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+ servings
White plate with three waffles with fried chicken leg on top.

Chicken and Waffles Recipe

Make this Potato & Chive Buttermilk Waffles with Spicy Sage Oven Fried Chicken recipe for breakfast, brunch, or dinner! A fun twist on a southern classic recipe.
Course Breakfast, Lunch, Main Course
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Marinate 30 minutes
Total Time 2 hours 25 minutes
Servings 4
Calories 998kcal
Author Katie


  • 1 Food Processor
  • 1 Waffle Maker
  • 1 KitchenAid Stand Mixer


For the Spicy Sage 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 Potato & Chive Buttermilk Waffles

  • 2 Large Eggs room temperature
  • 2 cups Buttermilk
  • 1 Stick Unsalted Butter melted and cooled
  • 1 tablespoon Chives
  • 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


For the Spicy Sage 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 KitchenAid® 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 Potato & Chive Buttermilk Waffles

  • Preheat the KitchenAid® Waffle Baker.
  • While Waffle Baker is preheating, place 2 large eggs, 2 cups buttermilk, 1 stick of melted unsalted butter, and minced chives into a KitchenAid® Classic Plus® Series 4.5-Quart 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 KitchenAid® Waffle Baker 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.


  • 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.
*Nutritional calculations are estimated and may vary depending on serving size and ingredients.


Serving: 1g | Calories: 998kcal | Carbohydrates: 68g | Protein: 66g | Fat: 50g | Saturated Fat: 16g | Cholesterol: 307mg | Sodium: 3474mg | Potassium: 1218mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1250IU | Vitamin C: 23mg | Calcium: 390mg | Iron: 12mg