Buttermilk Chicken and Waffles

To make this delicious dish, which (don't let the waffles fool you) is a perfect meal at any time of day, you'll need a few minutes and list of ingredients which isn't too difficult to round up. While you're preparing the recipe, you can keep the waffles warm by popping them in an oven that's heated to 200°. (No one likes cold waffles.) You can do this up to 30 minutes before assembling the chicken and waffles. Enjoy!

Buttermilk Chicken and Waffles
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands On Time:
50 mins
Total Time:
1 hrs 5 mins
14 to 16 appetizer servings


  • 1 1/2 cups all-purpose flour

  • 1 tablespoon sugar

  • 1 1/2 teaspoons baking powder

  • 3/4 teaspoon baking soda

  • 3/4 teaspoon salt

  • 1 3/4 cups buttermilk

  • 1/3 cup butter, melted

  • 2 large eggs

  • 12 to 16 fried chicken breast tenders, cut into bite-size pieces

  • Peach-Horseradish Maple Syrup

  • Garnish: thinly sliced green onions


  1. Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 2 ingredients in a small bowl; stir buttermilk mixture into flour mixture just until combined.

  2. Cook batter in a preheated, oiled mini-style waffle iron 3 1/2 to 4 minutes or until golden (about 1/2 Tbsp. batter per waffle). Top waffles with chicken, and drizzle with Peach-Horseradish Maple Syrup.

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