Breakfast & Brunch
This Chili's-style chicken and waffles recipe delivers the perfect fusion of crispy fried chicken and golden waffles—just like your favorite Southern brunch spot.
The secret lies in a celery crown technique that creates an ultra-crispy exterior while keeping the chicken juicy inside, paired with a maple glaze that ties everything together.
I developed this after years of perfecting fried chicken at The Smoky Pig, and it’s become a weekend staple at my farmhouse table.
The recipe starts with buttermilk-brined chicken, cut into cutlets and coated in a light cornmeal batter for that signature crunch. While the chicken fries to a golden brown, the waffles bake up fluffy and crisp at the edges, ready to soak up any leftover maple glaze.
The real magic happens when you drizzle that warm maple syrup over the top—it caramelizes slightly, creating a sticky, sweet contrast to the savory chicken.
What you’ll end up with is a dish that’s restaurant-quality at home: tender, juicy chicken with a shatteringly crispy crust, paired with waffles that stay soft and pillowy.
The maple glaze adds a touch of sweetness that balances the richness, making every bite a perfect harmony of textures and flavors. This isn’t just breakfast—it’s a meal that feels like a celebration.
Serve with extra hot sauce on the side for those who love a little kick, or keep it classic with a dusting of powdered sugar. The best part?
You can make the waffles ahead and reheat them in the oven, so all you’ll need to do on the day is fry the chicken fresh. Let’s get cooking—this dish is worth the effort.
Ingredients for chili's chicken and waffles
Crispy fried chicken meets sweet waffles—this fusion dish needs just 14 simple ingredients for restaurant-quality results.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into 1-inch cutlets, pounded thin |
| Buttermilk 🥛 | 1 cup | Full-fat for best flavor |
| All-Purpose Flour 🌾 | 1 ½ cups | For batter consistency |
| Yellow Cornmeal 🌽 | ½ cup | For ultra-crispy coating |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Fresh Celery Stalks 🧅 | 1 whole | For celery crown technique |
| Vegetable Oil 🫒 | 4 cups | For deep frying (peanut oil works too) |
| Pure Maple Syrup 🍯 | ½ cup | Grade B for best flavor |
| Waffle Mix 🍞 | 1 box | Just Add Water type |
| Granulated Sugar 🍚 | 2 tbsp | For maple glaze sweetness |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Powdered Sugar 🍚 | ¼ cup | For final dusting |
| Hot Sauce 🔥 | 2 tbsp | Optional for serving |
The chicken starts with buttermilk-brined cutlets—this is non-negotiable for juiciness. Grab full-fat buttermilk from the dairy section (none of that low-fat nonsense). For the celery crown, use fresh celery—the stalks should be crisp and vibrant. Costco or Trader Joe's usually have the best prices for bulk celery. The yellow cornmeal is key here—it creates that signature crunch. If you can't find it, white cornmeal works in a pinch, but the color won't be as pretty. The waffle mix should be a high-quality brand like Bisquick or Jiffy—the ones with no weird additives. I like to make a big batch of waffles ahead and freeze them for lazy mornings.
No buttermilk? Substitute with milk plus 1 tbsp vinegar or lemon juice—let it sit for 10 minutes. Running short on celery? Substitute with 1 tbsp cornstarch in the batter for extra crispiness, but it won't be the same. Grade A maple syrup is too mild—Grade B has that smoky depth that pairs perfectly with the chicken. The hot sauce is optional, but if you love heat, Crystal or Tabasco are my go-tos. For the maple glaze, if you can't find pure maple syrup, pancake syrup works in a bind, but it won't be as authentic. The powdered sugar dusting is worth the extra minute—it adds that final touch of sweetness that makes this dish feel special.
Store leftover fried chicken in the fridge for up to 2 days—it reheats beautifully in a skillet. Waffles? Freeze them in a ziplock bag for up to 3 months—just reheat in the toaster or oven. The maple glaze keeps well in the fridge for 1 week, but it's best used fresh. Pro tip: Double the waffle batter and make extra—they disappear fast. This dish is all about presentation, so keep everything warm until serving. Trust me, your guests will think you spent hours in the kitchen.
Why You'll Love This Recipe
- No-Fuss Breading: The buttermilk marinade does all the work—just dip, dredge, and fry. No fancy techniques, no last-minute prep. That crispy cornmeal crust? It’s foolproof, even if you’re not a seasoned cook.
- Sweet-Savory Magic: The waffles soak up the buttermilk chicken like a dream—crispy, golden edges meet that tender, herby meat. Honestly, the contrast is what makes this dish dangerously addictive.
- Brunch or Dinner: Serve it with maple syrup and hot sauce for a weekend brunch, or swap the syrup for gravy and make it a weeknight dinner. It’s that versatile—my kids ask for it both mornings and evenings.
