Breakfast & Brunch
Recreating Chili’s iconic Chicken and Waffles at home starts with crispy fried chicken and fluffy, golden waffles—both elevated with smoky, Southern-inspired techniques.
As someone who’s spent years perfecting fried poultry, I know the secret lies in double-frying for that perfect crunch, paired with a waffle batter that’s light yet sturdy enough to hold up to the gravy.
This isn’t just breakfast—it’s a comfort food masterpiece that feels like a weekend brunch at one of the chain’s signature locations.
The crispy chicken begins with a buttermilk-marinated breast, coated in a spiced cornmeal batter, and fried twice for that signature crunch. Meanwhile, the waffles use a simple batter with a touch of vanilla and cinnamon, cooked on a preheated griddle for that signature gridiron texture.
The assembly—gravy drizzled over the chicken, waffles stacked high, and a celery crown—makes it feel indulgent without sacrificing balance.
What sets this dish apart is the harmony of textures: crispy chicken, fluffy waffles, and rich gravy create a symphony of flavors. The gravy, made from chicken broth and a touch of Worcestershire, ties everything together while letting the chicken and waffles shine.
Serve it with a drizzle of maple syrup and a sprinkle of bacon bits for that extra touch of indulgence.
This recipe delivers on the chain’s signature style while allowing for customization—swap in spicy mayo for heat, or use vegan chicken for a lighter twist. The result? A dish that’s as satisfying as it is nostalgic, perfect for weekends or special occasions.
Ingredients for chili's chicken and waffles
Crispy chicken and fluffy waffles begin with these quality ingredients—each chosen for texture and flavor harmony.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Pounded to 1/4-inch thickness |
| Buttermilk 🥛 | 1 cup | Full-fat for richness |
| All-Purpose Flour 🌾 | 1 ½ cups | For dredging |
| Yellow Cornmeal 🌽 | 1 cup | Fine grind preferred |
| Baking Powder 🍞 | 1 tbsp | Aluminum-free |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For depth of flavor |
| Paprika 🌶️ | 1 tbsp | Smoked variety |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | 4 cups | For frying (peanut oil preferred) |
| Large Eggs 🥚 | 2 whole | Room temperature |
| All-Purpose Flour (Waffles) 🌾 | 2 cups | Sifted for smooth batter |
| Granulated Sugar 🍯 | ½ cup | Light brown preferred |
| Baking Powder (Waffles) 🍞 | 2 tsp | Aluminum-free |
| Salt (Waffles) 🧂 | ½ tsp | Kosher or sea salt |
| Vanilla Extract 🍯 | 1 tbsp | Pure vanilla preferred |
| Milk 🥛 | 1 ½ cups | Whole milk for richness |
| Celery Stalks 🥬 | 1 whole | Thinly sliced for crown |
| Chicken Broth 🍲 | 1 ½ cups | Low-sodium preferred |
| Worcestershire Sauce 🍯 | 1 tbsp | For depth of flavor |
| Maple Syrup 🍁 | ¼ cup | For drizzling |
| Crumbled Bacon 🥓 | ½ cup | Optional garnish |
The chicken breast is where the magic starts. Look for boneless, skinless cuts with good marbling for juiciness, and pound them to an even thickness—this ensures even cooking. Costco or local butchers often have the best quality at reasonable prices. For the buttermilk marinade, use full-fat for maximum richness; low-fat versions won’t give the same tenderizing effect. The cornmeal should be fine-grind—coarse varieties won’t create that signature crumb. If you can’t find smoked paprika, a blend of regular paprika and a pinch of liquid smoke works in a pinch.
No buttermilk? Substitute with 1 cup milk plus 1 tbsp vinegar or lemon juice, let it sit for 5 minutes. Running short on cornmeal? All-purpose flour works at half the amount, though the texture will be slightly less crisp. For the waffles, light brown sugar adds subtle caramel notes, but white sugar is fine if that’s what you have. The celery crown is optional but worth it—crisp stalks hold up best, so avoid wilting ones. The gravy relies on Worcestershire for depth, but soy sauce or fish sauce can substitute in a bind (reduce by half).
The fried chicken stays crispy for about 1 hour at room temperature if kept in a single layer on a wire rack. Waffles reheat best in a 350°F oven for 5-7 minutes—they’ll crisp up beautifully. Store leftovers separately: chicken in the fridge for 3 days, waffles for 2 days. Freeze the chicken up to 3 months—reheat in a skillet for best texture. For the celery crown, keep it separate until serving to maintain crunch.
