Fried Chicken and Waffle Sandwiches

Before we can dive, mouth first, into this post we need to discuss one important topic. It’s more so answering a critical question, really. It happens to be the biggest question ever asked in the food world. The answer to which is the most vital piece of information that can ever be granted. You might be wondering what the question is. I’ll tell you that it’s a question I’m most often asked. Perhaps you’ve been asked it too. You’d be surprised how may people inquire about such a topic. Pancakes, waffles or french toast? My answer is always waffles. Waffles to the very end of my existence. Waffles for life. Waffles, always and forever. Waffles for the win. And not just because this happens to be a waffle post, no, but because crispy on the outside, moist on the inside waffles are to die for. Although not on pancake days. Tall stacks of warm flapjacks with butter and maple syrup, perhaps with a few chocolate chips thrown into the batter? Definitely pancakes. Pancakes to the very end of my existence. Pancakes for life. Pancakes, always and forever. Pancakes for the win. Yet french toast, however, is kind of the best thing on the planet, isn’t it? Challah or brioche french toast with a dusting of powdered sugar, perhaps even stuffed with cream cheese and berries? Most definitely french toast, hands down one hundred percent. French toast to the very end of my existence. French toast for life. French toast, always and forever. French toast for the win. Do you see my dilemma? I can never get anywhere with this.

Over the weekend I was housesitting/cat sitting for a friend. It was a nice get-away for me, as said friend lives by the beach. Now I know what you must be thinking, “But Jonathan, you hate the beach!” If you weren’t thinking it before, you’re thinking it now. And you’re right, I’m not a beach person—I’m not much of a sun person really—but I am a cooler weather person. So I’m all for houses by the beach and gloomy overcast days. I decided to get some work done—in between constantly taking pictures of her cat and getting on his nerves with hugs and kisses of course—while I was over there. I always think it’s fun to cook in someone else’s kitchen. You get thrown out of your comfort zone, out of your element. It’s sort of weird preparing for a post in a space I’m not familiar with, especially since my friend also bakes and cooks and shoots and writes. It’s like walking around in someone else’s shoes for a day, ones that take you a while to get used to. However, I did manage and I actually had a lot of fun shooting somewhere different. Somewhere that wasn’t my own house for a change. I’m sure Miller, my college studio lighting teacher would be oh so proud of me for that, so this post is for him for forcing me out of my comfort zone (it only took me a year to do it). In the end I love how the pictures turned out, but lets be honest, shooting with the cutest cat in the world, certainly helped. He’s a hoot, constantly sneaking up trying to get food, thinking he can’t be seen. Oh I can see you Jules Stevens, I can see you and you’re adorable. I guess when it comes to fried chicken and waffles none of us can keep away.


The first thing we need to do is work on the waffles. These aren’t your ordinarily plain, everyday waffles, no. These are over-the-top-waffles-on-steriods waffles. They’re the king of waffles, all other waffles can just go on home now that these have arrived. What makes these waffles so incredibly irresistible and dare I say it, even sinful (shhhh you didn’t hear it from me)? It’s probably the mounds of crispy bacon or all the cheese, maybe even the scallions. Although scallions aren’t sinful.

Anyhow, yes we’re making bacon cheddar green onion waffle as our bread for our sandwiches (Waffles for sandwich bread? Get out of here!!). Why? Well ask yourself this, why not? Chicken and waffles are a big thing so why not make it into a savory sandwich? I’m all about the waffles and chicken sandwiches. I approve. I’m only mad that I didn’t think about this before now. Waffle sandwiches are the bee’s knees, if they had any. They’re the cat’s pajamas, if they wore any. How did we get here? What am I talking about? Waffles….ya’ll are distracting me.

Let’s start by making the simplest of waffle batters. The base of this recipe is just an everyday buttermilk waffle recipe, with a few twists of course. We’re adjusting it to make them less sweet and more savory.

Into a large bowl dump in the flour, baking powder, baking soda, salt, brown sugar (because I happen to think brown sugar and bacon are perfect companions, long lost lovers) and black pepper. Make sure it’s plenty of black pepper as that will give the waffles amazing flavor, plus I also like the way the pepper flecks look in the waffles. Indulge me friends.