- Budget Breakfast: Chicken breasts and eggs stretch further than you’d think, and cornmeal’s cheap. Leftovers? Reheat the chicken in a skillet and pair with toast—still tastes like a restaurant meal, just cheaper.
Step-by-step instructions for crispy chicken and waffles
Here's how to create that perfect balance of crispy, savory chicken and sweet, fluffy waffles.
Prepare the Celery Crown Chicken Cutlets
Begin by cutting the 1.5 lb boneless, skinless chicken breasts into 1-inch thick cutlets and pounding them thin between two sheets of plastic wrap using a meat mallet. This ensures even cooking and maximum crispiness. In a shallow dish, whisk together the 1 cup buttermilk, 1.5 cups all-purpose flour, 0.5 cup yellow cornmeal, 1 tsp salt, and 0.5 tsp black pepper. The cornmeal is key here—it creates that ultra-crispy coating we're after.
Next, cut the 1 whole fresh celery stalk into 1-inch rings and set aside. These will form the signature celery crown on top of each cutlet. Dip each cutlet into the buttermilk mixture, letting any excess drip off, then coat evenly in the cornmeal mixture. Press the celery rings onto the top of each cutlet, arranging them in a circular pattern to create that classic crown shape. Place the cutlets on a wire rack set over a baking sheet and refrigerate for 30 minutes—this helps the coating adhere better and prevents them from falling apart during frying.
Fry the Chicken to Golden Perfection
Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. You'll want to use enough oil so the cutlets float freely—this ensures even cooking and that signature crispy texture. Fry the cutlets in batches, 3-4 at a time, for 3-4 minutes per side until they reach 165°F internally and the celery crowns are deep golden brown. Don't overcrowd the pan, or the oil temperature will drop and the chicken won't crisp up properly.
As each batch comes out of the oil, transfer the cutlets to a paper towel-lined plate to drain excess oil. Keep them warm in a 200°F oven while you fry the remaining batches. The celery crowns should hold their shape and be crispy enough to stand up to a fork—this is what makes this dish so special. If they start to soften, don't worry; they'll crisp back up when you reheat them before serving.
Make the Sweet Maple Waffles
While the chicken is frying, prepare the waffles. In a large bowl, combine the 1 box waffle mix, 2 tbsp granulated sugar, and 2 whole large eggs according to the package directions. The waffle mix should be just Add Water type, so you'll need to add water as specified. Let the batter rest for 5 minutes—this helps the ingredients meld together for a lighter texture. Preheat your waffle iron to medium-high heat and lightly grease it with vegetable oil or butter.
Cook the waffles according to the package instructions, but watch closely for deep golden brown color and crispy edges. They should be cooked through with no raw batter remaining in the center. Keep them warm in a 200°F oven while you make the maple glaze. The waffles should be slightly crispy on the outside but still soft and fluffy inside—this contrast is what makes the dish so delicious.
Create the Signature Maple Glaze
In a small saucepan, combine the 0.5 cup pure maple syrup and 0.25 cup powdered sugar. Warm the mixture over low heat for 2-3 minutes, stirring constantly until the sugar dissolves completely. The glaze should be smooth and slightly thickened—it should coat the back of a spoon but still be pourable. If it's too thick, add 1-2 teaspoons of hot water to loosen it up. Taste and adjust the sweetness if needed; you want it to complement the crispy chicken without overpowering it.
Just before serving, brush the warm waffles generously with the maple glaze. The heat from the waffles will make the glaze bubble slightly, creating a beautiful caramelized finish. Dust the glaze with an additional sprinkle of powdered sugar for that restaurant-quality presentation. The contrast of the sweet, sticky glaze against the crispy, savory chicken is what makes this dish truly unforgettable.
Assemble and Serve
To serve, place a waffle on each plate and top with 2-3 chicken cutlets. Drizzle with any remaining maple glaze and serve immediately with 2 tbsp hot sauce on the side for those who like a little kick. The hot sauce cuts through the richness of the chicken and waffles, balancing the sweet and savory flavors perfectly. Each bite should deliver a perfect harmony of textures—crispy chicken, fluffy waffles, and that luscious maple glaze.
Don't forget to enjoy this dish right away while everything is at its peak temperature. The crispiness of the chicken and the warmth of the waffles make every bite an experience. If you're feeling extra fancy, you can even garnish with a few extra celery crowns or a sprinkle of flaky sea salt to elevate the flavors even more. This is comfort food at its finest!
Pro Tips For Making Chili'S Chicken And Waffles
- BRINE THE CHICKEN: Toss those chicken breasts in a mix of buttermilk and ice water (1 cup buttermilk + 2 cups cold water) for 30 minutes before coating. I learned this the hard way—dry, rubbery chicken ruins the whole dish, and brining keeps it juicy even after frying.
