25 Delicious Chicken and Waffles Recipes Amazing

You’re in for a treat! Chicken and waffles, the ultimate comfort food duo, have taken the culinary world by storm, blending sweet, savory, and crispy in every bite. Whether you’re craving classic Southern charm or daring, innovative twists, our roundup of 25 delicious recipes promises to inspire your next kitchen adventure. Let’s dive into these mouthwatering combinations that are sure to delight your taste buds!

Classic Buttermilk Chicken and Waffles

Transform your brunch game with this crispy, golden buttermilk chicken paired with fluffy waffles—comfort food at its finest.

Ingredients

• 2 cups all-purpose flour (for a lighter batter, swap half with cornstarch)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1 tsp salt (adjust to taste)
• 1 cup buttermilk (shaken well before using)
• 1 egg (room temperature blends easier)
• 4 chicken thighs (skin-on for extra crispiness)
• 1 cup vegetable oil (or any neutral oil with high smoke point)
• 2 cups waffle mix (choose a buttermilk-based mix for harmony)
• 1/2 cup maple syrup (warm it up for drizzling perfection)

Instructions

1. Preheat your oil in a deep fryer or large skillet to 375°F—use a thermometer for accuracy.
2. In a bowl, whisk together flour, baking powder, and salt. This is your dry mix.
3. In another bowl, combine buttermilk and egg. This is your wet mix.
4. Dip each chicken thigh in the wet mix, then dredge in the dry mix. Press firmly to adhere.
5. Fry chicken in batches for 12-15 minutes until golden brown and internal temp reaches 165°F.
6. While chicken fries, prepare waffle mix according to package instructions. Cook until steam stops for crisp edges.
7. Rest chicken on a wire rack—this keeps it crispy by preventing sogginess.
8. Serve hot chicken atop waffles, drizzle with warm maple syrup. The contrast is everything.

Unbelievable crunch meets tender juiciness in every bite. Try stacking mini waffles with bite-sized chicken for a fun, shareable twist.

Spicy Maple Chicken and Waffles

Make your taste buds dance with this Spicy Maple Chicken and Waffles—a fiery-sweet twist on the classic that’s guaranteed to impress.

Ingredients

• 2 cups all-purpose flour (for fluffy waffles)
• 1 tbsp baking powder (key for rise)
• 1/2 tsp salt (balances sweetness)
• 2 eggs (room temp blends better)
• 1 1/2 cups milk (whole milk for richness)
• 1/3 cup melted butter (or any neutral oil)
• 4 chicken thighs (skin-on for crispiness)
• 1/4 cup maple syrup (real deal for best flavor)
• 1 tbsp hot sauce (adjust to taste)
• 1 tsp smoked paprika (adds depth)
• 1/2 tsp garlic powder (for a kick)
• Oil for frying (high smoke point preferred)

Instructions

1. Preheat your waffle iron to medium-high and your oven to 200°F to keep waffles warm.
2. Whisk flour, baking powder, and salt in a large bowl. Tip: Sift dry ingredients to avoid lumps.
3. In another bowl, beat eggs, then mix in milk and melted butter. Pour into dry ingredients and stir until just combined. Tip: Don’t overmix to keep waffles light.
4. Cook batter in the waffle iron until golden and crisp, about 5 minutes. Keep warm in the oven.
5. Season chicken thighs with salt, smoked paprika, and garlic powder. Tip: Let spices sit on chicken for 10 minutes for deeper flavor.
6. Heat oil in a skillet over medium-high. Fry chicken until golden and internal temp reaches 165°F, about 6 minutes per side.
7. Mix maple syrup and hot sauce in a bowl. Brush over fried chicken for a glossy, spicy-sweet glaze.

Dig into the crunch of perfectly fried chicken against the soft, buttery waffles, all tied together with that spicy maple kiss. Serve with extra syrup on the side for dipping or drizzle over the top for an Instagram-worthy finish.

Southern Fried Chicken and Waffles

Nothing beats the crispy, juicy thrill of Southern Fried Chicken paired with fluffy, golden waffles. This combo is a game-changer for brunch or dinner—dive in!

Ingredients

• 2 cups all-purpose flour (for a lighter crust, swap half with cornstarch)
• 1 tbsp paprika (smoked paprika adds depth)
• 2 tsp garlic powder
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1 cup buttermilk (for tenderizing)
• 1 egg
• 4 chicken thighs (bone-in, skin-on for maximum flavor)
• 2 cups vegetable oil (or any neutral oil for frying)
• 2 cups waffle mix (look for a buttermilk-based mix)
• 1/2 cup maple syrup (warm it up for serving)

Instructions

1. In a large bowl, whisk together flour, paprika, garlic powder, salt, and pepper. Tip: Double the seasoning for extra flavor.
2. In another bowl, beat buttermilk and egg until smooth. This is your wet mix.
3. Dip each chicken thigh in the wet mix, then dredge in the flour mixture. Press firmly to adhere.
4. Heat oil in a deep skillet to 350°F. Use a thermometer for accuracy.
5. Fry chicken in batches for 12-15 minutes, turning once, until golden and internal temp reaches 165°F. Tip: Don’t overcrowd the pan.
6. While chicken fries, prepare waffle mix according to package instructions. Cook until golden and crisp. Tip: Keep waffles warm in a 200°F oven.
7. Serve hot chicken on top of waffles, drizzle with warm maple syrup. Here’s the kicker: add a dash of hot sauce to the syrup for a spicy-sweet twist.

Heavenly crisp chicken meets soft, syrup-soaked waffles in every bite. Try stacking them high for Instagram-worthy brunch shots or go classic with a side of collard greens.

Crispy Chicken and Sweet Potato Waffles

You’ve never had waffles like this before. Crispy chicken meets sweet potato waffles in a match made in foodie heaven.

