Fried Chicken and Waffles
Fried chicken and waffles is one of those combos that sounds completely wild until you try it, and then you get it immediately. We've been obsessed with making a plant-based version that actually delivers on the crispy, golden, sticky, fluffy promise of the original, and honestly this one nails it. You get that proper crunch on the outside of the chicken, soft and pillowy waffles underneath, and then maple syrup drizzled over the whole thing. It's comfort food turned all the way up. Make this on a Friday night and you will not regret it.
Before You Start
- 2x large mixing bowls
- Small saucepan
- Waffle maker
- Deep frying pan
- Pastry brush
- Fork for mixing
- Chicken marinating for 10 minutes
- Waffle batter resting for 10 minutes
- Maple glaze simmering for 3 minutes
Ingredients
- 2 Meatless Farm chicken fillets
- vegetable oil for shallow frying
- fresh chives chopped
- pepper to taste
- Salt & pepper to taste
- 1 tbsp apple cider vinegar
- 200ml almond milk
- 100ml coconut yoghurt - the thicker the better
- Salt & pepper to taste
- 1 tsp garlic powder
- ½ cayenne pepper
- ½ tsp garlic powder
- 175 plain flour
- Salt & pepper to taste
- 1 tsp apple cider vinegar
- 1 tsp smoked paprika
- 1 ½ tbsp plant-based butter melted
- 80g self raising flour
- 120 almond milk
- ½ baking powder
- 1 tsp smoked paprika
- 1 tsp smoked paprika
- 90ml maple syrup
Method
1
Prepare the chicken and make the buttermilk
- Cut each chicken breast in half widthways to make 2 pieces
- Put the milk and coconut yoghurt in a large mixing bowl
- Add the apple cider vinegar and whisk until there are no lumps
- Add the chicken breast pieces and stir to cover
- Leave for 10 minutes to marinate
In the meantime, start the waffle batter
- In another large bowl, whisk together the almond milk and apple cider vinegar for the waffle batter, leave to one side for 10 minutes
2
Meanwhile make the maple glaze
- Add all of the maple glaze ingredients into a small pan and place over a medium heat
- Bring to the boil before reducing the temperature and leaving to simmer for 3 minutes
- After 3 minutes, remove from the heat and leave to one side until needed
Finish the waffle batter
- After 10 minutes, add the rest of the waffle batter ingredients to the bowl and mix well until it all comes together to form a smooth, thick batter
3
Prepare the waffle maker
- Preheat the waffle maker according to the instructions (we set ours to a medium setting) and grease with some olive oil (we use a pastry brush to do this)
Make the dry coating
- Put the flour, cayenne pepper, smoked paprika, garlic powder, salt and pepper in a large mixing bowl and mix together with a fork
4
Make the chicken pieces
- Take the chicken pieces out of the marinade and roll them in the dry mix so they are well coated
Make the waffles
- Once the waffle machine is hot, stir the waffle batter to mix through anything that may have settled and pour half of it into the greased waffle maker
- Spread the batter out to cover the waffle machine and close the lid to cook
- Cook (with the lid closed) according to the instructions
- Once cooked, remove the waffle from the machine and repeat with the remaining mixture
5
Fry the chicken and serve
- Warm the vegetable oil in a deep frying pan over a medium heat until the oil hits 180°C (when the end of a wooden spoon bubbles lightly)
- Carefully place the chicken pieces in the pan and fry them on each side for 3-4 minutes until golden and crispy
- Take the chicken pieces out of the oil and set them down on a plate lined with kitchen roll to soak up the grease
- Place each waffle on a serving plate
- Top each with 2 pieces of fried chicken, drizzle over with some maple glaze and a sprinkle of fresh chopped chives and pepper
Tips & Variations
- Get the oil hot enough: This is the big one. If the oil isn't hot enough before you add the chicken, you'll end up with soggy coating instead of that proper crunch. A little cube of bread should sizzle and brown in about 30 seconds when the oil is ready.
- Don't skip the marinade time: We know 10 minutes feels like nothing but it genuinely helps the coating stick and adds flavour. If you've got longer, even better. You can leave the chicken in the buttermilk in the fridge for a few hours if you're prepping ahead.
- Waffle iron matters: Every waffle iron is a bit different so keep an eye on yours the first time. We find waiting until the steam stops coming out is a good sign they're done. Don't open it too early or the waffle will tear.
Why This Works
The trick is the buttermilk marinade. Using plant milk with coconut yoghurt and apple cider vinegar creates that same tangy, tenderising effect as traditional buttermilk, so the coating sticks properly and the chicken stays juicy inside while going crispy outside. It's one of those things that feels a bit faffy but makes a massive difference, trust us on this one.