Why You'll Love This Recipe
- No Chop, No Stress: Honestly, this recipe is one of those rare dishes where you’re not stuck in the kitchen for hours. Pounding the chicken to ¼-inch thickness and tossing it in the buttermilk and cornmeal mix takes minutes—no fancy prep here. The waffle batter comes together in a whisk, and that celery crown? Just slice one stalk thin, toss it with Worcestershire, and pipe it on. Weeknight win.
- Sweet-Savory Harmony: Between the crispy buttermilk-brined chicken dusted with smoked paprika and garlic powder, the fluffy waffles kissed with vanilla, and the drizzle of maple syrup—this dish is a flavor rollercoaster. The bacon garnish? Pure indulgence. It’s the kind of contrast that makes you go back for seconds without even thinking about it.
- Leftovers? No Problem: I’ve made this more times than I can count, and honestly, the chicken freezes like a dream for up to 3 months—just reheat it in a skillet to restore that crunch. The waffles? Keep them fresh for 2 days, and they’re still great with a quick syrup drizzle. Perfect for lazy mornings or when you’re hosting last-minute guests.
- Budget-Friendly Luxury: Two pounds of chicken breast, a cup of buttermilk, and a few pantry staples like cornmeal and flour? This isn’t a splurge. The magic lies in how those simple ingredients—especially that buttermilk marinade and the cornmeal crust—turn into something ridiculously good. It’s the kind of dish that feels fancy but won’t break the bank.
Step-by-step instructions for Chili's chicken and waffles
Here's the method for restaurant-quality crispy fried chicken and fluffy waffles with that signature celery crown.
Prepare the Chicken for Crispy Perfection
Begin by pounding the 2 lb boneless, skinless chicken breast to an even ¼-inch thickness between two sheets of plastic wrap. This ensures even cooking and maximum crispiness. Place the pounded chicken in a shallow dish and pour the 1 cup buttermilk over it, allowing it to marinate for at least 30 minutes in the refrigerator.
In a large bowl, combine the 1.5 cups all-purpose flour, 1 cup yellow cornmeal, 1 tbsp baking powder, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 1.5 tsp salt, and 0.5 tsp black pepper. This seasoned coating will create that signature crunch. After marinating, remove the chicken from the buttermilk (letting excess drip off) and dredge each piece thoroughly in the flour mixture, pressing gently to adhere.
Let the coated chicken rest for 10 minutes while you prepare the frying station. This resting period helps the coating adhere better and prevents the chicken from falling apart during frying. The key to crispy chicken lies in this careful preparation and high-heat frying.
Fry the Chicken to Golden Crispiness
Heat 4 cups vegetable oil in a deep fryer or heavy pot to 350°F. Use a deep-fry thermometer to maintain this temperature - it's crucial for even cooking and maximum crispiness. Fry the chicken in batches to avoid overcrowding, which would lower the oil temperature and result in greasy rather than crispy chicken.
Cook each piece for 5-6 minutes until golden brown and reaching an internal temperature of 165°F. The chicken should be deep golden brown with a crisp exterior and juicy interior. Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. This rack method prevents soggy bottoms that would occur if placed directly on a surface.
While the chicken fries, prepare the celery crown by thinly slicing the 1 whole celery stalk into matchsticks. Toss the celery with 1 tbsp Worcestershire sauce and set aside. This will be used as a garnish for the waffles, adding both texture and flavor to each bite.
Make the Waffle Batter and Create the Celery Crown
In a large mixing bowl, whisk together the 2 cups all-purpose flour (waffles), 0.5 cup granulated sugar, 2 tsp baking powder (waffles), and 0.5 tsp salt (waffles). In a separate bowl, beat the 2 whole large eggs until frothy, then whisk in the 1.5 cups milk and 1 tbsp vanilla extract. Combine the wet and dry ingredients gently until just mixed - overmixing develops gluten and makes waffles tough.
Preheat your waffle iron to medium-high heat and lightly grease with vegetable oil. Pour about ½ cup batter onto the center of the waffle iron, spreading it evenly to the edges. Cook until golden brown and crispy, about 3-4 minutes. While still warm, use a piping bag or zip-top bag with a corner cut off to pipe the Worcestershire-marinated celery slices in a circular pattern on top of each waffle, creating that signature crown.
Keep the cooked waffles warm in a 200°F oven while you complete the remaining batches. The crown should be crispy from the hot waffle iron and add a refreshing crunch to each bite. This is where the magic happens - combining the crispy chicken with the textured waffle creates the perfect balance of textures.
Assemble and Serve with Optional Garnishes
To serve, place a waffle on each plate and top with 2-3 pieces of the crispy fried chicken. Drizzle with 0.25 cup maple syrup and sprinkle with the 0.5 cup crumbled bacon for added richness. The contrast of sweet waffles with savory chicken creates this dish's signature appeal.
