This fried chicken and waffles with hot maple syrup is turned up a notch with bacon cheddar waffles, making it hard to top.
By this point you've probably caught onto the chicken and waffles trend. But I imagine it has just been standard old waffles - not bacon cheddar waffles!
I remember the first time I ever had fried chicken and waffles. It was at this hole-in-the-wall breakfast spot in Jacksonville called Metro Diner. They gave you a whole half chicken with a waffle and hot maple syrup.
Now since first trying it back in 2010, Metro Diner has expanded quite a bit and is even in Delaware now! But since first trying it, I've seen chicken and waffles pop up everywhere.
And if it is on the menu, I can guarantee you I'm trying it. I mean what is not to like. Everyone loves fried chicken right? And waffles are pretty dang good on their own. So why not combine them?
This recipe consists of chicken tenderloins that have been soaked in buttermilk to keep them juicy and then fried to perfect. But what puts them over the top is the waffles that are loaded with cheese, bacon and scallions.
So if you want to create your own chicken and waffles recipe, I suggest giving this one a try. Btw if you want a sweeter, bread-like waffle you can never go wrong with Liège waffles!
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Recipe Ingredients
- Chicken tenderloins - can also use chicken breasts or thighs.
- Buttermilk - helps tenderize the chicken and reacts with the baking powder to create a rise in the waffles.
- Eggs - binds everything together.
- Hot sauce - adds a little flavor to the buttermilk brine.
- All-purpose flour - coats the chicken and is the main base for the waffles.
- Baking powder - helps the waffles rise.
- Salt, paprika, garlic powder, black pepper - adds flavor to the friend chicken.
- Maple syrup - mixed with some hot sauce to go over top the chicken.
- Granulated sugar - adds a slight sweetness.
- Unsalted butter - can replace with bacon fat or oil.
- Bacon - can never go wrong with bacon plus you use the fat.
- Sharp cheddar cheese - or use your favorite cheese here.
- Scallions - the mild onion flavor complements everything perfectly.
- Canola oil - can also use vegetable oil for frying.
How to Make Fried Chicken
- In a large bowl, whisk together buttermilk, eggs and hot sauce. Add chicken and toss to coat. Cover and place for 30 minutes.
- In medium bowl, add flour, baking powder and spices. Whisk until blended and then add 2 tablespoon buttermilk so the mixture is clumpy.
- Remove chicken from marinade and dredge in flour mixture.
- Set aside on baking sheet for 5 minutes.
- Fill cast iron skillet with oil about ¾" deep. Heat to 350°F. Working in batches, fry each piece of chicken about 2-3 minutes
- Flip and cook for another 2-3 minutes or until cooked through.
How to Make Waffles
- In a large bowl, add the flour, sugar, salt and baking powder and mix together.
- In another bowl, whisk together the egg yolks, buttermilk, butter and bacon fat.
- Beat egg whites in medium bowl until stiff peaks form.
- Pour the egg yolk mixture into the dry ingredients and stir until just combined. Add the bacon, cheese and scallions. Gently fold in the egg whites until just combined.
- Preheat waffle iron and spray with cooking spray. Add 1 cup waffle mixture and cook according to waffle iron’s instructions.
- Place waffle in 200°F oven to keep warm while cooking remaining waffles.
Best Waffle
I'm off the opinion that Belgian waffles are best with fried chicken. Belgian waffles are thicker and than regular waffles because they are made with a deeper grid waffle iron. Because of that they are lighter but also crispy.
However you really can use whatever batter you want in either type of waffle maker and it will work.
These waffles were actually made in Belgian waffle maker and turned out great!
Best Oil for Frying
You want an oil that has a high smoke point and is neutral in flavor so canola or vegetable oil work best.
If you want a little flavor and aren't allergic, peanut oil is a great option as well.
Reheating Fried Chicken
There is an art to reheating fried chicken so it stays crispy. You can't just throw it in the microwave.
Preheat the oven to 400°F and pull out the chicken from the fridge. Fit a wire rack inside a baking sheet and place chicken on top. Bake for 15 minutes, or until the skin feels hot and crisp.
Do NOT cover with aluminum foil as you will steam the chicken.
You can also throw the waffles in at the same time to reheat them.