Do me the grandest of favors and always always grind your own black pepper. Freshly cracked black pepper just tastes better. You can actually see the coarse texture and taste the difference. The powdered stuff isn’t as potent. In fact, do yourself the favor and grind it yourself. You’ll never go back.

We’re mixing this by hand because waffle and pancake batter is the easiest thing you can ever mix by hand (and you’ll look like the Davy Crocket of cooking and people will be jealous saying, “Look at them, they think they’re so cool making everything by hand!”) plus you never want to over-mix these batters so doing it by hand will prevent you from over-mixing.


**Tip: Mix the batter with a wooden spoon or rubber spatula for best results. Avoid using a whisk as that will completely smooth out the batter and you never want a completely smooth pancake or waffle batter. The key is to have it be slightly lumpy.**

Crack the eggs into a separate small bowl. Doing this will allow you to make sure the eggs are alright and are shell free. Also it’ll allow you to whisk the eggs prior to adding them to the dry ingredients, which helps to evenly combine everything together later on.


This is why I love this cat. I mean seriously crawled from around the window out of the drapes, right in the center of my photograph to try and sneak off some milk, but stops to pose for the camera. My kind of cat, he has his priorities straight.

Let’s turn our attention back to the waffles shall we?

Give the eggs a whisk.


We have to make room for the wet ingredients, so make a well in the center of the dry ingredients, right in the middle of the bowl.

Pour in the eggs.


Next up is the melted butter. What’s a waffle without butter? What’s life without butter? Whoa, things just got philosophical.


And we definitely can’t forget about the buttermilk, these are buttermilk waffles after all. If you don’t have buttermilk you can use regular milk that’s okay.

**Tip: If you have lemon juice or vinegar on hand, throw some into the whole milk and let it stand for a few minutes. BOOM instant buttermilk.**

I like using buttermilk because it makes the waffles moist and tender in the inside and crispy on the outside. Isn’t that what we’re looking for in waffles? Does that not the perfect waffles make? (A little Yoda speak for the fans out there).


And those are all the wet ingredients. If these were going to be sweet waffles, I’d add more sugar, leave out the black pepper and add vanilla extract. But these aren’t sweet waffles. They’re savory waffles, soon to be buns to a yummy sandwich waffles. So we cut the sugar, added the black pepper and disinvited the vanilla extract. It’s the way of life, sorry vanilla. Try again next time.

Give it all a stir until just combined. I repeat until just combined. Do not over-mix the batter. I won’t forgive you for it. (That’s a lie, I totally will). It should be slightly lumpy.



Now that’s all fine and dandy and wonderful but where’s the bacon? Where’s the cheddah?! Where are the green onions? Where Jonathan?!?! WHERE?!?!

We’re getting to that part. Hold your horses. We’re saving the best for last. (Or holding out for dramatic affect). Take your pick. Either one works. Both are true in this case. I was saving the best for last and holding out for dramatic affect. Did it work? Please tell me it did. Or lie to me and say it did. I’m not picky.

So we need bacon.

I’m using thick cut bacon so we can actually taste it. I cooked it, as you can see. I think it goes without saying, but just in case I’ll say it anyway, the bacon needs to be cooked prior to adding it to the batter. But we all knew that already, didn’t we?

I don’t like to cook my bacon in a skillet on the stovetop because that can get messy fast. So what I do instead is place the bacon (on a single layer) on a baking sheet and pop it into a 400°F oven and leave it in there for about 10 minutes, flip it over and cook for another 5 minutes or until crispy and golden. Transfer the bacon to a paper towel-lined plate, to drain. Allow to cool and then give it a chop.

Perfect no fuss no muss bacon every time.

**Tip: To make it even easier, line the baking sheet with foil and then you’ll have an simple clean-up!**

So chop up the bacon (I like large chunk) and add it to the batter.

