I honestly can’t pick the best time to serve chicken and waffles because I love this dish so much —as breakfast for dinner, or as a knockout brunch! No matter when you make it, I guarantee you’ll get rave reviews from everyone at the table.
There’s a handful of delicious components here—syrup, waffles, and fried chicken—just tackle one at a time, and you’ll be sitting down to an outstanding plate of chicken and waffles in no time!
When it comes to special treats, it doesn’t get much better than crispy fried chicken and waffles!
Yes, it’s a bit of a splurge but it’s absolutely worth it and I guarantee everyone will have a smile on their face when you serve up this insanely delicious meal.
There are quite a few processes but they are all very simple and easy. All you need is a waffle iron and you’re good to go!
Dredging the Chicken
This is a super important part of the process because it’s where all the flavor lies!
You first need to coat the seasoned chicken in a delicious buttermilk coating which packs a punch of flavor with some grain mustard.
The dredging is a mix of cornmeal and flour which gives both flavor and a super crispy and crunchy texture!
Frequently Asked Questions
Where does Chicken and Waffles Come From?
The origin of chicken and waffles is rather tricky and like most well-loved classic dishes the origin comes down to a few theories and no definitive answers.
There are a few theories that chicken and waffles first originated in restaurants in NYC although many will argue that African-Americans in the south created the recipe a long time before that.
There are even theories that Pennsylvanian Dutch created the much-loved comfort food classic.
Food history is super interesting and whatever your theories may be I think we can all agree that chicken and waffles is out of the world delicious!
How do You Get Really Crispy Fried Chicken?
Making sure the chicken has a super crispy and crunchy texture is crucial and there are a few important tips for ensuring it turns out that way.
First, the cornmeal plays a big part not only in the flavor but also the crunch factor.
Secondly, you need to make sure that the oil is hot enough and then that you drain the chicken before letting it rest on a wire rack. This helps keep the chicken crispy and stops it going soggy.
Can I Make it in Advance?
You can leave the chicken to marinate in the buttermilk mixture in the fridge in advance but don’t dredge the flour or fry it in advance. Chicken is best served immediately after frying.
What Goes Well with Chicken and Waffles?
The classic way to serve chicken and waffles is with a sweet and sticky syrup. I also love to top them with sliced green onion which goes wonderfully against the sweetness.
Others like to add some grated cheddar which is another great choice!
If you’re serving this for lunch or dinner then a side salad could also be served alongside it for some added freshness.
How to Make Chicken and Waffles
1.Heat the maple syrup mixture in a saucepan until the Borbon flavor has eases slightly.
2. After a few minutes pour the mixture into a bowl and set aside to cool.
3. Next, add eggs and buttermilk to a bowl.
4. Whisk until smooth.
5. Add the cornmeal, flour, salt and baking powder and whisk until there are no lumps.
6. Pour a little mixture into a waffle iron and cook until brown and crispy on each side. Continue will all of the batter. Keep the waffles warm in a low heated oven.
7. Next, mix the sour cream, buttermilk and mustard.
8. Dip the chicken tenders into the mixture.
9. After coating in buttermilk, dredge the chicken in the cornmeal mixture.
10. Finally, fry the chicken in batches until brown, crispy and cooked through. Drain on kitchen paper then a wire rack.
Serve the chicken with waffles and cooled syrup, top with green onions.
Tips and Ideas for Making Chicken and Waffles
- The key to success with this recipe is to knock each task out, one at a time. Make the syrup, and set it aside. Make the waffles, and keep them warm. Then tackle the chicken.
- If you’re making this for company, you can make everything ahead, and just keep the waffles and the chicken in the oven at 200°F.
- The secret to stress-free fried chicken is to use and instant-read thermometer. Not only will it help you keep your oil at the right temperature, but it will also help you know when the chicken is cooked through.
- Want to skip a big step? Pick up fried chicken tenders from your favorite restaurant, and just make the waffles and syrup.
Check Out these Other Delicious Chicken Recipes
If you’ve tried this Chicken and Waffles Recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chicken and Waffles
Ingredients
Syrup:
- ½ cup maple syrup
- ¼ cup honey
- 1 Tbsp. bourbon
- Pinch of cayenne pepper
Waffles:
- 2 eggs
- 1 cup buttermilk plus additional as needed
- 1 cup all-purpose flour
- 1 cup plain yellow or white cornmeal
- 1 tsp. kosher salt
- 4 tsp. baking powder
- ½ cup melted butter
Chicken:
- 2 lb. chicken tenders
- 2 tsp. kosher salt
- 1 tsp. smoked paprika
- 1 tsp. black pepper
- ¼ tsp. cayenne pepper
- 1 cup all-purpose flour
- 1 cup plain white or yellow cornmeal
- 2 cups buttermilk
- ½ cup sour cream
- 2 Tbsp. coarse grain mustard
- Vegetable oil for frying
- Butter and chopped green onion for serving
Instructions
- In a small saucepan, stir together maple syrup, honey, bourbon, and cayenne over medium heat. Cook, stirring occasionally, until bourbon flavor is tamed slightly, about 3 minutes.
- Remove from heat; transfer to a bowl, and refrigerate until ready to use.
- In a medium bowl, whisk together eggs and buttermilk until smooth. Stir in flour, cornmeal, salt, baking powder, and melted butter.
- Preheat a waffle iron to medium-high heat; spray with cooking spray, if desired.
- Spoon about 1/3 cup batter per waffle until waffle iron. Cook until browned and crisp, about 5 minutes. Transfer to a wire rack set in a rimmed baking sheet.
- Repeat with remaining batter. Transfer cooked waffles to oven; keep warm.
- Add oil to a large skillet to a depth of about 1 inch. Heat over medium-high until oil reaches 350°.
- Meanwhile, season chicken evenly with salt, smoked paprika, and peppers.
- Stir together cornmeal and flour in a shallow bowl. Stir together buttermilk, sour cream, and mustard in another shallow bowl.
- Dip seasoned chicken tenders in buttermilk, then place in flour mixture, turning to coat. Transfer to a plate in an even layer (do not pile).
- When oil reaches 350°, gently add about 1/3 of chicken, being careful to not overcrowd skillet. Cook, turning occasionally and adjusting heat to keep oil temperature about 350°, until chicken is browned on both sides and cooked through, 5 to 7 minutes.
- Transfer cooked chicken to another wire rack set in a rimmed baking sheet; keep warm in oven with waffles while cooking remaining chicken.
- To serve, top warm waffles with pats of butter. Add chicken, then drizzle with cooled maple-bourbon syrup. Garnish with green onion, if desired.
Notes
- The key to success with this recipe is to knock each task out, one at a time. Make the syrup, and set it aside.
- Make the waffles, and keep them warm. Then tackle the chicken.
- If you’re making this for company, you can make everything ahead, and just keep the waffles and the chicken in the oven at 200°F.
- The secret to stress-free fried chicken is to use and instant-read thermometer. Not only will it help you keep your oil at the right temperature, but it will also help you know when the chicken is cooked through.
- Want to skip a big step? Pick up fried chicken tenders from your favorite restaurant, and just make the waffles and syrup.
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