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Chicken and Waffles

The most delicious chicken and waffles served with maple bourbon syrup. Don't forget to check out our step by step photos and tips above!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 1392kcal



  • ½ cup maple syrup
  • ¼ cup honey
  • 1 Tbsp. bourbon
  • Pinch of cayenne pepper


  • 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


  • 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


  • 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.


  • 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.


Calories: 1392kcal | Carbohydrates: 164g | Protein: 73g | Fat: 48g | Saturated Fat: 24g | Cholesterol: 323mg | Sodium: 2240mg | Potassium: 2130mg | Fiber: 10g | Sugar: 53g | Vitamin A: 2107IU | Vitamin C: 3mg | Calcium: 548mg | Iron: 8mg