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Chicken and Waffles with two scoops of Maple-Cinnamon Butter on a white plate over a red and white striped towel
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Chicken and Waffles with Honey-Cinnamon Butter

Begin marinating the chicken a day ahead.
Course Main Course
Cuisine American
Keyword chicken, waffles
Prep Time 30 minutes
Cook Time 15 minutes
marinating time 6 hours
Total Time 6 hours 45 minutes
Servings 4
Calories 1472kcal

Equipment

  • 5qt Dutch Oven
  • waffle iron

Ingredients

Buttermilk Chicken Marinade

  • 1 tablespoon kosher salt
  • 2 teaspoons onion powder
  • 2 teaspoons granulated garlic powder
  • 1 teaspoon dry sage
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon paprika (use hot paprika for spicy chicken)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper optional
  • 2 1/2 pounds chicken wings (8) or your preferred cut of chicken (see notes for cooking times)
  • 2 cups buttermilk

To fry the Chicken

  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • vegetable oil for frying

Honey-Cinnamon Butter (may be made 2 weeks ahead)

  • 1 stick unsalted butter at room temperature (use salted butter if you can't find salted honey)
  • 3 tablespoons salted honey (or regular honey if using salted butter)
  • 1/4 teaspoon ground cinnamon
  • pinch ground vanilla or 1/4 teaspoon vanilla extract, optional

Sweet Cream Waffles

  • 1 3/4 cups (230g) cake flour
  • 1 tablespoon (12g) baking powder
  • 1/2 teaspoon (3g) kosher salt
  • 3 large eggs whites separated from yolks
  • 1 1/2 cups (375ml) heavy cream
  • 1 stick (113g) unsalted butter melted
  • 4 tablespoons (60g) granulated sugar divided
  • 2 teaspoons vanilla extract optional

To serve

  • maple syrup
  • powdered sugar
  • honey

Instructions

Marinate the Chicken

  • In a small mixing bowl, combine the kosher salt, onion and garlic powders, sage, black pepper, cumin, paprika, thyme, ground coriander, and cayenne pepper (if using).
    Remove two tablespoons of the spice blend for seasoning the flour later.
    Sprinkle the remaining spice blend liberally over both sides of the chicken in an even layer.  
  • Put the seasoned chicken in a bowl or a gallon size food storage bag and pour the buttermilk over the chicken.
    Toss the chicken in the buttermilk a few times to coat it well. Place the bag (or covered bowl) into the fridge and allow the chicken to marinate for 6-24 hours (or overnight). 

Prepare the Honey-Cinnamon Butter

  • While the chicken is in the marinade, make the the Honey-Cinnamon Butter: add the unsalted butter, salted honey, cinnamon and vanilla to a mixing bowl.
  • Using an electric hand mixer, begin mixing the ingredients together on low.
    Once the cinnamon and vanilla are blended in, increase the speed to high and whip until the butter is light and fluffy.
  • Store the Honey-Cinnamon Butter, covered, in the fridge for up to 2 weeks. Let it warm up on the countertop for 30 minutes before using it to top your chicken and waffles.
    You can also freeze the butter for 2 months. 

Fry the Chicken

  • In a 5qt Dutch oven, preheat your frying oil to 350°F, but no hotter than 375°F over medium-high heat.
  • As soon as you begin heating the oil, bread your wings: combine the remaining spice rub with the all-purpose flour and cornstarch.
    Remove the chicken wings, one at a time, from the buttermilk and place them in the seasoned flour. Don't bother to strain them, just allow the excess the buttermilk to drip off back into the bowl the chicken was marinating in. The buttermilk gives the flour something to stick to. 
  • Once the wings are completely coated in the seasoned flour, shake off any excess flour and lay them a wire rack (placed over a large sheet of foil) to allow the breading to dry a little bit.
  • Once the oil reaches temperature, carefully slip the wings into the pot and allow them to fry for one minute.
    Flip the chicken over after a minute. This allows the chicken to quickly form a crust on both sides; it also keeps one side from sticking to the bottom of the pot and scorching. Flip the chicken back over to the first side after 3 minutes and finish the frying.
  • Once the frying time has elapsed, use tongs to remove the chicken from the oil and transfer them to a cooling rack that's been placed over a sheetpan. The rack allows the excess oil to drain away from the chicken so you're left with a crisp crust instead of a soggy one.
    Keep the chicken warm in a 170°F oven while you fry the rest of the pieces. 

Make the Sweet Cream Waffles

  • Into a mixing bowl, sift together the flour, baking powder, and salt three times.
    In a separate bowl, combine the egg yolks, heavy cream, melted butter, 2 tablespoons of the sugar, and the vanilla extract (if using).
  • Before combining the butter mixture and flour together, whip the egg whites to stiff peaks.
    Starting with the mixer on low speed, beat the whites. Gradually increase to high speed. Once the whites start to foam, sprinkle in the remaining 2 tablespoons of sugar.
    Whip for 1 minute, then stop the mixer and scrape down the bowl and the beaters. Continue whipping on high speed for another 2-3 minutes, or until the egg white stand straight out from the beaters when they're lifted from the mixture in the bowl. The white should appear glossy.
  • Add the milk-butter mixture to the flour mixture and fold just until no flour is visible.
    Carefully, fold the egg whites into the flour and butter batter. Don't over-whip or fold too aggressively, you want the egg whites to retain as much volume as possible.
    Fold just until you can no longer see streaks of white from the whipped eggs. The batter will be thick and appear spongy. 
  • Scoop about 3/4 a cup of batter onto your lightly greased waffle iron.
    Bake to your preferred doneness or according to the manufacturer's instructions.
    Once the waffle is done baking, remove it to a sheetpan and keep them warm in the oven while you cook the remaining batter.  

Assemble and Serve the Chicken and Waffles

  • To assemble the dish: place a waffle onto your plate. Top with two pieces of chicken. Scoop your preferred amount of honey-cinnamon butter onto the hot chicken allowing it to melt down to the waffle below.
    Pour maple syrup or sift powdered sugar onto your chicken and waffles if desired.
    Serve while hot.

Notes

If you're using a whole, cut-up chicken you may need to increase your all-purpose flour to 3 cups to ensure you have enough breading. All other ingredients will stay the same.
Cooking times:
wings- 9 minutes
breast, thighs, drumsticks- 12 minutes

How to Store Chicken and Waffles:

Because bread goes stale fast in the fridge, don't refrigerate the waffles. Instead, store leftover waffles in a food storage container (or bag) at room temp for 1 day.
To reheat waffles, break them in half and toast them for 30 seconds to a minute in the toaster on one of the lower settings. Alternatively, leave them whole and heat them through in a 250°F oven. 
The chicken can be stored in the fridge for 3 days. Reheat the chicken in a 350°F oven until warmed through. 
The butter is good for up to 2 weeks. Just keep it in the fridge in a sealed container. 

How to Freeze Chicken and Waffles:

The waffles, chicken, and butter can all be frozen.
After cooking (or mixing) let them cool down completely, then transfer them to freezer storage bags. Freeze for 3 months. 
Thaw in the fridge when you're ready to eat and reheat as instructed above. 

Nutrition

Calories: 1472kcal | Carbohydrates: 156g | Protein: 51g | Fat: 70g | Saturated Fat: 33g | Cholesterol: 398mg | Sodium: 1158mg | Potassium: 535mg | Fiber: 4g | Sugar: 30g | Vitamin A: 1958IU | Vitamin C: 2mg | Calcium: 369mg | Iron: 5mg