Throw in the shredded cheddar cheese. If you’re not a fan of cheddar cheese you can use whatever cheese you’d like (within reason). Don’t be adding goat cheese or brie in here. Not that there is anything wrong with those cheeses, they’re fantastic. It’s just that they won’t go with the bacon or green onions. But a pepper jack or a monterey jack or a white cheddar or a gruyere cheese would be phenomenal!

Last but certainly not least is the green onions or scallions, if you prefer. Give the onions a thin slice.

Add them to the batter.

By now your bowl will be overflowing with yumminess. Did you use a big enough bowl? I never do. Only this time I did, so I guess I was lying.

Carefully and ever so gently fold in the ingredients. I say carefully and gently only because these are sacred ingredients. Too tasty to break up or mash.


Stand back and admire this thing of beauty. You created this. What’s that? It’s not cooked yet? Well I know! It’s still a gorgeous sight! No? Fine, let’s cook these waffles then.

Get a waffle iron preheated, it should be hot and ready for you, not the other way around. I tend to leave it preheating while I’m whipping up the batter. I should have said that earlier huh? Well, I’m saying it now.

I wish I had a nifty tip or trick on how to make waffles without a waffle iron, but I’m no magician. Sorry folks, if you don’t have a waffle iron, you simply can’t make waffles and that makes me sad. But then I think about waffles and I get happy again.

Lightly grease your waffle iron with cooking spray. I do so even if it’s supposed to be “non-stick.” It just prevents my waffles from sticking. Really it prevents me from pulling out my hair and crying on the kitchen floor because my waffles are stuck in the iron and won’t come out. The tragedy. It’s heart breaking.

Pour in about ½ cup of batter in each waffle cavity. This might change and depends on the size of your waffle iron. You might have the circle kind and those hold less batter, so adjust accordingly. You don’t want an overflow of batter which would waste a precious commodity. Batter that can be used for waffles. More waffles to eat. See?


Cook waffles according to your waffle iron instructions or look onto the knobs and buttons to direct you. This waffle iron had a knob that you’d turn depending on how brown you’d like your waffles. I left it in between medium and dark. It makes the waffles crispy. Overall it took about 4 to 6 minutes.

Place the cooked waffles onto a cooling rack positioned over a baking sheet. This will allow us to warm up the waffles in the oven later on when we get ready to assemble our sandwiches. The cooling rack will make the waffles crispy in the oven.

Continue cooking the waffles until all the batter is used.

And with a snap of our fingers and all the magical powers granted to me by the internet, our waffles are done.


At this point you can call it a day and just eat bacon cheddar green onion waffles and be happy as a clam. BUT why settle for just that when you can go over the top and really have an epic meal? Just proceed to the fried chicken ladies and gentlemen because if you don’t you’ll regret it for the rest of your life. You’ll wake up in a cold sweat, night after night, screaming out loud “Fried chicken, fried chicken, FRIED CHICKEN!” Maybe that’s just me though.

Anyhow, for the chicken.

I have here a few chicken cutlets that I cut in half. That’s just me being super lazy. The cutlets are thin and make it perfect for fast frying. I don’t have time to wait for thick pieces of chicken to fully cook. I need to eat my fried chicken waffle sandwiches as soon as possible.

Heads up, this is buttermilk fried chicken. One, because we already had extra buttermilk from the waffles and two, because buttermilk fried chicken is really the best. It makes the chicken super tender and moist. You can ask around if you don’t believe me. Although if someone says differently, they don’t know what they’re talking about. Trust me.

Pour the buttermilk over the chicken.


This next step is optional but I really like the added kick, throw in some hot sauce. Any kind you have on hand. You won’t be able to taste the heat and burn your mouth and tongue or anything. It’ll just give the chicken added flavor.

Toss the chicken around in the buttermilk and hot sauce. You can do this step before the waffles, cover with plastic wrap and place in the fridge to sit and allow the buttermilk to permeate the chicken making it more tender and juicy and moist. But if you don’t have the time or if you forgot, then don’t worry about it. I hope you like dry chicken. I’m kidding, it won’t be dry.


