

Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
40 mins
Chicken and waffles is a classic brunch dish, but have you ever thought about turning your chicken into a waffle? Don’t worry, no waffle maker required! Instead, you’ll combine the two dishes by coating chicken cutlets in waffle batter before pan-frying them to crispy, crunchy perfection. To serve, sprinkle the chicken with a touch more salt, then generously drizzle with maple syrup and hot sauce. For extra credit, finish off your stacks with a pat of butter just like you would with waffles. It’s indulgent, but so worth it.
For stack-ability, we’ve opted for boneless chicken cutlets rather than bone-in chicken pieces (they also cook quicker, too). They stack just like waffles and get the perfect crispy waffle crust-to-chicken ratio.
Made this? Let us know how it went in the comments below!
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Ingredients
- 2 cups
(240 g.) all-purpose flour
- 2 Tbsp.
granulated sugar
- 2 1/2 tsp.
baking powder
- 2 tsp.
sweet paprika
- 1/2 tsp.
baking soda
- 1/2 tsp.
garlic powder
Kosher salt
- 1 3/4 cups
low-fat buttermilk
- 2
large eggs
- 2 tsp.
pure vanilla extract
- 8
thin chicken cutlets (about 2 lb. total)
Safflower oil, for frying (about 2 c.)
Unsalted butter, maple syrup, and Tabasco, for serving
Directions
- Step 1In a large bowl, whisk flour, granulated sugar, baking powder, paprika, baking soda, garlic powder, and 1 1/2 teaspoons salt until combined.
- Step 2In another large bowl, whisk buttermilk, eggs, vanilla, and 1/4 teaspoon salt until eggs are incorporated and mixture is smooth.
- Step 3Season chicken all over with 1/2 teaspoon salt. Dredge in flour mixture and transfer to a plate.
- Step 4Spoon about 1/4 cup buttermilk mixture into flour mixture. Stir with a fork until flour mixture becomes slightly shaggy. (This creates a craggly waffle-like crust.)
- Step 5Working one at a time, dip chicken in remaining buttermilk mixture, then again in flour mixture, patting with fingers to adhere. Return chicken to plate.
- Step 6Into a large pot, pour oil to a depth of 1/4". Heat over medium-high heat until shimmering, about 3 minutes. Working in batches, cook chicken, turning halfway through and reducing heat if chicken is browning too fast, until golden brown and cooked through, about 3 minutes per side.
- Step 7Divide chicken among plates; season with salt. Serve topped with butter, maple syrup, and Tabasco.
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