Jump to Recipe
Hot Honey Fried Chicken and Belgian Waffle Stack inspired by Cobblestones of Lowell
Inspired by Cobblestones of Lowell
Try the Original

Hot Honey Fried Chicken and Belgian Waffle Stack

Breakfast
This breakfast showstopper features a crispy Belgian pearl sugar waffle topped with juicy fried chicken that's coated in a sweet-spicy glaze. The dish creates a perfect balance between sweet and savory with the addition of melty Swiss cheese, smoky bacon, and a sunny-side-up egg. A drizzle of maple Sriracha sauce adds another dimension of sweet heat to this indulgent morning meal.
Prep Time 30 mins
Cook Time 30 mins
Inactive Time 60 mins
Total Time 120 mins
Servings 4

Ingredients

  • 2 large chicken breasts (Boneless, skinless)
  • 2 cups buttermilk
  • 2 tbsp hot sauce (Such as Frank's RedHot)
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp paprika
  • 2 tsp salt
  • 1 tsp black pepper
  • 4 cups vegetable oil (For frying)
  • 1/3 cup honey
  • 2 tbsp Sriracha sauce
  • 1 tbsp butter
  • 2 cups Belgian waffle mix (Or homemade batter)
  • 1/4 cup pearl sugar (Optional, for authentic Belgian waffles)
  • 5 large eggs (1 for waffle batter, 4 for frying)
  • 1 1/3 cups milk (For waffle batter)
  • 1/3 cup vegetable oil (For waffle batter)
  • 8 slices bacon
  • 4 slices Swiss cheese
  • 1/4 cup maple syrup
  • 2 stalks green onions (Sliced, for garnish)

Tools You'll Need

  • Belgian waffle iron
  • Heavy-bottomed pot for frying
  • Meat thermometer
  • Meat mallet
  • Paper towels
  • Tongs
  • Slotted spoon
  • Small saucepan for sauces
  • Skillet for eggs and bacon
  • Mixing bowls
  • Pastry brush for glazing

Chef's Tip

When making the hot honey sauce, add the Sriracha gradually and taste as you go. The sauce should have a pleasant heat that complements rather than overwhelms the sweetness of the honey. For maximum crispiness, bring the chicken to room temperature before frying.

Instructions

  1. Prepare the chicken: Slice chicken breasts horizontally, then pound to 1/2-inch thickness. Season with salt and pepper.
  2. In a large bowl, combine buttermilk and hot sauce. Add chicken, cover, and refrigerate for at least 1 hour.
  3. Mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish.
  4. Heat oil in a large, heavy-bottomed pot to 350°F.
  5. Remove chicken from buttermilk, allowing excess to drip off. Dredge thoroughly in flour mixture, pressing to adhere.
  6. Fry chicken until golden brown and internal temperature reaches 165°F, about 6-8 minutes. Drain on paper towels.
  7. Make hot honey sauce: In a small saucepan, combine honey, Sriracha, and butter. Heat until butter melts and sauce is smooth.
  8. Prepare Belgian waffles according to package directions, adding pearl sugar to the batter if using. Cook in a preheated waffle iron until golden brown.
  9. Cook bacon until crisp. Set aside.
  10. Fry eggs sunny-side up in the bacon fat, keeping yolks runny.
  11. Mix maple syrup with 1 tablespoon Sriracha for maple Sriracha sauce.
  12. Assembly: Place a waffle on each plate. Top with a piece of fried chicken brushed with hot honey sauce. Add 2 strips of bacon, a slice of Swiss cheese, and a fried egg. Drizzle with maple Sriracha sauce and garnish with sliced green onions.

Plating

Center the waffle on a large plate. Perch the hot honey glazed chicken piece slightly off-center on top of the waffle. Arrange bacon strips in a crisscross pattern over the chicken. Place the Swiss cheese on the warm chicken so it begins to melt. Crown the stack with a perfectly fried egg. Drizzle maple Sriracha sauce artfully around the plate and over the top. Sprinkle with sliced green onions for color and freshness.

Storage & Reheating

The components are best prepared fresh and assembled just before serving. If necessary, fried chicken can be refrigerated for up to 2 days and reheated in a 350°F oven for 10-15 minutes until crisp and heated through. Waffles can be frozen and reheated in a toaster. The hot honey sauce and maple Sriracha can be refrigerated separately for up to 2 weeks. Eggs and bacon should be prepared fresh.

About This Recipe

This indulgent breakfast creation combines Southern fried chicken and waffles with a modern twist of sweet-spicy hot honey glaze. The addition of Swiss cheese and a fried egg transforms it into a hearty brunch centerpiece. The Belgian-style pearl sugar waffle provides a superior texture with caramelized sugar pockets that stand up to the savory toppings, while the dual sauces of hot honey and maple Sriracha deliver layers of complementary sweet heat.

How did it turn out?

We'd love to hear about your experience making this recipe!