Chicken and waffle tacos saved my weekend brunch after a long week. I wanted something fun that does not take a restaurant level of effort. Think crunchy chicken, warm waffles folded like taco shells, and a drizzle of sweet heat. The first time I made it, my family fell quiet which is how I know it works. If you are craving a mashup that feels playful but doable on a weeknight, this is for you.
Tips for Perfectly Fried Chicken
If you want that signature crispy bite without a greasy finish, these tips will steer you right. I have made plenty of clunky batches, and the wins all come back to a few habits. Trust me, it is worth the tiny bit of planning.
The Story Behind This Recipe
I’m Cuts Food, the cook behind this Chicken and waffle tacos. When the craving hit, I dialed in the flavors so it’s easy and full of comfort vibes. Chicken and waffle tacos saved my weekend brunch after a long week. I wanted something fun that does not take a restaurant level of effort. Think…
Quick marinade that never fails
Soak the chicken in buttermilk with a spoon of hot sauce and a pinch of salt for at least 30 minutes. Overnight is even better. If you do not have buttermilk, stir a tablespoon of lemon juice into milk and let it sit for a few minutes. The slight tang helps the crust hold on and keeps the meat juicy.
Crispy coating, every time
- Use a 1 to 1 mix of all purpose flour and cornstarch for the dredge. Cornstarch makes the crust shattery.
- Add a teaspoon of baking powder, plus salt, pepper, garlic powder, paprika, and a pinch of cayenne.
- Shake off excess marinade, toss in the dry mix, then let the coated pieces rest on a rack for 10 minutes. This helps the crust set.
- Fry in oil held at 350 to 365 F. Too cool and the crust gets soggy, too hot and it browns before cooking through.
- Do not crowd the pan. Fry in batches so the oil keeps its heat.
- Let the chicken rest on a wire rack, not paper towels, so the bottom stays crisp.
If you want an easy chicken main for another night, this one pot chicken and orzo skillet is a sure win and keeps cleanup simple.
Steps to Create Waffle Tacos
Here is the game plan I follow on repeat. It is quick, straightforward, and totally weeknight friendly. You can make the waffles from scratch or use a good boxed mix. No judgment here.
Shaping the waffle taco shell
Cook waffles until just golden. You want them soft enough to bend but firm enough to hold. As each waffle comes off the iron, lay it over the side of a mug or press it gently over a rolling pin so it cools in a taco shape. If using frozen waffles, toast them lightly and steam for 10 seconds in the microwave to soften before shaping.
While the waffles set, fry your marinated, dredged chicken pieces until the crust is deep golden and the internal temp hits 165 F. Keep them warm on a rack in a low oven. For smaller taco sized bites, I like chicken tenders or thigh strips about the size of a couple fingers.
Make a quick sauce. Stir together spicy honey and melted butter for a drizzle, or mix maple syrup with a little Dijon for a sweet tangy hit. A creamy slaw or a crunchy pickle also adds pop.
Assembly is simple. Nest a few chicken pieces into each waffle shell, drizzle with sauce, add slaw if you like, and serve immediately. The contrast of crisp, sweet, salty, and hot is what makes these a staple at my place. For another cozy dinner idea to keep in your back pocket, try this creamy classic too: one pot chicken Alfredo pasta.
Variations on Chicken and Waffle Tacos
There are so many ways to spin this. Keep the bones of the recipe, then tweak the sauce or the waffle to match your mood.
Buffalo and blue cheese: Toss the fried chicken in buttery Buffalo sauce and finish with crumbled blue cheese and celery ribbons.
Nashville style heat: Brush the chicken with hot chili oil and a sprinkle of brown sugar. Cool it down with dill pickles.
Maple mustard: Maple syrup plus Dijon and a little lemon. Add bacon crumbles for a salty snap.
BBQ with slaw: Your favorite BBQ sauce and a simple cabbage slaw. Works great with smoked paprika in the waffle batter.
