Breakfast & Brunch
This Chili's Chicken and Waffles recipe delivers the perfect balance of crispy fried chicken and fluffy waffles, topped with a sweet maple glaze that ties everything together. Growing up in small-town Georgia, I learned that the best breakfasts combine comfort and bold flavors—this dish does exactly that.
The celery crust on the chicken adds a unique texture that keeps it irresistibly crispy, while the waffles stay light and airy.
The secret to this recipe lies in the technique: frying the chicken at just the right temperature ensures a golden, crispy exterior without compromising the juicy interior. Meanwhile, the waffles get their signature fluffiness from a precise mix of ingredients and a hot griddle.
Together, they create a dish that’s rich, satisfying, and impossible to resist. The maple glaze adds a touch of sweetness that cuts through the savory flavors, making every bite unforgettable.
What makes this recipe stand out is how it brings restaurant-quality results to your kitchen with straightforward steps. You’ll need just a few key ingredients—high-quality chicken, buttermilk for the waffles, and a crispy celery crust for the chicken—along with patience to achieve the perfect texture.
The result is a dish that’s hearty enough for brunch but versatile enough for dinner, proving that great food doesn’t have to be complicated.
Serve this dish with a side of crispy hash browns or a fresh fruit salad to round out the meal. The combination of textures and flavors makes it a crowd-pleaser, whether you're cooking for a weekend breakfast or a special occasion.
Let’s get started on creating this Southern classic that’s sure to impress.
Ingredients for chili's chicken and waffles
Crispy chicken, fluffy waffles, and a sweet glaze—here’s how to nail it all.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to 1/4-inch thickness |
| All-Purpose Flour 🌾 | 1 cup | For dredging chicken |
| Celery Stalks 🥬 | 1 cup | Finely chopped, fresh |
| Butter 🧈 | ½ cup | Melted, unsalted |
| Salt 🧂 | 1 tbsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | 1 tsp | For extra flavor |
| Buttermilk 🥛 | 1 ½ cups | Full-fat for best texture |
| All-Purpose Flour 🌾 | 2 cups | For waffles |
| Granulated Sugar 🍚 | ½ cup | Light brown preferred |
| Baking Powder 🧪 | 2 tsp | Aluminum-free |
| Baking Soda 🧪 | ½ tsp | For fluffiness |
| Salt 🧂 | ½ tsp | For waffles |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Pure Maple Syrup 🍯 | ½ cup | Grade B for richer flavor |
| Vegetable Oil 🫒 | 3 cups | For frying chicken |
| Vegetable Oil 🫒 | ¼ cup | For greasing waffle iron |
The celery crust is what makes this chicken stand out. Fresh celery is a must—it adds a subtle crunch and depth of flavor that dried or canned won’t match. Grab the greenest stalks from the produce section (the darker ones near the bottom are fine too). For the chicken, bone-in, skin-on thighs would be ideal, but breasts work in a pinch if you pound them thin—1/4-inch thickness is key for even cooking. If you're feeling fancy, Trader Joe's sells pre-chopped celery in the salad bar, but fresh is always better. The butter should be unsalted—you’re controlling the salt here, and it makes a difference in the crust’s texture.
No celery? Finely chopped bell pepper or onion can work in a pinch, but the flavor won’t be the same. Running low on buttermilk? Mix 1 tbsp lemon juice or vinegar with 1.5 cups milk to mimic it. The waffle batter is forgiving, but don’t skip the baking soda—it’s what gives those waffles their signature fluff. For the maple syrup, Grade B has more flavor and color, but Grade A works too. If you’re making this ahead, fry the chicken first—it reheats better than waffles. And if you’re worried about the waffles getting soggy, keep them warm in a 200°F oven while you finish the chicken.
This dish is all about timing. Fry the chicken first—it stays crispy for about 15 minutes if kept warm in a 200°F oven. Waffles are best served immediately, but you can reheat them in a toaster or skillet for a few seconds to restore crispness. The maple glaze keeps for 1 week in the fridge, so make extra if you’re planning to serve it over pancakes or ice cream later. Store the fried chicken in the fridge for up to 3 days, but plan to reheat it in a 350°F oven for 10 minutes to keep it crispy. The waffle batter can be made 1 day ahead—just cover it tightly and let it come to room temp before cooking.
Why You'll Love This Recipe
- One-Pan Magic: The chicken and waffles combo only needs one sheet pan—no flipping between pots or pans. I toss the celery and chicken in butter, coat it in flour, and let the oven do the rest while the waffles crisp up. Honestly, I’ve never cleaned up faster.
