Crispy Chicken and Waffles Recipe With Fried Egg
Make this Chicken and Waffles Recipe with crispy fried chicken, fluffy waffles, a sunny fried egg, and maple syrup for a satisfying brunch.
Recipe Details
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, divided
- 1 1/4 cups milk
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 500 grams chicken tenders or boneless chicken breast strips
- 1 cup buttermilk
- 1 cup all-purpose flour for dredging
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Vegetable oil, for frying
- 4 large eggs
- 2 tablespoons chopped chives or parsley
- Maple syrup, for serving
- Butter, for serving
Instructions
- Marinate the chicken in buttermilk.
- Mix the dry coating and dredge the chicken.
- Prepare the waffle batter.
- Cook the waffles until golden.
- Fry the chicken until crisp and cooked through.
- Cook the eggs sunny-side up.
- Assemble the waffles with chicken and egg.
- Serve warm with butter and maple syrup.
Chicken and Waffles Recipe is a classic American brunch favorite that brings together sweet, savory, and crispy textures in one plate. This version keeps things practical for home cooks with easy waffles, crispy fried chicken, and a sunny egg on top for a rich, satisfying finish. Serve it with butter and maple syrup for a meal that feels comforting and a little special.
Why This Recipe Works
This recipe balances a crisp coating on the chicken with soft, golden waffles. The fried egg adds extra richness and makes the dish feel hearty enough for brunch or even dinner. It is also flexible, so you can make the waffles from scratch and use chicken tenders for quicker cooking.
Ingredients
You only need basic pantry ingredients to make the waffles and coating. Buttermilk helps tenderize the chicken, while a little cornstarch in the dredge keeps the crust light and crisp. A spoonful of sugar in the waffle batter gives the waffles a gentle sweetness that pairs nicely with the savory topping.
How to Make It
Marinate the Chicken in Buttermilk
Place the chicken strips in a bowl with the buttermilk. Let them sit for at least 15 minutes while you prepare the other ingredients. This helps the meat stay juicy and flavorful.
Mix the Dry Coating and Dredge the Chicken
In a shallow bowl, combine 1 cup flour, cornstarch, paprika, garlic powder, black pepper, and salt. Remove the chicken from the buttermilk and coat each piece well in the flour mixture. Press lightly so the coating sticks.
Prepare the Waffle Batter
In a large bowl, whisk together 1 1/2 cups flour, sugar, baking powder, and salt. In another bowl, whisk 2 eggs, milk, melted butter, and vanilla. Pour the wet mixture into the dry ingredients and stir just until combined. A few small lumps are fine.
Cook the Waffles Until Golden
Preheat your waffle maker and lightly grease it if needed. Cook the batter in batches according to your waffle maker instructions until the waffles are golden and cooked through. Keep them warm while you finish the rest.
Fry the Chicken Until Crisp and Cooked Through
Heat about 2 inches of oil in a deep skillet or saucepan over medium heat. Fry the coated chicken in batches for 4 to 6 minutes, turning as needed, until deep golden and fully cooked. Transfer to a paper towel-lined plate.
Cook the Eggs Sunny-Side Up
In a lightly buttered or oiled skillet, fry the remaining 4 eggs over low to medium heat until the whites are set and the yolks are still runny. Season lightly with salt and pepper if desired.
Assemble the Waffles With Chicken and Egg
Place one waffle on each plate. Top with pieces of fluffy waffles and fried chicken, then add a sunny egg on top. Sprinkle with chopped chives or parsley for a fresh finish.
Serve Warm With Butter and Maple Syrup
Serve immediately with butter and maple syrup on the side or drizzled over the top. The mix of sweet syrup, savory chicken, and fried egg makes every bite balanced and delicious.
Tips for Best Results
- Do not overmix the waffle batter, or the waffles can turn dense.
- Fry the chicken in batches so the oil temperature stays steady.
- If you want extra crisp chicken, let the coated pieces rest for 5 minutes before frying.
- Keep cooked waffles on a baking sheet in a low oven so they stay warm and crisp.
Serving Suggestions
This dish is perfect for brunch with coffee, tea, or fresh juice. You can also add hot sauce for a spicy contrast, or serve it with fresh fruit to lighten the plate a little.
Variations
For a quicker version, use store-bought waffles and focus on the chicken and eggs. You can also make the chicken spicier by adding cayenne to the flour mixture. If you prefer a lighter plate, use grilled chicken instead of fried chicken.
Storage and Reheating
Store leftover chicken and waffles separately in the refrigerator for up to 2 days. Reheat the chicken in the oven or air fryer to keep it crisp. Reheat the waffles in a toaster or oven. Eggs are best cooked fresh right before serving.
Approximate Nutrition
Each serving provides about 620 calories, with a good balance of protein, carbohydrates, and fat. Exact nutrition will vary depending on the size of the waffles, amount of oil absorbed during frying, and how much syrup is served.