Best 5 Chicken In A Waffle Recipes

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**Chicken and waffles, a delectable combination of crispy fried chicken and fluffy waffles, is a brunchtime favorite. Its origins can be traced back to the African American community in the United States, where it was enjoyed as a hearty and comforting meal. Over the years, it gained popularity and became a staple in many restaurants and households across the country. This article presents a collection of tantalizing chicken and waffle recipes that cater to various tastes and preferences. From classic Southern-style chicken and waffles to unique and innovative takes on this classic dish, there's something for everyone to savor. Get ready to embark on a culinary journey and discover the perfect chicken and waffle recipe to satisfy your cravings.**

Let's cook with our recipes!

CHICKEN AND WAFFLES



Chicken and Waffles image

This recipe has crunch, sweet and spicy, savory all in one.

Provided by Switzer

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Chicken

Time 1h5m

Yield 4

Number Of Ingredients 17

4 eggs
¼ cup heavy cream
2 tablespoons cayenne pepper
1 tablespoon salt
1 tablespoon ground black pepper
2 cups all-purpose flour
1 cup cornstarch
1 tablespoon salt
1 quart peanut oil for frying
8 chicken tenders
1 cup mayonnaise
¼ cup maple syrup
2 teaspoons prepared horseradish
1 teaspoon dry mustard powder
12 slices bacon
8 thin slices Cheddar cheese
8 plain frozen waffles

Steps:

  • Whisk together the eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl. In a paper bag, shake together the flour, cornstarch, and 1 tablespoon salt.
  • Dip the chicken into the beaten egg mixture, then place into the flour mixture and shake to coat. Place the breaded chicken onto a wire rack; do not stack. Let the chicken rest for 20 minutes to allow the coating to set.
  • Heat about 3 inches of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken 5 to 8 minutes until golden brown. Remove chicken, and drain on paper towels. Set aside or keep warm in a a low oven.
  • Combine the mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  • To assemble the sandwiches: Place 4 waffles on a cookie sheet, top each waffle with 2 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar. Broil the sandwich for a 3 to 5 minutes until the cheese melts. Spread 3 tablespoons of the maple mayonnaise on the remaining 4 waffles and place on top of the sandwich.

Nutrition Facts : Calories 1793.4 calories, Carbohydrate 127.1 g, Cholesterol 396.8 mg, Fat 109.9 g, Fiber 4.8 g, Protein 72.9 g, SaturatedFat 27.5 g, Sodium 5234.2 mg, Sugar 17 g

CHICKEN IN A WAFFLE



Chicken in a Waffle image

Baked chicken nuggets are coated in savory waffle batter and cooked until crisp and golden in a waffle iron. Dip in barbeque sauce or maple syrup and gobble them up!

Provided by Snacking in the Kitchen

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 40m

Yield 6

Number Of Ingredients 13

24 frozen chicken nuggets
cooking spray
1 ¼ cups all-purpose flour
¼ cup cornmeal
1 ½ teaspoons white sugar
1 ½ teaspoons baking powder
1 teaspoon salt
¾ teaspoon baking soda
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 ¾ cups buttermilk
⅓ cup vegetable oil
2 eggs, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spread chicken nuggets out on a baking sheet.
  • Bake nuggets in the preheated oven until hot and crispy, 11 to 13 minutes.
  • Preheat a waffle iron according to manufacturer's instructions and lightly coat with cooking spray.
  • Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne pepper together in a bowl. Whisk buttermilk, oil, and eggs together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just-combined.
  • Place 1 chicken nugget in the center of each waffle section on the waffle iron. Cover each nugget with about 1 tablespoon of batter, close the waffle iron, and cook until golden and crisp, about 4 minutes. Repeat with remaining nuggets and batter.

Nutrition Facts : Calories 488.5 calories, Carbohydrate 40.6 g, Cholesterol 108.7 mg, Fat 27.5 g, Fiber 1.3 g, Protein 19.7 g, SaturatedFat 6.8 g, Sodium 1154.5 mg, Sugar 4.8 g

CHICKEN AND WAFFLES



Chicken and Waffles image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 10h

Yield 4 servings

Number Of Ingredients 23

8 boneless, skin-on chicken thighs
2 cups buttermilk
2 1/2 cups all-purpose flour, plus more if needed
1 tablespoon seasoned salt, such as Lawry's
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon ground dried thyme
1/2 teaspoon cayenne pepper, plus more if needed
1/4 cup milk, plus more if needed
Vegetable oil, for frying
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups milk
1 tablespoon vanilla extract
4 large egg whites plus 2 large egg yolks
8 tablespoons (1 stick) salted butter, melted
1 to 2 jalapenos, chopped
1 cup pancake syrup
1/4 cup bourbon
4 tablespoons (1/2 stick) salted butter
1/4 teaspoon cayenne pepper