Ingredients

• 1 cup all-purpose flour (for a lighter waffle, swap half with almond flour)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp cinnamon (for a warm spice note)
• 1 cup mashed sweet potato (about 1 medium, roasted and peeled)
• 1 large egg (room temperature blends better)
• 3/4 cup milk (or any plant-based alternative)
• 2 tbsp melted butter (or any neutral oil)
• 4 boneless, skinless chicken thighs (for juicier bites)
• 1 cup buttermilk (for tenderizing the chicken)
• 1 cup panko breadcrumbs (for extra crunch)
• 1/2 tsp paprika (adds a smoky flavor)
• Oil for frying (enough to submerge chicken halfway)

Instructions

1. Preheat your waffle iron to medium-high and your oven to 200°F to keep cooked waffles warm.
2. In a bowl, whisk together flour, baking powder, salt, and cinnamon.
3. Stir in mashed sweet potato, egg, milk, and melted butter until just combined. Let batter rest for 5 minutes for fluffier waffles.
4. Pour batter onto the hot waffle iron, using about 1/2 cup per waffle. Cook for 4-5 minutes until golden and crisp.
5. While waffles cook, soak chicken thighs in buttermilk for at least 10 minutes to tenderize.
6. Mix panko and paprika in a shallow dish. Dredge chicken in the mixture, pressing to adhere.
7. Heat oil in a deep skillet to 350°F. Fry chicken for 3-4 minutes per side until golden and internal temp reaches 165°F.
8. Drain chicken on a wire rack over a baking sheet to keep it crispy.
9. Serve chicken atop sweet potato waffles immediately. Drizzle with maple syrup or hot sauce for an extra kick.

Just imagine the crunch of that chicken against the soft, sweet waffle. Perfect for brunch or a fun dinner twist—stack them high and dig in.

Honey Butter Chicken and Waffles

Hit the sweet and savory jackpot with this crispy, juicy, syrup-drizzled masterpiece. Honey Butter Chicken and Waffles is your next brunch obsession, combining fluffy waffles with golden fried chicken for a bite that’s pure magic.

Ingredients

• 2 cups all-purpose flour (for dredging)
• 1 tbsp garlic powder (adds depth)
• 1 tsp paprika (for a smoky kick)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup buttermilk (tenderizes the chicken)
• 4 boneless, skinless chicken thighs (or breasts for leaner option)
• 1/4 cup honey (warmed for easy drizzling)
• 4 tbsp unsalted butter, melted (for that rich glaze)
• 2 cups waffle mix (or homemade batter)
• 1/2 cup vegetable oil (or any neutral oil for frying)

Instructions

1. Preheat your oil in a deep skillet to 350°F—use a thermometer for accuracy.
2. Mix flour, garlic powder, paprika, salt, and pepper in a shallow dish for the dredge.
3. Dip each chicken thigh in buttermilk, then coat thoroughly in the flour mixture.
4. Fry chicken in batches for 6-7 minutes per side until golden and internal temp reaches 165°F.
5. While chicken cooks, prepare waffle batter according to package instructions.
6. Cook waffles in a preheated waffle iron until crisp and golden, about 4-5 minutes.
7. Whisk together melted butter and honey in a small bowl for the glaze.
8. Drizzle honey butter over the crispy chicken and waffles right before serving.

Outrageously crispy chicken meets soft, buttery waffles in every forkful. Drizzle extra honey butter on top or add a sprinkle of sea salt for a flavor contrast that’ll have everyone reaching for seconds.

Buffalo Chicken and Waffles with Blue Cheese Drizzle

Rock your taste buds with this bold twist on a classic—crispy, spicy, and utterly addictive.

Ingredients

• 2 cups all-purpose flour (for a lighter waffle, swap half with cake flour)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (fine sea salt blends best)
• 1 1/2 cups buttermilk (shaken well before measuring)
• 2 large eggs (room temperature for smoother batter)
• 1/4 cup melted unsalted butter (cool slightly before adding)
• 1 lb chicken tenders (or thighs for juicier bites)
• 1/2 cup hot sauce (Frank’s RedHot for authentic Buffalo flavor)
• 1/4 cup honey (balances the heat, adjust to preference)
• 1/2 cup crumbled blue cheese (for the drizzle, more for garnish)
• 1/4 cup sour cream (thins the drizzle without losing tang)
• 1 tbsp white vinegar (a splash brightens the drizzle)
• Oil for frying (peanut oil recommended for high smoke point)

Instructions

1. Preheat your waffle iron to medium-high and brush lightly with oil.
2. Whisk flour, baking powder, and salt in a large bowl. Make a well in the center.
3. Pour buttermilk, eggs, and melted butter into the well. Stir until just combined—lumps are okay.
4. Cook batter in the waffle iron until golden and crisp, about 4-5 minutes. Keep warm in a 200°F oven.
5. Heat oil in a deep skillet to 375°F. Fry chicken tenders until golden and cooked through, 4-5 minutes per side.
6. Toss fried chicken in a mix of hot sauce and honey until fully coated.
7. Blend blue cheese, sour cream, and vinegar until smooth. Drizzle over waffles and chicken.
8. Layer chicken on waffles, drizzle more sauce, and top with extra blue cheese crumbles.

Layers of crunch, spice, and cool blue cheese make every bite a thrill. Try stacking mini versions for a party-perfect finger food.

BBQ Chicken and Cornbread Waffles

Rethink breakfast with this savory-sweet mashup that’s got all the smoky, crispy, chewy vibes. BBQ Chicken and Cornbread Waffles? Yes, it’s a thing—and it’s about to be your new brunch obsession.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, swap half with cornmeal)
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk (or sub with milk + 1 tbsp vinegar)
• 1/4 cup melted butter
• 1 large egg
• 2 cups shredded BBQ chicken (store-bought rotisserie works in a pinch)
• 1/2 cup BBQ sauce (plus extra for drizzling)
• 1/4 cup chopped scallions (for garnish)

Instructions

1. Preheat your waffle iron to 375°F—this ensures a crispy exterior.
2. In a large bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In another bowl, mix buttermilk, melted butter, and egg until combined.
4. Pour wet ingredients into dry ingredients; stir until just combined (lumps are okay).
5. Lightly grease the waffle iron with cooking spray or butter.
6. Pour 1/2 cup batter onto the iron; cook for 4-5 minutes until golden and crisp.
7. While waffles cook, warm shredded chicken with BBQ sauce in a skillet over medium heat.
8. Top each waffle with BBQ chicken, extra sauce, and a sprinkle of scallions.

