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
Scale
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.
