For those of you who are new here, welcome to our Southern themed dinner party! We recently held a 8 course dinner party for 8 of our closest friends. Yep, 8 courses for 10 people! This may be the recipe that I have been the most excited about sharing with you! When we first decided on a Southern theme for our dinner party, I was willing to build the entire meal around this one course. There is just something so perfect about this combination of sweet, salty, spicy, and decadent! Chicken and Waffles is one of the most versatile recipes I have ever made, and it turns out it’s perfect for almost any occasion! Read more find to see how easy it is!
I first ate Chicken and Waffles after moving to Houston, Texas. Common on menus all across the south, I wasn’t sure how I was going to feel about this one. I mean, really, I liked chicken. I loved waffles. But together? Sounded super sketchy.
I. WAS. WRONG.
Chicken and waffles was quickly my new favorite special occasion meal. And I’m a pro at finding a special occasion. Somedays getting out of bed in the morning is a special occasion. I know you’re with me here.
Most of the places that I have had chicken and waffles, the chicken was fried. I wanted to develop a version utitilizing a baked chicken without losing the flavor or textures. This one works. Really works. But don’t take my word for it, try it for yourself!
Some places do Chicken and Waffles with a more gravy type sauce. I prefer the lighter simplicity of a drizzle of syrup (preferably Whiskey Syrup) and some sliced strawberries. If you haven’t tried this yet, you should. Even if it means I have to make it for you!
PS: Every time I ask my kids what meal they want me to make they invariably say “chicken and waffles” first. And that my friends, is a win.
You can use any kind of homemade waffles. I prefer the cornbread variety (like this one from Smitten Kitchen). If you like something lighter or less savory, any buttermilk waffle recipe would do (like this one from Sally’s Baking Addiction)!
Looking for a fun syrup recipe to use with your Chicken and Waffles? Try this Maple Whisky Syrup from Dishing up the Dirt, this is the one we used!
- 4 chicken breasts cut into 3 strips each (or 12 chicken tenderloins)
- 1 cup buttermilk
- ½ cup butter, divided
- 1 cup flour
- ¼ cup fine cornmeal
- 1 Tablespoon salt
- 2 teaspoons garlic powder
- 1 teaspoon pepper
- 1 teaspoon smoked paprika (may sub. regular)
- 1 teaspoon onion powder
- 2 eggs
- ⅓ cup hot sauce (I use Cholula's Chile Garlic sauce)
- 2 cup panko crumbs
- 6 homemade waffles (see links to recipes in blog post or use your own!)
- Syrup (See link to Whiskey Syrup recipe in blog post for an extra special syrup)
- Sliced strawberries, finely chopped basil for garnish
- Put chicken in a large bowl and cover with buttermilk.
- Cover with plastic wrap and allow to sit 8 hours or overnight in the refrigerator.
- When ready to make the chicken, preheat oven to 400ºF.
- Line 2 baking sheets with parchment paper.
- Place ¼ cup of butter on each pan.
- Place in oven and allow the butter to melt (watch carefully to ensure it does not burn).
- Once the butter is melted (approximately 2 minutes), remove the pans from the oven.
- In a gallon sized plastic bag, mix flour, cornmeal, salt, garlic powder, pepper, smoked paprika and onion powder and combine well.
- Add the chicken to the bag and shake until all of the chicken is coated with flour mixture.
- Break the eggs into a shallow bowl with the hot sauce. Break the yolks with a fork and mix well.
- Dredge flour coated chicken the in egg/hot sauce mixture.
- Place panko crumbs in a second shallow bowl.
- Dredge each flour and egg coated piece of chicken in the panko crumbs.
- Place coated chicken on the parchment paper containing the melted butter.
- Bake the chicken at 400 ºF for 12 minutes.
- Flip chicken and bake for another 8-10 minutes or until cooked through.
- Remove chicken from the pan and arrange 2 pieces of chicken on each waffle.
- Garnish with sliced strawberries and chopped basil.
- Serve with warmed syrup.