Feast on the contrast of fluffy cornbread against the tangy, smoky chicken. Serve with a side of pickles for a crunchy, vinegary punch that cuts through the richness.

Chicken and Waffles with Bourbon Maple Syrup

Never underestimate the power of crispy, golden waffles meeting juicy fried chicken, all drizzled with a bourbon-kissed maple syrup. This dish is a game-changer for brunch or dinner, blending sweet, savory, and a hint of boozy warmth.

Ingredients

• 2 cups all-purpose flour (for waffles, sifted)
• 1 tbsp baking powder (for fluffier waffles)
• 1/2 tsp salt (adjust to taste)
• 2 eggs (room temperature)
• 1 1/2 cups milk (whole milk preferred)
• 1/3 cup melted butter (or any neutral oil)
• 4 chicken thighs (boneless, skin-on for crispiness)
• 1 cup buttermilk (for marinating chicken)
• 1 cup flour (for dredging chicken)
• 1 tsp paprika (adds color and mild heat)
• Oil for frying (enough to submerge chicken)
• 1/2 cup maple syrup (pure for best flavor)
• 2 tbsp bourbon (adjust to taste)

Instructions

1. Preheat your waffle iron to medium-high heat. In a large bowl, whisk together 2 cups flour, 1 tbsp baking powder, and 1/2 tsp salt.
2. In another bowl, beat 2 eggs, then mix in 1 1/2 cups milk and 1/3 cup melted butter. Combine wet and dry ingredients until just mixed; lumps are okay.
3. Pour batter onto the waffle iron and cook until golden and crisp, about 5 minutes. Keep warm in a low oven.
4. Marinate 4 chicken thighs in 1 cup buttermilk for at least 30 minutes, or overnight for extra tenderness.
5. In a shallow dish, mix 1 cup flour with 1 tsp paprika. Dredge marinated chicken in the flour mixture, shaking off excess.
6. Heat oil in a deep fryer or large pot to 350°F. Fry chicken until golden brown and internal temperature reaches 165°F, about 6-8 minutes. Drain on paper towels.
7. In a small saucepan, warm 1/2 cup maple syrup and 2 tbsp bourbon over low heat for 2 minutes, stirring constantly.
8. Serve chicken atop waffles, drizzled with bourbon maple syrup. Garnish with fresh thyme if desired.

Dig into the crunch of perfectly fried chicken against the soft, buttery waffles, all elevated by the rich, smoky sweetness of bourbon maple syrup. Try serving with a side of pickled jalapeños for a spicy contrast.

Gluten-Free Chicken and Waffles

Zesty meets cozy with this gluten-free twist on a classic. Crispy, golden waffles meet tender, juicy chicken—no gluten, no problem.

Ingredients

• 1 cup gluten-free all-purpose flour (sift for fluffier waffles)
• 1 tbsp sugar (or honey for a natural sweetener)
• 2 tsp baking powder (ensure it’s gluten-free)
• 1/2 tsp salt (adjust to taste)
• 1 cup almond milk (or any dairy-free alternative)
• 1 egg (room temperature for better mixing)
• 2 tbsp melted coconut oil (or any neutral oil)
• 1 lb chicken tenders (skinless for lighter fare)
• 1/2 cup cornstarch (for extra crispiness)
• 1 tsp paprika (smoked adds depth)
• Oil for frying (peanut oil recommended for high heat)

Instructions

1. Preheat your waffle iron to medium-high and your oven to 200°F to keep waffles warm.
2. In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
3. Add almond milk, egg, and melted coconut oil to the dry ingredients. Mix until just combined; lumps are okay.
4. Pour batter onto the hot waffle iron. Cook for 4-5 minutes or until steam stops and waffles are golden. Tip: Don’t peek too early!
5. Season chicken tenders with salt and paprika. Dredge in cornstarch, shaking off excess.
6. In a deep skillet, heat oil to 375°F. Fry chicken in batches for 3-4 minutes per side until golden and internal temp reaches 165°F. Tip: Use a thermometer for perfect doneness.
7. Drain chicken on a wire rack over a baking sheet to keep it crispy. Tip: Paper towels can make it soggy.
8. Serve chicken over waffles immediately. Drizzle with maple syrup or hot sauce for a sweet or spicy kick.

Light, crispy waffles with a hint of sweetness contrast the savory, crunchy chicken beautifully. Stack them high for an Instagram-worthy brunch or pair with a side of coleslaw for crunch.

Vegan Chicken and Waffles

Absolutely nobody saw this combo coming, but here we are—vegan chicken and waffles that slap. Crispy, savory, sweet, and 100% plant-based. Let’s dive in.

Ingredients

• 1 cup all-purpose flour (or gluten-free blend for GF option)
• 1 tbsp sugar (adjust to sweetness preference)
• 2 tsp baking powder (for fluffy waffles)
• 1/2 tsp salt (enhances flavor)
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 tsp vanilla extract (for depth)
• 4 vegan chicken patties (look for crispy texture)
• Maple syrup, for serving (the real deal, please)
• Hot sauce, optional (for a spicy kick)

Instructions

1. Preheat your waffle iron to 375°F—this ensures a crispy exterior.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt until no lumps remain.
3. Pour in almond milk, vegetable oil, and vanilla extract. Stir until just combined; overmixing leads to tough waffles.
4. Lightly grease the waffle iron with oil or non-stick spray. Pour 1/2 cup batter onto the iron, close, and cook for 5 minutes or until golden and crisp.
5. While waffles cook, heat vegan chicken patties according to package instructions—usually 3-4 minutes per side in a skillet over medium heat.
6. Serve hot waffles topped with crispy chicken patties. Drizzle with maple syrup and a dash of hot sauce if you’re feeling bold.

