Go Back
+ servings
Print Recipe
5 from 12 votes

Chicken and Waffles Recipe

No need to count calories with these chicken and waffles, this sweet and salty classic is worth every bite!
Prep Time30 minutes
Cook Time20 minutes
Chill Time2 hours
Total Time2 hours 50 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Author: Lil' Luna

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:

For the waffles:

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