Its Waffle Wednesdays! There’s no better way to enjoy this day than waking up to a lovely plate of Baked Chicken and Waffles. Dig in!


I must confess that I’ve actually made these before, but they were worth making again! I guess the only difference this time is I used chicken thighs for this recipe. My original Baked Chicken and Waffle recipe was made with chicken drumsticks. Either way, my Baked Chicken and Waffles are always a hit in my household, so I had to share them with you guys again!

The first time I heard about chicken and waffles, I thought “hmm, that’s an odd combination. Why would anyone ruin waffles by pairing it with chicken?” However, part of being a food blogger is being open to learning and experimenting with all types of cuisine. So no matter how strange or different a meal may sound, the main goal is to make sure that it tastes good! By the way, these tasted amazing.


Now here’s the best part, the chicken came out very crispy! This was quite fantastic because it was not fried. The trick is to set your oven settings to broil after the chicken has been baked and removed from the oven. afterwards, coat your chicken with the honey Sriracha glaze and pop the chicken back into the oven for 5 minutes. This will give the edges a nice golden crisp. Sounds magical right? I also used almond flour to coat the chicken because it is a healthier substitute to panko bread. So essentially, this chicken is paleo friendly! Baked Chicken and Waffles for the win!

I read an article recently on The History Kitchen which discusses the origin of fried chicken and why it is traditionally paired with waffles today. Naturally, fried chicken originated from the South. I found this article really informative and I encourage you guys to check it out if you’re interested in learning about the history of fried chicken. Basically, the article explained how resourceful people were with food when they were left with little scraps to work with. But for now, I encourage you to add this Oven Fried Chicken and Waffles to your breakfast calendar! I wonder if that’s actually a thing.


Ingredients: Yields 3-4 servings

For the waffles:

1 1/2 cups oat flour
3/4 cup unsweetened almond milk 1/2 tsp white vinegar (or ¾ cup buttermilk)
2 organic cage free eggs
1/4 tsp organic baking soda
1/4 tsp organic baking powder
1/4 tsp sea salt
1 tbsp. organic coconut palm sugar
Organic pure maple syrup (for drizzle)

For the Chicken:

8 free range chicken thighs
2 cups almond flour
2 organic cage free eggs
¼ tsp sea salt
¼ tsp cayenne pepper
1 tsp onion powder
1 tsp garlic powder

For the Sauce

1/3 cup sriracha sauce
1/2 cup raw honey (melted)
Salt and pepper to taste


1. Preheat oven to 425°F and line a baking sheet with parchment paper.

2. Place almond flour, garlic powder, onion powder, pepper and sea salt in one bowl. Place eggs in another bowl and whisk. Dip each chicken thigh in the almond flour, then the egg mixture, and back in the almond flour and place them on the parchment paper.

3. Place the chicken in the oven and bake for 35-40 minutes, or until the chicken starts to brown.

4. While the chicken is in the oven, make your honey sriracha sauce. Place a skillet on your stove over high heat and bring honey and sriracha to a boil and set aside. Make your waffles afterwards.

5. When chicken is ready, take the chicken out of the oven and turn the oven settings to broil. Coat chicken in honey sriracha sauce and place back on the parchment paper. Place back in the oven and bake for 6 minutes.

6. Take the chicken out of the oven when ready and serve with waffles.

Print Friendly, PDF & Email
my foodgawker gallery my tastybev gallery my healthy aperture gallery

Leave a Reply

Your email address will not be published. Required fields are marked *