Unbelievable how the crispy chicken pairs with the soft, sweet waffles. Try stacking them high for Instagram or drizzling with extra syrup for that perfect sweet-savory bite.

Chicken and Waffles Sliders

Get ready to level up your brunch game with these Chicken and Waffles Sliders. Crispy, sweet, and savory—all in one bite.

Ingredients

• 1 cup all-purpose flour (for a lighter waffle, swap half with cake flour)
• 1 tbsp sugar (adjust to taste)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 1 cup milk (whole milk for richness, or any milk alternative)
• 1 large egg (room temperature blends better)
• 2 tbsp unsalted butter, melted (or any neutral oil)
• 1 lb chicken tenders (for even cooking, uniform size)
• 1 cup buttermilk (for tenderizing the chicken)
• 1 cup panko breadcrumbs (for extra crunch)
• 1/2 tsp paprika (adds a smoky hint)
• Oil for frying (enough to submerge chicken halfway)
• Maple syrup for drizzling (warm it up for better flow)
• Slider buns (toast lightly for texture)

Instructions

1. Preheat your waffle iron to medium-high. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, mix milk, egg, and melted butter. Combine wet and dry ingredients until just mixed; lumps are okay.
3. Pour batter onto the waffle iron, cook until golden and crisp, about 4-5 minutes. Keep warm in a 200°F oven.
4. Marinate chicken tenders in buttermilk for at least 30 minutes. For extra flavor, add a pinch of salt and paprika to the buttermilk.
5. Dredge chicken in panko, pressing lightly to adhere. Heat oil to 350°F in a deep skillet.
6. Fry chicken until golden brown and internal temperature reaches 165°F, about 3-4 minutes per side. Drain on paper towels.
7. Assemble sliders: layer waffle pieces, chicken, a drizzle of warm maple syrup, and top with another waffle piece. Serve immediately.

Bite into the perfect harmony of crispy, juicy, and sweet. These sliders shine at brunch but steal the show as a fun dinner option too.

Chocolate Waffles with Fried Chicken

Breakfast just got a major upgrade. Imagine crispy fried chicken resting on a fluffy, chocolatey waffle—this is the brunch mashup you didn’t know you needed.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift it)
• 1/4 cup cocoa powder (unsweetened for deep flavor)
• 1 tbsp sugar (adjust to taste)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (balances the sweetness)
• 1 cup buttermilk (or milk with 1 tbsp lemon juice)
• 1 large egg (room temperature blends better)
• 2 tbsp melted butter (or any neutral oil)
• 4 chicken thighs (skin-on for extra crispiness)
• 1 cup buttermilk (for marinating)
• 1 cup flour (for dredging)
• 1 tsp paprika (adds a smoky hint)
• Oil for frying (peanut oil recommended for high smoke point)

Instructions

1. In a large bowl, whisk together 1 cup flour, cocoa powder, sugar, baking powder, and salt.
2. Add 1 cup buttermilk, egg, and melted butter to the dry ingredients. Mix until just combined; lumps are okay.
3. Preheat your waffle iron to medium-high and lightly grease it. Pour batter onto the iron and cook for 3-4 minutes until steam stops.
4. Marinate chicken thighs in 1 cup buttermilk for at least 30 minutes. Tip: Overnight marination enhances tenderness.
5. In a separate bowl, mix 1 cup flour with paprika. Dredge marinated chicken in the flour mixture, shaking off excess.
6. Heat oil in a deep fryer or skillet to 350°F. Fry chicken for 12-15 minutes until golden and internal temperature reaches 165°F.
7. Rest fried chicken on a wire rack for 5 minutes to maintain crispiness. Tip: Avoid paper towels; they make the crust soggy.
8. Serve hot fried chicken atop chocolate waffles. Drizzle with maple syrup for a sweet-savory kick.

Heavenly crisp chicken meets rich, tender waffles in every bite. For an extra twist, add a sprinkle of sea salt or a dollop of whipped cream between layers.

Chicken and Waffles with Sriracha Honey

Whip up a storm in your kitchen with this bold twist on a classic. Chicken and waffles get a fiery-sweet upgrade that’ll have your taste buds dancing.

Ingredients

• 2 cups all-purpose flour (for a lighter waffle, swap half with cake flour)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 2 eggs, room temperature (for smoother batter)
• 1 1/2 cups milk (whole milk preferred for richness)
• 1/3 cup melted butter (or any neutral oil)
• 4 boneless, skinless chicken thighs (breasts work too, but thighs stay juicier)
• 1 cup buttermilk (for tenderizing the chicken)
• 1 cup all-purpose flour (for dredging)
• 1 tsp paprika (adds a smoky depth)
• 1/2 cup honey (local if possible, for the best flavor)
• 2 tbsp Sriracha (adjust to taste)
• Vegetable oil for frying (enough to submerge chicken halfway)

Instructions

1. Preheat your waffle iron to medium-high. In a large bowl, whisk together 2 cups flour, baking powder, and salt.
2. In another bowl, beat eggs, then mix in milk and melted butter. Pour wet into dry ingredients, stirring until just combined. Let batter rest for 5 minutes for fluffier waffles.
3. Meanwhile, marinate chicken thighs in buttermilk for at least 15 minutes. This step is crucial for moisture.
4. Heat oil in a deep skillet to 350°F. Mix 1 cup flour with paprika in a shallow dish. Dredge chicken in flour, shaking off excess.
5. Fry chicken in batches until golden and internal temp reaches 165°F, about 5-6 minutes per side. Drain on a wire rack to keep crispy.
6. Cook waffles according to your iron’s instructions until golden and crisp.
7. Whisk honey and Sriracha in a small bowl. Drizzle over chicken and waffles just before serving.

This dish is a symphony of textures—crispy, juicy, fluffy, with a kick. Try stacking the chicken on waffle quarters for bite-sized perfection.

Pecan Crusted Chicken and Waffles

Revolutionize your brunch game with this crispy, sweet, and savory masterpiece. Perfect for lazy Sundays or when you need to impress—fast.