Now get the dredge (flour coating) ready. Grab a shallow dish and throw in some flour. Regular all-purpose flour will do and season it with a few things.


Cayenne pepper.

Garlic powder.

Black pepper.



Toss the flour and seasonings with a fork or a whisk or your hands or a pair of tongs. I used a pair of tongs just because that’s what I used to coat the chicken with. It saves my fingers from getting all gooey and gunky.


Ok, we’re ready to start coating and dredging the chicken. We’re double dipping it, so grab a piece of chicken and drop it into the flour. Pat and turn over to coat both sides evenly. Return the chicken to the buttermilk and flip. Finally pass it through the flour once more. Coat both sides, pressing the flour into the chicken to create a thick crust.

**Tip: Double dipping the chicken will give it a super crunchy exterior which is perfect for fried chicken. It really makes a difference.**



Repeat this process until all the chicken has been coated in the same manner, placing the pieces on a cooling rack positioned over a baking sheet.

**Tip: If I can give you just one tip when it comes to frying chicken. Just one piece of advice—you know, aside from using buttermilk and double dipping it—it would be to allow the chicken to rest for about 10 minutes, once coated, on a cooling rack. The air with slightly dry out the coating and will make sure it sticks to the chicken. It helps when you fry it because the flour coating will stay on and it will get really crispy.**

While the chicken is resting, you can preheat the oil. I like to fry my chicken in a cast iron skillet. No particular reason other than I feel like it really gets the job done and it’s heavy duty enough to fry chicken. You can use whatever cooking oil you’d like, even vegetable shortening if you prefer. I like to fry with canola oil.

Once the oil is hot you can fry the chicken. Do not over-crowd the pan. A few pieces at a time is okay, you’ll have to fry the chicken in batches.

**Note: If you put too many pieces all at once, the oil might overflow causing a grease fire but also you’ll drop the temperature of the oil down and the chicken won’t cook properly.**

Fry for about 5 minutes on the first side, flip it over (once golden brown and crispy) and continue to cook for another 4 minutes. Remember, the chicken will cook fast as it is thin.


Place the cooked chicken on another cooling rack, don’t place it on the same one where the raw chicken was. That’s cross contaminating and you could get sick with all sorts of weirdo raw chicken diseases. No one wants that. If you’ve run out of racks you can place it on a baking sheet. This will allow us to warm up the chicken later on, in the oven, once we’re ready to assemble our sandwiches, which is soon. Soon I tell you!

So normally with any chicken and waffles dish, you’re supposed to place the chicken over the waffles and then drizzle maple syrup all over. Fried chicken and maple syrup? That’s a little too much for me. I’m not much for overly sweet on my savory things. But we need some kind of sauce for our sandwiches, or else it’d be dry and sort of one dimensional. I’m trying to stick to some of the classic dish so I came up with a maple mustard sauce. Mostly because I love mustard with fried chicken, in any sandwich really.

So we’ll be needing some maple syrup and some mustards.

**Note: Make sure you use real honest to goodness 100% maple syrup. The corn syrupy kind we had as kids wouldn’t work in this sauce. It’s way too sweet.**

So whisk together the maple syrup, spicy brown mustard (or dijon if that’s what you have on hand) and yellow mustard.



All the components to the world’s best sandwich are now complete. We’re ready to assemble, but before we begin you might want to pop those baking sheets full of waffles and chicken in the oven for a few minutes to warm them through and recrunchify the outside.

We begin with a waffle.

And then of course some chicken.

(Are you seeing that crunchy golden brown chicken?!?!)


A few slices of tomatoes and avocado, because we have to be healthy.

You know something will be delicious if there is avocado involved. Am I right ladies and gentlemen?


A handful of leafy greens (look mamma I’m being healthy) and a dousing of our maple mustard sauce.


You can have the sandwich, just like that, open faced with only one waffle, if you’re watching what you eat. BUT if you’re like me and don’t care, go ahead and place that other bacon cheddar green onion waffle right on top. You go ahead and celebrate. It’s a sandwich, go all the way. Tomorrow you can worry about what you’re eating, but today, today you live.


