Homemade Chicken and Waffles
Updated: Mar 15
Crispy, oven-baked chicken alongside fresh waffles, topped with a spicy maple syrup - this is a recipe your family is going to ask for again and again for brunch or dinner. For added fun, customize everyone's maple syrup serving with their preferred level of heat in the hot sauce and serve in little pitchers on each plate. Be sure to have plenty of buttermilk on hand for tenderizing the chicken and for great flavor in the waffles.
Homemade Chicken and Waffles
By: Melinda Kecker, Crinkled Cookbook
1 3/4 cup flour
2 tsp baking powder
1 tsp soda
1/2 tsp salt
1/2 cup shortening
1 1/2 cups buttermilk
Heat waffle iron while mixing the batter. Beat eggs in a small bowl, measure dry ingredients into medium bowl. Add eggs, buttermilk and shortening and mix with a rotary beater until smooth. For cooking the waffles, I recommend using this mini waffle maker. It makes perfect-sized little waffles. Prepare waffles and place on a baking sheet in a warm oven until the chicken is baked and you are ready to serve.
Oven-Baked, Crispy Chicken:
1 cup buttermilk
2 chicken breasts, sliced thin into four halves or about 2 lbs chicken tenders
1 cup corn flakes, crushed
1 cup bread crumbs, plain
1/2 cup panko crumbs
1 tsp paprika
2 tsp creole seasoning, I like Tony Chachere's
1-2 tsp salt, to taste
fresh ground pepper, to taste
1 cup flour
Several wedges of an orange, for garnish
About an hour or two before you plan to eat (or overnight) place chicken and buttermilk in a zip top bag and refrigerate. This helps tenderize the meat.
Preheat oven to 400°
Line a baking sheet with parchment paper and spray with Pam or olive oil cooking spray.
Combine corn flake crumbs, bread crumbs, panko and spices. Place on a large plate. In a pie plate or small bowl, combine and whisk together two eggs. On another dish, spread 1 cup of flour. Remove chicken from buttermilk and pat dry with paper towels. Place each chicken piece in the flour and coat completely. Next, place chicken in eggs and turn to coat, then place in the crumb and seasonings mixture. Place the chicken on prepared baking sheet. Spray each piece with either Pam or olive oil cooking spray. Bake in hot oven, about 20 minutes.Turn chicken over and bake for another 15-20 minutes or until baked and golden.
Spicy Maple Syrup:
1/4 cup maple syrup per serving. Add 1 tsp of either hot or mild hot sauce to each serving. Warm in the microwave before pouring over waffles and chicken. Serve in cute little syrup pitchers on each plate.
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Chicken and waffles are usually a very rich meal, but by oven-baking the chicken instead of frying, you save on calories and the crispy chicken breading in this recipe is so delicious! The waffle recipe is from the Betty Crocker's New Picture Cookbook in1961. It's interesting to see the illustrations in this cookbook and how entertaining and home cooking have (thankfully!) evolved since the early 60s. But everything found in this cookbook is a time-honored treasure. My mother-in-law Odessa used this cookbook faithfully and I'll be sharing many recipes from here in the months to come. XOXO