Buttermilk Chicken and Waffles

Southern Living
Buttermilk Chicken and WafflesRecipe
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Keep waffles warm in a 200° oven up to 30 minutes before assembling.
Makes 14 to 16 appetizer servings


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1 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups buttermilk
1/3 cup butter, melted
2 large eggs
12 to 16 fried chicken breast tenders, cut into bite-size pieces
Garnish: thinly sliced green onions


Hands-on: 50 Minutes
Total: 1 Hour, 5 Minutes

1. Stir together first 5 ingredients in a large bowl. Whisk together buttermilk and next 2 ingredients in a small bowl; stir buttermilk mixture into flour mixture just until combined.

2. Cook batter in a preheated, oiled mini-style waffle iron 3 1/2 to 4 minutes or until golden (about 1/2 Tbsp. batter per waffle). Top waffles with chicken, and drizzle with Peach-Horseradish Maple Syrup.

Created date

March 2012