Chicken and Waffles

5 from 1 vote

Make this Classic Chicken and Waffles at home with these simple step-by-step instructions. The combination of Crispy Buttermilk Chicken and Golden Belgian Waffles with a drizzle a warm maple syrup creates the perfect meal for breakfast, brunch or dinner!

Prep Time3 30

Cook Time15

Total Time3 45

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Ingredients

For the Chicken:

1 pound Chicken Tenderloins about 6-7 pieces
1 cup Whole Buttermilk
2 teaspoons Kosher Salt divided
2 teaspoons Garlic Powder divided
1 teaspoon Onion Powder divided
1 teaspoon Black Pepper divided
1 teaspoon Paprika divided
1 Tablespoon Hot Sauce
1 cup All Purpose Flour
Vegetable Oil for frying

For the Waffles:

2 cups All Purpose Flour
2 Tablespoons Granulated Sugar
2 teaspoons Baking Powder
¼ teaspoon Ground Cinnamon
2 large Eggs
2 cups Buttermilk
2 teaspoon Vanilla Extract
½ cup Salted Butter melted

For Serving:

Instructions

For the Chicken:

Place the chicken tenders in a large bowl or sealable bag.
Cover with the buttermilk, half of all the seasonings and the hot sauce.
Stir to combine all the ingredients together and make sure that the chicken is fully coated. Seal or cover and refrigerate for at least 3 hours.
In a shallow bowl or pie pan, whisk together the flour with the remaining seasonings.
Remove the chicken tenders from the buttermilk brine and shake off any excess liquid.
Dip the chicken tenders in the flour mixture until fully coated. Continue this process until all the chicken is coated.
Pour oil into a large pot or dutch oven until it's approximately 3 inches deep in the pan.
Heat oil in a large pot or dutch oven over medium high heat until the oil reaches a temperature of 350 degrees F. Check the oil temperature with a thermometer.
Carefully place the coated chicken tenders in the oil and cook until golden brown on all sides (approximately 3-5 minutes) and the chicken is cooked through (internal temperature). You will likely need to cook the chicken tenders in batches depending on the size of your pan.
Once the chicken is cooked through, remove from the oil and place on a plate lined with paper towels.
Continue this process until all the chicken is cooked. Make sure that the oil reaches 350 degrees F again before frying each batch of chicken.

For the Waffles:

In a large mixing bowl, whisk together the flour, sugar, baking powder and ground cinnamon until combined.
In a separate mixing bowl, whisk together the eggs, buttermilk and vanilla extract until combined.
Stir the buttermilk mixture into the flour mixture until just combined.
Gently stir in the melted butter with a spatula until combined.
Set the batter aside and let rest while you preheat the waffle iron.
Preheat a Belgian-style waffle iron based on the instructions.
Pour the batter into the center of the iron making sure to leave a 1 inch border around the outside edge of the iron as the waffles will spread as they cook.
Close the lid on the waffle iron and cook for 3-5 minutes (based on the waffle iron instructions) until cooked through and golden brown.
Carefully remove the waffles from the waffle iron and place them on a wire rack to prevent them from sinking in the center as they cool.
Continue this process to make 4 waffles.

To Serve:

Serve the waffles topped with butter.
Layer the chicken on top and drizzle the pure maple syrup on top.
Serve warm and enjoy!

Video

Notes

You can let the chicken tenderloins soak in the brine overnight if you prefer but for the best flavor make sure it soaks for at least 3 hours.

When making the waffles, don’t stack them on top of each other when they are cooling or this will cause them to sink in the center.

Store the leftover chicken and waffles separately. Refrigerate the leftover chicken in an airtight container for up to 5 days. Refrigerate the leftover waffles in an airtight container or bag for up to 4 days.

Nutrition

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