Herby savory waffle: Fold chopped chives and shredded cheddar into the batter. Skip extra sweetness and go with a tangy ranch drizzle.
Air fryer twist: Air fry the dredged chicken at 390 F for 10 to 14 minutes, flipping once, until crisp and cooked through. Spray lightly with oil for the best crunch.
“I tried your spicy honey version for a movie night and the plate disappeared in minutes. My kids actually argued over the last taco. Instant favorite.”
If you enjoy bold flavors during the week, you might also like this easy one pot Chinese chicken and rice dinner. It has the same comforting vibe with minimal dishes.
Recommended Sides and Dippings for Tacos
I like a simple side to round things out without extra fuss. Two or three of these are plenty for a laid back brunch spread or a Friday night plate.
- Crispy Breakfast Potatoes with a pinch of smoked paprika. They bring salty crunch that matches perfectly. Try this reliable method: crispy breakfast potatoes.
- Fresh fruit like pineapple or berries to cut the richness.
- Simple slaw with cabbage, lime, and a pinch of sugar for balance.
- Pickles for brightness. Dill or bread and butter both work.
- Dipping trio: maple butter, spicy honey, and garlicky ranch.
- On chilly nights, a cup of this creamy chicken and mushroom soup on the side hits the spot.
Additional Recipe Suggestions
When I am not flipping waffles, I lean on a few dependable meals to keep the week smooth. If you like low effort comfort, bookmark these for later.
For quick flavor and a hearty bowl, here is my weeknight go to: one pot Chinese chicken and rice. If pasta is calling your name, this cozy one pot chicken and orzo skillet is a simple, satisfying option that reheats well.
Common Questions
How do I keep the waffles from cracking when I fold them?
Cook them slightly under your usual doneness and shape them while warm. If using frozen waffles, soften briefly in the microwave before folding.
Can I bake or air fry instead of deep fry?
Yes. Air fry at 390 F until crisp and 165 F inside. For baking, set a rack over a sheet pan, spray the chicken lightly with oil, and bake at 425 F until golden.
What sauces go best with Chicken and waffle tacos?
Spicy honey butter, maple mustard, Buffalo, or BBQ with slaw. I like to set out a few and let everyone mix and match.
Can I make parts ahead?
Marinate the chicken the night before and premix your dredge. You can also cook the chicken and reheat it in the oven to refresh the crust. Shape waffles right before serving.
What cut of chicken works best?
Tenders and thigh strips fry evenly and stay juicy. Breast works too if cut into small uniform pieces for quick cooking.
Ready to taco your brunch?
There is real joy in a meal that feels fun and still fits a busy schedule, and Chicken and waffle tacos deliver every time. Use the tips above, keep the oil hot, and do not overthink it. If you want sweet summer vibes, check out this lovely twist with peaches from Grilled Peach Fried Chicken and Waffle Tacos, or peek at this friendly take on Chicken and Waffle Tacos for more ideas to riff on. I hope you try it soon and make it your own. 
Chicken and Waffle Tacos
Ingredients
Method
- Marinate the chicken in buttermilk, hot sauce, and salt for at least 30 minutes, preferably overnight.
- For the coating, mix flour, cornstarch, baking powder, salt, pepper, garlic powder, paprika, and cayenne in a bowl.
- Shake off excess marinade from the chicken, dredge in the coating, and let it rest on a wire rack for 10 minutes.
- Heat oil in a deep pan to 350-365°F (175-185°C).
- Fry the marinated chicken in batches until the crust is deep golden and internal temperature reaches 165°F (75°C).
- Let the fried chicken rest on a wire rack to keep it crisp.
- Cook the waffles until just golden. Shape them over a mug or rolling pin to cool in a taco form.
- Nest a few chicken pieces into each waffle taco shell.
- Drizzle with spicy honey butter or another sauce of choice, add slaw or pickles if desired, and serve immediately.
