The most perfect Oven-Fried Chicken and Waffles with Maple Gravy! Crunchy chicken over a crispy Belgian waffle drizzled with sweet gravy is the ultimate sweet-and-savory combo!
If you’ve never had Chicken & Waffles, drop what you are doing right now and go make this recipe! Crunchy chicken over a crispy Belgian waffle drizzled with sweet gravy is the ultimate sweet-and-savory combo. It doesn’t matter what time of day it is…the beauty of this dish is that it is perfect for breakfast, brunch or dinner. My personal favorite is brunch!
The Best Fried Chicken and Waffles in Town
My husband was on a quest to find the best Chicken & Waffles in Dallas. We tasted some delicious Chicken & Waffles creations ranging from a classic crispy waffles recipe and buttermilk fried chicken to the more gourmet bacon-laced waffles, crisp chicken tenders, and scrambled eggs covered in a smoked chili hollandaise sauce. As you can imagine, we really enjoyed these Sunday brunches!
After devouring every Chicken & Waffles dish in town, I began my quest to create an original Chicken & Waffles dish at home. I wanted it to be a little less heavy, but still indulgent. So I created an oven-fried chicken version with the best of both worlds. You still get that delectable crunch fried chicken should have, but without all the grease and fat. The lightly sweetened waffle batter and creamy maple gravy provide the perfect sweetness to compliment the tender spiced chicken.
This recipe is super simple and sure to please every mouth in the house!
Where Did Chicken and Waffles Come From?
Chicken & Waffles first gained popularity in 1930’s Harlem, when the after hours jazz crowd was looking for something to eat that satisfied both their dinner and breakfast cravings. This soulful tradition has since spread across the country and is becoming a staple on many restaurant menus.
Chicken and Waffles Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Buttermilk
- Egg whites
- Large eggs
- Boneless, skinless chicken breasts
- All-purpose flour
- Cornmeal
- Kosher salt
- Freshly ground black pepper
- Ground red pepper
- 2 cups all-purpose flour
- Granulated ugar
- Baking powder
- Baking soda
- Unsalted butter
- Vanilla extract
- Chicken stock
- Pure maple syrup
Supplies:
- Nonstick cooking spray
- Rimmed baking sheet
- Shallow dish
- Whisk
- Waffle Iron
How to Make Chicken and Waffles
- Whisk buttermilk and egg whites in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes.
- Preheat oven to 425°F. Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
- Whisk flour, cornmeal, salt, black pepper, and red pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Place one piece of chicken in the bag and toss to coat. Shake off excess flour and place the chicken on the prepared rack. Repeat with remaining chicken breasts. Discard any leftover flour mixture and buttermilk marinade. Lightly coat chicken with cooking spray.
- Bake at 425°F for 30 minutes; turn the pan and bake 20 minutes longer, or until chicken is brown and crispy.
Buttermilk Waffles:
- Preheat the waffle iron to medium-high heat.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, vanilla and eggs; add the flour mixture, and mix until batter is combined. Do not over mix – there should still be some lumps.
- Spray preheated waffle iron with cooking spray. Using a soup ladle, spoon a ladle full of batter into the waffle iron and close the lid. Cook until golden brown about 4-5 minutes. Serve immediately or keep warm for a few minutes in a low heated oven.
- Note: If the waffles are getting dark brown, turn down the heat on the iron. If they’re pale, increase the heat, or let them cook a bit longer.
Maple Gravy:
- Heat butter in a heavy pan over medium heat. Add flour and stir constantly 2-3 minutes until flour turns golden brown. Slowly whisk in stock.
- Over medium-high heat, bring to a boil, stirring constantly until gravy thickens (about 10 minutes). Season with salt and pepper to taste, then stir in syrup.
- Reduce heat to low until ready to serve.
It’s waffle time and who doesn’t love fresh waffles? Especially, fluffy crispy BUTTERMILK WAFFLES!
Do as I say, not as I did on this batch. Lesson learned that I will never put more than a soup ladle full of batter into the waffle iron!
This is more like it…
And to top it off, the creamy Maple Gravy!
Let’s build this delicious dish. The idea is to get all of the amazing flavors in one bite!
Stack a piece of chicken on top of a waffle…
Drizzle with lots of maple gravy…
Top it off with some fresh rosemary or a little hot sauce and dig in!
