Chicken & Waffles Recipe With Maple Pecan

Why You’ll Love This this Chicken & Waffles with Maple Pecan

This chicken and waffles recipe brings together crispy, golden schnitzel-style chicken with fluffy homemade waffles that are way better than anything from a box.

The sweet cranberry apple slaw adds this perfect tangy crunch that cuts through all that rich, buttery goodness, while the maple syrup ties everything together like the world’s most delicious bow.

You get that amazing contrast of textures and flavors – crispy, soft, sweet, savory – all in one absolutely satisfying bite that’ll make you wonder why you ever settled for regular old chicken and plain waffles.

Ingredients List

This chicken and waffles masterpiece requires ingredients that you probably already have hanging around your kitchen, plus a few special touches that make all the difference.

For the Chicken Schnitzel:

• 1 chicken breast (skinless, boneless chicken breast cutlet, pounded to 1/4″ thickness)
• Salt and pepper
• 1 egg
• 1/4 cup milk
• 1 cup panko breadcrumbs
• 1 cup flour
• 1/2 teaspoon paprika
• 3 cups vegetable oil

For the Waffles:

• 1 cup flour
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 4 tablespoons butter, melted

For the Sweet Cranberry Apple Slaw:

• 1/4 cup toasted pecans, roughly chopped
• 1/4 cup dried cranberries
• 1/2 Granny Smith apple, julienned
• 1 carrot, shredded
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon

For Assembly:

• 2 tablespoons melted butter
• 1/2 cup pure maple syrup

A Few Things Worth Considering:

• The deep-frying situation means this isn’t exactly your daily health food, but you can lighten things up by using an air fryer for the chicken if you’re feeling virtuous
• That cranberry apple slaw sneaks in some actual nutrients and fiber, so basically it’s a salad, right
• Buttermilk adds tang and helps create those fluffy waffle pockets, but regular milk with a splash of lemon juice works in a pinch
• Pure maple syrup costs more than the fake stuff, but your taste buds will thank you for not cheaping out here

Step by Step Directions

Making this elevated chicken and waffles takes some coordination, but the payoff is absolutely worth the effort.

Prepare the Chicken Schnitzel:

• Season the chicken cutlet with salt and pepper.
• Set up three shallow dishes: combine flour, 1/2 tsp salt, 1/2 tsp pepper and paprika in the first; whisk milk and egg together in the second; place panko in the third.
• Dredge chicken in flour mixture, then egg mixture, and finally panko breadcrumbs.
• Heat oil in a deep saucepan to 350 degrees.
• Fry chicken schnitzel for 4 to 6 minutes until cooked through and golden crispy.
• Transfer to paper towels to drain excess oil.

Make the Waffles:

• Whisk together flour, sugar, cinnamon, baking powder, and salt in a large bowl.
• Combine eggs and buttermilk in a small bowl, then add to dry ingredients.
• Whisk in melted butter until completely combined.
• Cook according to your waffle iron’s instructions to make 3 waffles.

Prepare the Sweet Cranberry Apple Slaw:

• Add toasted pecans, dried cranberries, julienned apple, shredded carrot, brown sugar, and cinnamon to a medium bowl.
• Toss everything together until well combined.

Assemble the Dish:

• Brush the warm waffles with melted butter.
• Cut chicken schnitzel into 3 pieces.
• Place one piece of schnitzel on each waffle.
• Top with a generous portion of the sweet cranberry apple slaw.
• Drizzle with pure maple syrup and serve immediately.

For those who frequently prepare their own ground meat for recipes like this, investing in a premium meat grinder can elevate your cooking by ensuring the freshest ingredients possible.

Substitutions and Variations

For the Chicken:

• Can’t find panko breadcrumbs? Regular breadcrumbs work just fine, though you’ll lose some of that extra-crispy texture that makes panko so special.
• Swap the chicken breast for chicken thighs if you want more flavor and juiciness, just adjust cooking time since thighs take a bit longer.
• No buttermilk for a proper soak? Make your own by adding a tablespoon of lemon juice to regular milk and letting it sit for 5 minutes.
• Want to skip the frying mess? Bake the breaded chicken at 425°F for about 20 minutes, flipping halfway through.

For the Waffles:

• Regular milk works instead of buttermilk, but you’ll miss out on that slight tangy flavor that makes these waffles sing.
• Melted coconut oil can replace the butter if you’re going dairy-free, though the flavor will be a touch different.
• Add a handful of mini chocolate chips to the batter if you’re feeling rebellious, because who says chicken and waffles can’t get a little wild.