Ingredients

• 2 boneless, skinless chicken breasts (pound to even thickness for uniform cooking)
• 1 cup pecans, finely chopped (toast for extra crunch)
• 1 cup all-purpose flour (or gluten-free blend as needed)
• 2 eggs, beaten (add a splash of water for easier dipping)
• 1/2 cup maple syrup (warm for drizzling)
• 1/4 cup butter, melted (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground for best flavor)
• 4 pre-made waffles (or homemade for extra credit)
• Oil for frying (enough to cover the bottom of your pan)

Instructions

1. Preheat your oven to 375°F to keep cooked chicken warm.
2. Season chicken breasts with salt and pepper on both sides.
3. Dredge each breast in flour, shaking off excess.
4. Dip floured chicken into beaten eggs, then press into chopped pecans to coat evenly.
5. Heat oil in a large skillet over medium-high heat until shimmering.
6. Fry chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer to a wire rack on a baking sheet; place in oven to stay warm.
8. Toast waffles until golden and crisp, about 2-3 minutes in a toaster or oven.
9. Plate waffles, top with pecan-crusted chicken, drizzle with warm maple syrup, and a pat of butter.

Delight in the contrast of textures—crispy pecans against tender chicken, all softened by syrup. Serve with a side of spicy aioli for a kick or extra pecans for crunch.

Chicken and Waffles with Gravy

Unleash the ultimate comfort food mashup with crispy fried chicken perched atop fluffy waffles, all drenched in rich, savory gravy. This dish is a game-changer for brunch or dinner—bold flavors, contrasting textures, and total satisfaction in every bite.

Ingredients

• 2 cups all-purpose flour (for a lighter waffle, swap half with cake flour)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (adjust to taste)
• 1 1/2 cups milk (whole milk preferred for richness)
• 2 large eggs (room temperature blends better)
• 1/4 cup melted butter (or any neutral oil)
• 4 chicken thighs (skin-on, bone-in for juiciness)
• 1 cup buttermilk (for tenderizing the chicken)
• 1 cup all-purpose flour (for dredging)
• 1 tsp paprika (adds a smoky hint)
• Vegetable oil (for frying, enough to submerge chicken)
• 2 cups chicken stock (homemade elevates the gravy)
• 2 tbsp butter (for roux)
• 2 tbsp all-purpose flour (for roux)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your waffle iron to 375°F. In a large bowl, whisk together 2 cups flour, baking powder, and salt.
2. In another bowl, beat milk, eggs, and melted butter. Pour wet into dry ingredients, stirring until just combined. Let batter rest for 5 minutes for fluffier waffles.
3. Cook batter in waffle iron until golden and crisp, about 5 minutes. Keep warm in a 200°F oven.
4. Marinate chicken thighs in buttermilk for at least 30 minutes. For extra flavor, add a dash of hot sauce to the buttermilk.
5. In a shallow dish, mix 1 cup flour with paprika, salt, and pepper. Dredge chicken in flour mixture, shaking off excess.
6. Heat oil in a deep fryer or large pot to 350°F. Fry chicken until golden brown and internal temperature reaches 165°F, about 12-15 minutes. Drain on a wire rack.
7. For gravy, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour, cooking until golden. Gradually add chicken stock, whisking until smooth. Simmer until thickened, about 5 minutes. Season with salt and pepper.
8. Serve chicken over waffles, smothered in gravy. The crunch of the chicken, the soft waffles, and the creamy gravy create a symphony of textures. Drizzle with maple syrup for a sweet-savory twist.

Cinnamon Roll Waffles with Chicken

Get ready to twist your breakfast game with a sweet and savory mashup that’s begging for your brunch table.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, swap half with cake flour)
• 2 tbsp granulated sugar (adjust to sweetness preference)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (fine sea salt blends best)
• 1 cup milk (whole milk for richness, or almond milk for dairy-free)
• 1 large egg (room temperature for even mixing)
• 2 tbsp melted butter (or coconut oil for a vegan twist)
• 1 tsp vanilla extract (pure extract for the best flavor)
• 1 tbsp ground cinnamon (freshly ground packs more punch)
• 2 cups cooked chicken, shredded (leftover rotisserie chicken works great)
• 1/2 cup maple syrup (warm for drizzling)
• 1/4 cup cream cheese, softened (for easy spreading)

Instructions

1. Preheat your waffle iron to 375°F for that perfect golden crisp.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon to eliminate lumps.
3. Beat in milk, egg, melted butter, and vanilla until just combined; overmixing leads to tough waffles.
4. Pour 1/2 cup batter onto the hot waffle iron, spreading slightly. Close and cook for 3-4 minutes until steam stops.
5. While waffles cook, mix shredded chicken with 1/4 cup maple syrup in a pan over medium heat until warmed through.
6. Spread cream cheese on each waffle, top with syrupy chicken, and drizzle with remaining maple syrup.

Every bite delivers a crunch from the waffle, a kick from the cinnamon, and a savory-sweet harmony from the chicken. Try stacking them high for an Instagram-worthy brunch centerpiece.

Chicken and Waffles with Apple Cider Syrup

Make your brunch game unbeatable with this crispy, juicy, sweet-and-savory dream. Chicken and waffles get a fall twist with homemade apple cider syrup—trust us, it’s a game-changer.

