFLES. Add the butter and milk to a small mixing bowl or measuring cup, and heat in the microwave for one minute and thirty seconds, or until the butter is melted. Whisk in the vanilla and set aside. In a large separate bowl, beat the eggs until fluffy. Add the milk mixture and stir to combine.
- Add the dry ingredients, and mix until just combined (small lumps are ok). Let sit five minutes.
- Preheat your waffle iron. Add the batter and cook according to your waffle maker’s directions.
Recipe Tips
- Add spice. Add some cayenne pepper to the flour mixture or brush cooked chicken with hot sauce for a bit of a kick!
- Don’t over-mix the batter. The less you fuss with the batter the fluffier your waffles will be! Letting the batter sit for a few minutes to thicken also helps.
- Serving. Keep waffles warm in an oven preheated to 250°F.
- Honey butter.
- In a small bowl, beat room temp butter until light and fluffy. Add the honey, cinnamon, and vanilla, and beat until well combined. Cover until ready to use.
Serving + Storing tips
- SERVE. Place two chicken pieces on each waffle and top with a scoop of honey butter. Serve with maple syrup, if desired.
- Make ahead. Fresh waffles are best, but you can make the waffles ahead of time and freeze them. Heat them in the toaster when you’re ready to serve.
- STORE separated best chicken and waffles in airtight containers in the fridge for 3-5 days.
- The butter can be stored in an airtight container, on the counter for a couple of days, in the fridge for at least 2 weeks, or in the freezer for up to 2 months.
Side Dishes for A Complete Meal:
Chicken and Waffles Recipe
No need to count calories with these chicken and waffles, this sweet and salty classic is worth every bite!
Ingredients
For the chicken:
- 2 pounds chicken wings
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon sage
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon thyme
- 2 cups buttermilk
- 2 cups all-purpose flour
- ¼ cup cornstarch
- Oil for frying
For the honey butter:
- ½ cup butter softened
- ¼ cup honey
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
For the waffles:
- ½ cup butter cut into pieces
- 1¾ cup milk
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
Instructions
- To make the chicken, add the chicken wings to a medium bowl. Toss the chicken pieces with the salt, onion powder, garlic powder, sage, black pepper, cumin, paprika, and thyme. Pour the buttermilk over the top and mix gently. Cover and refrigerate for at least 2 hours, or up to overnight.
- To make the honey butter, in a small bowl, beat the butter until light and fluffy. Add the honey, cinnamon, and vanilla, and beat until well combined. Cover until ready to use.
- When ready to cook the chicken, preheat 1-2 inches of oil in a deep fryer or heavy pot to 350°F. In a medium bowl, whisk together the flour and cornstarch. Toss the chicken wings in the flour mixture, shaking off the excess flour. Fry the chicken pieces for 3 minutes, flip, then fry for an additional 2-3 minutes, or until cooked to 160 degrees. Drain on paper towels.
- To make the waffles, add the butter and milk to a small bowl or measuring cup, and heat in the microwave for one minute and thirty seconds, or until the butter is melted. whisk in the vanilla and set aside. In a large bowl, beat the eggs until fluffy. Add the milk mixture and stir to combine. Add the flour, baking powder, salt, and sugar, and mix until just combined (small lumps are ok). Let sit five minutes. While the batter is resting, preheat your waffle iron. Add the batter and cook according to your waffle maker's directions.
- To serve the chicken and waffles, place two chicken pieces on each waffle and top with a scoop of honey butter. Serve with maple syrup, if desired.
Video
Notes
- SERVE. Place two chicken pieces on each waffle and top with a scoop of honey butter. Serve with maple syrup, if desired.
- Make ahead. Fresh waffles are best, but you can make the waffles ahead of time and freeze them. Heat them in the toaster when you’re ready to serve.
- STORE separated best chicken and waffles in airtight containers in the fridge for 3-5 days.
- The butter can be stored in an airtight container, on the counter for a couple of days, in the fridge for at least 2 weeks, or in the freezer for up to 2 months.
Nutrition
Serving: 4g, Calories: 1427kcal, Carbohydrates: 138g, Protein: 46g, Fat: 77g, Saturated Fat: 40g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 22g, Trans Fat: 2g, Cholesterol: 324mg, Sodium: 2115mg, Potassium: 1149mg, Fiber: 4g, Sugar: 32g, Vitamin A: 2354IU, Vitamin C: 2mg, Calcium: 518mg, Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Wow – absolutely delicious. I made this last week for our Sunday dinner and it was a hit!
I really loved this!! Can’t wait to make it again!
This is always such a great combination. I love the crispy chicken paired with the fresh waffle.
My kids prefer boneless chicken thankfully similarly sized chicken strips work in the recipe.
I’ve actually never tried chicken and waffles. I’m excited to give this recipe a try. This dish is so popular and now I can make it in my own home.
I had to find out what the rage was all about & I am so glad I did! Love the combination! We will make this again for sure!