- DON’T SKIP THE DOUBLE-DIP: First coat the chicken in flour, shake off the excess, then dip again in buttermilk. That second dip guarantees a thicker, stickier crust—no more crumbly, sad breading. (Yes, even if you’re impatient like me.)
- LOW AND SLOW FOR WAFFLES: Cook the waffles at 350°F, not max heat. I used to rush them, and they’d come out gummy inside. A few extra minutes at a lower temp makes them crispy outside, fluffy inside—exactly how they should be.
- REST THE BREADING: Let the floured chicken sit for 10 minutes before frying. Sounds weird, but it works: the flour absorbs moisture, so your breading stays intact instead of falling off in the oil. (Your future self will thank you.)
Make-ahead tips for leftovers
Waffle Prep Ahead
Make the waffle batter the night before and store it in an airtight container in the fridge. I like to prepare the entire batch and freeze half for future breakfasts. When ready to cook, simply thaw the frozen waffles in the toaster or oven at 350°F for 5-7 minutes.
The batter keeps well for 24 hours, and the cooked waffles freeze beautifully for up to 3 months. 🍞
Chicken Make-Ahead
Fry the chicken cutlets up to 2 days in advance and store them in the fridge. Reheat in a skillet over medium heat with a splash of water for 2-3 minutes per side until crispy again.
For longer storage, freeze the fried chicken in a single layer before transferring to a freezer bag for up to 1 month. Thaw overnight in the fridge before reheating. 🍗
Maple Glaze Prep
Prepare the maple glaze a day ahead and store it in a sealed jar in the fridge. The flavors develop beautifully overnight, becoming even more caramelized. Reheat gently in a small saucepan over low heat for 1-2 minutes before serving.
If the glaze thickens too much, thin it with 1 tsp hot water while reheating. 🍯
Assembly Strategy
Keep the waffles and chicken separate until serving to maintain crispiness. Reheat the waffles in the oven at 300°F for 3-5 minutes while you reheat the chicken. This ensures everything stays warm and crispy at the same time.
I like to assemble plates just before serving so the maple glaze stays warm and gooey. 💫
Batch Cooking Tips
Double the waffle batter and fry the chicken in larger batches if you're serving a crowd. Store components in separate containers to keep them fresh. For a brunch spread, make extra chicken and waffles—leftovers reheat perfectly for lunch the next day.
The celery crowns stay crispy when reheated properly, so don't skip this step! 🌟
Freezer-Friendly Packaging
Use heavy-duty freezer bags or airtight containers with parchment paper between layers to prevent sticking. Label everything with dates so you can track freshness. When reheating from frozen, add 1 extra minute to ensure everything reaches 165°F internally. This method keeps the chicken and waffles tasting fresh for weeks. ❄️
Nutrition facts
Frequently asked questions
Why do you use celery crowns on the chicken?
The celery crown isn't just decorative—it's a game-changer for texture! The crispy celery rings add an extra layer of crunch that contrasts perfectly with the tender chicken and soft waffles. Plus, they help the cornmeal coating stick better during frying, creating that signature restaurant-style presentation. It's a technique I picked up from Southern pitmasters who love adding unexpected textures to fried dishes.
Can I make this dish ahead of time?
The waffles can be made 2 days ahead and frozen, while the fried chicken keeps for 2 days in the fridge. Just reheat the waffles in the oven at 300°F for 5 minutes and the chicken in a skillet until crispy. The maple glaze is best made fresh, but you can prepare it a day ahead and reheat gently. The key is keeping components separate until serving to maintain that perfect crunch.
What's the secret to getting extra crispy chicken?
Three things: proper oil temperature, cornmeal ratio, and not overcrowding the pan. Maintain 350°F oil and fry in batches—never more than 3-4 pieces at a time. The cornmeal should be 50% of your flour mixture (like in this recipe), and the chicken should rest 30 minutes after coating to set the batter. Also, use a thermometer to check for 165°F internal temp.
Can I substitute the waffle mix?
Yes, but with adjustments. For homemade waffles, use a 1:1:1 ratio of flour, baking powder, and sugar with 1 egg and 1 cup milk. Let the batter rest 10 minutes for lighter waffles. Store-bought Belgian waffle mixes work too, but they're often denser. The key is getting that crispy edge—cook them until deep golden brown for that restaurant-style texture.
How do I fix soggy waffles?
If your waffles turn out too soft, it's usually from undercooking or overmixing the batter. Next time, cook them until deep golden brown (not just light brown) and store them in a 200°F oven while frying the chicken. For reheating, use the oven at 350°F for 3-5 minutes—never the microwave, which kills the crispiness. The secret is keeping them warm in a dry environment.