If you are looking for a soul-satisfying dish that flawlessly blends crispy, juicy chicken with fluffy waffles and a burst of fruity sweetness, this Chicken Waffles with Blueberry Syrup Recipe will quickly become your new favorite comfort food. The crispy fried chicken paired with tender, golden waffles and a luscious homemade blueberry syrup creates a harmony of flavors and textures that is simply irresistible. Whether you’re craving a special breakfast, a delightful brunch, or an unforgettable dinner, this recipe hits all the right notes to delight your taste buds and warm your heart.
Ingredients You’ll Need
This Chicken Waffles with Blueberry Syrup Recipe uses simple yet essential ingredients that combine to create layers of deliciousness. Each item plays a crucial role, from the spiced coating on the chicken to the airy lightness of the waffles and the vibrant freshness of the blueberry syrup.
- Boneless chicken thighs or breasts (1 pound): Using thighs yields juicy, tender chicken, but breasts work well too for a leaner bite.
- Buttermilk (1 cup): Marinating the chicken in buttermilk tenderizes and adds a subtle tanginess that enhances the flavor.
- Hot sauce (1 teaspoon, optional): Adds a gentle kick and depth to the marinade without overpowering the dish.
- All-purpose flour (for dredging and waffles): Provides the perfect crispy coating for the chicken and a light structure for the waffles.
- Paprika and garlic powder: Give the chicken coating a savory warmth and fragrant aroma.
- Eggs (2 large): Help bind the waffle batter for a fluffy, moist texture.
- Milk (1 3/4 cups): Adds moisture and richness to the waffles.
- Melted butter (1/3 cup): Brings a buttery richness that makes the waffles golden and flavorful.
- Vanilla extract (1 teaspoon): Enhances the sweetness and aroma of the waffles.
- Fresh or frozen blueberries (2 cups): The star of the syrup, blueberries add vibrant color and a sweet-tart punch.
- Maple syrup (1/2 cup): Naturally sweetens the blueberry syrup and complements the savory chicken beautifully.
- Lemon juice (1 tablespoon): Brightens and balances the syrup with a fresh citrus zing.
- Cornstarch slurry: Thickens the blueberry syrup to just the right consistency for drizzling.
- Vegetable oil for frying: Essential for achieving that perfect golden, crispy chicken.
How to Make Chicken Waffles with Blueberry Syrup Recipe
Step 1: Marinate the Chicken
Begin by marinating your chicken tenders in buttermilk mixed with hot sauce if you like a little heat. This step is crucial because the buttermilk breaks down the proteins in the chicken, making it supremely tender and juicy. Let it soak for at least 30 minutes, but if you plan ahead, marinate overnight for maximum flavor infusion.
Step 2: Prepare the Blueberry Syrup
While the chicken marinates, start your blueberry syrup by combining blueberries, maple syrup, and lemon juice in a small saucepan over medium heat. Let the mixture gently simmer for about 8 to 10 minutes, mashing some berries along the way to release their natural juices. Stir in the cornstarch slurry and cook for another minute or two until the syrup thickens slightly. Then, remove from heat and set aside to cool just a bit—it’s going to be the perfect sweet and tangy drizzle.
Step 3: Make the Waffles
Preheat your waffle iron to get it hot and ready. In one bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. In another, whisk together eggs, milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry, stirring carefully until just combined to keep the batter light and airy. Cook the waffles according to your waffle maker’s instructions until they’re golden brown and crispy around the edges, then keep them warm while you fry your chicken.
Step 4: Fry the Chicken
Heat 1 to 2 inches of vegetable oil in a deep skillet until it reaches 350°F (175°C)—a thermometer is handy here to ensure crispy, perfectly cooked chicken. In a shallow dish, mix the flour with paprika, garlic powder, salt, and black pepper for that flavorful coating. Remove each chicken tender from the marinade, letting the excess drip off, then dredge in the seasoned flour. Fry in batches, making sure not to overcrowd the pan, for about 4 to 5 minutes on each side until golden and cooked through. Drain the tenders on paper towels to keep them crisp.
Step 5: Plate and Serve
Stack warm waffles on your plate and top with a generous handful of the crispy fried chicken. Then, don’t be shy with the luscious blueberry syrup—drizzle it all over for that perfect sweet and savory finish. This Chicken Waffles with Blueberry Syrup Recipe promises a delightful plate that’s both visually stunning and utterly delicious.
How to Serve Chicken Waffles with Blueberry Syrup Recipe
Garnishes
A sprinkle of powdered sugar or a handful of fresh blueberries on top can elevate the presentation and add an extra hint of sweetness and freshness that harmonizes beautifully with the syrup and chicken. For a bit of herbaceous brightness, try a few small mint leaves—it adds a vibrant color and a subtle flavor lift.
Side Dishes
Serve your Chicken Waffles with Blueberry Syrup Recipe alongside a crisp green salad or lightly dressed coleslaw to add some refreshing crunch and balance the bounty of flavors. If you’re feeling indulgent, cheesy grits or roasted breakfast potatoes are scrumptious companions that complement this dish perfectly.
