Crispy Fried Chicken and Waffles with Citrus Maple Syrup and Spicy Honey

Chicken and waffles is the ultimate comfort food, combining crispy fried chicken with fluffy waffles and a drizzle of sweet syrup. This version takes it to the next level with a tangy red pepper butter, spicy hot honey and a bright citrus maple syrup made with fresh orange juice. Whether you’re serving it for brunch or dinner, this dish is sure to impress.

We’ve kept the preparation straightforward, with a simple tempura batter for extra crunch and a quick pan-fry method. An air fryer option is also included for a lighter twist. Get ready for a savory-sweet experience that’s pure down-home goodness.

Log in to save recipes and build weekly shopping lists.

Ingredients

20 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

8 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1.5 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

28 ounce Belgian WaffleView ingredient guideLike ingredientDislike ingredient

164 g Tempura MixView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit OrangeView ingredient guideLike ingredientDislike ingredient

2 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

2 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Cooking oil, for fryingView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 325°F. Wash and dry the oranges. Zest and halve them. Peel one orange and separate into segments. In a medium pan, combine ½ cup water, maple syrup, orange zest and juice from the orange halves. Cook over medium heat, stirring constantly, until the liquid mostly evaporates and flavors meld, 3-5 minutes. Remove from heat and cover to keep warm.
2. Pat the chicken dry with paper towels. Cut lengthwise into 1-inch strips. Place on a plate and coat with 2 tablespoons of the tempura mix. In a medium bowl, combine sour cream, half the fry seasoning, a big pinch of salt and pepper. Add water 1 teaspoon at a time until the mixture reaches the consistency of whole milk. In a large bowl, combine cornstarch, remaining tempura mix, remaining fry seasoning, a pinch of salt and pepper.
3. Working in batches, dip the coated chicken into the sour cream mixture until fully coated; shake off any excess. Press each piece into the tempura mixture until fully coated; shake off any excess. Place the coated chicken back on the plate.
4. Heat a ⅓-inch layer of oil in a large heavy-bottomed pan over medium-high heat. Once hot (a pinch of tempura mix sizzles), working in batches, add the chicken in an even layer. Cook for 1 minute, then reduce heat to medium and cook until browned and cooked through, 3-5 minutes per side (lower heat if browning too quickly). Transfer to a paper-towel-lined plate and season with salt. Air fryer alternative: Coat an air fryer basket with cooking spray; arrange coated chicken in a single layer. Spray tops with cooking spray. Air fry at 370°F for 8 minutes. Flip, spray again and air fry until cooked through and crispy, about 8 more minutes.
5. While the chicken cooks, place 4 tablespoons butter in a microwave-safe bowl; microwave until just softened, 20-25 seconds. Stir in the red pepper jam until smooth and combined. Set aside. (If you prefer firmer butter, refrigerate until ready to serve.) Spread waffles in a single layer on a baking sheet and toast in the oven until golden brown, 2-3 minutes.
6. Divide waffles among plates; spread each with red pepper butter as desired. Place chicken on top or alongside. Drizzle with hot honey and citrus maple syrup. Serve with orange segments on the side.

Recipe Tips

FAQ

Can I use boneless chicken thighs instead of cutlets?

Yes, boneless thighs work well. Adjust cooking time as needed to ensure they are cooked through.

Can I make the red pepper butter ahead of time?

Absolutely. Prepare it up to a day in advance and store in the refrigerator. Let it come to room temperature before serving for easy spreading.

What if I don't have tempura mix?

You can substitute with an equal amount of all-purpose flour mixed with a pinch of baking powder. The texture may be slightly different but still delicious.