Chicken and Waffles Recipe

5 from 12 votes

Chicken and Waffles Recipe

Brunch, dinner, or any time in between, this chicken and waffles recipe delivers the perfect harmony of crispy and savory goodness!

Prep Time30

Cook Time20

Chill Time2

Total Time2 50

Course: Breakfast

Cuisine: American

Servings:

Author: Kristyn Merkley

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

Recipe Tips.

Chicken. Bone-in, skin-on cuts like wings, thighs, and drumsticks are popular for their juiciness and flavor, but boneless breasts or tenders can also be used; just adjust cooking times accordingly.
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 waffle batter. The less you fuss with the batter, the fluffier your waffles will be!
Keep it warm. As you cook batches of chicken and waffles, keep the finished pieces warm in a low oven (around 200°F) on a wire rack so they don't get soggy.

Prep ahead of time.

Honey butter can be made several days ahead of time. Keep refrigerated.
Waffle batter can be mixed 1-2 days in advance and kept covered in the fridge.
The chicken pieces can be chilled in the milk for up to 12 hours. Once the wings have been coated, they can be placed in a single layer and stored, lightly covered, in the fridge for a few hours before frying.

Leftovers:

Honey Butter: Honey butter can be stored in an airtight container in the fridge for up to 2 weeks.
Cooked Waffles: Cooked waffles can be stored in an airtight container in the fridge for 3-4 days. Alternatively, wrap each waffle in plastic and store them together in a freezer-safe container for 2-3 months.
Chicken Wings: Cooked chicken wings can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them in a single layer in a freezer-safe bag or container for up to 3 months.

Nutrition