Chicken and Waffles Recipe

Waffles with chicken and honey drizzled on them.

4.63 from 29 votes

Crispy cornflake-coated chicken drumsticks baked in the oven, served on fluffy waffles with a drizzle of honey. This easy chicken and waffles recipe is a delicious brunch or dinner option that skips the deep fryer without sacrificing crunch.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast, Dinner

Cuisine: American

Servings: people

Calories: 1286kcal

Author: Becky Hardin

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

US Customary - Metric

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

Video

Notes

Yield: This recipe serves 4 people. A serving is 1 drumstick and 1-2 waffles, depending on the size of your waffle maker.

*Easily swap drumsticks for thighs or tenders.

**Use Panko or crushed crackers instead of cornflakes.

***Substitute milk + 1 tsp vinegar (let sit 5 minutes) or thin plain yogurt.

Tips:

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.

Air Fryer Instructions: Spray the coated chicken with cooking oil, then cook in a 400°F air fryer for 10 minutes. Flip, then fry 5-10 minutes more, or until 165°F.

Make-Ahead: You can make the chicken ahead and reheat in the oven at 350°F for 10 minutes to restore crispiness. Freeze waffles and reheat in the toaster oven for the best texture.

Storage: Store leftover chicken and waffles in separate airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition