Table of Contents

Chicken and Liege Waffles With Herb Gravy: A Sweet and Savory Symphony

There’s a particular memory etched in my mind – a small, bustling food truck at a summer festival, the air thick with the scent of frying chicken and caramelized sugar. The offering? Chicken and waffles, but not just any chicken and waffles. These featured crispy, golden chicken tenders nestled on top of a Liege waffle, its sugary pearls creating an irresistible contrast to the savory bird. That first bite – the explosion of textures and flavors – was pure culinary magic. Ever since, I’ve been chasing that perfect combination, and this recipe brings me right back to that sunny day.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 9 hours
Servings: 7
Yield: 7 waffles and approximately 14 chicken tenders
Dietary Type: Not specified

Ingredients

For the Liege Waffles:
- ⅓ cup hot milk
- ½ cup unsalted butter
- 2 eggs, at room temperature
- 2 cups flour
- 2 ¼ teaspoons instant yeast
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup Belgian pearl sugar
For the Chicken:
- 12 chicken tenders
- 2 cups buttermilk
- 2 tablespoons paprika, divided
- 2 tablespoons salt, divided
- 2 tablespoons black pepper, divided
- 2 cups flour
- 1 quart vegetable oil (for frying)
For the Herb Gravy:
- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons flour
- ¾ cup chicken broth
- ½ cup milk
- 1 teaspoon fresh sage, chopped
- 1 teaspoon fresh thyme, chopped
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Optional: Maple syrup, for serving

Equipment Needed

Medium bowl
Stand mixer with dough hook attachment
Cooling rack
Large saucepan
Waffle iron
Large bowl

Instructions

Marinate the Chicken: In a large bowl, combine the buttermilk with 1 tablespoon each of paprika, salt, and pepper. Add the chicken tenders to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 8 hours, or ideally overnight, to allow the chicken to become tender and flavorful. This step is crucial for juicy, well-seasoned chicken.
Prepare the Waffle Dough: In a medium bowl, heat the milk and butter together until the butter is completely melted and the mixture is well combined. You can do this in the microwave in short bursts, or gently on the stovetop. Let the mixture cool slightly before proceeding.
Combine Wet and Dry Ingredients: Add the eggs and vanilla extract to the cooled milk mixture. Whisk lightly to combine. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, instant yeast, and salt.
Mix the Dough: Turn the mixer to low speed and slowly add the milk mixture to the dry ingredients. Increase the speed to medium and beat until the dough is mostly combined and barely sticks to the sides of the bowl, scraping down the sides as necessary. The dough should be soft and slightly tacky.
First Rise: Lightly oil a bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place until doubled in size, about 1 hour. This first rise is essential for a light and airy waffle.
Prepare the Chicken for Frying: In a shallow dish, combine the flour with the remaining 1 tablespoon each of paprika, salt, and pepper. Remove the chicken tenders from the buttermilk marinade, letting any excess drip off. Dredge the chicken in the seasoned flour, ensuring each piece is fully coated. Place the breaded chicken on a cooling rack for 5 minutes to allow the coating to set slightly.
Fry the Chicken: Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully add the breaded chicken tenders to the hot oil, being careful not to overcrowd the pot. Fry for 3 minutes on each side, or until the chicken is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
Drain the Chicken: Remove the fried chicken tenders from the oil and place them on a wire rack to drain any excess oil. Keep the chicken warm in a preheated oven (around 200°F or 95°C) until ready to serve.
Make the Herb Gravy: While the chicken is frying, start preparing the herb gravy. In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds, until fragrant. Be careful not to burn the garlic. Add the flour and stir continuously for 1-2 minutes to create a roux. This will help thicken the gravy.
Add the Liquids: Gradually whisk in the chicken broth, followed by the milk. Continue whisking until the mixture is smooth and there are no lumps. Cook over medium heat, stirring constantly, until the gravy thickens and bubbles.
Flavor the Gravy: Stir in the chopped fresh sage, fresh thyme, salt, and pepper. Cook for 1 more minute to allow the flavors to meld. Taste and adjust the seasonings as needed.
Prepare the Waffles: Once the waffle dough has doubled in size, gently punch it down to release any excess air. Knead the Belgian pearl sugar into the dough until it is evenly distributed. This will give the waffles their signature sweetness and texture.
Cook the Waffles: Heat your waffle iron according to the manufacturer’s instructions. Divide the dough into 7 equal portions (approximately 4 ounces each). One piece at a time, spread the waffle dough in the middle of the hot waffle iron (it won’t take up the whole space). Cook until golden brown and crispy, about 2-3 minutes per waffle. Be extremely careful when removing the waffles from the iron, as the melted sugar will be very hot.
Assemble and Serve: Serve each warm Liege waffle topped with the crispy fried chicken tenders and generously drizzled with the herb gravy. Offer maple syrup on the side for those who enjoy a sweeter combination.