Ingredients

• 2 cups all-purpose flour (for waffles, spooned and leveled)
• 1 tbsp baking powder (fresh for fluffiest waffles)
• 1/2 tsp salt
• 2 large eggs (room temp blends better)
• 1 3/4 cups milk (whole milk for richness)
• 1/2 cup vegetable oil (or any neutral oil)
• 4 boneless, skinless chicken thighs (about 1.5 lbs, for even cooking)
• 1 cup buttermilk (for tenderizing)
• 1 cup apple cider (reduced to 1/2 cup for syrup)
• 1/2 cup maple syrup (the real deal, please)
• 1 tsp cinnamon (adjust to taste)
• 1/2 tsp cayenne pepper (optional, for a kick)
• 2 cups panko breadcrumbs (for extra crunch)
• Oil for frying (about 2 cups, 375°F)

Instructions

1. Preheat your waffle iron to medium-high. Whisk flour, baking powder, and salt in a large bowl.
2. In another bowl, beat eggs, then mix in milk and oil. Pour wet into dry; stir until just combined. Let batter rest 5 minutes for lighter waffles.
3. Marinate chicken in buttermilk and 1/4 tsp salt for at least 30 minutes (overnight for maximum tenderness).
4. Simmer apple cider in a small saucepan over medium heat until reduced to 1/2 cup, about 10 minutes. Stir in maple syrup and cinnamon; keep warm.
5. Drain chicken, coat in panko mixed with cayenne. Fry in 375°F oil until golden and internal temp hits 165°F, about 4-5 minutes per side.
6. Cook waffles according to iron instructions until golden and crisp. Serve chicken atop waffles, drizzled with apple cider syrup.

Zesty, sweet, and with a satisfying crunch, this dish is brunch perfection. Try stacking mini waffles and chicken bites for a fun, shareable twist.

Jalapeno Cheddar Waffles with Chicken

Elevate your brunch game with these spicy, cheesy waffles topped with crispy chicken. Perfect for when you crave something bold and comforting.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift it)
• 1 tbsp sugar (adjust to sweetness preference)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (or to taste)
• 1 cup buttermilk (shaken well before measuring)
• 1 large egg (room temperature blends better)
• 1/4 cup melted unsalted butter (or any neutral oil)
• 1/2 cup shredded cheddar cheese (sharp for more flavor)
• 2 tbsp diced jalapenos (remove seeds for less heat)
• 2 boneless, skinless chicken breasts (pounded to even thickness)
• 1/2 cup buttermilk (for marinating chicken)
• 1 cup panko breadcrumbs (for extra crunch)
• 1 tsp garlic powder (adds depth to the chicken)
• Oil for frying (enough to cover the chicken halfway)

Instructions

1. Preheat your waffle iron to 375°F and lightly grease it.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix buttermilk, egg, and melted butter until combined.
4. Pour the wet ingredients into the dry, stirring until just mixed. Fold in cheddar and jalapenos.
5. Cook batter in the waffle iron for 4-5 minutes or until golden and crisp. Keep warm.
6. Marinate chicken in buttermilk for 10 minutes, then coat in panko mixed with garlic powder.
7. Heat oil in a pan to 350°F. Fry chicken for 4-5 minutes per side until golden and cooked through.
8. Rest chicken on a wire rack for 2 minutes to stay crispy.
9. Serve chicken atop waffles. Drizzle with maple syrup or hot sauce for an extra kick.

Unleash a symphony of textures—crispy, juicy, fluffy, and cheesy—all in one bite. Try stacking them high for an Instagram-worthy presentation or chop the chicken into tenders for easy dipping.

Chicken and Waffles with Peach Compote

Elevate your brunch game with this crispy, sweet, and savory masterpiece. Perfect for lazy Sundays or impressing your in-laws.

Ingredients

• 2 cups all-purpose flour (for a lighter waffle, swap half with cake flour)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 2 tbsp sugar
• 2 large eggs (room temperature blends better)
• 1 1/2 cups whole milk (or buttermilk for extra tang)
• 1/3 cup melted butter (cooled slightly)
• 1 tsp vanilla extract
• 4 boneless, skinless chicken thighs (breasts work too, but thighs stay juicier)
• 1 cup buttermilk (for marinating)
• 1 cup all-purpose flour (for dredging)
• 1 tsp paprika (smoked adds depth)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Oil for frying (peanut oil gives the best crunch)
• 2 ripe peaches, diced (frozen works in a pinch)
• 1/4 cup sugar
• 1 tbsp lemon juice (brightens the compote)
• 1/2 tsp cinnamon

Instructions

1. Preheat your waffle iron to medium-high. In a large bowl, whisk together 2 cups flour, 1 tbsp baking powder, 1/2 tsp salt, and 2 tbsp sugar.
2. In another bowl, beat 2 eggs, then mix in 1 1/2 cups milk, 1/3 cup melted butter, and 1 tsp vanilla. Pour wet into dry ingredients, stirring until just combined. Let batter rest for 5 minutes for fluffier waffles.
3. Meanwhile, marinate 4 chicken thighs in 1 cup buttermilk for at least 15 minutes (overnight for maximum tenderness).
4. In a shallow dish, mix 1 cup flour, 1 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Dredge marinated chicken in the flour mixture, shaking off excess.
5. Heat oil in a deep skillet to 350°F. Fry chicken for 5-6 minutes per side until golden and internal temp reaches 165°F. Drain on a wire rack to keep crispy.
6. For the compote, combine 2 diced peaches, 1/4 cup sugar, 1 tbsp lemon juice, and 1/2 tsp cinnamon in a saucepan. Simmer over medium heat for 10 minutes until peaches soften and syrup thickens.
7. Cook waffles according to your iron’s instructions until golden and crisp. Serve immediately topped with fried chicken and a generous spoonful of peach compote.

This dish delivers a crunch with every bite, balanced by the juicy sweetness of peaches. Try drizzling with hot honey for an extra kick or stacking mini versions for a brunch board centerpiece.

Chicken and Waffles with Bacon Maple Syrup

Absolutely nobody does comfort food like this crispy, sweet, and savory masterpiece. Get ready to dive into layers of flavor that’ll have you coming back for seconds.

