Sriracha Maple Chicken Waffles

Sriracha Maple Chicken Waffles Super Hungry? Jump to the Recipe

I have a thing for topping waffles with more than just your standard maple syrup and butter. In fact, I probably prefer my waffles to be savory rather than sweet.

This chicken waffle combo is no different. The chicken thigh was sous vide and then flash fried for a golden crispy crust.

And then topped off with a maple sriracha glaze that really takes this whole waffle experience to a whole 'notha level.

Sous viding the chicken is the perfect way to end up with a succulently tender chicken that practically falls off the bone. Of course, if you don't want to use bone-in chicken, boneless can be subsituted instead. As long as it has its skin, thighs, legs, or breasts can be used for the chicken topper.

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Sriracha Maple Chicken Waffles

  • Number of Servings: 2
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 50 minutes
Sriracha Maple Chicken Waffles


  • 2 skin-on chicken thighs, legs or breasts (bone in)
  • salt & pepper, to taste
  • vacuum baggies
  • vacuum sealer
  • immersion circulator
  • fresh parsley, for topping
  • ¼ cup maple syrup
  • 3 tbsps sriracha
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp sugar
  • 1 cup milk
  • ½ cup heavy cream
  • 6 tbsps ghee
  • 2 eggs
  • salt & pepper, to taste

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  1. Vacuum seal the chicken in baggies. Place in the water bath with the immersion circulator. Heat the immersion circulator to 150 F | 65 C. Cook the chicken in the water bath for 2.5 - 3 hours.
  2. Remove the chicken from the water bath and arrange on a baking sheet with a rack on it. Season with salt and pepper. Then, either chill for 24 hours, uncovered, so that the chicken drys through completely OR if serving on the same day, air dry the chicken until it reaches room temperature.
  3. Make the waffle batter. In a small bowl, whisk together the dry ingredients then add in the wet ingredients and stir until a thick but smooth batter forms. Chill until ready to make the waffles.
  4. In a small bowl, stir together the maple and sriracha. Chill until ready to serve.
  5. Preheat the oven to 150 F | 65 C. Heat about a half inch of oil in a skillet over medium high heat. Place the dry chicken skin side down in the hot oil. Fry until the skin is golden brown and crispy - flip 1-2 times to cook the meat on the underside. Do not overcook the chicken. Place the fried chicken on a clean baking sheet. Place in the preheated oven to keep warm while making the waffles.
  6. Scoop about 1/2 cup of the waffle batter onto the preheated waffle iron. Cook for 3-4 minutes, until the waffle is golden brown and cooked through.Serve the waffles right away. Place a piece of chicken in the center and drizzle on as much of the sriracha maple syrup as you desire. Garnish with fresh parsley for a pop of color. Enjoy!

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