I’m thrilled to introduce Breakfast for Dinner, a new cookbook just released by my friends Lindsay and Taylor, and to share their Chicken & Biscuit Waffles recipe. The book is beautiful, full of vibrant photography and more than 100 recipes that reinvent breakfast classics for dinner—elevated, creative, and comforting.
Curtis and I had the chance to help test several recipes from the book, including the Sunny-Side-Up Burgers—an indulgent mashup that even includes hash browns. There are lots of other tempting recipes, like a Mocha Ice Cream Pie with a biscotti crust and Mint Chocolate Chip Pancakes (Lindsay demos those in a video).
The Chicken & Biscuit Waffles are one of our favorites—we made them many times while testing. The combination of savory, biscuit-style waffles, crisp buttermilk fried chicken, and a bright arugula salad with lemon-honey dressing hits a perfect balance of textures and flavors. When Curtis first saw the waffles, he immediately turned his into a sandwich, and that’s a delicious way to enjoy them.
If you love imaginative comfort food, this cookbook is a gorgeous addition to your collection. Whether you know the authors or not, the photos and recipes are irresistible. Make the Chicken & Biscuit Waffles soon—you won’t regret it.
Below is the recipe as presented in the book. It’s ideal for a cozy dinner or a weekend brunch with bold, Southern-inspired flavors and a bright salad to finish.
Chicken & Biscuit Waffles Recipe
45 minutes
4 servings
Ingredients
For Chicken
- 2 large chicken breasts, about 2 pounds
- Salt and pepper, to taste
- Vegetable oil, for frying
- 2/3 cup buttermilk
- 1/2 cup all-purpose flour
For Biscuit Waffles
- 1 1/2 cups self-rising flour
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
- 1 cup buttermilk
Arugula Salad with Lemon-Honey Dressing
- 1 tablespoon olive oil
- 1/2 tablespoon lemon juice (from 1/2 large lemon)
- 1/2 tablespoon honey
- Salt and pepper, to taste
- 4 cups (4 ounces) arugula
Instructions
- Place each chicken breast between two pieces of plastic wrap; pound to an even 1/2-inch thickness, then cut in half crosswise. Season generously with salt and pepper.
- Fill a heavy skillet with oil to a depth of 1/4 inch. Heat to 350ºF over medium heat. Place buttermilk in a wide, shallow bowl and all-purpose flour in another wide, shallow bowl.
- Dredge chicken in buttermilk, then in flour, shaking off excess. Fry in hot oil, 2 pieces at a time, 4 to 5 minutes per side, or until golden and cooked through.
- For waffles, whisk together self-rising flour, salt, and pepper. Cut in butter with a pastry cutter or knife until the mixture resembles coarse crumbs. Add buttermilk and stir with a fork until just combined and no dry flour remains.
- Preheat a Belgian waffle iron per the manufacturer’s instructions. Scoop batter into the iron (use the amount appropriate for your model) and cook until the exterior is golden and toasted. Repeat with remaining batter. Top each waffle with a piece of fried chicken and the arugula salad, then serve.
Arugula Salad with Lemon-Honey Dressing
- Whisk together olive oil, lemon juice, and honey in a small bowl. Season to taste with salt and pepper. Drizzle over arugula and toss to coat.
Notes
Did you make my Chicken & Biscuit Waffles Recipe?
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Disclosure: I received a copy of this cookbook from the authors and the publisher. All opinions are my own. There are affiliate links in this post.