For an extra touch, warm the 1.5 cups chicken broth with the remaining Worcestershire sauce and drizzle lightly over the chicken. This adds depth of flavor that complements both components. Serve immediately while the chicken remains crispy and the waffles are warm and fluffy.
This combination delivers the perfect balance of textures - crispy fried chicken, fluffy waffles, and the refreshing crunch of the celery crown. Each element plays a crucial role in creating this iconic dish that's both comforting and exciting.
Pro Tips For Making Chili'S Chicken And Waffles
- Preheat Oil Slowly: I used to blast the oil to 350°F in minutes and end up with greasy chicken—turns out, heating 4 cups of oil too fast causes temperature spikes. Instead, start on medium heat and let it gradually climb to 350°F over 10-15 minutes. A thermometer is your friend here; steady heat = crispy, not soggy.
- Sift That Waffle Flour: Skipping the sift on the 2 cups all-purpose flour for the waffles is how you end up with dense, lumpy waffles. I learned this the hard way after making a batch that looked more like pancake bricks. Sift it directly into your bowl—it aerates the batter and guarantees that light, airy texture.
- Rest the Coated Chicken: That 10-minute rest after dredging the chicken in the flour-cornmeal mix isn’t optional—it’s when the coating sets up properly. I once rushed this and ended up with crumbs falling off mid-fry. Let it sit on a wire rack while you prep the waffles; your future self will thank you.
- Use Peanut Oil (If Possible): Vegetable oil works, but peanut oil—especially if you can get it—adds a subtle nuttiness that elevates the fried chicken. It also has a higher smoke point, so it stays stable at 350°F without breaking down. If you’re serving guests, it’s worth the swap for that extra restaurant-quality crunch.
Best sauces and condiments for this chili's chicken and waffles
Sweet & Tangy Drizzles
Start with maple syrup—the classic choice for balancing the savory chicken with its rich, caramelized sweetness. I recommend Pure Maine Maple Syrup for its smooth, unfiltered quality. For a tangy twist, mix ½ cup maple syrup with 1 tbsp lemon juice and a pinch of cinnamon.
This brightens the dish and cuts through the richness beautifully. 🍁
Spicy Mayonnaise Kick
A dollop of spicy mayo elevates the dish instantly. Whisk ½ cup mayonnaise with 1 tbsp hot sauce (I love Crystal for its clean heat) and ½ tsp garlic powder.
Spread it between the waffle and chicken or drizzle over the top for a fiery contrast. This Southern staple is a must for heat lovers.
Gravy Depth Boosters
The chicken broth gravy is the dish’s soul. For extra richness, stir in 1 tbsp butter and 1 tsp smoked paprika while warming it. I also add a splash of Dijon mustard (about ½ tsp) for depth—it’s subtle but transforms the flavor profile.
This gravy ties everything together without overpowering.
Crunchy Toppings
Crumbled bacon is a no-brainer, but try toasted pecans for a Southern twist. Toss ½ cup chopped pecans in 1 tbsp melted butter and 1 tsp brown sugar, then toast in a dry pan until fragrant.
Sprinkle these over the waffles for a nutty crunch that pairs perfectly with the celery crown. My farm-raised Gloucestershire Old Spots pigs would approve of this indulgence! 🥓
Herbal Brightness
Finish with a sprinkle of fresh parsley or cilantro for freshness. I like flat-leaf parsley because it holds up better to the heat. Add 1 tbsp chopped parsley right before serving—it brightens the plate and adds a pop of color.
A squeeze of lemon zest also works wonders for a citrusy finish.
Nutrition facts
Frequently asked questions
Why does the recipe call for double-frying the chicken?
The double-fry method creates that signature extra-crispy texture that makes Chili's chicken so addictive. First fry develops the crust, then a quick second fry at 375°F for 1-2 minutes intensifies the crunch without overcooking. This technique ensures the chicken stays juicy inside while achieving that perfect golden-brown exterior.
Can I make the waffles ahead of time?
Yes! Make the waffles up to a day ahead and reheat them in a 350°F oven for 5-7 minutes to restore crispness. Store them in an airtight container at room temperature. Just add the celery crown right before serving to keep it fresh and crunchy.
What's the best way to reheat fried chicken without making it greasy?
Reheat in a 375°F oven for 10-15 minutes on a wire rack to maintain crispiness. Avoid microwaving—it steams the chicken instead of crisping it. For extra crunch, lightly spray with oil before reheating. The wire rack is key to prevent sogginess!
Can I use a different type of oil for frying?
Peanut oil is ideal for its high smoke point, but you can use vegetable, canola, or even avocado oil. Avoid olive oil—it has a lower smoke point and can make the chicken taste bitter. Just ensure your oil reaches 350°F consistently for best results.