Chicken and Stuffed Waffles

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  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 35 min
  • Cook: 1 hr
  • Yield: 6 to 8 servings
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Canola oil

1 half chicken breast (4 to 5 ounces), boneless and skinless

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1/2 cup finely diced onion (about 1/2 small onion)

1/2 cup finely diced green bell pepper (about 1 medium pepper)

1/2 cup finely diced red bell pepper (about 1 medium pepper)

1/2 teaspoon ground cumin

1 1/2 cups fine cornmeal

1 1/4 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon sugar

1 3/4 cups whole milk

4 tablespoons melted butter

2 eggs

Chicken and Gravy:

1 cup plus 3 tablespoons all-purpose flour

2 eggs, whisked

2 cups panko breadcrumbs

3 boneless, skinless chicken breasts, halved horizontally

Kosher salt and freshly ground black pepper

1/4 cup canola oil

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon onion powder

1/8 teaspoon cayenne pepper

3 cups whole milk

1 tablespoon maple syrup, for serving

Fiery Fieri Hot Sauce, for serving, recipe follows

Fiery Fieri Hot Sauce

8 ounces red Fresno chiles (7 or 8 chilies)

1/4 sweet Maui or Vidalia onion, roughly chopped

1 teaspoon kosher salt

1 cup distilled white vinegar

2 teaspoons agave nectar


  1. For the waffles: Set a medium saute pan over high heat and coat with some canola oil. Sprinkle the chicken breast all over with salt and pepper and cook 4 to 5 minutes per side. Remove the chicken from pan and allow to cool. Return the pan to high heat and coat with more oil. Add the onions and peppers and saute for 2 to 3 minutes. Season with the cumin and some salt and pepper. Finely dice the chicken breast and fold in with the peppers and onions. Mix well, and then remove from the pan and set aside to cool. 
  2. Preheat a waffle iron. Preheat the oven to 325 degrees F. 
  3. In a large bowl, mix together the cornmeal, flour, baking powder, salt and sugar. Make a well in the center and add the milk, melted butter and eggs. Mix together with a whisk, working your way from the center out to gradually incorporate the dry ingredients. This helps avoid lumps. Fold in the pepper and chicken mixture. Ladle the mixture onto the waffle iron and cook until the waffles are puffy and golden brown, 3 to 4 minutes. Place on a wire rack over a sheet tray and keep warm in the oven as you cook the waffles and the chicken (this will also help them crisp up even more). 
  4. For the chicken and gravy: Set up a breading station with a container each for the 1 cup flour, whisked eggs and panko breadcrumbs. Sprinkle the chicken breasts with salt and pepper. Then take each of the chicken breasts and lightly dredge in the flour. Dip in the eggs then coat in the panko. Pour the oil into a large nonstick saute pan and set over medium-high heat. When hot, add the breaded chicken breasts. Cook until golden brown, 3 to 4 minutes on each side, and then set aside to drain on paper towels. There should be about 3 tablespoons of oil remaining, if not pour some out. Then add the remaining 3 tablespoons flour, garlic powder, Italian seasoning, onion powder and cayenne. Whisk together to make a roux and cook until brown, 3 to 4 minutes. Add the milk while whisking, and then season well with salt and plenty of ground black pepper. Simmer until the sauce is slightly thickened and smooth. Serve the chicken on top of the waffles and pour the gravy over the top. Drizzle with some maple syrup and serve with Fiery Fieri Hot Sauce on the side.

Fiery Fieri Hot Sauce

  1. Remove the green stems of the chiles and split down the middle to open them up. Place in a medium saucepan with the onions, salt and 1 1/2 cups water. Place over high heat and bring to a boil. Cook until the water has almost completely evaporated, 10 to 12 minutes. Place the mixture in a food processor and add the white vinegar. Pulse 6 or 7 times until the chiles have broken down. Pour into a sieve over a bowl to strain and use the back of a rubber spatula to squeeze out the chile pulp. Stir in the agave nectar. Cool the hot sauce. Use immediately or store in an airtight glass jar or bottle to keep. Makes about 1 cup.