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Cornmeal Chicken and Waffles

A delicious brunch time favorite
Prep Time15 mins
Cook Time30 mins
Servings: 4
Author: Linda Arceo


  • 4 chicken breasts sliced into strips
  • 3/4 cup flour
  • 1/4 cup cornmeal
  • 1/4 cup cornstarch
  • 1/4 teaspoon baking powder
  • 1 teaspoon cajun seasoning
  • pinch of salt and pepper
  • 4 eggs
  • Oil for frying I used 1/2 reserved bacon fat and 1/2 oil
  • 1 1/4 cups all purpose flour
  • 3/4 cup cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups whole milk
  • 6 tablespoons vegetable oil
  • 2 eggs


  • Heat oil in large frying pan. In a shallow bowl combine flour, cornmeal, cornstarch, baking powder and cajun spice. In separate bowl, beat eggs. Dip chicken into eggs and then in cormeal mixture. Fry chicken in batches until golden in color and crisp (about 10 minutes). Use caution to not crowd the pan or chicken will be soggy.
  • Combine ingredients in large mixing bowl until well blended. Preheat waffle iron. Pour 1/4 cup - 1/2 cup (depending on waffle iron size) onto lower grid. Spread quickly and evenly with spatula. Close lid of waffle maker until waffles are done. Repeat with remaining batter.
  • To serve, place on waffle on plate, top with syrup, butter and chicken. Serve warm.


For syrup, combine 1 cup maple syrup, 1/2 cup honey and 4 tablespoons (less to decrease spiciness)