Southern Chicken and Waffles

Chicken and waffles on a white plate on a white wooden table with a glass of milk and strawberries.

5 from 7 votes

Create the most classic dish that's guaranteed to get the entire family linking their fingers-----Southern Chicken and Waffles. No need for frying, yet the chicken is well seasoned + extra crispy, and the waffles are as tender as they need to be!

Prep Time20

Cook Time50

Total Time1 10

Course: Breakfast, Brunch, Main Course

Keyword: breakfast, brunch, chicken, classic, dairy-free, dinner, easy, fluffy, food, gluten-free, healthy, homemade, indulge, recipe, savory, southern, waffles

Servings: servings

Calories: 794kcal

Author: Shanika

Ingredients

CHICKEN:

1 Crispy Baked Chicken Tenders (See Notes!)

CLASSIC WAFFLES:

3 cups organic all-purpose flour
1 ½ cups organic cane sugar
1 ½ Tbsps baking powder
2 tsps ground cinnamon
½ teaspoon sea salt
2 tsps vanilla extract
3 large organic eggs
¼ cup vegetable oil (See Notes!)
2 cups Almond milk
pure maple syrup, for drizzle

VARIATION (OPTIONAL):

2 very ripe bananas, mashed

US Customary - Metric

Instructions

TO MAKE THE CHICKEN:

To make the chicken, you can always whip together these Crispy Baked Chicken Tenders or Crispy Oven Fried Chicken.

TO MAKE THE WAFFLES:

Preheat your waffle maker to desired setting–medium-high heat worked for me!
In a large bowl, whisk together the flour, baking powder, cane sugar, cinnamon, and sea salt. Create a well in the middle.
Add the eggs, oil, and vanilla in the well of the dry ingredients and stir together well (using a rubber spatula or wooden spoon) until fully incorporated and batter looks smooth. NOTE: If using bananas, add it in with the remaining ingredients and stir to combine until smooth.
Now, let the batter sit for 2-3 minutes while it slightly thickens and rises, which means that the ingredients have activated. NOTE: the batter should be pourable but not 'runny' at all. It should slightly stick when whisk is lifted up, as a test for thickness. NOTE: DO NOT OVER-MIX!
Next, spoon batter into your waffle maker (½ cup approximately) and cook according to your waffle iron’s instructions.
Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.

ASSEMBLY:

To serve–stack waffles (whole or cut) unto each prepared plate followed by 2 pieces of chicken and toppings (fresh strawberries or other berries), and drizzle with maple syrup, if desired.
Bon Appetit!

Notes

STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
MAKE AHEAD: All ingredients can be made and individually stored as meal prep (up to 2 days prior) and assembled when ready to serve.
STORAGE [WAFFLES]: Leftovers can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen.To serve, reheat waffles in the oven on 400 degrees for a few minutes until warmed through.
FREEZE WAFFLES: To store waffles for longer periods, simply add them unto a baking sheet lined with parchment paper and place in the freezer for 2 hours. Once fully frozen, remove and store them in a zip loc and freeze for up to 3 months.
STANDARD WAFFLES (NON-BELGIAN): This recipe will make more than 6-8 waffles for this recipe.
GLUTEN-FREE OPTION: To make these waffles GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the batter mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.

Nutrition