Chicken and Waffles

Total Time:
31 min
15 min
16 min

4 servings

  • Vegetable oil, for shallow frying
  • 1/4 cup hot sauce
  • 1 large egg, lightly beaten
  • 8 chicken tenders (about 1 pound)
  • 3/4 cup instant flour (such as Wondra)
  • 1 teaspoon poultry seasoning
  • Kosher salt and freshly ground pepper
  • 3 tablespoons unsalted butter
  • 2 scallions, sliced, plus more for garnish
  • 1 1/2 cups low-sodium chicken broth
  • 4 buttermilk or Belgian-style frozen waffles
  • Maple syrup, for serving
  • Heat about 1 inch of oil in a large cast-iron or heavy-bottomed skillet over high heat. Whisk the hot sauce and egg in a medium bowl; toss the chicken in the mixture to coat.

  • Combine the flour, poultry seasoning, and salt and pepper to taste in a medium bowl. Set aside 3 tablespoons seasoned flour in a separate bowl; dredge the chicken in the remaining seasoned flour until coated, shaking off any excess.

  • Place the chicken in the hot oil and fry until golden and cooked through, 2 to 3 minutes per side, turning once. Transfer to a rack to cool slightly; discard the oil.

  • Melt the butter in the same skillet and whisk in the reserved seasoned flour until smooth. Whisk in the scallions, then slowly pour in the broth. Bring to a simmer, whisking until the gravy is smooth. Meanwhile, toast the waffles.

  • Place a waffle on each plate and drizzle with maple syrup. Top with chicken and gravy and garnish with scallions.

  • Per serving: Calories 865; Fat 68 g (Sat. 15 g; Mono. 18 g; Poly. 33 g); Cholesterol 150 mg; Sodium 677 mg; Carbohydrate 32 g; Fiber 1 g; Protein 34 g

  • Photography by Antonis Achilleos

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