Photo: Jennifer Davick; Styling: Lydia Degaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Buttermilk Chicken and Waffles

Keep waffles warm in a 200° oven up to 30 minutes before assembling.

Southern Living APRIL 2012

  • Yield: Makes 14 to 16 appetizer servings
  • Hands-on: 50 Minutes
  • Total: 1 Hour, 5 Minutes


  • 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
  • Peach-Horseradish Maple Syrup
  • Garnish: thinly sliced green onions


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.


We tested with a Sunbeam Mini Waffle Maker. If you don't have a mini waffle iron, use 1/2 cup batter per waffle in a traditional (10- x 8 1/2-inch) waffle iron, and cook 4 to 5 minutes or until golden; cut each waffle into fourths.


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Buttermilk Chicken and Waffles Recipe