Ingredients

• 2 cups all-purpose flour (for a lighter waffle, swap half with cake flour)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 2 tbsp sugar
• 2 large eggs (room temperature blends better)
• 1 1/2 cups milk (whole milk for richness, or buttermilk for tang)
• 1/3 cup melted butter (cooled slightly)
• 1 tsp vanilla extract
• 4 boneless, skinless chicken breasts (pounded to even thickness)
• 1 cup buttermilk (for brining, adds tenderness)
• 1 cup all-purpose flour (for dredging)
• 1 tsp paprika (smoked or sweet, your choice)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Oil for frying (peanut or canola, high smoke point)
• 6 slices bacon (thick-cut for best texture)
• 1/2 cup maple syrup (pure for the best flavor)

Instructions

1. Preheat your waffle iron to medium-high. In a large bowl, whisk together 2 cups flour, baking powder, salt, and sugar.
2. In another bowl, beat eggs, then mix in milk, melted butter, and vanilla. Pour wet into dry ingredients, stirring until just combined. Let batter rest for 5 minutes for fluffier waffles.
3. Meanwhile, brine chicken in buttermilk for at least 15 minutes. Mix 1 cup flour with paprika, garlic, and onion powder in a shallow dish.
4. Heat oil in a deep skillet to 375°F. Dredge chicken in flour mixture, shaking off excess. Fry for 6-8 minutes per side until golden and internal temp reaches 165°F. Drain on a rack.
5. Cook bacon in a skillet until crispy. Reserve 1 tbsp bacon fat; whisk into maple syrup for a smoky twist.
6. Pour batter into waffle iron, cook until golden and crisp, about 4-5 minutes. Repeat with remaining batter.
7. Serve hot waffles topped with fried chicken, drizzle with bacon maple syrup, and garnish with crumbled bacon.

Velvety waffles meet crunchiest chicken, all hugged by that smoky-sweet syrup. Try stacking them high for an Instagram-worthy brunch centerpiece.

Chicken and Waffles with Avocado Cream

Just when you thought chicken and waffles couldn’t get any better, we’re throwing avocado cream into the mix. This dish is a game-changer—crispy, creamy, and downright addictive.

Ingredients

• 2 cups all-purpose flour (for a lighter waffle, swap half with cake flour)
• 1 tbsp baking powder (ensure it’s fresh for max fluff)
• 1/2 tsp salt (adjust to taste)
• 2 eggs (room temp blends better)
• 1 1/2 cups milk (whole milk for richness, or any % you prefer)
• 1/3 cup melted butter (cooled slightly to avoid cooking eggs)
• 4 chicken thighs (skin-on for extra crunch)
• 1 cup buttermilk (for tenderizing the chicken)
• 1 cup hot sauce (or adjust to your heat preference)
• 1 ripe avocado (for the creamiest texture)
• 1/2 cup sour cream (full-fat recommended)
• 1 tbsp lime juice (freshly squeezed for brightest flavor)
• 1/4 tsp garlic powder (or fresh minced garlic for punch)
• Oil for frying (peanut oil gives great flavor, or any neutral oil)

Instructions

1. Preheat your waffle iron to medium-high and your oven to 200°F to keep waffles warm.
2. Whisk flour, baking powder, and salt in a large bowl. In another, beat eggs, then mix in milk and melted butter.
3. Combine wet and dry ingredients until just mixed—lumps are okay. Let batter rest 5 minutes for fluffier waffles.
4. Cook waffles according to your iron’s instructions until golden and crisp. Keep warm in the oven.
5. Marinate chicken in buttermilk and hot sauce for at least 30 minutes, or overnight for deeper flavor.
6. Heat oil in a deep pan to 350°F. Fry chicken until golden and internal temp reaches 165°F, about 6-8 minutes per side.
7. Blend avocado, sour cream, lime juice, and garlic powder until smooth. Season with salt to taste.
8. Serve crispy chicken on warm waffles, topped with avocado cream. Drizzle with extra hot sauce if you dare.

Zesty avocado cream cuts through the richness, while the waffles offer a sweet contrast to the spicy chicken. Try stacking them mini-style for a party-friendly bite.

Chicken and Waffles with Spicy Peach Syrup

Kickstart your morning with a dish that’s equal parts sweet, spicy, and utterly irresistible. This chicken and waffles combo gets a juicy upgrade with spicy peach syrup—trust us, it’s a game-changer.

Ingredients

• 2 cups all-purpose flour (for light, fluffy waffles)
• 1 tbsp baking powder (key for rise)
• 1/2 tsp salt (balances sweetness)
• 2 eggs, room temperature (for smoother batter)
• 1 1/2 cups milk (whole milk preferred)
• 1/3 cup melted butter (or any neutral oil)
• 4 boneless, skinless chicken thighs (juicier than breasts)
• 1 cup peach preserves (for syrup base)
• 1 tbsp hot sauce (adjust to taste)
• 1/2 tsp cayenne pepper (for a kick)
• Vegetable oil (for frying)

Instructions

1. Preheat your waffle iron to 375°F—this ensures a crispy exterior.
2. Whisk flour, baking powder, and salt in a large bowl. Tip: Sift dry ingredients to avoid lumps.
3. In another bowl, beat eggs, then mix in milk and melted butter.
4. Combine wet and dry ingredients until just mixed. Tip: Overmixing leads to tough waffles.
5. Cook batter in waffle iron for 3-4 minutes or until golden brown.
6. Heat peach preserves, hot sauce, and cayenne in a saucepan over low heat for 5 minutes. Tip: Stir constantly to prevent burning.
7. Season chicken thighs with salt, then fry in 350°F oil for 6-7 minutes per side.
8. Drain chicken on paper towels to remove excess oil.
9. Serve chicken over waffles, drizzled with spicy peach syrup.

Yield to the crispy waffles hugging the juicy chicken, all slicked with syrup that’s got just the right amount of heat. Try stacking them high for a brunch showstopper.

Chicken and Waffles with Caramelized Onions

Pancake lovers, meet your new obsession: crispy golden waffles stacked high with juicy fried chicken and sweet caramelized onions. This dish is a game-changer for brunch or dinner—bold flavors that pop in every bite.

