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Rachael's Cornflake-Fried Chicken and Waffles with Pecans

Rachael's Cornflake-Fried Chicken and Waffles with Pecans


For the Fried Chicken:

  • 1 cup all-purpose flour

  • Salt and pepper

  • 1 cup buttermilk

  • About 2 teaspoons hot sauce (Rach’s go-to is Frank’s)

  • 2 cups corn flakes, crushed up

  • 1 tablespoon granulated garlic

  • 1 tablespoon granulated onion

  • 2 teaspoons each paprika, salt, white pepper, and black pepper

  • Safflower oil, for shallow frying

  • 2 pounds boneless, skinless chicken breast cutlets (or chicken breasts, cut in half horizontally) or boneless, skinless chicken thighs, trimmed and pounded to ½-inch thick

For the Waffles:

  • 1 cup all-purpose flour

  • 1 cup fine to medium-grind cornmeal

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ¼ teaspoon cayenne pepper

  • About 1/8 teaspoon freshly grated nutmeg

  • Salt and pepper

  • 1½ cups buttermilk

  • 4 tablespoons melted butter

  • 1 egg

  • 1 cup chopped toasted pecans

  • Cooking spray

  • Warm honey, hot honey (such as Mike’s), or maple syrup, for serving


Preheat oven to 275°F. Set a wire rack inside a baking sheet. Preheat a waffle iron to level 5 or medium-high to high.

For the chicken, make a breading starting by lining up 3 shallow dishes. In the first, season the flour with salt and pepper. In the second, mix the buttermilk and hot sauce; season. In the last, mix the corn flakes, granulated garlic and onion, paprika, salt, and white and black pepper. In a large skillet, heat 1/8 inch of oil over medium-high. Working in batches, dredge the chicken in the flour, dip in the buttermilk, then coat in the cornflakes, pressing so the crumbs adhere. Fry until golden, 3 to 4 minutes per side. Transfer to the rack; keep warm in the oven.

For the waffles, in a medium bowl, whisk up the dry ingredients and spices; season with salt and pepper. In another medium bowl, whisk up the buttermilk, butter, and egg. Mix the wet and dry ingredients until just blended. Stir in the pecans. Coat the waffle iron with cooking spray. Working in batches, cook the waffles until crispy, about 4 minutes per batch.

Top waffles with chicken. Drizzle with honey.

From Rachael Ray Every Day, March 2018.