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Crispy Chicken and Buttermilk Waffles With Sriracha Honey

Crispy baked chicken nuggets paired with buttermilk waffles and topped with a quick and easy homemade sriracha honey sauce!
Course: Main Course
Cuisine: American
Keyword: chicken, honey, sriracha, waffles
Author: Tara Moore


  • 1 lb chicken breast cut into bite size pieces
  • 5 c sun chips crushed up
  • 3/4 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp onion powder
  • 1 egg
  • 2 tbsp buttermilk
  • honey
  • sriracha

buttermilk waffles

  • 2 c flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 c buttermilk room temp
  • 3 eggs room temp
  • 4 tbsp butter melted


  • Preheat oven to 400
  • Line a baking sheet with parchment paper
  • Sprinkle the cut up chicken with 1/4 tsp paprika, 1/2 tsp salt and 1/4 tsp onion powder, toss around
  • Crunch up the sun chips and add 1/2 tsp paprika in a large bowl
  • In a bowl whisk together the egg and 2 tbsp of buttermilk until combined
  • Add a handful of chicken to the wet batter, shake off the excess and then toss it into sun chips, toss this around to coat all the sides
  • Place them on the baking sheet, not touching
  • Hold off on putting them in the oven until the waffle batter is done
  • In a bowl combine the flour, salt, baking soda and baking powder, stir
  • In a separate bowl combine the butter, buttermilk and eggs, whisking together (if you add cold milk and eggs to warm butter the butter will sort of seize up and you don't want this)
  • Make a well in the flour mixture and pour in the liquid, mix just until combine, lumps are okay
  • Let it sit 10 minutes, give it another stir and start making your waffles in a waffle maker
  • Now put the chicken in the oven and bake for 20 minutes
  • Meanwhile mix up some sriracha honey, you only need a little squeeze of sriracha
  • Serve a buttermilk waffle with the crispy chicken nuggets on top drizzled with the sriracha honey