Rachael Ray's Cornflake Fried Chicken & Waffles
- Prep Time
40 minutes - Difficulty
Medium - Servings
4
Ingredients
- For the Fried Chicken:
- 1 cup all-purpose flour
- Salt and pepper
- 1 cup buttermilk
- About 2 teaspoons hot sauce (Rach’s go-to is Frank’s)
- 2 cups corn flakes, crushed up
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 2 teaspoons each paprika, salt, white pepper, and black pepper
- Safflower oil, for shallow frying
- 2 pounds boneless, skinless chicken breast cutlets (or chicken breasts, cut in half horizontally) or boneless, skinless chicken thighs, trimmed and pounded to ½-inch thick
- For the Waffles:
- 1 cup all-purpose flour
- 1 cup fine to medium-grind cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon cayenne pepper
- About 1/8 teaspoon freshly grated nutmeg
- Salt and pepper
- 1½ cups buttermilk
- 4 tablespoons melted butter
- 1 egg
- 1 cup chopped toasted pecans
- Cooking spray
- Mike's Hot Honey
Instructions
Preparation
1. Preheat oven to 275°F
2. Set wire rack inside baking sheet
3. Preheat waffle iron to medium-high
4. Arrange 3 shallow dishes for breading station
For the Chicken
1. Set up your breading station:
- Dish 1: Flour seasoned with salt and pepper
- Dish 2: Buttermilk mixed with hot sauce
- Dish 3: Cornflakes mixed with seasonings
2. Heat oil in skillet:
- Add ⅛ inch safflower oil
- Heat to medium-high (350°F)
3. Bread the chicken:
- Dredge in seasoned flour
- Dip in buttermilk mixture
- Coat with cornflake mixture
- Press coating firmly to adhere
4. Fry in batches:
- Cook 3-4 minutes per side
- Look for golden brown color
- Internal temperature should reach 165°F
5. Keep warm:
- Transfer to wire rack
- Hold in preheated oven
For the Waffles
1. Mix dry ingredients:
- Whisk flour, cornmeal, leaveners
- Add spices and seasonings
2. Combine wet ingredients:
- Whisk buttermilk, butter, egg
3. Make batter:
- Mix wet into dry ingredients
- Fold until just combined
- Stir in toasted pecans
4. Cook waffles:
- Spray iron with cooking spray
- Pour batter (amount per iron instructions)
- Cook until crispy (about 4 minutes)
Assembly
1. Place hot waffle on plate
2. Top with crispy chicken
3. Drizzle generously with Mike's Hot Honey
4. Serve immediately
Pro Tips
For Perfect Chicken
- Pat chicken dry before breading
- Maintain oil temperature at 350°F
- Don't overcrowd the skillet
- Use tongs for flipping
- Let rest 2-3 minutes before serving
For Perfect Waffles
- Don't overmix the batter
- Toast pecans for better flavor
- Preheat waffle iron fully
- Use room temperature ingredients
- Keep waffles warm in oven if needed
Variations
Chicken Options
- Use chicken tenders for easier portions
- Try dark meat for more flavor
- Add extra hot sauce for more kick
- Double-coat for extra crunch
Waffle Twists
- Add chocolate chips
- Use different nuts
- Mix in fresh herbs
- Try cornbread mix for shortcuts
Perfect Pairings
Serve your chicken and waffles with:
- Fresh fruit
- Maple syrup (alongside hot honey)
- Hot Honey Butter
- Crispy bacon
- Hot coffee
- Our Hot Honey Bourbon Cocktail
Make Ahead Tips
Chicken Prep
- Season flour mixture ahead
- Crush cornflakes in advance
- Pound chicken day before
Waffle Prep
- Mix dry ingredients ahead
- Toast and chop pecans
- Prepare wet ingredients (except egg)
Storage & Reheating
Chicken
- Best served fresh
- Reheat in 350°F oven until crispy
- Store in airtight container up to 2 days
Waffles
- Freeze between parchment paper
- Reheat in toaster
- Fresh is always best
Ready to elevate your brunch game? Find Mike's Hot Honey near you or shop online at mikeshothoney.com. Share your brunch creations with #MikesHotHoney!