If you make this Oven Fried Chicken and Waffles, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Oven-Fried Chicken and Waffles with Maple Gravy
- Prep Time: 45 mins
- Cook Time: 1 hour 35 mins
- Total Time: 2 hours 20 mins
- Yield: 4
- Category: Main
Description
Crunchy chicken over a crispy Belgian waffle drizzled with sweet gravy is the ultimate sweet-and-savory combo!
Ingredients
Oven-Fried Chicken:
- 1 cup buttermilk
- 2 large egg whites, beaten
- 4 boneless, skinless chicken breasts (about 2 lbs.)
- 1 cup all-purpose flour
- 1/3 cup cornmeal
- 1/2 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
- cooking spray
Buttermilk Waffles:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla
- 2 large eggs
- cooking spray, for waffle iron
Maple Gravy:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1–3/4 cups chicken stock
- salt and pepper, to taste
- 1/2 cup pure maple syrup
Instructions
Oven-Fried Chicken:
- Whisk buttermilk and egg whites in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes.
- Preheat oven to 425°F. Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
- Whisk flour, cornmeal, salt, black pepper, and red pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Place one piece of chicken in the bag and toss to coat. Shake off excess flour and place the chicken on the prepared rack. Repeat with remaining chicken breasts. Discard any leftover flour mixture and buttermilk marinade. Lightly coat chicken with cooking spray.
- Bake at 425°F for 30 minutes; turn the pan and bake 20 minutes longer, or until chicken is brown and crispy.
Buttermilk Waffles:
- Preheat the waffle iron to medium-high heat.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, vanilla and eggs; add the flour mixture, and mix until batter is combined. Do not over mix – there should still be some lumps.
- Spray preheated waffle iron with cooking spray. Using a soup ladle, spoon a ladle full of batter into the waffle iron and close the lid. Cook until golden brown about 4-5 minutes. Serve immediately or keep warm for a few minutes in a low heated oven.
- Note: If the waffles are getting dark brown, turn down the heat on the iron. If they’re pale, increase the heat, or let them cook a bit longer.
Maple Gravy:
- Heat butter in a heavy pan over medium heat. Add flour and stir constantly 2-3 minutes until flour turns golden brown. Slowly whisk in stock.
- Over medium-high heat, bring to a boil, stirring constantly until gravy thickens (about 10 minutes). Season with salt and pepper to taste, then stir in syrup.
- Reduce heat to low until ready to serve.
You say to marinate the chicken for at least 30 minutes. But what is the longest you can leave the chicken in the egg and buttermilk marinate?
Hi Lorraine! Great question…you can marinate the chicken in the buttermilk mixture in the refrigerator for up to 24 hours. Hope this helps. Enjoy!
How was the gravy
It’s so delicious! The perfect sweet compliment to the savory chicken. Enjoy!
am going to try!
Used chicken recipe (have my own for waffles) and it took about 25 min longer to cook & crisp up on top. The cornmeal added a strange color & smell to the chicken though and didn’t pair as well w/the Waffles as I’d hoped so if I used this recipe again I’d cut that out or sub something else.
I did exactly as the recipe said and when I took it out of the oven the coating was still floury. All of the coating stuck to the racks (even with greasing them) and I couldn’t use it for anything. I had to throw it all out. Don’t recommend this breading at all and don’t recommend putting them on racks in the oven. I should have stuck with my gut and pan fried them. This sucks
Hi Shannon! Oh no, I hate to hear this. It sounds like you needed to bake it longer. If the coating was crisp on bottom, it shouldn’t have stuck, especially if you greased the rack. Also, did you lightly spray the chicken coating with cooking spray before baking it? This step is important for binding the coating as it bakes crisp. Again, I’m so sorry to hear it didn’t turn out like it’s supposed to.
Last night my granddaughter’s wanted Chicken & Waffles and this is the recipe we tried…. It was delicious. We ended up using seasoned bread crumbs instead of cornmeal (will try that next time). Our chicken breasts were so large, we ended up slicing them and arranging them on the waffles…. The waffles were also delicious!
Hi Karen! So happy to hear you tried and enjoyed them! 🙂
Only came here for the gravy…LOVED IT!!!
Gravy was AMAZING! Chicken wasn’t crispy though. It was still very moist and flavorful.