I love chicken and waffles, but I don’t love breaking out my deep fryer for brunch. So I chose to bake my chicken and waffles, and they turned out so crispy and delicious. I coated the chicken in crunchy cornflake cereal, which crisps up much faster than traditional breadcrumbs, so you get a super crunchy coating without frying. Serve it over homemade waffles for brunch or swap in frozen waffles when you’re short on time. I love it topped with gooey honey!
Top Reader Reviews
My family goes crazy when I make this for them! They love it so much and ask for it often!
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Okay, I’m going to be making this over and over again. So delicious!
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Homemade Baked Chicken and Waffles
My favorite method for making homemade chicken and waffles has been a game changer. I couldn’t believe how crispy my chicken turned out in the oven, but it’s all in the cornflakes. They make such a crispy coating all on their own! This oven-baked method saves me so much time and energy since I don’t have to bother with messy oil cleanup.
I love adaptable recipes with options depending on how ambitious I’m feeling. My homemade waffles turn out perfectly fluffy with baking powder and plenty of butter. But of course, on busy mornings, I’ve been known to use frozen waffles or make my fav lazy chicken and waffle casserole instead. You do you–I won’t judge!
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The Secret to Crunchy Oven-Baked Chicken
For the crispiest oven-baked chicken drumsticks, use a metal cooling rack over a baking sheet so air circulates all around the drumsticks. This prevents soggy bottoms and helps the cornflake coating stay crunchy without frying.
Chicken and Waffles Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Waffle Iron
Ingredients
For the Chicken:
- 4 bone-in skin-on chicken drumsticks (*)
- 3 cups crushed corn flakes cereal (**)
- 3 large egg whites
- 1 tablespoon buttermilk (***)
- 8 waffles (homemade or frozen)
For Homemade Waffles (Optional):
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs
- 1½ cups milk
- 6 tablespoons unsalted butter (¾ stick, melted)
- 1 teaspoon pure vanilla extract
- 2 tablespoons honey
Instructions
For the Chicken:
- Preheat oven to 350°F. Line a baking sheet with parchment paper and place a metal cooling rack on top of it. Spray the rack with nonstick spray. Set aside.
- In a medium bowl, whisk the egg whites and buttermilk together with a fork until frothy.3 large egg whites, 1 tablespoon buttermilk
- Place the cornflakes in a separate medium bowl.3 cups crushed corn flakes cereal
- Dip each piece of chicken in the egg white mixture, then dip it in the corn flakes. Press firmly with your hands until the drumsticks are covered in corn flakes.4 bone-in skin-on chicken drumsticks
- Arrange the drumsticks on the cooling rack and bake for 45-50 minutes, or until golden brown and 165°F internally. If they begin to brown too much, carefully remove from the oven, cover with aluminum foil, then continue baking.
For the Waffles:
- Preheat a waffle iron.
- In a medium bowl, mix the flour, baking powder, sugar, and salt together until well combined.2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, ½ teaspoon kosher salt
- Add the milk, eggs, butter, and vanilla extract to the dry ingredients and whisk the waffle batter until it is well combined.2 large eggs, 1½ cups milk, 6 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Add ¼-½ cup waffle batter to the waffle iron and cook until the waffle is golden brown and crispy. Repeat with the remaining batter.
- Serve immediately while still warm, add the chicken drumsticks on top, and drizzle some honey, and enjoy!2 tablespoons honey, 8 waffles
Notes
- Crush cornflakes finely for better coverage and crunch.
- Pat chicken dry before coating to help the cornflakes stick.
- Spray or brush the coated chicken with oil for extra crispiness.
- Chicken is done when it reaches 165°F near the bone.
- Keep waffles warm in a 200°F oven.
- Serve with coleslaw, pickles, and honey or hot honey.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Best Chicken for Chicken and Waffles
For me, the only cut of chicken to use for restaurant-quality chicken and waffles is a bone-in drumstick. The bone helps to keep the meat succulent as it cooks and prevents overcooking. Plus, drumsticks are easy to pick up and gnaw on if you feel inclined!
How to Make Chicken and Waffles Step by Step
Prep: Gather up everything you need, and preheat your oven to 350°F. Line a baking sheet with parchment paper and set a metal cooling rack on top. Spray the rack with nonstick spray so the chicken doesn’t stick, and set it aside. While the oven heats up, crush the cornflakes in a bag with a rolling pin. If your cornflakes are too chunky, the coating can fall off. Crush them into smaller pieces for a tighter crust.
Whisk the Eggs: In a medium bowl, whisk together 3 large egg whites and 1 tablespoon of buttermilk until frothy. Using egg whites keeps the coating light and crisp–yolks can make the cornflakes stick too thickly and turn chewy.
Dip the Chicken: Place 3 cups of crushed cornflakes in a separate bowl. Pat 4 bone-in, skin-on chicken drumsticks dry (this will help the coating stick), then dip each one into the egg mixture, followed by the cornflakes. Press firmly so the cornflakes stick well. For extra crunch, lightly spray or brush the coated drumsticks with oil before baking.
Bake the Chicken: Arrange the drumsticks on the prepared cooling rack and bake for 45-50 minutes, or until golden brown and 165°F internally at the thickest point near the bone. If they start browning too fast, loosely cover them with foil and keep baking.
Mix the Dry Waffle Ingredients: If you’re using frozen waffles, skip to the last step. Otherwise, preheat your waffle iron. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of kosher salt.
Add the Wet Ingredients: Add 2 large eggs, 1½ cups of milk, 6 tablespoons of melted unsalted butter, and 1 teaspoon of vanilla extract, mixing until just combined. The batter should be thick but pourable. If it’s too runny, your waffles will be soft instead of crispy.
Cook the Waffles: Pour ¼-½ cup of batter into the waffle iron and cook until the waffle is golden brown and crispy. Repeat with the rest of the batter. If you want to keep them warm, place cooked waffles in a 200°F oven while you finish the batch.
Plate the Dish: Serve the waffles warm, topped with the crispy chicken drumsticks, and drizzle with 2 tablespoons of honey (or hot honey if you want a spicy kick). For extra deliciousness, serve with coleslaw or pickles on the side.
How to Store, Freeze, and Reheat
Let everything cool before storing. Store the baked chicken and homemade waffles in separate airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat the chicken in a 350°F air fryer (directly from the fridge or freezer) for the quickest and crispiest results. Toast the waffles in a toaster oven (directly from the fridge or freezer).
More Fried Chicken Recipes to Try!
This recipe was contributed by Michaella at Well + Yum.
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