Crispy Fried Chicken and Belgian Waffles with Hot Honey and Red Pepper Butter

There’s something magical about the combination of crispy fried chicken and fluffy waffles. This recipe takes that classic soul food pairing to new heights with a tangy red pepper butter and a drizzle of hot honey. The chicken is coated in a light tempura batter for an extra-crispy crust, while the waffles are toasted to golden perfection.

Whether you’re serving this for a weekend brunch or a weeknight dinner, it’s sure to become a family favorite. The sweet heat from the honey and the savory richness of the butter create a flavor explosion that’s simply irresistible. Get ready to enjoy a down-home meal with a gourmet twist!

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Ingredients

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.75 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

4 unit Belgian WaffleView ingredient guideLike ingredientDislike ingredient

82 g Tempura BatterView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

Cooking Oil (for frying)View ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt (to taste)View ingredient guideLike ingredientDislike ingredient

Pepper (to taste)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 325°F and adjust rack to top position. Pat chicken dry and cut lengthwise into 1-inch strips. Place on a plate and coat with 1 tablespoon tempura batter mix (2 tablespoons for 4 servings).
2. 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.
3. In a separate medium bowl, combine cornstarch, remaining tempura batter mix, remaining fry seasoning, a pinch of salt and pepper.
4. Working in batches, dip the coated chicken into the sour cream mixture until fully coated; shake off excess. Press each piece into the tempura mixture until fully coated; shake off excess. Return to plate.
5. Heat a 1/3-inch layer of oil in a large heavy-bottomed pan over medium-high heat. When oil is hot (a pinch of batter sizzles), add chicken in a single layer. Cook for 1 minute, then reduce heat to medium and cook until browned and cooked through, 3-5 minutes per side. Transfer to a paper-towel-lined plate and season with salt. (For air fryer: coat basket with spray, arrange chicken, spray tops, air fry at 370°F for 8 minutes, flip, spray again, air fry 8 more minutes.)
6. While chicken cooks, place butter in a small microwave-safe bowl and microwave until just softened, 20-25 seconds. Stir in red pepper jam until smooth. Set aside (refrigerate if you prefer firmer butter).
7. Spread waffles in a single layer on a baking sheet and toast in the oven until golden, 2-3 minutes.
8. Divide waffles among plates. Spread each with red pepper butter. Top with chicken and drizzle with hot honey. Serve immediately. (Chicken is fully cooked when internal temperature reaches 165°F.)

Recipe Tips

FAQ

Can I use frozen waffles instead of Belgian waffles?

Yes, you can use frozen waffles. Toast them according to package directions until golden and crisp.

What can I substitute for hot honey?

You can mix regular honey with a pinch of cayenne pepper or red pepper flakes to make your own hot honey.

Can I bake the chicken instead of frying?

For best results, we recommend frying or air frying to achieve a crispy coating. Baking may not yield the same texture.