This Cheesy Hot Chicken and Waffles recipe is a spicy twist on an American classic! Southern fried chicken breasts are served over habanero-cheddar chive cornbread waffles, then drizzled with cayenne maple syrup for a surprisingly spicy kick!
Considering that chicken is on the lower end of my list of favorite proteins, I sure have eaten a lot of it in the last few months.
Thanks to my research as a blogger, I also know it’s the most popular meat that you lovely, hungry folks want recipes for.
I’m adaptable.
So here we are with another bird & bread recipe that fits perfectly into this Brunch Week menu.
JUST TAKE ME TO THE CHEESY HOT CHICKEN AND WAFFLES ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy chicken and waffles recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
This is probably one of my favorite brunch recipes to date!
Breakfast + lunch = brunch.
Chicken + waffles = brunch.
It all makes sense.
My Cheesy Hot Chicken and Waffles recipe is a leeeeeettle different from the traditional version.
The buttermilk chicken used here is air-fried (because I’m obsessed). It’s a traditional marinate and dredge recipe that be can easily oven-baked or deep fried with tasty results. It’s totally your choice!
Instead of normal sweet and crispy waffles, I went with these cheddar and chive-stuffed cornbread waffles. I was aching to use some pepper jack shredded cheese here, so it’s both inside the waffle and on top of the chicken!
And if there’s not enough heat in the waffles and chicken for you…I spiked some maple syrup with hot sauce and cayenne pepper.
Full disclosure: I went a little heavy on the spice and kind of regretted it (this is 35), so watch out for heavy hands!
So what exactly is Chicken and Waffles?
The first time I heard about this brunch dish, I was terribly confused about how they even went together.
Sweet waffles and crunchy fried chicken? That’s a thing?
As it turns out, yeah – it sure is, and it’s sure good. And, if you’ve never had it, it tastes exactly how you imagine it might.
Greasy, soul food chicken, a hint of sweetness from the waffles, and a mingling of maple syrup and hot sauce to dip it all in. AKA true love.
There is an ongoing debate about where the chicken and waffles we know and love originated. The dish was popularized in the 1930s by many Harlem restaurants, including the Wells Supper Club.
The establishment started selling the chicken and waffles to late-night patrons of their club. Since it was too late for dinner and too early for breakfast, Wells served both components on one plate.
Soooooo it definitely fits the brunch profile too, right?
How To Make Buttermilk Hot Chicken
At least 4 hours (or up to 24 hours) before cooking, marinate your chicken. Cut two chicken breasts in half, then pound them to 1/2-inch thickness. Place them in a gallon-sized plastic bag along with buttermilk, garlic, kosher salt, and black and cayenne peppers. Seal and refrigerate.
When you’re ready to cook, preheat your air fryer (or oven) to 400 degrees F. In a small bowl, whisk together flour, remaining salt and peppers, Old Bay, herbs, and seasoning salt. In a separate bowl, whisk egg well.
Next, drain the chicken and discard the buttermilk. Dredge chicken through flour mixture, then into egg, then back into flour mixture again. Shake off any excess flour and set chicken aside on a plate. Lightly spritz each piece of chicken with cooking oil.
Then, place the chicken pieces in a single layer in air fryer basket, close, and cook 13-15 minutes (or bake for 15-16 minutes), flipping halfway to ensure both sides get crispy. The internal temperature of the finished chicken should be at least 165 degrees F.
How to Make Cornbread Waffles
While the chicken is cooking, make the waffles and syrup. Preheat a Belgian waffle iron on high.
Combine maple syrup with hot sauce and cayenne pepper in a small saucepan set over medium heat. Stir until dissolved and combined. Whisk in bourbon, if desired, then reduce heat to low and keep warm.
Next, combine flour, cornmeal, baking powder, salt, and sugar in a large mixing bowl. Add the buttermilk and eggs and whisk well to combine. Stir in the melted butter, then fold in the cheese and chives until combined.
Then, ladle 1/2 to 3/4 cup batter (depending on how big & thick you want them) onto the hot waffle iron and cook until lightly browned. Transfer the cooked waffles to a baking sheet in a ow heat oven to keep warm until the chicken is ready.
Finally, serve the chicken on the side or on top of the waffles, drizzled with syrup and topped with more shredded cheese and chives.
LOOKING FOR MORE CHICKEN RECIPES?
- Buttermilk Fried Chicken Biscuits with Hot Honey
- Spicy Strawberry BBQ Shredded Chicken
- Strawberry Balsamic Chicken Flatbread
HELPFUL KITCHEN TOOLS FOR MAKING CHICKEN AND WAFFLES:
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Cheesy Hot Chicken and Waffles
Ingredients
Buttermilk Chicken
- 2 chicken breasts cut in half and pounded to ½-inch thickness
- ¾ cup buttermilk
- 3 cloves garlic minced
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- ½ teaspoon cayenne pepper divided
- 1 cup all-purpose flour
- 1 tablespoon Old Bay seasoning
- 1 tablespoon dried herbs thyme, parsley, oregano
- 1 teaspoon seasoning salt
- 1 large egg
Cheesy Cornbread Waffles
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 ½ cups buttermilk
- 2 large eggs lightly beaten
- ¼ cup unsalted butter melted
- 1 ½ cups shredded Cabot Fiery Jack cheese plus more for sprinkling
- ¼ cup fresh chives chopped, plus more for sprinkling
Maple Hot Sauce
- 1 cup maple syrup
- ½ tablespoon hot sauce plus more to taste
- ½ teaspoon cayenne pepper plus more to taste
- 2 teaspoons bourbon whiskey optional
Instructions
Buttermilk Chicken
- Place chicken pieces in a gallon-sized plastic bag along with buttermilk, garlic, ½ teaspoon salt, and ¼ teaspoon black and cayenne peppers. Seal and refrigerate for at least 4 hours or overnight.
- Preheat air fryer (or oven) to 400 degrees F.
- In a small bowl, whisk together flour, remaining salt and peppers, Old Bay, herbs, and seasoning salt. In a separate bowl, whisk egg well.
- Drain the chicken and discard buttermilk. Dredge chicken through flour mixture, then into egg, then back into flour mixture again. Shake off excess flour.
- Spray each piece of chicken lightly with oil. Arrange pieces in a single layer in air fryer basket, close, and cook 13-15 minutes (or bake 15-16 minutes), flipping halfway to ensure both sides get crispy. Internal temperature of chicken should be at least 165 degrees F.
Cheesy Cornbread Waffles
- Preheat the waffle iron on high. In a large bowl, stir together flour, cornmeal, baking powder, salt, and sugar. Add the buttermilk and eggs and whisk well to combine. Stir in the butter, then fold in cheese and chives.
- Pour ½ to ¾ cup batter onto the hot waffle iron and cook until lightly browned. Transfer the cooked waffles to a baking sheet in a low oven to keep warm.
Maple Hot Sauce
- In a small pan over medium heat, combine the maple syrup with hot sauce and cayenne pepper. Stir until dissolved and combined. Whisk in bourbon if desired. Reduce to low heat and keep warm.
Nutrition
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PIN THIS CHEESY HOT CHICKEN AND WAFFLES FOR LATER!
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