And now that my friends is the world’s best sandwich ever known to man and woman. I mean, where do you even begin? How can we possibly even dig into something so beautiful? I just want to stare at it.

Before you start to say that this is way too decadent for you, think about this, it’s not like you eat this every single day! Once in a while you’re allowed to have fun and live. I mean after all, we have tomatoes and greens and avocado in it. We’re doing our part to be healthy. Plus the last post was totally healthy so we kind of deserve this, don’t you think?


These are really awesome (aside from their amazing taste) but they’re perfect for gatherings or parties because you can cut them in half and you don’t have to worry about them being hot or warm. They’re just as delicious, if not better, at room temperature. That might sound weird and maybe it is, mainly because I actually like cold fried chicken. Am I the only one?

Let’s just take a moment to revel in the fact that we’re using waffles as our sandwich buns. I mean, seriously! WAFFLES as sandwich bread! Throw in some crunchy fried chicken, a maple mustard sauce, and avocado and I’m there. You had me at waffles, really. Or I guess I should say, I had myself at waffles. Today is definitely a waffle day.


Now I know this recipe might not be for everyone. Some might scoff and pout and say I’m crazy for creating such a post, but you can totally take the recipes for what they are and make them by themselves. You have a bacon cheddar green onion waffle recipe now, and if you wanted just the fried chicken, well now you have that too. You can use the same technique for bone-in chicken and have traditional buttermilk fried chicken any night of the week. Serve it with mashed potatoes, corn on the cob, or a hearty salad, and if some bacon cheddar waffles make it to the table, like biscuits, well that would be a-okay with me.


    • avatarMeg says

      Also, most fried chicken recipes that I have seen have paprika in the flour dredge, have you tried that?

      • avatar says

        My new tip for fried chicken. Makes it extra crunchy crispy – sub cornstark or rice flour for 1\3 of regualr flour. The Koreans us cornstarch for their fried chcken and it is the bomb. Meanwhile , this is #1 on my TBC list

  1. avatar says

    hell yes. also waffles forever…unless there’s french toast and pancakes.

    I love that the batter is decidedly savory. Also, being the creep that I am, that is Joy the Baker’s house/cat your watching?!

  2. avatar says

    hey there! saw this on FoodGawker and I am so glad I clicked!!! Wow, this is seriously so awesome. . I totally see your dilemma with the Pancakes, waffles or french toast thing. . but with this recipe, the waffles totally win. every time. love this. and I’m with you, what’s life without indulging a little and eating just a little grease?!:) what a fantastic recipe!

  3. avatar says

    I love waffles sandwiches (I made a braised balsamic beef waffle sandwich before and it was amazing)! This is a gourmet version of the classic chicken and waffles…I’m drooling right now just wanting a bite!

    • avatar says

      Oh no! How could I omit such a crucial step?! I’ll be sure to include it in the next post so you wont be so lost, just staring at the bag of flour. I recommend you youtube it so you can actually make something in the meantime while you wait for me to post the picture.

  4. avatar says

    That chicken and waffle sandwich is a thing of beauty. Thanks to you, I now have weekend plans: yard-saling for a waffle iron followed by some quality time in the kitchen.

  5. avatar says

    Best sandwich indeed! This is quite an epic sandwich here!

    And in response to your question: pancakes, waffles or french toast? It’s a tough one. I think it depends on my mood, but usually I go for the pancakes!

  6. avatarBeth says

    This recipe looks AMAZING!!! It’s my first time on your site and wow, you have some wonderful recipes. I also felt like I was a creep because as I read this post I thought, “this looks alot like Joy’s house, and is that her cat?” and I don’t even know them, but boy did you do her kitchen justice pulling these babies out!

  7. avatardebilee71 says

    That is an amazing twist on a childhood favorite (although my chicken and waffles never had fried chicken!) Thanks for the recipe!

  8. avatarCharles says

    Can I omit cheese if I think it’s one of the most disgusting things ever? And it makes me feel queasy?

