Half & Half Chicken & Waffles: One Mix, Two Classics

Half & Half Chicken & Waffles: One Mix, Two Classics

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Chicken and waffles may sound like an unusual pair, but once you’ve tasted the magic, you’ll understand why it’s a Southern classic. At Wild West Waffles, we wanted to create a recipe that shows just how versatile our waffle mix really is. With just one bag, you can whip up golden, fluffy waffles and crispy fried chicken strips — all from the same base.

We call it Half & Half Chicken & Waffles because you split the mix: half for the waffles, half for the chicken coating. Add our maple syrup (or level it up with our Honey Maple Sriracha Glaze), and you’ve got a meal that’s sweet, savory, and downright unforgettable.

Why You’ll Love This Recipe

  • One Mix, Two Ways – Less fuss, more flavor.
  • Family-Friendly – Easy enough for weeknights, fun enough for brunch.
  • Authentic Texture – Crispy chicken + fluffy waffles = the perfect bite.
  • Wild West Flavor – With our mix as the base, every plate feels like an adventure.
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🍗Half & Half Chicken & Waffles

Servings

3

Prep Time

30 minutes

Cook Time

30 minutes

Cuisine

American

Category

Brunch, Breakfast

This Half & Half Chicken & Waffles recipe uses one bag of Wild West Waffles Mix to make both golden, fluffy Belgian waffles and crispy fried chicken tenders. The chicken is soaked in buttermilk, double-dredged in seasoned waffle mix, and fried until perfectly crunchy. Paired with homemade waffles and drizzled with maple syrup or our Honey Maple Sriracha Glaze, it’s the ultimate sweet-and-savory comfort meal.

🍗Half & Half Chicken & Waffles

Ingredients

  • 1 Bag of Wild West Waffles Mix divided in half

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  • 1 cup buttermilk
  • ⅓ cup melted butter
  • 1 egg

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  • 1 lb chicken tenderloins or strips

  • 1 ¼ cup buttermilk divided (¾ cup for soaking & ½ cup for dipping after soaking)

  • Peanut oil, for frying

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  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp cayenne pepper (optional)

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Directions

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    1. Place chicken in ¾ cup buttermilk and chill for at least 30 minutes (up to 4 hours). Wrangler’s Tip: Soaking tenderizes the meat and locks in flavor.

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    1. Combine half the Wild West Waffles Mix with 1 cup buttermilk, ⅓ cup melted butter, and 1 egg.

    2. Whisk until smooth and let rest 30 minutes. Wrangler’s Tip: Resting thickens the batter for fluffier, crispier waffles.

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    1. In a shallow dish, mix the remaining half of the mix with the seasoning blend.

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    1. After the 30-minute rest, cook into 3 Belgian-style waffles. Keep warm in the oven while you fry the chicken.

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    1. Remove chicken from the marinade and pat lightly dry. Discard the soaking buttermilk.

    2. Dredge in seasoned waffle mix → dip in fresh ½ cup buttermilk → dredge again in seasoned waffle mix.

    3. Press the coating firmly so it sticks.

    4. Place coated chicken on a wire rack and let rest 10–15 minutes before frying. Wrangler’s Tip: This step helps the crust bond tightly to the chicken, so it won’t fall off in the fryer.

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    1. Heat peanut oil in a cast iron skillet or fryer to 350°F.

    2. Fry chicken in batches for 4–5 minutes until golden brown and cooked through (165°F inside).
    3. Wrangler’s Tip: Keep the oil steady at 350°F and don’t crowd the pan — this ensures a crispy crust every time.

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    1. Place one hot waffle on each plate. Top with 2–3 crispy chicken strips. Drizzle with Wild West Waffles Maple Syrup or our Honey Maple Sriracha Glaze.

    Bring This Recipe to Life at Home

    Shop Waffle Mix & Syrups