FAQs
If you don’t have buttermilk you can easily make it at home. Simply add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let stand at room temperature for 10 minutes and it’s ready.
You don't HAVE to, but it is important and acts as a brine. The buttermilk helps break down the chicken to make it juicer and helps the breading stick.
350°F is the best temperature. However it is important to not overcrowd the skillet with the chicken or you will lower the temperature of the oil and not get crispy skin.
Use the oven at 200°F to keep the waffles and fried chicken warm while you are making everything in batches.
Pro Tips/Recipe Notes
- Soak the chicken in the buttermilk mixture for at least 30 minutes or overnight to get a tender piece of chicken.
- After coating chicken in flour, let sit for 5 minutes on baking sheet so it adheres to the chicken.
- Using a good waffle maker is half the battle. You will want a cast iron on non-stick model. If it has a done indicator, even better.
- When making the waffles, do not overmix it. It is better to have some lumps than overmix or you will have a tough waffle.
Other Breakfast Recipes
- Copycat Chick-fil-A Chicken Biscuit
- Chocolate Croissants
- Corned Beef Hash
- Breakfast Egg Rolls
- Oreo Waffles
- Savory Dutch Baby
If you’ve tried these fried chicken and waffles recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! For a lighter fried chicken option, you could try this chicken tempura. You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Fried Chicken and Waffles
Ingredients
Fried Chicken
- 1 lb chicken tenderloins
- 1 cup buttermilk
- 2 eggs
- 2 teaspoon hot sauce
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- canola oil for frying
Hot Maple Syrup
- ¼ cup maple syrup
- 2 tablespoon hot sauce
Bacon Cheddar Waffles
- 2 cups all-purpose flour
- 2 tablespoon granulated sugar
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 3 eggs, yolks and whites separated
- 2 cups cold buttermilk
- 2 tablespoon unsalted butter
- 1 tablespoon bacon fat
- 8 oz crumbled bacon
- 6 oz sharp cheddar cheese, shredded
- 5 scallions diced
- non-stick cooking spray
Instructions
Fried Chicken
- In a large bowl, whisk together buttermilk, eggs and hot sauce. Add chicken and toss to coat. Cover and place for 30 minutes.
- In medium bowl, add flour, baking powder, salt, paprika, garlic powder and black pepper. Whisk until blended.
- Remove chicken from marinade and dredge in flour mixture. Set aside on baking sheet for 5 minutes.
- Fill cast iron skillet with oil about ¾" deep. Heat to 350°F. Working in batches, fry each piece of chicken about 3-4 minutes per side or until cooked through. Place chicken on baking sheet and keep warm in the oven.
Hot Maple Syrup
- Mix together maple syrup and hot sauce in small bowl and set aside.
Bacon Cheddar Waffles
- Preheat oven to 400°F. Line baking sheet with parchment paper. Place bacon on parchment sheet and bake for 20-25 minutes, or until crispy. Set on paper towel-lined plate and reserve bacon fat.
- Reduce oven to 200°F. In a large bowl, combine the flour, sugar, salt and baking powder. In another bowl, whisk to combine the egg yolks, buttermilk, butter and bacon fat. Set aside.
- In a medium bowl, use a hand mixer to whip the egg whites to soft peaks. Set aside.
- Pour the egg yolk mixture into the dry ingredients and stir until almost combined. Add the bacon, cheese and scallions and fold in. Finally, gently fold in the egg whites until just combined.
- Preheat a waffle iron and spray with non-stick cooking spray. Add 1 cup of waffle mixture and cook to waffle iron's instructions. (About 5 minutes for me). When waffle is done place on wire rack in oven to keep warm. Repeat with remaining batter. Serve with fried chicken and hot maple syrup.
Notes
- Soak the chicken in the buttermilk mixture for at least 30 minutes or overnight to get a tender piece of chicken.
- After coating chicken in flour, let sit for 5 minutes on baking sheet so it adheres to the chicken.
- Don't overcrowd the skillet with chicken or you will lower the temperature of the oil and not get crispy skin.
- Using a good waffle maker is half the battle. You will want a cast iron on non-stick model. If it has a done indicator, even better.
- When making the waffles, do not overmix it. It is better to have some lumps than overmix or you will have a tough waffle.
- Use the oven at 200°F to keep the waffles and fried chicken warm while you are making everything in batches.
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