    Watch those judging eyes…

    • avatar says

      You can omit it if and only if you start using the slogan “Cheese-y makes me queasy!” That’s the only way I’ll let you. I wont cast these judging eyes towards you because my sister actually feels the exact same way about cheese. You can definitely leave it out!

    • avatar says

      My hands thank you very much. I have to admit, that’s the first time I’ve ever received such a compliment. I hope you give this a try soon and let me know what your grandchildren think!

  9. avatarKatie Mae Sims says

    Hallelujah! I made these for my friends last night and it was so much fun. Everyone had a job. Someone shredded cheddar, one person made the dry mix, one person was on fry duty. Such a blast! We ate and ate and the flavor of those waffles was absolutely amazing. This was followed with a glorious food coma. The best sunday night dinner ever. I will forever follow your blog and try your recipes. Thank you so much for bringing just pure happiness to the world through your food.

  10. avatar says

    Totally made this tonight and the mustard sauce was a huge hit! I took a little shortcut with this recipe (due to pure laziness) but it’s definitely a winner! So good!

  11. avatarCarly says

    This. Looks. Amazing. I have 2 questions:

    1. Is there a waffle iron you recommend purchasing? I have been planning on getting one for awhile and this recipe is giving me all the motivation I need to buy one! Not sure if I should get a regular or belgian waffle iron?

    2. I absolutely hate’s almost a weird phobia that I have but I can’t eat anything that has mustard in it. Is there a different sauce you would recommend? Or do you think it would still be pretty tasty if I would omit the sauce?

  12. avatarMike says

    Not trying to be nasty but this post is waaaaay too long. Does anyone really read all of this? I look for the recipe and that’s it. It sounds good though.

      • avatarAmanda says

        You’re an incredible writer, Jonathan. I felt entertained while getting my panties in a twist over the recipe idea itself! Please, don’t ever stop writing your thoughts along with the recipe. You have a gift, and I believe you could have your own show some day, if you only want.

  13. avatar says

    I first learned about Chicken & Waffles from the book and the movies called Mildred Pierce. Then I started seeing them at local restaurants and just now I saw your recipe posted on The Mad Hatter’s Tea Room Facebook page and I am glad I did. I’m off to post it on Pinterest so that I’ll be able to find it again when I want it. I like the idea of using the waffles like biscuits…

  14. avatarDayan Rocha says

    This is the thing I love the way you write. The photograpy is really second place. The cooking, well i need to eat it to have an opinion. Having said that, I find all the information very helpull. I make waffles all the time and just a few days ago I made them different. I mix sausage and rosted bell peppers in to the batter. Top them with country gravy and over medium eggs. Sooo goood. I will try this recipe is next.

  15. avatarlaura says

    I have been wanting to make this recipe for the last 6 months, and I finally made it for my family tonight. It was absolutely delicious. Definitely one of the tastiest things I have ever cooked. All of the flavors and textures were well balanced and complimented each other nicely.

  16. avatar says

    Sooo excited to try this recipe! My husband bought me a new Breville waffle maker and so I was searching for recipes when I came upon yours. Sounds so good and I have never had chicken and waffles together before. This sounds like the perfect first experience!

  17. avatarCarmel says

    I love cats, but this picture makes this very unappetizing with a cat sitting right where you are preparing the dish. If it was behind the window pane, it would have been different. I showed this to my animal lover friends and they all agreed the picture should be changed. Still want to try the recipe…sandwich looks awesome. Thanks!

    • avatar says

      I don’t quite understand. You’re not eating the photograph in question, so how is it unappetizing? In any rate, the sandwich you’ll eat when you make it, won’t be made with a cat around so I don’t see the problem. He’s my cat, so the photo stays. All your animal loving friends will just have to pretend the picture isn’t there. He happens to love waffles, and highly recommends this recipe.

      • avatarCarmel says

        The thing is, that there is so much regarding cleanliness in the restaurant world. Pets so close to the food ingredients do not go together, professionally. As I said, I am an animal lover, but to people who are not, they find the picture very unappetizing. Even my friends who have pets, thought it wasn’t appropriate. You did such an amazing job on this recipe…I still want to try it because it really looks delicious. I’m sorry that this suggestion upset you. Just telling you from a different perspective. All the best to you.