Steps:

  • Special equipment: a deep-fry thermometer
  • For the fried chicken: Thoroughly rinse the chicken, then cover all the pieces with 1 3/4 cups of buttermilk. Soak in the fridge overnight or up to 24 hours.
  • When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes to take off the chill.
  • In the meantime, preheat the oven to 360 degrees F and mix the breading. Put the flour, seasoned salt, paprika, pepper, thyme and cayenne (extra cayenne if you like heat) in a very large bowl and stir together well.
  • In a small bowl, combine the milk and remaining 1/4 cup buttermilk. Pour into the flour mixture and, with a fork, gradually mix until there are little lumps throughout. This will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to the bowl in order to make it slightly lumpy.
  • Heat 1 1/2 to 2 inches of vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
  • Working in batches, thoroughly coat each chicken piece with the breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
  • Add the chicken to the oil 3 or 4 pieces at a time. Make sure they aren't sticking together, then cover the skillet and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again and cook 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn. Transfer the fried chicken pieces to a baking sheet (they will not be completely cooked through) and continue frying the rest of the chicken.
  • Bake the thighs for 15 minutes to finish the cooking process. Sometimes I'll cut into the thicker part of one of the larger pieces, just to make sure the chicken is cooked through. (If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.) Cover and keep warm.
  • For the waffles: Preheat the waffle iron to the regular setting. Sift together the flour, sugar, baking powder and salt in a bowl.
  • In a separate bowl, whisk together the milk, vanilla and 2 egg yolks. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and chopped jalapenos and continue mixing very gently until combined.
  • In a separate bowl (or using a mixer), beat the 4 egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
  • Scoop the batter into your waffle iron in batches and cook according to the manufacturer's directions (lean toward being a little deep golden and crisp!). Keep warm.
  • For the sauce: Pour the pancake syrup and bourbon in a small pot and bring to a boil. Turn down the heat and simmer for 3 to 4 minutes. Turn off the heat and whisk in the butter 1 tablespoon at a time, then the cayenne.
  • To serve: Place 2 chicken thighs on top of a waffle. Pour the warm sauce over everything and serve immediately.

CLASSIC CHICKEN & WAFFLES



Classic Chicken & Waffles image

A down-home diner special gets weeknight-easy with the help of rotisserie chicken. Want 'em even faster? Make the waffles ahead and freeze till dinnertime. -Lauren Reiff, East Earl, PA

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chicken broth
1-1/4 cups 2% milk
2 cups coarsely shredded rotisserie chicken
WAFFLES:
2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1-1/2 cups 2% milk
5 tablespoons butter, melted
Sliced green onions, optional

Steps:

  • In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in chicken; heat through. Keep warm., Preheat waffle maker. Whisk together flour, sugar, baking powder and salt. In another bowl, whisk together eggs, milk and melted butter; add to dry ingredients, stirring just until moistened., Bake waffles according to manufacturer's directions until golden brown. Top waffles with chicken mixture and, if desired, green onions.

Nutrition Facts : Calories 488 calories, Fat 23g fat (13g saturated fat), Cholesterol 154mg cholesterol, Sodium 981mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein.

CHICKEN & WAFFLES



Chicken & Waffles image

My first experience with this dish sent my taste buds into orbit. I first made this chicken and waffles recipe into appetizers, but we all love them as a main course, too. -Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 4

12 frozen crispy chicken strips (about 18 ounces)
1/2 cup honey
2 teaspoons hot pepper sauce
8 frozen waffles, toasted

Steps:

  • Bake chicken strips according to package directions. Meanwhile, in a small bowl, mix honey and pepper sauce., Cut chicken into bite-sized pieces; serve on waffles. Drizzle with honey mixture.

Nutrition Facts : Calories 643 calories, Fat 22g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 958mg sodium, Carbohydrate 93g carbohydrate (39g sugars, Fiber 6g fiber), Protein 21g protein.

Tips:

  • Use a fluffy waffle mix or recipe. This will help the waffles be light and airy, and will prevent them from becoming soggy when topped with chicken and syrup.
  • Make sure the chicken is cooked all the way through before adding it to the waffles. You can fry, bake, or grill the chicken, but make sure it reaches an internal temperature of 165°F (74°C) before serving.
  • Don't be afraid to experiment with different toppings. In addition to classic maple syrup, you can try honey, fruit preserves, or even savory toppings like bacon or cheese.
  • Serve the chicken and waffles hot and fresh. This dish is best enjoyed when it's piping hot out of the kitchen.

Conclusion:

Chicken and waffles is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a few simple tips, you can make this classic dish at home that will impress your family and friends. So what are you waiting for? Give chicken and waffles a try today!

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