Fluffy buttermilk waffles topped with crispy “oven-fried” chicken and creamy white pepper gravy. Brunch perfection.
Happy Wednesday! How is your week so far? Are you getting by alright? I always find the weeks leading up to a major holiday to be the toughest. Dreaming of days off… sleeping in… long breakfasts… and lazy afternoons with a good book. Anyone with me on this? I call it the pre-holiday blues.
The best way to muddle through? A treat yo’ self meal! We still have 14 days to go until Thanksgiving, so a big plate of comfort food t-o-d-a-y is just what the doctor ordered.
Enter these oven-fried chicken and waffles with white gravy. ♥♥♥
This stellar recipe is from my friend Julie’s upcoming cookbook Dinner for Two
↑ Do you know Julie? Have you pre-ordered her book
What you need to know about this dish:
- You will need a waffle iron; here is the one I use
, in case you’re in the market.
- There are three steps in this recipe: the chicken, the waffles, and the gravy. Although each step is simple and straightforward, I encourage you to fully read through the recipe at least once before beginning. When you “wing it” or speed read, you run the risk of skipping a crucial step or not having the proper ingredients ready. The recipe below is broken down step-by-step, which should make grocery shopping and assembly a breeze!
- The fried chicken isn’t really fried! It’s faux fried in the oven, but tastes just like the real thing.
- The white gravy is thick, creamy, and mildly spicy thanks to black pepper. If you’re sensitive to spice, I wouldn’t worry too much as this recipe only uses 1/4 teaspoon. If you’re a spice fanatic (hand raised), you can use up to a 1/2 teaspoon of black pepper. Also, a few dashes of hot sauce is always a good idea 😉
- Start to finish this recipe will take about an hour. It makes for a fun “activity meal” with the kids or a cute brunch date with your significant other.
I know you guys are just going to love this meal! We’ve already added it to our Christmas morning menu, but I have a feeling it will be made quite a few times before then.
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. ♥
Oven-Fried Chicken with Waffles and White Gravy
Prep
Cook
Total
Yield 2 servings
Fluffy buttermilk waffles topped with crispy fried chicken and creamy white pepper gravy.
Ingredients
- For the chicken:
- 1 large boneless, skinless, chicken breast, sliced in half lengthwise
- 3 tablespoons mayonnaise
- 1 cup salt and pepper kettle-cooked potato chips, finely crushed
- For the waffles:
- 1 large egg white
- 2 tablespoons granulated sugar, divided
- 1 and 1/4 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 3/4 cup plus 2 tablespoons buttermilk
- For the white pepper gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup plus 2 tablespoons whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons scallions, chopped, optional
Instructions
- For the chicken:
- Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper or a silicon baking mat; set aside.
- Place the chicken breast on a clean work surface. Rub the chicken breast halves with mayonnaise then generously coat all sides of the chicken with the crushed kettle chips. Don't worry if they don't all stick! Transfer the chicken to the prepared baking sheet and bake for 15-17 minutes, or until the chicken is cooked through and the outer crust is slightly browned. Transfer chicken to a plate and store in the microwave or a warmer drawer until needed.
- For the waffles:
- While the chicken is baking, preheat your waffle iron.
- In a small bowl, using a hand mixer, beat egg white and one tablespoon of sugar on medium-speed until light and fluffy and soft peaks begin to form, about 1 minute; set aside.
- In a large bowl whisk together flour, remaining sugar, baking powder, baking soda, and salt. Make a well in the center of the batter and pour in the melted butter and buttermilk. Whisk until mixture is smooth and no lumps remain. Using a spatula, gently fold in the egg whites, stirring just until incorporated.
- Using a 3/4 cup measuring cup, scoop batter, and pour onto heated waffle iron. Cook until waffle is browned and crispy on the outside, about 5 minutes. Repeat for the second waffle. Once the waffles are done, place them on a plate and store inside the microwave or a warming drawer.
- For the white pepper gravy:
- In a small pan over medium-heat, melt the butter and whisk together with the flour for about 2 minutes. Add in the milk, salt, and pepper. Let simmer until thickened; about 5 minutes. Remove from heat.
- Assembly:
- Place a waffle on a serving plate. Top with chicken, then generously pour gravy on top of chicken and waffle. Repeat for the second waffle dish. Top with chopped scallions, if desired.
- Serve warm.
Courses Breakfast
Cuisine Southern
Nutrition Facts
Serving Size 1 serving
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Alice @ Hip Foodie Mom says
November 13, 2015 at 2:48 pmoh my gawd, I am SO making this!!!!!
bakerbynature says
November 13, 2015 at 2:52 pmYessss! I know you’ll love it, Alice. Happy Friday.
Julie @ Table for Two says
November 16, 2015 at 4:14 pmLooks amazing, Ashley!!! Thanks so much for reviewing the cookbook!! I hope you continue to enjoy it 🙂 xoxo
bakerbynature says
November 16, 2015 at 5:28 pmThank you, Julie! I can’t wait to try more recipes in the future. Also, so happy you’re home safe <3
gerry @ foodness gracious says
November 29, 2015 at 2:05 pmWow, totally my kind of grub..and super clear pics. Love them!
ROSE says
March 10, 2016 at 4:40 pmTry this recipe tonight
bakerbynature says
March 10, 2016 at 5:38 pmYay! I hope you enjoy it 🙂
Ana says
March 20, 2016 at 1:42 pmAnyone try this? Concerned the potato chip crumb coating will go soggy. Agreed this looks gorgeously yummy, but prefer comments after having tried the recipe.
Tracy says
April 17, 2016 at 1:45 pmTried it, as most things cooked correctly…breadcrumb did not go soggy, not sure why you would think it would, unless you don’t cook the chicken long enough and pretty sure she would not be putting this recipe on here if there was any soggy to be had!
Tried it without hesitation, now a firm favorite
Lydia says
May 11, 2016 at 1:38 pmI made this last night and it was pretty good. I will say that I am pretty sure that there are a couple typos in the recipe though. I think the buttermilk in the waffles should be 1 and 3/4 cups plus 2 Tbls and in the milk in the gravy should be 1 and a 1/2 plus 2 Tbls. The waffle batter was more like biscuit dough without the extra couple of buttermilk. Everything turned out nicely once adding the extra milk. Thanks for the recipe.
Joan says
June 14, 2016 at 2:00 amMy 11 year old grandson has asked for this. I don’t know where he got the idea. I had never thought to have creamed chicken on waffles. Should be good – I will have to try.
Christine says
April 10, 2017 at 9:03 pmThe wafflle batter is great however my waffle iron didnt like it so they turned into pan fried biscuits and they are damn good.
The chicken just didnt work at all.
Gravy is good.
Budget Kitty says
July 3, 2018 at 9:04 pmLove this recipe! We’ve made it before and the whole family devours it. It’s for dinner tonight!