Bobby Flay Chicken And Waffles Recipe

This Bobby Flay Chicken And Waffles Recipe is a crispy and fluffy recipe, which is made with tangy buttermilk and juicy chicken tenders. It’s the ultimate brunch comfort food, ready in about 1 hour and 40 minutes.

Bobby Flay Chicken And Waffles Recipe Ingredients

Buttermilk Waffles:

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3 tablespoons sugar
• 1/2 teaspoon fine salt
• 3 large eggs
• 1 1/2 cups buttermilk
• 1 stick (8 tablespoons) unsalted butter, melted and cooled, plus more for the waffle iron

Buttermilk Fried Chicken Tenders:

• 12 chicken tenders
• 2 cups buttermilk (divided: 1 cup for marinade, 1 cup for dipping)
• Few dashes hot sauce, plus for serving
• 2 cups all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon chile de arbol powder or cayenne
• Kosher salt and freshly ground black pepper
• Canola oil, for frying
• Honey, for drizzling

How To Make Bobby Flay Chicken And Waffles Recipe

1. Make the waffle batter: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. In a separate bowl, whisk the eggs, then mix in the 1 1/2 cups of buttermilk and the melted butter until smooth. Pour the wet mixture into the dry ingredients and stir until just combined; the batter should remain slightly lumpy. Let it sit at room temperature for 30 minutes to 1 hour to allow the gluten to relax.
2. Marinate the chicken: While the batter rests, place the chicken tenders in a sealable bag or bowl with 1 cup of buttermilk and a few dashes of hot sauce. Seal and marinate at room temperature for 1 hour.
3. Prep the oven and iron: Preheat your oven to 250°F. Place a wire baking rack over a baking sheet and set it in the oven (this keeps the waffles crisp while you fry the chicken). Heat and grease your waffle maker according to the manufacturer’s instructions.
4. Cook the waffles: Pour about 1/3 cup of batter (or the amount suited for your iron) onto the hot waffle maker. Cook until golden brown and crispy, about 3 to 4 minutes. Transfer the cooked waffles immediately to the rack in the oven to keep warm.
5. Heat the oil: Fill a large high-sided skillet or Dutch oven with 2 inches of canola oil. Heat the oil to 360°F.
6. Dredge the chicken: In a shallow bowl, combine the 2 cups of flour, garlic powder, onion powder, chile de arbol (or cayenne), salt, and pepper. Pour the remaining 1 cup of buttermilk into a separate bowl. Remove the chicken from the marinade (discarding the marinade). Coat each tender in the seasoned flour, dip it briefly in the fresh buttermilk, and then coat it in the flour again, pressing to adhere.
7. Fry the tenders: Carefully lower the chicken into the hot oil. Fry in batches until golden brown, crispy, and cooked through, about 5 minutes. Drain on a paper-towel-lined plate and season immediately with a pinch of salt.
8. Assemble and serve: Place two warm waffles on each plate. Top with three fried chicken tenders. Drizzle generously with hot sauce and honey (or syrup) and serve immediately.

Recipe Tips

• Why rest the batter: Letting the waffle batter sit for 30-60 minutes allows the flour to hydrate and the gluten to relax. This results in a waffle that is tender on the inside rather than chewy or tough.
• The “Double Dip” Method: This recipe uses a specific dredging technique: Flour -> Buttermilk -> Flour. This creates the thick, craggy crust that Bobby Flay is known for, which holds up well against the syrup and hot sauce.
• Chile de Arbol: This is a signature Bobby Flay ingredient. It adds a distinct earthy heat. If you can’t find it, cayenne pepper is a perfectly acceptable substitute, though slightly spicier, so adjust to taste.
• Keeping it crisp: Never stack hot waffles or chicken directly on top of each other before serving, as the steam will make them soggy. The low oven with a wire rack is essential for maintaining that crunch.

What To Serve With Bobby Flay Chicken And Waffles

This sweet and savory dish needs little else, but fresh sides can cut the richness.

• Fresh fruit salad or sliced melon
• Mimosas or Bloody Marys
• Whipped salted butter
• Warm maple syrup (in addition to honey)

How To Store Bobby Flay Chicken And Waffles Recipe

• Refrigerate: Store the chicken and waffles in separate airtight containers in the refrigerator for up to 3 days.
• Reheat: To restore crispness, reheat both the chicken and the waffles in a toaster oven or air fryer at 350°F for 5-8 minutes. Do not microwave, or they will become rubbery.
• Freeze: Both components freeze well. Freeze waffles separated by parchment paper. Freeze fried chicken in a single layer, then transfer to a bag. Reheat from frozen in the oven.

Bobby Flay Chicken And Waffles Recipe Nutrition Facts

• Calories: 950
• Total Fat: 45g
• Saturated Fat: 12g
• Cholesterol: 210mg
• Sodium: 1600mg
• Total Carbohydrates: 85g
• Dietary Fiber: 2g
• Sugar: 18g
• Protein: 45g

Nutrition information is estimated per serving (waffles + chicken + toppings) and varies based on frying oil absorption.

FAQs

Try More Recipes:

• Bobby Flay Buttermilk Waffles with Buttermilk Fried Chicken Tenders Recipe
• Bobby Flay Grilled Chicken Cordon Bleu Recipe
• Bobby Flay Bacon and Hash Brown “Quesadilla” with Eggs Recipe

Bobby Flay Chicken And Waffles Recipe

Author: Sandra Courses:Uncategorized

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer