Love chicken and waffles? My crispy oven-fried chicken with a crunchy cornflake crust is healthier and pairs with fluffy potato chive savory waffles. This classic Southern dish is made with a twist making it an irresistible sweet-and-savory breakfast/brunch favorite!
Many years ago, KitchenAid challenged me to make chicken and waffles, but to put a spin on the classic recipe. That’s when I dreamed up making an “oven fried” chicken full of sage and a hint of spiciness! Then I paired it with a very savory waffle. Fast forward, and these same savory waffles have become a staple in my house during the holidays whenever we have leftover ham. I love the combo of potatoes and chives and I love buttermilk waffles. So that’s where I got the idea to combine the best of both worlds. Nothing beats a light fluffy waffle!
Chicken and waffles is a beloved dish mostly found in Southern cuisine. It typically brings together sweet, savory, and crispy textures for the ultimate comfort food experience. This version takes it up a notch by skipping the deep fryer and instead making an oven-fried chicken that is coated in a crunchy cornflake crust and marinated with sage and hot sauce. The waffles get an upgrade, too, with the addition of instant mashed potato flakes for extra fluffiness and fresh chives for a hint of onion flavor. Whether you’re making this for a weekend brunch, a fun weeknight dinner, or a special occasion, this dish is guaranteed to impress!
Why this Recipe Works
Crispy, Flavorful Chicken Without Deep Frying – The oven-fried method ensures a crispy, golden-brown crust without the mess of deep frying, thanks to the combination of cornflakes and a buttery finish.
Savory, Fluffy Waffles with a Unique Twist – Instant mashed potato flakes add a light fluffy texture to the waffle. While fresh chives bring a subtle onion flavor that perfectly complements the chicken.
Perfect Balance of Sweet and Savory – The light heat from Louisiana hot sauce and sage-infused seasoning contrasts beautifully with the rich maple syrup drizzle, creating a delightful sweet-and-savory harmony.
How to make Oven Fried Chicken
Here are the step-by-step instructions on how to make this delicious twist on the classic chicken and waffles. First you’ll want to make the chicken.
In a gallon size freezer bag, place chicken breast in bag. In a bowl whisk together the buttermilk, Louisiana hot sauce, and sage. Pour over chicken breast. Refrigerate and marinate for at least 30 minutes.
Preheat oven to 350 degrees Fahrenheit. Add the all-purpose flour, corn flakes, sage, salt, and black pepper into food processor. Pulse for 10-15 seconds until corn flakes are broken up and smooth.
Remove marinated chicken from refrigerator. Pour flour mixture into a shallow bowl, coat all sides of the chicken.
Using a baking sheet that has a wire rack on top, spray with cooking spray and line the baking sheet with parchment paper. Place the chicken on the wire rack. Bake for 60 minutes (or until internal temperature reaches 165 degrees Fahrenheit).
Remove chicken from oven, using a basting brush—brush butter on top (this will remove the white flour look on the chicken and give more flavor). Once all the butter is used and the chicken is well coated place the chicken back in the oven and broil on low for an additional 3-5 minutes (for golden brown skin). Serve chicken immediately with waffles and top with diced chives and maple syrup.
How to Make Savory Waffles
Preheat the waffle iron. While it’s preheating, place 2 large eggs, 2 cups buttermilk, 1 stick of melted unsalted butter, and minced chives into a KitchenAid® Stand Mixer. Mix with flat beater attachment on “stir” setting for 30 seconds.
In a separate bowl, add the dry ingredients; all purpose flour, instant mashed potatoes, garlic powder, sugar, baking soda, salt, and baking powder. Add the dry ingredients to the wet ingredients and mix on “stir” setting for 10 seconds then bump up to speed 2 for 20 seconds. Scrape down the sides of the bowl, mix for 5 more seconds. Batter will be lumpy—it’s ok.
Once waffle iron is preheated, place one cup of waffle batter into the baker. Bake for 4:15 each. Let cool on a wire rack.
Then, you’ll place a few savory waffles on the plate with a piece of chicken or two. Pour on the maple syrup and enjoy!
FAQs
Yes! Boneless chicken breasts or thighs work well. Just adjust the cooking time—boneless pieces may take around 35-45 minutes instead of a full hour.
Absolutely! Prepare the waffles in advance, store in the refrigerator for up to 5 days or freezer for up to 3 months. To reheat them, place in the oven at 300°F for 5-10 minutes or pop them in the toaster for a crispier finish.
If you don’t have cornflakes, try using crushed panko breadcrumbs or even crushed RITZ crackers for a slightly different but equally delicious crunch.
Recipe Tips and Tricks
Here are a few of my chicken and waffle tips that have helped me make this recipe throughout the years.
