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Fried Chicken and Bacon Waffles

Technically you don’t need any utensils at all to eat this scrumptious plate of chicken and bacon waffles.

Many a food blog boasts beautiful plates with fancy food upon them. But Sunday dinner served on paper plates was so well received at my house that my daughter asked me to make it again, for Monday’s breakfast! And when asked what was for dinner earlier in the day, I received a “Heck Yes!” from my son when I said Chicken and Bacon Waffles.

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You don’t have to go any further than your kitchen to get an outstanding plate of chicken and waffles. And because this is, after all, a bacon blog, adding crumbled bacon to the waffle batter once on the waffle iron is inspired. The amalgam of fried chicken, waffles, crispy bacon and maple syrup results in an exceptionally good bite of comfort.

Fried Chicken Tenders & Bacon Waffles

How to serve is up to you, make a chicken sandwich by using the waffles as the bread, don't forget the syrup! Or simply place the fried tender on top of the warm waffle then add the maple syrup. Either way, smiles abound!

PS: cook extra bacon, you know you're going to need it!


  • chicken tenders
  • 2 eggs
  • 4 TBS milk or cream
  • 1 TBS cayenne pepper
  • 1 TBS salt
  • 1 tsp black pepper
  • 1 cup flour
  • 1/2 cup cornstarch
  • Waffle Recipe:
  • 2 eggs (beaten)
  • 1 3/4 cup milk
  • 1/2 cup vegetable oil
  • 2 cups flour
  • 4 tsp baking powder
  • 1 TBS sugar
  • 1/2 tsp salt
  • cooked bacon


For the chicken tenders, beat together the eggs, milk, cayenne pepper, 1/2 TBS salt and black pepper. In a paper bag mix the flour cornstarch and 1/2 TBS salt.

Dip the chicken tenders in the egg mixture then put them in the bag of flour/cornstarch and shake to coat. Put only one or two tenders into the flour mixture at a time. Continue the same process for all chicken tenders. Allow the coated chicken to sit for several minutes to allow the coating to "set". Heat oil and when ready fry the chicken tenders until they are nicely browned and the meat is cooked.

For the waffles, preheat the waffle iron and spray with non-stick spray before pouring in the waffle batter. Beat the eggs then add all other waffle recipe ingredients except for the cooked bacon. Crumble the cooked bacon. Once the waffle iron is hot, pour batter onto the iron (the quantity of batter is determined by the size of the waffle iron). Sprinkle crumbled bacon on the batter on the iron, make sure the bacon is well distributed throughout the batter. Close the waffle iron and cook until done (my waffle iron light goes off once the waffle is done).

Curious how these two tasty treats found their way to the same plate, Wikipedia explains:

Many modern variants of “chicken and waffles” owe their origins to the meal as it was served in the African-American community in early 20th-century Harlem, New York. The dish was served as early as the 1930s in such Harlem locations as Tillie’s Chicken Shack, Dickie Wells’ jazz nightclub, and particularly the Wells Supper Club. Harlem-style chicken and waffles have been popular in Los Angeles since the 1970’s due to the fame of former Harlem resident Herb Hudson’s restaurant Roscoe’s House of Chicken and Waffles, which has become known as a favorite of some Hollywood celebrities and been referenced in several movies.


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