Description
This classic Chicken Waffles with Blueberry Syrup recipe pairs crispy fried chicken strips with fluffy homemade waffles, topped off with a sweet and tangy blueberry syrup. Perfect for breakfast or brunch, it features a delightful combination of savory, sweet, and fruity flavors that will satisfy your cravings for comfort food with a creative twist.
Ingredients
Scale
For the Chicken
- 1 pound boneless, skinless chicken breasts or thighs, cut into strips
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Oil for frying
For the Waffles
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
For the Blueberry Syrup
- 2 cups fresh or frozen blueberries
- 1/2 cup sugar
- 1/4 cup water
- 1 teaspoon lemon juice
- 1/2 teaspoon cornstarch mixed with 1 teaspoon water (optional for thickening)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken strips with buttermilk, salt, pepper, and paprika. Mix well and let it marinate for at least 30 minutes to tenderize and infuse the flavors.
- Prepare the Coating: In another bowl, mix the all-purpose flour with garlic powder, onion powder, and a pinch of salt. This seasoned flour mixture will create a flavorful crust on the chicken.
- Coat the Chicken: Dredge the marinated chicken strips in the flour mixture, ensuring each piece is evenly coated. Shake off any excess flour for a crisp finish.
- Fry the Chicken: Heat oil in a skillet over medium-high heat. Fry the chicken strips in batches for about 4–5 minutes per side, or until they are golden brown and cooked through. Once cooked, drain on paper towels to remove excess oil.
- Preheat Waffle Iron: While frying the chicken, preheat your waffle iron according to the manufacturer’s instructions to ensure it is hot and ready for cooking.
- Make Waffle Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs with milk, melted butter, and vanilla extract. Combine the wet ingredients into the dry and gently mix until just incorporated; avoid overmixing to keep waffles tender.
- Cook the Waffles: Pour the batter onto the preheated waffle iron and cook according to your waffle iron’s instructions until the waffles are golden brown and crisp.
- Prepare Blueberry Syrup: In a small saucepan, combine blueberries, sugar, water, and lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 5–7 minutes until the blueberries soften and start releasing their juices.
- Thicken Syrup (Optional): If a thicker syrup is desired, stir in the cornstarch slurry and cook for an additional minute until the syrup thickens. Remove from heat and set aside.
- Assemble and Serve: Stack the cooked waffles on plates, top with the crispy fried chicken strips, and generously drizzle with the warm blueberry syrup. Serve immediately for the best taste and texture.
Notes
- For extra crispy chicken, double-dip the strips by dunking them again in buttermilk and then flour before frying.
- Maple syrup can be added along with blueberry syrup for an extra layer of sweetness.
- Leftover waffles can be reheated in a toaster for a quick and easy breakfast.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Ensure oil temperature stays steady at medium-high to cook chicken thoroughly without burning.
