Chicken and Waffles

Chicken and Waffles

Chicken and waffles is a recipe most popular in the South.  There is actually a restaurant that my family and I used to go to, and they would serve a chicken wing on a waffles. I always loved it but secretly felt like I could make it more scrumptious! I love super warm syrup with my waffles and just a bigger piece of chicken or more meat on my chicken- period! This recipe is great for breakfast, but even better, after a long day, for dinner!  Since I’m sharing generational ‘love’, I’d love to hear how your family enjoyed the recipe! Comment below and tell me what you think! Enjoy!

Chicken and Waffles

Difficulty: Intermediate Prep Time 4 hour Cook Time 20 min Rest Time 5 min Total Time 4 hrs 25 mins Servings: 4 Best Season: Suitable throughout the year


This recipe is my absolute favorite and I’ve used it for 20 years! The cinnamon and nutmeg make the waffle sweet without adding any sugar and it comes out fluffy and soft every time!

Chicken and Waffles

Ingredients for the Waffles

Ingredients for Chicken


Brine the Chicken

  1. Prepping the Chicken (Brine)

    Cut each chicken breast in half so that you have 4 somewhat identical pieces. Feel free to cut of any odd ends so that your chicken slices are shapely (You can even slice them into smaller pieces depending on preference).

    Combine heavy cream, paprika, dill pickle juice, Himalayan salt in a bowl and mix well. Add Chicken pieces to the brine; cover and let it sit for a minimum of 4 hours. 

  2. Preparing the Chicken

     Remove the chicken from the refrigerator. Heat oil in a large saucepan or deep fryer over medium heat (370º). 

    Combine flour, cornstarch, paprika, black pepper, chicken bouillon,  and cayenne pepper in a shallow dish; mix well. Pour in 4 tbsp of your brine into the shallow dish with flour mixture.  Stir with a fork until the mixture resembles wet sand. 

  3. Frying the Chicken

    Working with one piece at a time, remove chicken from the brine and and add it to the flour mixture. Turn to coat completely pressing flour mixture into chicken to form thick coating. 

    Fry 6 – 8 minutes, preferably in a deep fryer and let it rest out of the oil for 2 minutes. Then fry until the chicken is done.  Drain on a wire rack with a paper towel underneath to catch any excessive oil. 

  4. Making the Waffles

    Preheat waffle iron. Combine flour, eggs,  milk, water olive oil, cinnamon, nutmeg, baking powder, butter, vanilla extract in  a bowl and beat just until smooth.

    Spray waffle iron with a non-stick cooking spray ( I use Pam). Pour  flour mixture directly onto the hot waffle iron. Cook until waffles are golden brown. Use a fork or food pliers to remove as it will be piping hot.  Serve hot preferably  with maple syrup. Enjoy!

Keywords: Chicken, Waffles, Breakfast, Dinner
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1 Comment

  1. First of all, let me thank you for not making me wade through a long and boring story (complete with pictures!) about how you found this recipe, when you first made it, who was there and how much they looooooooooved it!  Thank you as well for not making me wade through pictures of how you cracked the eggs into a bowl and then…well, you get the picture. I just want the recipe, thank you very much.

    I first heard about chicken and waffles in the old b&w movie Mildred Pierce.  Joan Crawfords’ character featured it in her chain of restaurants.  I’ve wanted to try it since then but I’ve never seen a recipe for it!  I have subscribed to your mailing list so I will be able to come back and find this when I’m ready to make it!

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