Chicken and Waffles Recipe

Bake crispy chicken, whip up fluffy waffles and top it all with spicy honey. Yum!

By: Elizabeth Stark

If you’ve never had them together before, chicken and waffles may feel like an unlikely combo, but this soul food dish became a classic for a reason –– it’s delicious. For a family dinner at home, breaking out both the waffle iron and the deep fryer can be a bit too much, especially on a weeknight. So here’s a take that makes things a little simpler:

Baked “Fried” Chicken
Makes: 8 pieces
Prep time: 10 minutes
Set time: 30 minutes (or overnight)
Cooking time: 45-50 minutes

910 grams (2 pounds) skinless, boneless chicken thighs*
175 mL (3/4 cup) buttermilk
30 mL (2 tbsp) olive oil, divided into 15 mL (1 tbsp) each
2 cloves garlic, minced
12 mL (2 1/2 tsp) salt
7 mL (1 1/2 tsp) paprika
2 mL (1/2 tsp) ground black pepper
300 mL (1 1/4 cup) panko bread crumbs
75 mL (1/3 cup) all-purpose flour
2 mL (1/2 tsp) chilli powder
Vegetable oil cooking spray

*Tip: For this recipe, chicken thighs are a great option because they retain their moisture well and cost less, but feel free to go with your family's favourite chicken cuts.


  1. In a large bowl, whisk together the buttermilk, 1 tablespoon olive oil, garlic, 10 mL (2 tsp) salt, 2 mL (1/2 tsp) paprika, and the black pepper
  2. Place the chicken thighs in the marinade, cover, and refrigerate for at least 30 minutes or as long as overnight
  3. Preheat the oven to 220 C (425 F), spray a rimmed baking sheet with vegetable oil and then set aside
  4. In a large bowl, combine the panko, flour, 2 mL (1/2 tsp) salt, 10 mL (2 tsp) paprika, and chilli powder
  5. Working one at a time, pick up each piece of chicken, letting any excess buttermilk drip off, and press into the panko mixture, coating both sides
  6. Place on the baking sheet
  7. Before sliding into the oven, drizzle the remaining tablespoon of olive oil over the breaded chicken pieces
  8. Bake the chicken for 45-50 minutes

Cornmeal Waffles
Makes: 12 waffles
Prep time: 10 minutes
Cooking time: 15-20 minutes for all 12 waffles

125 mL (1/2 cup) fine or medium grind cornmeal
125 mL (1/2 cup) whole wheat pastry flour
250 mL (1 cup) all-purpose flour
15 mL (1 tbsp) granulated sugar
10 mL (2 tsp) baking powder
5 mL (1 tsp) baking soda
2 mL (1/2 tsp) salt
2 large eggs, room temperature
550 mL (2 1/4 cup) buttermilk, room temperature
60 mL (4 tbsp) butter, melted


  1. Preheat the waffle iron
  2. In a large bowl, combine the cornmeal and flours, sugar, baking powder, baking soda and salt
  3. In a small bowl, beat the eggs, and then whisk in the buttermilk and melted butter
  4. Fold the wet ingredients into the dry, stirring just until combined
  5. Ladle 75 mL (1/3 cup) batter per waffle into your waffle iron, cooking until the waffles are golden brown
  6. Keep cooked waffles warm on a baking sheet in a 100 C (200 F) oven

Tip: For another easy waffle option, simply buy and prepare your favourite frozen waffle from the grocer.

Spicy Honey Topping: For a zingy treat, mix together equal parts honey and Asian chilli sauce or your favourite hot sauce. Adjust the hot sauce for your family’s tastes.

Elizabeth Stark, along with her husband Brian Campbell, writes the blog Brooklyn Supper — the story of a family eating with the seasons in Virginia and Brooklyn. They believe strongly that good, local food and wholesome meals should be for everyone.


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