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Easy Homemade Crispy Cornbread Waffles with Spicy Chicken

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Crispy cornbread waffles topped with spicy buttermilk chicken and honey butter. A sweet-savory-spicy comfort food that’s perfect for brunch or dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, cut into strips
  • 1 cup buttermilk
  • 1 tablespoon hot sauce (e.g., Frank’s RedHot)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • Vegetable or canola oil for frying (about 2 cups)
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/4 cups buttermilk
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 1 tablespoon honey (optional)
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons honey
  • Pinch of flaky sea salt
  • Fresh chives or parsley for garnish (optional)
  • Extra hot sauce for drizzling

Instructions

  1. In a medium bowl, whisk together buttermilk, hot sauce, smoked paprika, garlic powder, cayenne, salt, and black pepper. Add chicken strips, ensuring they are fully submerged. Cover and let sit at room temperature for 15 minutes (or refrigerate up to 4 hours).
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together buttermilk, eggs, melted butter, and honey until smooth. Pour wet ingredients into dry and stir gently until just combined. Let batter rest for 5 minutes.
  3. In a small bowl, mash softened butter with honey and a pinch of flaky sea salt until smooth. Set aside.
  4. In a shallow dish, whisk together flour, cornstarch, baking powder, and a pinch of salt and pepper. Remove chicken from marinade, letting excess drip off. Dredge each strip in flour mixture, pressing gently to adhere. Shake off excess and place on a plate.
  5. Heat about 1/2 inch of oil in a heavy-bottomed skillet over medium-high heat until shimmering (about 350°F). Add chicken strips in a single layer, working in batches. Cook 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a paper towel-lined plate or wire rack.
  6. Spray preheated waffle iron with nonstick spray or brush lightly with oil. Pour about 1/2 cup batter onto center of iron and close lid. Cook 4-5 minutes until golden brown and crisp. Transfer to a wire rack. Repeat with remaining batter (makes about 4 large waffles).
  7. Place a warm waffle on a plate, top with a few strips of crispy chicken, and add a generous dollop of honey butter. Drizzle with extra hot sauce if desired and garnish with fresh chives or parsley. Serve immediately.

Notes

For best results, cook waffles immediately before serving to maintain crispness. Do not skip resting the waffle batter for 5 minutes. Avoid crowding the pan when frying chicken to ensure a crispy crust. Leftovers can be stored separately in the refrigerator for up to 2 days; reheat waffles in a toaster or waffle iron and chicken in a 350°F oven.

Nutrition

Keywords: cornbread waffles, spicy chicken, chicken and waffles, crispy chicken, honey butter, brinner, comfort food

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