        • avatar says

          Oh I’m not upset at all. I appreciate your input. I was just stating my opinion, like you and your friends were. I understand what you’re saying, but I don’t own a restaurant and no one (other than me) is eating this food, so again, I don’t see a problem with it. I would get it if I were making this for a crowd of people, or if I was running a business where I was selling food.

          • avatarCarmel says

            Yes, very true. I wish you the best with your site. It is very professional, that is why I was just expressing my thoughts. Not everyone would know if it was an actual restaurant or not. With the internet, you can’t always tell. Keep up the good work and bring on the delicious recipes. Be well and a hug to your kitty.

      • avatarCarmel says

        p.s. Your cat is beautiful and you have the right to leave the picture. Just my opinion and my friends’.

        • avatarVeronica says

          Your opinion is stupid. WTF, this is a blog, not a restaurant, and he’s not serving you the food. Seriously, get over yourself.

  18. avatar says

    Yum. Yum. Yum. Yum. Yum. For Real. I am 24 weeks pregnant, how mean of you to post something so absolutely GORGEOUS and make me wait until I get home to make these. I stumbled on your blog today on pinterest and you sir have earned yourself an avid new follower. Stunning pictures as well my friend. I can’t wait to spend the next two hours poring over all your deliciousness.

  19. avatar says

    These look aaaahhhhmazing! I’m going to try them, hopefully this weekend :) I made regular old chicken n waffles last Sunday and would highly recommend letting the chicken soak for at least 4 hours, if not overnight in the buttermilk mix if you want it to absorb any of the spice from hot sauce or other spices into the meat and not just in the breading.

  20. avatarTari says

    hey! considering that the waffle batter has brown sugar in it, will it have a sweet taste, or the sweet taste of sugar can’t be noticed at the end?

  21. avatarAmanda Shaw says

    Shut the front door! I can NOT believe I have not seen this recipe before! Well, actually I can but I am very sorry that this has been missing from my life for so long! I am totally making this for my family’s dinner on Saturday. This is Heaven here on Earth! Can hardly wait to see what hubby thinks of them!

  22. avatarJen says

    Have had this pinned for awhile to try but last night took the plunge. Its was very good.. My picky eater even was brave and gave it 5 stars. Only thing we did different was my husband added horseradish to the sauce.

  23. avatarJamie says

    I am probably going to buy a waffle maker with my next paycheck because of this recipe lol. It looks awesome. I wish you had a show on foodnetwork, it would be my favorite! Love your blog and personality. Keep it up! Lots of love, Jamie.

  24. avatarChloe says

    A little bit late to the party but a great looking recipe, really cannot wait to try it. I was wondering if you could freeze either the waffles or chicken after you have made them ? Being a student i do not think i would have time to make these in the evening, when everyone else is trying to cook their food in the kitchen. Would i be able to make a big batch and then unfreeze them when i need them?. I will have to search for a waffle maker now, lets hope i can find one in the UK.
    Thank you

    ps cute cat :)

    • avatar says

      It’s never too late! You’re here now and that’s all that matters. You can totally freeze the waffles and just rewarm them in the oven or toaster right before assembling! I don’t think the chicken will hold up in the freezer, the coating won’t stay crunchy and crispy, but you can definitely make that super fast before eating! Good luck!

      • avatarChloe says

        Thanks for replying so fast. That’s great, I am looking forward to trying it out. Hopefully ill be able to pick up a waffle maker soon enough. Thanks again, have a great day.

  25. avatarelio says

    what makes it such a long post is the ridiculous amount of pictures you took. enough already. too much of a good thing is a very bad thing. leave them wanting more.

    • avatar says

      It got you to leave a comment, so I guess that’s one point for me. I find that it’s never too much when it comes to fried chicken. Lucky for you, you can just scroll down to the bottom and print out the recipe and not deal with the “ridiculous amount of pictures.”


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