This quick weeknight chicken and waffles recipe includes crispy chicken tenders, hearty cornbread waffles, and a drizzle of maple syrup, honey, or powdered sugar. The combination is sweet, savory, and perfect for breakfast, brunch, lunch, or dinner!
Course Breakfast, Brunch, Dinner, Lunch
Cuisine American, Southern
Keyword chicken and waffles, cornbread waffles, easy chicken and waffles recipe
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4- 6 people
Calories 640kcal
Author Blair Lonergan
Ingredients
1(25 ounce)package frozen crispy chicken strips, such as Tyson brand
Chicken and Waffles Gravy Recipe: if you like your chicken and waffles with milk gravy rather than syrup or honey, try this chicken and gravy recipe with the cornbread waffles. You might also like to try serving the chicken and waffles with sausage gravy.
Don't over-mix the waffle batter. Stir just until the ingredients are combined. You will might still have some lumps, which is fine. Over-mixing will result in dense, tough, and dry waffles.
Use a good waffle iron that will cook your waffles to an even golden-brown color with those beautiful crispy edges. I love my All-Clad waffle iron, but there are many good options on the market.
Make sure to use a brush to lightly oil the waffle iron before adding each round of batter or spray with cooking spray. This will prevent the waffles from sticking to your waffle maker. Just don't use too much oil, or the waffles can come out greasy.
If desired, you cankeep the waffles warm while you finish with the rest of your batter by placing the cooked waffles on a baking sheet in a 200°F oven.