March 30, 2026

Crispy Chicken & Buttermilk Waffles

Serves:

Cooking Time:

< 90 min

A golden, crunchy classic topped with silky honey mascarponeIf you’ve ever wondered how to make waffles that are light, crisp and perfect for topping, this recipe brings you the ultimate combo: tender buttermilk fried chicken served over warm waffles with a cloud-like honey mascarpone dollop. It’s comfort food with a gourmet twist-and one of those surprising yet satisfying lunch ideas that always gets people talking.The dish starts with a flavour-packed buttermilk recipe that keeps the chicken juicy, followed by an easy waffle recipe made with LANCEWOOD® buttermilk for that ideal texture. Finish with creamy mascarpone cheese mixed with honey, and you’ve got a plate that feels restaurant-worthy yet simple enough to recreate at home.

Ingredients:

Buttermilk Chicken:
8 chicken thigh(s), cut in half
250 ml LANCEWOOD® Buttermilk
1 large egg
2 tsp Tabasco
1 tsp salt
0.5 tsp freshly ground black pepper
2 tsp smoked paprika
0.5 tsp garlic powder

Crispy Coating:
375 ml Flour
118 ml corn flour
0.5 tsp salt
0.5 tsp smoked paprika
1 tsp baking powder
0.5 tsp garlic powder
0.5 tsp freshly ground black pepper
1 tsp chilli flakes
1 litre(s) sunflower oil, or canola oil for frying (5-6 cm depth)

Buttermilk Waffles:
280 g Flour
1 tbsp baking powder
2 tbsp sugar
0.5 tsp salt
2 tbsp corn flour
500 ml LANCEWOOD® Buttermilk
100 ml vegetable oil
2 large egg(s)
1 tsp vanilla essence

Honey Mascarpone:
250 g LANCEWOOD® Mascarpone
1 tsp honey

To serve:
maple syrup
spring onion(s), sliced

Method

Prepare the chicken. Cut the chicken thighs in half. Mix the buttermilk, egg, hot sauce, salt, pepper, smoked paprika and garlic powder. Add the chicken pieces, cover and refrigerate for at least 3 hours (or up to 48 hours).
Coat the chicken. In a wide dish, mix the cake flour, cornflour, salt, smoked paprika, baking powder, garlic powder, pepper and chilli flakes. Remove chicken from the marinade and coat each piece thoroughly.
Fry. Heat oil to 170°C in a large saucepan (5–6 cm deep). Fry chicken for 3-4 minutes per side until golden, crisp and cooked through. Drain on paper towel and let cool slightly.
Make the Buttermilk Waffles. In a bowl, combine flour, baking powder, sugar, salt and cornflour. In a separate bowl, whisk together the buttermilk, oil, eggs and vanilla. Pour the wet mixture into the dry ingredients and stir until just combined. Rest for 15 minutes. Grease and preheat your waffle maker. Cook waffles until golden and crisp. Place cooked waffles on a wire rack in a 100°C oven, separating with baking paper to prevent sticking. (

Tip:

Prepare the Honey Mascarpone. Add the mascarpone to a bowl and gently fold in the honey. Don’t overmix. Refrigerate until serving.
Place a warm waffle on a plate, add a few pieces of crispy chicken, top with a spoonful of honey mascarpone and drizzle generously with maple syrup. Finish with spring onions or jalapeños.