Description

This Oven-Fried Chicken with Waffles and White Gravy Delight recipe offers a crispy, mouthwatering twist on classic comfort food by baking breaded chicken instead of deep frying for a healthier yet flavorful meal. Served alongside fluffy homemade waffles and smothered in creamy white gravy, this dish combines rich Southern flavors with an approachable cooking method perfect for a satisfying lunch or dinner.

Ingredients

Scale

Chicken and Coating

2 pieces Chicken Breast (Freezing prior to slicing helps for cleaner halves)
1/2 cup Mayonnaise (Greek yogurt can be substituted for a lighter touch)
2 cups Kettle-Cooked Potato Chips (Any salty potato chip can be used if needed)
2 Egg Whites (Whipped to soft peaks adds volume and lightness)
1 tablespoon Granulated Sugar (A sugar substitute can work for those watching their intake)
1 cup All-Purpose Flour (For gluten-free options, replace with a 1:1 gluten-free flour blend)
1 teaspoon Baking Powder (Freshness is key for effectiveness)
1/2 teaspoon Baking Soda (Freshness is key for effectiveness)
1/4 teaspoon Salt (Elevates flavor in both batters)

Waffles

1/4 cup Unsalted Butter (Melted coconut oil can serve for a dairy-free alternative)
1 cup Buttermilk (Regular milk with a tablespoon of vinegar is a quick substitute)
1 cup All-Purpose Flour
1 tablespoon Granulated Sugar (can be assumed added to waffle batter for flavor)
1/2 teaspoon Baking Powder (assumed for waffle rise)
1/4 teaspoon Salt (assumed for balance in waffle batter)

White Gravy

1/4 cup Unsalted Butter (Olive oil offers a lighter substitute)
1/4 cup All-Purpose Flour (Cornstarch can be a gluten-free option)
2 cups Whole Milk (Almond milk can replace it for dairy-free diets)
1/2 teaspoon Black Pepper (Essential for seasoning)
1 teaspoon Salt (Adjust based on taste)

Garnish

2 tablespoons Scallions (Optional garnish; chives can be substituted)

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Instructions

Prepare the Chicken: Freeze the chicken breasts briefly to make slicing easier, then cut them into halves. In a bowl, mix the mayonnaise or Greek yogurt with the whipped egg whites until soft peaks form. Crush the kettle-cooked potato chips finely and spread them on a plate for breading.
Coat the Chicken: Combine the flour, baking powder, baking soda, sugar, and salt in another bowl. Dip each piece of chicken first in the flour mixture, then coat with the mayonnaise and egg white mixture, and finally press into the crushed potato chips to fully cover.
Bake the Chicken: Preheat the oven to 400°F (200°C). Place the breaded chicken pieces on a wire rack over a baking sheet to allow air circulation and crispiness. Bake for about 25-30 minutes or until the chicken is cooked through and the coating is crispy and golden.
Make the Waffle Batter: In a mixing bowl, whisk together the melted unsalted butter, buttermilk, and eggs (if eggs are used, assume 1 or 2). Sift the flour, baking powder, sugar, and salt into the wet ingredients and stir until just combined without overmixing. Preheat a waffle iron and cook the batter until waffles are golden brown and cooked through.
Prepare the White Gravy: In a saucepan, melt butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes until it turns slightly golden. Gradually pour in the whole milk while continuously whisking to prevent lumps. Simmer and stir until the gravy thickens to desired consistency. Season with salt and black pepper to taste.
Serve: Place a waffle on each plate, top with the oven-fried chicken, and generously ladle white gravy over the chicken. Garnish with chopped scallions or chives for a fresh, vibrant finish.

Notes

Freezing the chicken before slicing ensures cleaner, easier cuts.
Using Greek yogurt instead of mayonnaise lowers fat content for a lighter coating.
Crushed kettle chips add a unique salty crunch different from breadcrumbs.
Whipping egg whites before mixing keeps the coating light and airy.
Buttermilk in waffles helps achieve a tender crumb and slight tang.
White gravy can be thickened or thinned with milk depending on preference.
Substitutions like gluten-free flour and dairy-free milk make this recipe adaptable to various dietary needs.