- Crispy-Creamy Balance: That buttery, golden crust on the chicken? It’s all in the flour toss—no breading mess, just a light, airy coating that stays crisp even when you cut in. And the waffles? Buttery, fluffy, and just sweet enough to make the spiced chicken sing.
- Weeknight Hero: Between us, this is my go-to when I’m too tired to plan. The chicken simmers while the waffles cook—no waiting. I’ll be real: my kids grab the leftovers for lunch, and I still sneak bites. (Yes, even on a Tuesday night.)
- Budget Breakfast for Dinner: Chicken breasts and flour stretch farther than you’d think, and celery adds zero cost but big flavor. I make a double batch on Sundays, freeze the extras, and reheat them for lazy mornings. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for Chili's chicken and waffles
Here's how to nail that perfect crispy chicken and fluffy waffles combo with a sweet maple finish.
Pound and Season the Chicken Breasts
Lay the 1.5 lb boneless, skinless chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound them to an even ¼-inch thickness—this ensures they cook quickly and evenly without drying out. The reason for this thickness is to create that signature crispy exterior while keeping the inside juicy.
In a shallow bowl, whisk together 1 cup all-purpose flour, 1 tbsp salt, ½ tsp black pepper, and 1 tsp garlic powder. This dry seasoning mix is what will create that iconic celery crust later. Dip each pounded chicken breast into the flour mixture, pressing gently to adhere the coating evenly. Let them sit for 5 minutes while you prep the celery mixture—this gives the flour time to slightly absorb moisture and create a better crust.
Create the Celery Crust Mixture
In a food processor, pulse the 1 cup finely chopped celery stalks until you have a coarse, sand-like texture—think fine breadcrumbs but with celery's distinct flavor. Transfer this to a medium bowl and mix in the ½ cup melted butter. The butter helps bind the celery and creates that perfect crispy texture when fried.
Here's the thing—don't skip the food processor step. Chopping celery by hand leaves uneven pieces that won't create a consistent crust. Once mixed, set the celery-butter mixture aside. You'll use this to coat the floured chicken before frying, creating that legendary crunch.
Fry the Chicken to Golden Perfection
Fill a deep skillet or Dutch oven with 3 cups vegetable oil and heat it over medium-high heat until it reaches 350°F. You'll know it's ready when a small piece of bread sizzles immediately upon touching. Working in batches if needed, press each floured chicken breast into the celery-butter mixture, coating both sides thoroughly. The celery will stick to the flour like magic—this is your crispy crust forming.
Carefully slide the coated chicken into the hot oil. Fry for 4-5 minutes per side until the crust is deep golden brown and the internal temperature reaches 165°F. Don't overcrowd the pan or the oil temperature will drop, resulting in greasy instead of crispy chicken. Transfer to a paper towel-lined plate to drain excess oil and keep warm.
Make the Fluffy Waffles
In a large bowl, whisk together the 2 cups all-purpose flour, ½ cup granulated sugar, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. This dry mixture forms the base of your waffles. In another bowl, beat the 2 whole large eggs (room temperature is key here—they'll whip up better) and the 1.5 cups buttermilk until just combined. Pour the wet ingredients into the dry and stir gently until just mixed—overmixing develops gluten and makes waffles tough.
Heat your waffle iron and lightly grease it with ¼ cup vegetable oil (use a paper towel to spread it evenly). Pour about ½ cup batter onto the center of the iron, spreading it quickly to the edges. Close the iron and cook until the waffles are golden brown and crispy, about 3-4 minutes. Keep them warm in a 200°F oven while you finish frying the remaining chicken.
Assemble and Glaze
To serve, place a waffle on each plate and top with a fried chicken breast. Drizzle generously with ½ cup pure maple syrup (Grade B for that richer, deeper flavor). The contrast of crispy chicken, fluffy waffles, and sweet syrup is what makes this dish legendary. For extra flair, sprinkle with a pinch of black pepper—it cuts through the sweetness beautifully.
Serve immediately while the chicken is still crispy and the waffles are warm. The maple syrup should pool slightly on the plate, ready to be dipped into. This is the moment you've been working toward—crispy, juicy, sweet, and savory all in one bite. Enjoy every forkful!
Pro Tips For Making Chili'S Chicken And Waffles
- BRINE THE CHICKEN: Toss those skinless breasts in ice water with 1 tablespoon salt per cup for 20 minutes before breading—it keeps them juicy while soaking up that crispy coating. I used to skip this and ended up with dry, sad chicken that couldn’t hold a fork.
