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Chicken Waffle Tacos

Chicken and waffle tacos combine two of our favorite guilty pleasures into one great recipe. Crispy chicken is cradled in a crispy, fluffy waffle taco and topped with maple honey mustard sauce.

Chicken and waffles is one of my all-time favorite foods. It’s a breakfast, lunch, or dinner, and it’s always delicious. I gave it a new twist by turning it into tacos!


This was inspired by my Crock Pot Shredded Chicken Tacos and my other creative taco recipe on this site, and pairs well with this amazing nacho fries sidedish recipe.


Want to personalize this chicken and waffle tacos recipe? Here are some of my tried and true tips for changing up this recipe.
Extra Spicy – Add chili pepper flakes or cayenne to the flour mixture for a spicy kick.
Add Cheese – Believe it or not, a little melted cheese on top of these tacos is amazing.


You can store the chicken for this recipe in the refrigerator for 3 – 4 days. The waffles will last for 5 – 7 days in the refrigerator. However, I recommend only making as many of these as you’ll eat at one time. They’re so much better fresh.

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While this recipe is very easy, I have a few tips that will make this the best recipe it can possibly be.
Remove your waffles as soon as they become golden. You need them soft to mold them into a taco shape.
If you do store these tacos, refrigerate the chicken and the waffles separately.
Let the waffle batter rest for about 5 minutes to achieve the fluffiest interior possible.


For the Waffles:

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 3/4 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla extract

For the Fried Chicken:

1 lb chicken tenders or chicken breast, cut into strips
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying

For the Sauce:

1/2 cup mayonnaise
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon lemon juice


Make the Waffles:
Preheat your waffle iron.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Grease the waffle iron and pour in the batter. Cook according to the waffle iron instructions until golden and crispy. Set aside.

Fry the Chicken:

In a bowl, soak the chicken strips in buttermilk for at least 30 minutes.
In another bowl, mix the flour, paprika, garlic powder, salt, and black pepper.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Dredge the chicken strips in the flour mixture, coating well.
Fry the chicken in batches until golden brown and cooked through, about 6-8 minutes. Drain on paper towels.

Prepare the Sauce:

In a small bowl, whisk together the mayonnaise, honey, Dijon mustard, and lemon juice until smooth.

Assemble the Tacos:

Fold the waffles in half to create a taco shape.
Fill each waffle with a few pieces of fried chicken.
Drizzle the creamy sauce over the chicken.
Serve immediately and enjoy!

These Chicken Waffle Tacos are a fun and tasty twist on a classic dish, perfect for brunch or a unique dinner treat!

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