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Cornflake Fried Chicken & Waffles

Prep Time:

30 Minutes

Cook Time:

15 Minutes




For the Fried Chicken:

1 cup all-purpose flour

Salt and pepper

1 cup buttermilk

About 2 teaspoons hot sauce 

2 cups corn flakes, crushed up

1 tablespoon granulated garlic

1 tablespoon granulated onion

2 teaspoons paprika

2 teaspoons salt

2 teaspoons black pepper

Safflower oil, for shallow frying

2 pounds boneless, skinless chicken breast cutlets (or chicken breasts, cut in half horizontally) 

For the Waffles:

1 cup all-purpose flour

1 cup fine to medium-grind cornmeal

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon cayenne pepper

1/8  teaspoon ground nutmeg

Salt and pepper

1½ cups buttermilk

4 tablespoons melted butter

1 egg

1 cup chopped toasted pecans

Cooking spray

Mike's Hot Honey or Mike's Hot Honey - Extra Hot


Preheat oven to 275°F. Set a wire rack inside a baking sheet. 

Preheat a waffle iron to level 5 or medium-high to high.

For the chicken, make a breading starting by lining up 3 shallow dishes. In the first, season the flour with salt and pepper. In the second, mix the buttermilk and hot sauce; season. In the last, mix the corn flakes, granulated garlic and onion, paprika, salt, and white and black pepper.

In a large skillet, heat 1/8 inch of oil over medium-high. Working in batches, dredge the chicken in the flour, dip in the buttermilk, then coat in the cornflakes, pressing so the crumbs adhere. Fry until golden, 3 to 4 minutes per side. Transfer to the rack; keep warm in the oven.

For the waffles, in a medium bowl, whisk up the dry ingredients and spices; season with salt and pepper. In another medium bowl, whisk up the buttermilk, butter, and egg. Mix the wet and dry ingredients until just blended. Stir in the pecans. Coat the waffle iron with cooking spray. Working in batches, cook the waffles until crispy, about 4 minutes per batch.

Top waffles with chicken. Drizzle with honey.

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