Creative Ways to Present
For a fun brunch spread, present the waffles and chicken tenders on a large wooden board with little bowls of extra blueberry syrup, maple syrup, and hot sauce for dipping. Another winning idea is to cut the waffles into bite-sized pieces and serve them as sliders with small pieces of chicken and drizzle the syrup on top—the perfect finger food for gatherings that will definitely get guests talking.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and waffles in airtight containers in the refrigerator. The chicken should be consumed within 3 to 4 days to maintain its best texture and safety, while waffles remain fresh for about 2 days. Keep the blueberry syrup in a separate container to avoid sogginess.
Freezing
You can freeze both cooked chicken tenders and waffles for up to 1 month. Lay them on baking sheets individually to freeze first, then transfer to freezer bags or containers. This keeps them from sticking together and allows you to enjoy this delicious Chicken Waffles with Blueberry Syrup Recipe anytime with minimal effort.
Reheating
Reheat waffles in a toaster or oven at 350°F until warm and crisp again. For chicken, using a toaster oven or conventional oven is best to preserve the crispiness—avoid the microwave if you want to keep that perfect fried crunch. Warm gently and serve alongside reheated or fresh blueberry syrup.
FAQs
Can I use frozen chicken for this Chicken Waffles with Blueberry Syrup Recipe?
Yes, frozen chicken tenders can be used if fully thawed and patted dry beforehand. Marinating and frying as directed will still give you a tasty, juicy result.
Is it possible to make a gluten-free version of this recipe?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend for both the coating and the waffles. Just make sure the blend contains xanthan gum or another binder for best waffle texture.
Can I prepare the blueberry syrup in advance?
Yes, the blueberry syrup keeps well in the refrigerator for up to one week. Warm it slightly before serving to enhance the flavors and pourability.
What if I don’t have a waffle iron?
If you don’t have a waffle iron, you can make pancakes with the same batter, though the texture will be softer and less crispy. The dish will still be delicious with the fried chicken and blueberry syrup.
How spicy is the chicken in this recipe?
The recipe includes optional hot sauce in the marinade, but you can easily control the heat level or omit it for a milder flavor. The seasoning in the flour provides gentle warmth but not overpowering spice.
Final Thoughts
There is something truly magical about the beautiful balance of crispy fried chicken, tender golden waffles, and the vibrant sweetness of blueberry syrup in this Chicken Waffles with Blueberry Syrup Recipe. It’s a dish that feels decadent but is incredibly approachable to make at home. Whether for a special brunch or a cozy dinner, I wholeheartedly encourage you to give this recipe a try—you might just discover your new go-to comfort food that brings endless smiles to your table.
Print
Chicken Waffles with Blueberry Syrup Recipe
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This classic Chicken Waffles with Blueberry Syrup recipe combines crispy, juicy fried chicken tenders with fluffy homemade waffles, all drizzled with a sweet and tangy blueberry syrup. A delightful southern brunch dish that balances savory and sweet flavors for a satisfying meal.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken thighs or breasts (cut into tenders)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
For the Waffles
- 1 3/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
For the Blueberry Syrup
- 2 cups fresh or frozen blueberries
- 1/2 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Marinate the Chicken: In a bowl, combine the buttermilk and optional hot sauce. Submerge the chicken tenders in this mixture and refrigerate for at least 30 minutes, or up to overnight, to tenderize and infuse flavor.
- Prepare the Blueberry Syrup: In a small saucepan over medium heat, mix together the blueberries, maple syrup, and lemon juice. Allow the mixture to simmer gently for 8 to 10 minutes, mashing some berries to release juice. Stir in the cornstarch slurry and cook for another 1 to 2 minutes until the syrup thickens slightly. Remove from the heat and set aside.
- Make the Waffle Batter: Preheat your waffle iron according to manufacturer instructions. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Cook the Waffles: Pour batter onto the preheated waffle iron and cook according to your waffle maker’s instructions until golden brown and crisp. Keep waffles warm in a 200°F oven while preparing the chicken.
- Prepare the Chicken for Frying: Heat 1 to 2 inches of vegetable oil in a deep skillet or frying pan to 350°F (175°C). In a shallow bowl, mix the flour, paprika, garlic powder, salt, and black pepper. Remove chicken from marinade, allowing excess to drip off, then dredge each piece in the seasoned flour, coating evenly.
- Fry the Chicken: Fry the coated chicken tenders in batches to avoid overcrowding, cooking for 4 to 5 minutes per side or until they are golden brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate to drain excess oil and keep warm in the oven if needed.
- Assemble and Serve: Place warm waffles on plates, top with crispy chicken tenders, and generously drizzle with the homemade blueberry syrup. Serve immediately for best texture and flavor.
Notes
- Use boneless chicken thighs for juicier and more tender results compared to breasts.
- Keep both cooked waffles and fried chicken warm in a 200°F oven while finishing additional batches.
- For convenience, frozen waffles and store-bought blueberry syrup can be used, though fresh homemade versions greatly enhance flavor and texture.
