Description
Elevate your brunch with a savory chicken and waffles board—crispy chicken, fluffy waffles, and sweet toppings for a memorable breakfast.
Ingredients
Scale
- 2 cups all‑purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted butter, plus extra for greasing
- 1 lb boneless, skinless chicken thighs, cut into bite‑sized pieces
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper (optional)
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 cup fresh strawberries, sliced
- 1 cup blueberries
- 1 cup diced pineapple
- 1/4 cup chopped fresh mint
- 1/4 cup maple syrup
- 1 tbsp honey
- Fresh lemon wedges, for serving
Instructions
- Prep the waffles: In a bowl, whisk flour, sugar, baking powder, and salt. In another bowl, mix buttermilk, egg, melted butter, and a splash of water. Combine wet and dry ingredients until just mixed—lumps are fine. Heat a non‑stick waffle iron, grease lightly, and cook 3–4 minutes per waffle until golden. Keep warm.
- Season the chicken: Toss chicken pieces with smoked paprika, garlic powder, cayenne (if using), salt, and pepper. In a shallow dish, combine panko and Parmesan. Dredge each chicken piece in the breadcrumb mix, pressing to adhere.
- Cook the chicken: Heat olive oil in a skillet over medium heat. Add chicken in batches, cooking 4–5 minutes per side until crispy and cooked through. Transfer to a paper‑towel lined plate to drain excess oil.
- Assemble the board: On a large platter, arrange a nest of warm waffles. Place a handful of crispy chicken on one side, and scatter fresh fruit (strawberries, blueberries, pineapple) around. Sprinkle mint over the fruit for a fresh pop.
- Finish with sauces: In a small bowl, whisk maple syrup and honey. Drizzle over the waffles and chicken. Offer lemon wedges on the side for a bright citrus lift.
- Serve immediately: The board is best enjoyed fresh, but you can keep the waffles warm in a low oven (200°F) and the chicken in a covered dish.
Notes
- Use buttermilk in the waffle batter for extra fluffiness.
- Let the chicken rest after dredging to help the coating stick.
- Keep the waffles covered with foil to stay warm without drying out.
- For a dairy‑free version, swap butter with coconut oil and use a plant‑based milk.
- Adjust cayenne to control heat—omit for a milder flavor.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken and waffles brunch board