This is a homemade version of Cheesecake Factory’s Chicken and Waffles — crispy fried chicken over soft, buttery waffles with syrup and butter on top. It’s cozy, hits fast, and doesn’t take much to pull together. Good for lazy brunches or “I can’t think, just feed me” dinners.

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Quick Summary

Prep time: 15 mins (plus marinating time)
Cook time: 20 mins
Flavor: crispy, salty-sweet, buttery
Great for: tired nights, weekend brunch, comforting leftovers

Why I Like This Recipe

I wasn’t really aiming for anything “fancy.” Just wanted something solid. Waffles were already in the freezer. Had chicken tenderloins too. Fried it up, added syrup, and yeah — weird combo, but it works. I’ve made it like this three times since. No regrets.

Ingredients

1 lb chicken tenderloins
1 cup buttermilk
2 tsp kosher salt, divided
2 tsp garlic powder, divided
1½ tsp onion powder, divided
1½ tsp white pepper or black
1½ tsp smoked paprika, divided
Hot sauce (optional, but adds a kick)
1 cup all-purpose flour
Vegetable oil (for frying)
Buttermilk waffles (use a mix or homemade)
Maple syrup + soft butter, for serving

How To Make Chicken And Waffles

Start with the waffles: Use your usual mix or homemade batter — either works. Make them first and keep them warm in the oven at 200°F. Don’t let ‘em get cold and sad.
Marinate the chicken: Mix buttermilk, 1 tsp salt, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp pepper, ½ tsp paprika, and a splash of hot sauce. Dunk the chicken in. Cover and toss in the fridge for a few hours. Overnight if you’re good at planning (I’m not).
Prep the coating: In a shallow bowl, stir together the flour and the rest of the seasonings. Pull the chicken from the marinade and coat it well. Press it in. No bare spots.
Fry the chicken: Heat your oil to about 350°F. Work in small batches — 2 to 3 pieces at a time. Fry till golden, about 3 minutes per side. Drain on paper towels or a wire rack.
Assemble: Stack waffles on a plate, top with hot chicken. Add butter. Drizzle syrup. Eat immediately. Don’t overthink it.

Chicken And Waffles – Easy Cheesecake Factory Copycat

Tips for Success

Don’t skip the marinade — kinda the whole reason the chicken tastes good
Waffles need warmth — oven helps, don’t skip it
Fry small batches or you’ll get soggy skin
Press the coating in — it helps the crunch stick
Eat right away — fresh > reheated

Storage and Reheating

Fridge: Let everything cool first. Chicken in one container, waffles in another. Eat within 3–4 days.
Freezer: Wrap waffles individually, freeze the chicken flat. Should hold up 2–3 months.
Reheating: Air fryer is best — 375°F for 6–8 mins (chicken), 2–3 mins (waffles). Oven works too. Microwave is fine for the waffles if you’re desperate.

Frequently Asked Questions

Do I have to marinate the chicken?
You don’t have to, but it’s 10x better if you do.
Can I use chicken thighs instead?
Yep. Just cut into strips and adjust cook time slightly.
Is there a buttermilk substitute?
1 cup milk + 1 tbsp vinegar or lemon juice. Let it sit 5 mins.
Can I make the waffles ahead?
Sure. Toast them to reheat.
Do I really need hot sauce?
Not mandatory, but a few drops wake the flavor up.

Common Mistakes and How to Dodge Them

Skipping the marinade: It’s tempting to rush, but the flavor won’t hit right. At least give it an hour.
Letting the oil get too cold: Makes the chicken greasy instead of crispy. Use a thermometer if you’ve got one.
Not pressing the flour coating: Just dipping doesn’t do enough. You want it stuck on good.
Cold waffles: Honestly? They ruin the whole vibe. Keep them warm or don’t bother.
Overcrowding the pan: Drops the oil temp and messes up the texture. Do 2–3 pieces max.

Nutrition Facts (Per Serving)

Calories: 520 kcal
Total Fat: 25g
Saturated Fat: 8g
Cholesterol: 105mg
Sodium: 870mg
Potassium: 310mg
Total Carbohydrate: 42g
Dietary Fiber: 1g
Sugars: 6g
Protein: 32g

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