Brunch Chicken and Waffles

Introduction

Few brunch dishes elicit as much excitement as Chicken and Waffles—a symphony of savory, crispy fried chicken stacked atop a pillowy, golden waffle, all drizzled in sweet maple syrup. This iconic fusion of southern comfort and breakfast indulgence satisfies cravings for both sweet and savory, making it a show-stopping centerpiece at any brunch gathering.

Whether you’re aiming to impress a crowd or treat yourself to a decadent morning meal, this Brunch Chicken and Waffles recipe delivers the crispy crunch and tender bite that define a true crowd-pleaser.

What Makes These Chicken and Waffles Irresistible?

The beauty of this dish lies in contrast: juicy, spice-infused chicken with a shatteringly crisp crust paired with light, fluffy waffles. The combination of textures and the interplay of savory and sweet flavors means every bite is both comforting and crave-worthy. Plus, this recipe is designed with convenience in mind—you’ll achieve golden, air-fried or skillet-fried chicken that’s lighter than deep-frying, paired with easy-bake waffles for a stress-free brunch experience.

Essential Preparation Tools for a Seamless Brunch

To ensure uniform, quick prep, using a quality vegetable chopper can help slice salad sides or garnish with efficiency—try the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for speedy dicing. For crisping the chicken with less oil, an COSORI Air Fryer 9-in-1 delivers perfectly cooked results. Lay out your fried chicken with ease by cooling on parchment-lined trays—Reynolds Kitchens Brown Parchment Paper Roll helps prevent sticking and makes cleanup simple.

Mixing your waffle batter to the right consistency is key, and a trusty Ninja BL610 Professional 72 Oz Countertop Blender effortlessly whips up lump-free, aerated batter for bakery-worthy waffles every time.

How to Make Brunch Chicken and Waffles

For the chicken: season bone-in, skin-on pieces or boneless tenders with a flavorful blend of paprika, garlic, and a touch of cayenne for subtle heat. Coat in buttermilk and dredge through seasoned flour for a well-adhered crispy finish.

For the waffles: a classic batter with flour, a hint of sugar, baking powder, and melted butter creates the perfect slightly sweet base. A dash of cinnamon or vanilla takes the flavor up a notch.

Pair these elements and serve immediately, allowing the steam from the chicken to slightly warm the waffle, soaking up any juices and syrup for the ultimate bite.

Serving Suggestions for a Memorable Brunch Spread

Plate your chicken and waffles with a drizzle of real maple syrup and a pat of butter melting over the top. For added flair, dust with powdered sugar or scatter sliced green onions or pickled jalapeños for a sweet-heat kick.

Fresh seasonal fruit or a crisp green salad—chopped easily with the Mueller Pro-Series Chopper—makes the meal more balanced. Keep drinks icy cold in a Stanley Quencher ProTour Flip Straw Tumbler for ultimate brunch refreshment.

Nutritional Information and Servings

This recipe yields 4 large chicken and waffle stacks—about one generous serving per person for a hearty brunch plate. Expect around 500–650 calories each, depending on your chicken cut and use of syrup or butter. For a lighter brunch, serve half-portions alongside a vibrant salad.

Brunch Chicken and Waffles Recap

Chicken and Waffles are legendary for a reason: the thrilling interplay of flavors, temperature, and textures makes every forkful unforgettable. This balanced recipe delivers maximum flavor and crunch with easy, at-home preparation—guaranteed to delight your brunch crowd.

Instructions

1. Marinate chicken tenders in buttermilk for at least 30 minutes, or up to 2 hours in the refrigerator.
2. In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
3. Remove chicken from buttermilk (letting excess drip off) and dredge in seasoned flour mix until fully coated.
4. For air-frying: Preheat your COSORI Air Fryer 9-in-1 to 400°F. Place flour-coated chicken on a parchment-lined basket using Reynolds Kitchens Brown Parchment Paper, spritz with oil spray, and cook for 10–12 minutes, flipping halfway, until golden and crisp.
5. For skillet-frying: Heat ¼-inch oil in a Lodge Cast Iron Skillet over medium-high. Fry chicken until cooked through and deeply golden, 3–4 minutes per side. Drain on a rack or paper towels.
6. While chicken cooks, whisk waffle batter: In a large bowl (or Ninja BL610 Blender), combine flour, sugar, baking powder, and salt. In another bowl, whisk milk, eggs, butter, and vanilla, then pour into dry ingredients and mix just until smooth.
7. Preheat waffle iron and cook batter according to manufacturer’s directions, about 3–5 minutes per waffle, until golden and crisp.
8. To serve, top each waffle with hot, crispy chicken. Finish with a pat of butter, a generous drizzle of syrup, and any desired toppings.

Cook and Prep Times

Prep Time: 25 minutes (plus marinating)
Cook Time: 25 minutes
Total Time: 50 minutes (plus marinating)