For the Slaw:

• No Granny Smith apples? Any crisp apple variety works, though you might want something with a bit of tartness to balance the sweetness.
• Dried cherries or raisins can stand in for cranberries, and honestly, they might even be better.
• Skip the pecans if there are nut allergies, or try sunflower seeds for that satisfying crunch.
• Fresh apple instead of julienned? Dice it small so every bite gets a little sweetness without overwhelming the other flavors.

Additional Things to Serve With This Dish

This dish is already pretty complete on its own, but sometimes you want to turn breakfast into a proper feast.

• Hash browns or breakfast potatoes – Because to be frank, you can never have too many carbs when chicken and waffles are involved, and that crispy potato contrast just makes sense.
• Fresh fruit salad – Something light and invigorating to cut through all that rich, syrupy goodness, plus it makes you feel slightly less guilty about the fried chicken situation.
• Scrambled eggs – I know it sounds like overkill, but some people need their eggs with breakfast no matter what, and fluffy scrambled eggs actually complement the textures beautifully.
• Bacon or breakfast sausage – For those moments when you think, “You know what this needs? More meat,” because apparently chicken isn’t quite enough protein for some folks.
• Hot sauce or honey mustard – A little heat or tangy zip can really wake up your taste buds between all those sweet and savory bites.
• Coleslaw – The traditional kind, not the sweet version in the recipe, because sometimes you need that vinegary crunch to balance everything out.
• Biscuits and gravy – Now we’re getting into full-blown brunch buffet territory, but if you’re feeding a crowd, why not go completely over the top?

Cooking Tips & Tricks (Chef’s Notes)

Getting this dish just right requires a few insider moves that’ll save you from the rookie mistakes I see people make all the time.

• Don’t skip pounding the chicken – That cutlet needs to be evenly thin, about 1/4 inch, or you’ll end up with burnt coating and raw centers, which is nobody’s idea of a good morning.
• Keep your oil temperature steady at 350°F – Too hot and your schnitzel turns into a charcoal brick, too cool and it becomes a greasy mess that’ll ruin your whole breakfast atmosphere.
• Set up your breading station in order – Flour, egg wash, panko, then straight to the oil, because backtracking with messy hands is how you end up with clumpy, uneven coating.
• Let the chicken rest for a minute after breading – This helps everything stick together better instead of falling off in sad, floating chunks in your oil.
• Don’t overmix your waffle batter – A few lumps are perfectly fine, actually preferred, because tough waffles are the enemy of fluffy breakfast dreams.
• Make sure your waffle iron is properly preheated – That first waffle is always the test dummy, so don’t get discouraged if it’s not Instagram-perfect.
• Keep everything warm in a 200°F oven – Because timing is everything with this dish, and nobody wants cold waffles with hot chicken or vice versa.
• Pat that chicken dry before seasoning – Moisture is the arch-nemesis of crispy coating, so give it a good paper towel rubdown first.

Nutritional Facts

This hearty comfort food combination packs substantial calories and nutrients, making it more of an indulgent weekend treat than everyday fare.

• Calories per serving: Approximately 850-950 calories
• Protein: 35-40 grams from the chicken breast and eggs
• Carbohydrates: 75-85 grams primarily from flour, sugar, and maple syrup
• Fat: 45-55 grams from frying oil, butter, and pecans
• Fiber: 4-6 grams contributed by the apple slaw and whole ingredients
• Sugar: 25-30 grams mostly from maple syrup and dried cranberries
• Sodium: 800-1000mg from breading, baking powder, and seasoning
• Vitamin C: Good source from fresh apples and cranberries
• Beta-carotene: Present from shredded carrots in the slaw
• Healthy fats: Some omega-3s from pecans and unsaturated fats
• Iron: Moderate amounts from flour fortification and chicken
• Calcium: Decent levels from buttermilk and milk in the recipe

Fun “Did You Know?”

Beyond its impressive nutritional profile, chicken and waffles carries fascinating stories that’ll surprise you at your next brunch gathering.

Did you know this beloved combination actually originated in the jazz clubs of 1930s Harlem? Musicians needed hearty meals after late-night performances, and enterprising cooks combined Southern fried chicken with Belgian-style waffles.

The dish gained mainstream popularity when Roscoe’s House of Chicken and Waffles opened in Hollywood during the 1970s.

Today, you’ll find creative variations worldwide, from Korean fried chicken versions to vegan alternatives.

I love how this simple pairing bridges cultures and continues evolving across different cuisines globally.