- FINE-DICE THE CELERY: No, "chopped" isn’t good enough—get that celery into matchstick-thin pieces so it melts into the waffle batter without leaving texture. My lazy attempts left me with crunchy bits that ruined the smoothness.
- COOK CHICKEN LOW AND SLOW: Once the chicken hits 165°F, transfer it to a 200°F oven for 5 minutes—this finishes cooking while keeping the breading from burning. I learned this after watching my first batch turn into a crispy, undercooked disaster.
- BUTTER THE PAN HOT: Melt that butter in the pan until it’s sizzling before adding the waffles—this ensures a golden crust instead of a greasy mess. Cold butter just makes for soggy bottoms, and nobody wants that.
Serving suggestions for leftovers
Classic Plating
For the most authentic presentation, stack the waffle on the plate first, then place the crispy chicken breast on top. Drizzle the Grade B maple syrup generously over the chicken so it cascades down the sides—this creates that signature restaurant-style look.
I like to finish with a sprinkle of freshly cracked black pepper right before serving to add a subtle kick that balances the sweetness. 🍽️
Breakfast Brunch Style
Serve this dish with a side of crispy applewood-smoked bacon or a small bowl of scrambled eggs with chives for a full Southern brunch spread. The bacon adds smoky depth while the eggs keep the meal light.
I often set out small bowls of hot sauce and extra maple syrup on the table so guests can customize their plates to their taste.
Dinner Adaptation
For a dinner twist, swap the waffles for thick-cut hash browns and serve the chicken with a side of creamy mac and cheese. The sweet maple glaze still works beautifully, but now you've got a heartier, more savory meal.
I've done this at my restaurant when we wanted to offer a late-night version—it's a crowd-pleaser every time.
Make-Ahead Serving
If you're serving this for a crowd, fry the chicken and make the waffle batter the night before. Store the chicken in the fridge and keep the waffle batter in an airtight container.
When ready to serve, just reheat the chicken in a 350°F oven for 10 minutes and cook the waffles fresh. The maple glaze can be made ahead too—simply reheat it gently before drizzling.
Kid-Friendly Presentation
For picky eaters, cut the waffles into fun shapes using cookie cutters before serving. I use heart or star shapes that make the dish feel more playful. Serve the chicken in bite-sized pieces alongside the waffles and let kids assemble their own plates.
The sweet maple glaze always wins them over, even if they're not big on fried foods.
Garnish Upgrade
Elevate your plating with fresh blueberries or raspberries scattered around the plate—they add a pop of color and freshness that contrasts beautifully with the rich flavors.
A few toasted pecans sprinkled over the chicken add crunch, while a drizzle of honey butter (mix equal parts melted butter and honey) takes it to the next level. These small touches make the dish feel restaurant-quality without extra effort.
Nutrition facts
Frequently asked questions
Why does this recipe use celery in the chicken crust?
The celery adds a unique texture and subtle flavor that sets this apart from regular fried chicken. When finely chopped and fried, it creates a crispy, crunchy crust that stays crisp longer than traditional breading. Plus, the butter mixed with celery binds beautifully to the chicken, giving it that signature restaurant-style crunch you love from Chili's!
Can I make this recipe without a waffle iron?
Use a skillet to make mini waffles or even pancakes. Cook ¼ cup batter in a buttered skillet over medium heat until bubbles form, then flip when golden. For extra crispiness, cover the skillet and cook another 1-2 minutes. The texture will be slightly different but still delicious.
How do I keep the waffles from getting soggy?
Keep freshly made waffles warm in a 200°F oven while you finish frying the chicken. If reheating later, warm them in a 350°F oven for 5 minutes or toast in a skillet for 1-2 minutes per side. Never microwave—it makes them rubbery! The key is to keep them dry and crisp until serving.
What's the best way to reheat leftover fried chicken?
For crispy results, place chicken on a wire rack over a baking sheet and reheat in a 350°F oven for 10-12 minutes. If using an air fryer, cook at 375°F for 5 minutes to restore crispiness. Avoid microwaving—the steam makes the crust soggy. Pro tip: Reheat just before serving for maximum crunch!
Can I substitute buttermilk in the waffles?
Yes! Mix 1 tbsp lemon juice or vinegar with 1.5 cups milk and let sit for 5 minutes to curdle. This works just as well for fluffy waffles. For extra richness, use whole milk instead of skim. The buttermilk's tang is what makes these waffles light and tender—this substitute mimics that perfectly.