Ingredients

• 2 cups all-purpose flour (for waffles)
• 1 tbsp baking powder (ensure it’s fresh for fluffier waffles)
• 1/2 tsp salt
• 2 eggs (room temperature blends better)
• 1 1/2 cups milk (whole milk for richness)
• 1/3 cup melted butter (or any neutral oil)
• 4 boneless chicken thighs (skin-on for extra crispiness)
• 1 cup buttermilk (for tenderizing the chicken)
• 1 cup all-purpose flour (for dredging)
• 1 tsp paprika (adds a smoky depth)
• 1 large onion, thinly sliced (for caramelizing)
• 2 tbsp butter (for onions)
• 1 tbsp brown sugar (helps onions caramelize faster)
• Oil for frying (peanut oil recommended for high smoke point)

Instructions

1. Preheat your waffle iron to 375°F. In a large bowl, whisk together 2 cups flour, baking powder, and salt.
2. In another bowl, beat eggs, then mix in milk and melted butter. Combine wet and dry ingredients until just mixed—lumps are okay.
3. Pour batter onto the hot waffle iron, cooking until golden and crisp, about 5 minutes. Keep warm in a 200°F oven.
4. Marinate chicken thighs in buttermilk for at least 30 minutes. Tip: Overnight marination equals juicier chicken.
5. Heat oil in a deep fryer or large pot to 350°F. Mix 1 cup flour with paprika. Dredge chicken, shaking off excess, then fry until golden and internal temp reaches 165°F, about 6-8 minutes.
6. In a skillet, melt 2 tbsp butter over medium heat. Add onions and brown sugar, stirring occasionally until deeply golden, about 15 minutes.
7. Stack waffles, top with fried chicken and caramelized onions. Drizzle with maple syrup if desired.

Relish the crunch of the chicken against the soft waffle, with onions adding a sweet, savory twist. Serve with a spicy aioli for an extra kick that elevates every forkful.

Chicken and Waffles with Pomegranate Molasses

Get ready to shake up your brunch game with this bold twist on a classic. Crispy meets sweet, with a tangy punch that’ll have everyone asking for seconds.

Ingredients

• 2 cups all-purpose flour (for a lighter waffle, swap half with cake flour)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 2 tbsp sugar
• 2 large eggs (room temperature blends better)
• 1 1/2 cups whole milk (or buttermilk for extra tang)
• 1/3 cup melted butter (cooled slightly)
• 1 tsp vanilla extract
• 4 boneless, skinless chicken thighs (breasts work too, but thighs stay juicier)
• 1 cup buttermilk (for brining)
• 1 cup panko breadcrumbs (for extra crunch)
• 1/2 cup pomegranate molasses (reduce for a thicker glaze)
• Vegetable oil for frying (peanut oil gives a deeper flavor)

Instructions

1. Preheat your waffle iron to medium-high. In a large bowl, whisk together flour, baking powder, salt, and sugar.
2. In another bowl, beat eggs, then mix in milk, melted butter, and vanilla. Pour wet into dry ingredients, stirring until just combined. Let batter rest for 5 minutes for fluffier waffles.
3. Meanwhile, brine chicken thighs in buttermilk for at least 30 minutes (overnight for maximum tenderness).
4. Heat oil in a deep skillet to 350°F. Dredge chicken in panko, pressing to adhere. Fry until golden and internal temp reaches 165°F, about 5-6 minutes per side. Drain on a rack.
5. Cook waffles according to your iron’s instructions until golden and crisp. Keep warm in a low oven.
6. Drizzle pomegranate molasses over chicken right before serving to maintain its glossy sheen.

Outrageously crispy chicken paired with fluffy waffles gets a glossy, tart-sweet upgrade from the molasses. Serve stacked high with extra molasses on the side for dipping, or chop the chicken for bite-sized sliders.

Chicken and Waffles with Herb Infused Syrup

Make your brunch game unbeatable with this crispy, sweet, and savory masterpiece. Perfectly golden waffles meet juicy fried chicken, all drizzled with a herb-infused syrup that’s a game-changer.

Ingredients

• 2 cups all-purpose flour (for a lighter waffle, swap half with cake flour)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (fine sea salt blends best)
• 2 large eggs (room temperature for smoother batter)
• 1 1/2 cups milk (whole milk for richness, or almond milk for dairy-free)
• 1/3 cup vegetable oil (or melted butter for extra flavor)
• 4 boneless, skinless chicken thighs (breasts work too, but thighs stay juicier)
• 1 cup buttermilk (for tenderizing the chicken)
• 1 cup maple syrup (pure for the best taste)
• 2 sprigs fresh rosemary (or thyme for a different herbal note)
• 1 cup neutral oil (for frying, peanut oil adds a nice flavor)
• 1 cup all-purpose flour (for dredging, seasoned with salt and pepper)

Instructions

1. Preheat your waffle iron to medium-high and your oven to 200°F to keep cooked waffles warm.
2. In a large bowl, whisk together 2 cups flour, baking powder, and salt. Make a well in the center.
3. Add eggs, milk, and vegetable oil to the well. Whisk until just combined; lumps are okay. Let batter rest for 5 minutes for fluffier waffles.
4. Pour batter onto the hot waffle iron, using about 1/2 cup per waffle. Cook until golden and crisp, about 4-5 minutes.
5. While waffles cook, heat 1 cup oil in a deep skillet over medium-high to 350°F. Use a thermometer for accuracy.
6. Dip chicken thighs in buttermilk, then dredge in seasoned flour. Fry in batches until golden and internal temp reaches 165°F, about 5-6 minutes per side.
7. In a small saucepan, warm maple syrup with rosemary over low heat for 5 minutes. Remove herbs before serving.
8. Serve hot waffles topped with crispy chicken and a generous drizzle of herb-infused syrup.

Absolute perfection is crispy waffles with juicy chicken, all tied together with that aromatic syrup. Try stacking them high for an Instagram-worthy brunch plate.

Conclusion

Variety is the spice of life, and our roundup of 25 Delicious Chicken and Waffles Recipes offers just that! Whether you’re craving classic comfort or bold new twists, there’s something here to satisfy every palate. We’d love to hear which recipes you try and adore—drop us a comment below. Loved this collection? Share the yum on Pinterest and spread the joy of cooking!

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