Sweet spicy sriracha maple syrup tops perfectly fried chicken and thick crispy waffles! This classic southern meal has become a favorite everywhere and it is easy to see why!
I shared my Crispy Waffle Recipe a while ago but never shared the fried chicken and sriracha maple syrup that we eat often with the waffles.
It never fails. Every time we have this meal at my house, my husband posts a photo on social media and requests for the recipe come pouring in. So it's time that I finally got it typed up and shared here on the Global Bakes so that you can make it too.
Birthday dinner request
Yesterday was my youngest son's 17th birthday. The kids normally get to request any dinner they would like on their birthday. This year, I felt that it was especially important since we can't go anywhere or do anything fun to celebrate.
Quarantine life sucks and birthdays in quarantine suck even more.
But when he asked for chicken and waffles, I knew that at least this simple dinner could put a smile on his face!
My husband and I joined forces. I made the waffles while he made the chicken. And even though I normally prefer meals with plenty of vegetables, I have to say that this is one of my all-time favorites! (You can always serve a salad with the Chicken n Waffles.)
Where Did Chicken and Waffles Originate?
Food scholars debate the origin of Chicken n Waffles. Most people think of it as a Southern dish from the Southern United States but there are numerous mentions of the dish throughout US history:
- The most accepted theory is that Chicken and Waffles originated in Harlem in the 1930's at a restaurant called the Wells Supper Club.
- Pulled Chicken served on Waffles with white gravy was served by the Pennsylvania Dutch as far back as the 1600's.
- In Massachusetts, Broiled Chicken and Waffles were popular at Warriner's Tavern in Springfield in the 1840's.
- In 1909, a waffle iron advertisement for Griswolds Waffle Irons promised "Chicken and Waffles at home" if you bought their waffle iron.
What Part of the Chicken should I Use?
You can use whatever part of the chicken that you like to make Chicken n Waffles.
I normally use chicken breasts but boneless thighs would be great here too. Just be sure to use boneless chicken to make serving and eating easier!
What is the Secret to Making a Crispy Waffle?
Time after time, I have made waffles for my family and, by the time I can sit down to eat, the waffles are soft. So I tested and tested until I found the secret ingredient.
SHORTENING!
By replacing half of the butter in my favorite recipe with shortening, I was able to get a crisp exterior to my waffles.
And by laying them in a single layer on a sheet pan and warming them in the oven, they STAY crisp until everyone can sit down to eat!
You can read more about how to make the perfect waffle HERE.
How to Make Sriracha Maple Syrup
You can use plain syrup if you choose on your Chicken and Waffles but the addition of sriracha is amazing. Sweet and spicy on top of crispy fried chicken and tall and crisp waffles!
This recipe calls for 2 tablespoons of sriracha, which gives the syrup a good amount of kick. Use more or less, according to your taste.
To make the Sriracha Maple Syrup, just mix the two ingredients together with a whisk to completely emulsify them!
So there you go. Pretty much the most requested dinner recipe at my house. And for good reason! Try it tell me that you don't agree. You won't be able to, I guarantee it!
Chicken n Waffles with Sriracha Maple Syrup
Equipment
- 1 Waffle Maker
- 1 Frying Pan
- 3 Bowls
- 2 Baking Sheets
Ingredients
For the Chicken
- 6 boneless skinless chicken breasts
- 2 cups all-purpose flour
- ¼ cup plain bread crumbs or panko
- 1 Tablespoon kosher salt
- 2 Tablespoons brown sugar
- 2 teaspoons ground cayenne
- 1 Tablespoon dried oregano
- 3 eggs beaten
- 4 cups oil for frying
- 1 cup maple syrup
- 2 Tablespoons sriracha or to taste
For the Waffles
- 2 cups all purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 1 ½ cups whole milk
- 4 Tablespoons crisco shortening melted and cooled
- 4 Tablespoons unsalted butter melted and cooled
- 2 large eggs at room temperature and lightly beaten
Instructions
To Make the Chicken
- Pour oil in a large, deep skillet to a depth of 1 ½". Preheat over medium heat to 375 F. Preheat oven to 375 F.
- In a wide, shallow bowl, add the flour, bread crumbs, salt, sugar, cayenne and oregano. Whisk to combine.
- In another wide, shallow bowl, beat the eggs with 2 tablespoons of water.
- Dredge the chicken in the flour mixture, then in the beaten egg, then back through the flour mixture. Set aside until you have enough for one single layer in your oil (usually 3-4 breasts).
- Carefully add the chicken to the oil, taking care not to crowd them in the pan. Cook until the chicken has turned golden brown (~4 minutes), then flip them and cook for another 3-4 minutes until the back side is brown as well.
- Remove from oil to a plate lined with paper towels. Repeat the dredging and frying with your remaining chicken. Place chicken breasts on a lined baking sheet and bake in oven for about 15 minutes or until the chicken reaches 175 F in the center.
To make the Sriracha Maple
- In a small measuring cup, measure out your syrup. Stir in the sriracha until thoroughly mixed.
To Make the Waffles
- In a large bowl, whisk together the dry ingredients.
- In a medium bowl, mix together the butter and shortening. Make sure that it is cooled and then add the milk and eggs.
- Add the wet ingredients to the dry ingredients and stir until just combined. Make sure that you get the dry ingredients from the bottom of the bowl mixed in!
- Spray waffle iron with cooking spray and preheat. Pour about ½ cup of batter on waffle iron and cook until done. This will be different for each waffle iron but should be about 5 to 6 minutes.
- Remove from waffle iron and lay on a cooling rack in a single layer. Do not stack or the waffles will soften!
- Keep warm in a 200℉ oven or lay on a cooling rack and reheat in 300 ℉ oven for 5 minutes just prior to serving.
- Serve waffles topped with chicken and drizzled with the sriracha syrup.
Nutrition
Ghulam Mohyudin says
It was perfect the first time. I learn so much from you as well! Keep it up great post.
Foodgoggle says
Chicken and waffles wow great combo..saved on to our site
Tanya Ott says
Thank you! I'm checking out your site now!
SallyBR says
Such a perfect Bday dinner! I love the shot with the pouring of hot maple syrup - perfect1
I just did some roasted parsnips with maple and harissa - so we are on the same page (I think I'll have my blog post on Thursday) - I hope you can check it out, I think you would love that recipe - you could use Sriracha instead of the seasoning I used.
Tanya Ott says
OOhhhh, I love harissa! I don't have any right now but I'll have to order some and try your recipe!