Expert Tips & Tricks

Marinating Time is Key: Don’t skimp on the marinating time for the chicken. The longer it marinates, the more flavorful and tender it will be.
Room Temperature Eggs: Using room temperature eggs in the waffle dough helps to create a lighter and fluffier texture.
Don’t Overcrowd the Pan: When frying the chicken, avoid overcrowding the pan. This will lower the oil temperature and result in soggy chicken. Fry in batches to maintain a consistent temperature.
Keep the Waffles Warm: To keep the waffles warm while you’re cooking them, place them on a wire rack in a preheated oven (around 200°F or 95°C).
Fresh Herbs Matter: Using fresh herbs in the gravy will make a significant difference in flavor. If you don’t have fresh herbs, you can substitute dried herbs, but use about half the amount.
Adjust the Sugar: If you prefer a less sweet waffle, you can reduce the amount of Belgian pearl sugar slightly.

Serving & Storage Suggestions

Serve the Chicken and Liege Waffles with Herb Gravy immediately for the best flavor and texture. The waffles are best when freshly made and crispy.

Storage: Leftover chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days. Leftover waffles can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Reheating: To reheat the chicken tenders, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in an air fryer for a quicker option. To reheat the waffles, toast them in a toaster or bake them in a preheated oven at 350°F (175°C) for 5-7 minutes. Reheat the gravy in a saucepan over low heat, stirring occasionally, until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	1687 kcal	N/A
Total Fat	145.4 g	223%
Saturated Fat	28.3 g	141%
Cholesterol	103.6 mg	34%
Sodium	2465.5 mg	102%
Total Carbohydrate	85.9 g	28%
Dietary Fiber	3.6 g	14%
Sugars	25.4 g	N/A
Protein	14.4 g	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Note: These values are estimations and may vary based on specific ingredient brands and preparation methods.

Variations & Substitutions

Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour for both the waffles and the chicken. Be sure to use a blend that is designed for baking and contains xanthan gum.
Spicy Chicken: Add a pinch of cayenne pepper or a dash of hot sauce to the buttermilk marinade for a spicy kick.
Vegan: Use a plant-based buttermilk alternative (such as soy or almond milk mixed with lemon juice or apple cider vinegar) for the chicken marinade. Use a vegan butter alternative in the waffle dough and the gravy. Replace the chicken with breaded tofu or seitan.
Different Herbs: Experiment with different herbs in the gravy, such as rosemary, oregano, or chives.
Maple-Glazed Chicken: Instead of serving the chicken with gravy, toss the fried chicken tenders in a maple glaze made from maple syrup, butter, and a touch of soy sauce.

FAQs (Frequently Asked Questions)

Q: Can I make the waffle dough ahead of time?
A: Yes, you can prepare the waffle dough in advance and store it in the refrigerator for up to 24 hours. Let it come to room temperature before kneading in the pearl sugar and cooking the waffles.

Q: Can I use regular sugar instead of Belgian pearl sugar?
A: While you can use regular sugar, the Belgian pearl sugar is what gives the Liege waffles their unique texture and sweetness. It doesn’t melt completely during cooking, creating pockets of caramelized sugar.

Q: What is the best way to keep the chicken crispy?
A: After frying, place the chicken on a wire rack to drain excess oil. Keep it warm in a low oven (around 200°F or 95°C) until ready to serve. Avoid stacking the chicken, as this will cause it to steam and lose its crispness.

Q: Can I use chicken breasts instead of chicken tenders?
A: Yes, you can use chicken breasts, but you will need to cut them into smaller pieces and adjust the cooking time accordingly.

Q: Is there a substitute for buttermilk if I don’t have any?
A: You can make a substitute for buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Final Thoughts

Chicken and Liege Waffles with Herb Gravy might sound like a decadent adventure, and that’s precisely what it is. This recipe combines the comforting familiarity of fried chicken with the delightful sweetness of Liege waffles, all brought together by a savory herb gravy that ties everything together. Don’t be intimidated by the number of steps – each element is relatively simple to prepare. Gather your ingredients, embrace the process, and get ready for a truly memorable meal. I encourage you to try this recipe and discover the magic for yourself! Share your creations and feedback; I’m eager to hear about your experience. Consider serving this dish with a crisp green salad or a refreshing sparkling beverage to complete the experience. Happy cooking!

Chicken and Liege Waffles With Herb Gravy Recipe