This is the very best Chicken and Waffles recipe you’ll ever make! Oven-baked chicken drumsticks are coated in buttermilk and Corn Flakes, and then served over homemade waffles. Every forkful of this easy dinner features crispy chicken, fluffy waffles, and as much honey as your heart desires!
What’s in this Chicken and Waffles Recipe?
There’s nothing quite like crispy fried chicken stacked atop a heaping pile of homemade waffles!
- Chicken Drumsticks: Bone-in and skin-on is the way to go for crispy flavor.
- Corn Flakes Cereal: They’ll need to be crushed for the best consistency.
- Egg Whites: These are the binder that will hold the breading together.
- Buttermilk: You can always make your own by combining 1 tablespoon of white vinegar with 1 cup of milk!
- All-Purpose Flour: This is what gives the waffles their structure.
- Granulated Sugar: Just a touch of sweetness from white granulated sugar is all the waffles need. The real sweet flavor should always come from the honey on top!
- Baking Powder: Measure with care! This is what makes the waffles rise to the best fluffy consistency.
- Salt: Just a pinch.
- Milk: I use whole milk when making homemade waffles.
- Butter: Unsalted and melted is what you’ll need for the waffle batter.
- Vanilla Extract: I always recommend using 100% pure vanilla extract, not imitation.
- Honey: For drizzling on the chicken and waffles, of course! You can also use maple syrup.
Pro Tip: If possible, use a good quality organic honey with a rich golden color. The sugary sweet stuff that’s super cheap doesn’t lend the best deep honey flavor like the real deal does.
Coating for Waffles and Chicken
The best chicken and waffles recipe has to have super crispy chicken, and that’s why I use Corn Flakes.
Frying obviously crisps up chicken wonderfully, but it’s not always the healthiest option. By coating the drumsticks in Corn Flakes, you are able to oven-bake them and still achieve that delicious crunchy bite.
This dish came from the Pennsylvania Dutch in the 1600s. The original version consisted of a plain waffle with stewed chicken and gravy on top! The modern version with fried chicken dates back to a restaurant called Wells Supper Club in Harlem in the 1930s.
This dish was designed to be served between dinner and breakfast when late-night musicians were finished with their sets. Today, it’s enjoyed as a sweet-meets-savory breakfast or dinner!
Sure is! You can also enjoy this classic dish for dinner, though!
For me, the only cut of chicken to use for restaurant-quality chicken and waffles is a drumstick. The bone-in chicken helps to keep the meat succulent when it is cooked, and they are easy to pick up and gnaw on if you feel so inclined!
Technically, yes – especially if you don’t have a waffle iron. If you do have a waffle iron, please give this fluffy homemade waffle recipe a shot! You’ll be amazed at how much better the results are.
Personally, I love mine with a drizzle of honey, but you could also use maple syrup! For a bit of spice, try hot honey instead!
While I personally enjoy this dish as soon as it’s made, you can (and many do!) eat it cold the next day!
How to Store 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. Reheat chicken in an Air Fryer for the quickest and crispiest results. Reheat waffles in a toaster/oven.
How To Freeze
Freeze chicken and waffles in separate airtight containers for up to 3 months. Reheat directly from frozen in the oven or air fryer for the crispiest results.
Chicken and Waffles Recipe
For the Chicken
- 4 bone-in, skin-on chicken drumsticks
- 3 cups crushed corn flakes cereal
- 3 large egg whites
- 1 tablespoon buttermilk
For the Waffles
- 2 cups all-purpose flour 240 grams
- 1 tablespoon granulated sugar 13 grams
- 1 tablespoon baking powder 12 grams
- ½ teaspoon kosher salt
- 2 large eggs 100 grams, room temperature
- 1½ cups milk 341 grams, room temperature
- 6 tablespoons unsalted butter 85 grams, melted (¾ stick)
- 1 teaspoon pure vanilla extract 4 grams
- 2 tablespoons honey 44 grams
- Kitchen Scale (optional)
- Waffle Iron
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
- A serving is 1 drumstick and 1-2 waffles, depending on the size of your waffle maker.
- Keep the waffles warm in a 200°F oven.
- Properly cooked chicken is 165°F internally.
- If possible, use a good quality organic honey with a rich golden color. The sugary sweet stuff that’s super cheap doesn’t lend the best deep honey flavor like the real deal does.
- For a spicier take, drizzle with hot honey!