- Marinate – Marinate the chicken longer for deeper flavor. While 30 minutes is great, marinating for a few hours or overnight will allow for a juicier chicken which will be a little more forgiving if you accidentally over cook it.
- Waffle Yields – This recipe makes 14 waffles using the Cuisinart Waffle Griddler. Waffle quantities may vary depending on waffle maker.
- Air Fryer Chicken – You can use the ingredients and make the baked “fried” chicken in the air fryer. Spray with avocado oil. Cook for 30 minutes rotating half way through.
- Wire Rack – Use a wire rack when baking the chicken will ensure even cooking and crispiness all around instead of a soggy bottom.
- Keep Warm – Keep waffles warm while you cook the rest. Place them on a baking sheet in a 200°F oven to maintain their texture until ready to serve. To prevent soggy waffles you can also place them on a wire lined baking sheet so that the bottoms don’t hold excess moisture.
- Spice it up – Instead of traditional maple syrup you can drizzle hot honey over the chicken and waffles for an added zing.
If you make my twist on chicken and waffles recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Chicken and Waffles
Equipment
- 1 Waffle Maker
- Measuring Spoons
Ingredients
For the Oven Fried Chicken
- 5 pounds Whole Chicken cut into 8-pieces
- 1 cup Buttermilk
- 3 tablespoons Louisiana Hot Sauce
- 1 tablespoon Dried Sage
- 1 cup All-Purpose Flour
- 3 cups Corn Flakes
- 2 tablespoons Fresh Sage
- 1 tablespoons Kosher Salt
- 1 teaspoon Black Pepper
- ½ stick Salted Butter melted
- Maple Syrup topping
- Chives for garnish
For the Savory Waffles
- 2 Large Eggs room temperature
- 2 cups Buttermilk
- 1 Stick Unsalted Butter melted and cooled
- 1 tablespoon Chives
- 1¼ cups All-Purpose Flour
- ½ cup Instant Mashed Potato Flakes
- ¼ teaspoon Garlic Powder
- 1 tablespoon Granulated Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 teaspoons Baking Powder
Instructions
For the Oven Fried Chicken
- In a gallon size freezer bag, place chicken breast in bag. In a bowl whisk together the buttermilk, Louisiana hot sauce, and sage. Pour over chicken breast. Refrigerate and marinate for at least 30 minutes.
- Preheat oven to 350 degrees Fahrenheit.
- Add the all-purpose flour, corn flakes, sage, salt, and black pepper into food processor. Puree for 10-15 seconds until corn flakes are broken up.
- Remove marinated chicken from refrigerator. Pour flour mixture into a shallow bowl, coat all sides of the chicken.
- Using a baking sheet that has a wire rack on top, spray with cooking spray and line the baking sheet with parchment paper. Place the chicken on the wire rack. Bake for 60 minutes (or until internal temperature reaches 165 degrees Fahrenheit).
- Remove chicken from oven, using a basting brush—brush butter on top (this will remove the white flour look on the chicken and give more flavor). Once all the butter is used and the chicken is well coated place the chicken back in the oven and broil on low for an additional 3-5 minutes (for golden brown skin). Serve chicken immediately with waffles and top with diced chives and maple syrup.
For the Savory Waffles
- Preheat a waffle iron.
- While Waffle Baker is preheating, place 2 large eggs, 2 cups buttermilk, 1 stick of melted unsalted butter, and minced chives into a KitchenAid® Stand Mixer. Mix with flat beater attachment on “stir” setting for 30 seconds.
- In a separate bowl, add the dry ingredients; all purpose flour, instant mashed potatoes, garlic powder, sugar, baking soda, salt, and baking powder. Add the dry ingredients to the wet ingredients and mix on “stir” setting for 10 seconds then bump up to speed 2 for 20 seconds. Scrape down the sides of the bowl, mix for 5 more seconds. Batter will be lumpy—it’s ok.
- Once waffle iron is preheated, place one cup of waffle batter into the baker. Bake for 4:15 each. Let cool on a wire rack.
- Divide chicken and waffles evenly among plates. Sprinkle with chives and drizzle with maple syrup. Enjoy.
Notes
- Waffle Yields – This recipe makes 14 waffles using the Cuisinart Waffle Griddler. Waffle quantities may vary depending on waffle maker.
- Air Fryer Chicken – You can use the ingredients and make the baked “fried” chicken in the air fryer. Spray with avocado oil. Cook for 30 minutes rotating half way through.
Kayle (The Cooking Actress)
omigosh I am SO happy that you’re sharing the recipe with us now! Because it looks FANTASTIC-I adooore savory waffles + fried chicken
Carol at Wild Goose Tea
Congratulations on getting some reinforcement for your you effort. I will hop over there and take a look. I like the idea of a savory waffle. It looks wonderful by the way.
Katie
Thanks! We love the savory waffles! So good and pairs well with a wide variety of foods!