Crispy Fried Chicken Waffle Sandwich

When I first made this Fried Chicken Waffle Sandwich, my kitchen filled with the most incredible aroma of golden waffles and perfectly seasoned chicken.

This recipe was born from one of those moments when I couldn’t decide between breakfast and lunch, so I made both happen on one plate.

The crispy texture of the chicken against the fluffy waffle creates pure magic.

Here is what I love most about my Chicken Waffle Sandwich

Here is what I love most about my Fried Chicken Waffle Sandwich, it brings together the best of both worlds in one incredible bite.

The homemade waffles turn out perfectly fluffy every time, while the chicken gets that satisfying crunch we all crave.

You’ll find yourself making this whenever you want to turn an ordinary meal into something memorable and cozy.

My Perfect Pairings

If you’re looking for more delicious breakfast ideas, my Dreamy Roasted Grape Ricotta Toast makes a wonderful lighter option when you want something sweet and elegant.

For another crowd-pleasing breakfast, try my Avocado Toast with Egg Recipe, it pairs beautifully with this sandwich for a complete brunch spread.

My ingredient list for Fried Chicken Waffle Sandwich

For the waffles:

• 2 cups all-purpose flour (I prefer unbleached for better texture)
• 1 teaspoon salt
• 1 tablespoon baking powder
• 2 tablespoons sugar
• 2 large eggs
• 1½ cups whole milk, warmed slightly
• ¼ cup butter, melted and cooled
• 1 teaspoon vanilla extract

For the chicken:

• 2 boneless chicken breasts (about 6 oz each)
• 1¼ cups buttermilk
• 1 tablespoon garlic powder, divided
• 1 tablespoon onion powder, divided
• 1½ teaspoons ground cumin, divided
• 1½ teaspoons paprika, divided
• 1 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• ⅓ cup cornstarch (gives extra crunch)
• Vegetable oil for frying

For the sandwich assembly:

• 2 tablespoons ranch dressing
• 2 tablespoons honey mustard
• 2 butter lettuce leaves
• 4 thick tomato slices
• 8 dill pickle slices
• ¼ cup pure maple syrup

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How I Make This Fried Chicken Waffle Sandwich

Prepare the chicken marinade:

• In a shallow dish, whisk buttermilk with half of each spice (½ tablespoon garlic powder, ½ tablespoon onion powder, ¾ teaspoon cumin, ¾ teaspoon paprika, and all the black pepper).
• Add chicken breasts and turn to coat completely. Cover and refrigerate for at least 45 minutes, or up to 4 hours.

Make the waffle batter:
3. In a large bowl, whisk together flour, salt, baking powder, and sugar.
4. In another bowl, beat eggs until light, then whisk in warm milk, melted butter, and vanilla.
5. Pour wet ingredients into dry ingredients and stir just until combined. Small lumps are perfectly fine.

Prepare for frying:
6. Heat 2 inches of vegetable oil in a heavy skillet or Dutch oven to 350°F.
7. Mix flour, cornstarch, and remaining spices in a shallow dish.

Cook everything:
8. Preheat your waffle iron according to manufacturer’s instructions.
9. Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in seasoned flour mixture, pressing gently to adhere.
10. Fry chicken for 4–5 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
11. While chicken cooks, pour batter into waffle iron and cook until golden brown and crispy, about 4–5 minutes.

Assemble the sandwich:
12. Spread honey mustard on bottom waffle, layer with lettuce, tomato, and hot fried chicken.
13. Add pickles and a dollop of ranch dressing, then top with second waffle.
14. Drizzle with maple syrup just before serving.

My go to methods for this Fried Chicken Waffle Sandwich

Don’t overmix your waffle batter, those little lumps actually create the most tender waffles.

I always let my chicken marinate longer than the minimum time because the buttermilk really breaks down the fibers for incredibly juicy meat.

When frying, maintain that oil temperature; too hot and you’ll get burnt outside with raw inside. I like to keep my finished waffles warm in a 200°F oven so everything comes together hot and fresh.

Can I make the waffles ahead of time?

Absolutely! I often make extra waffles and freeze them.

Just pop them in the toaster to reheat, they’ll be crispy on the outside and fluffy inside, perfect for this waffle sandwich with fried chicken.

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What if I don’t have buttermilk?

You can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

The acidity helps tenderize the chicken beautifully.

How do I keep the chicken crispy?

The secret is getting that oil temperature just right and not overcrowding the pan.

I also place the finished chicken on a wire rack instead of paper towels to prevent steaming.

Can I bake the chicken instead?

While frying gives the best texture for this recipe, you can bake at 425°F for 20-25 minutes. Just brush with a little oil and use panko breadcrumbs mixed with your flour coating for extra crunch.

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My favorite occasions to make Waffle Sandwich with Fried Chicken

I love serving this during weekend brunches when family visits, it always gets everyone talking and asking for seconds.

It’s become my go-to for special breakfast celebrations, lazy Sunday mornings, or when I want to surprise my husband with something indulgent.