Name: Chicken & Waffles with Kimchi Slaw
Prep time: 45 min
Cook time: 275 min
Total time: 320 min
Yield: 4 Servings
Ingredients: For the Chicken; 1 large jar of kimchi, juice extracted, solids reserved for the slaw; 1 tablespoon gochujang paste; 1 teaspoon sugar; 1 garlic clove, minced; 1 teaspoon grated ginger; 4 boneless skinless chicken thighs; ½ cup all-purpose flour; ¼ cup cornstarch; 1 teaspoon kosher salt; ½ teaspoon black pepper; Neutral oil for frying; 1½ cups shredded green cabbage; ½ cup finely chopped kimchi from your jar above; 2 scallions, sliced; 1 tablespoon toasted white sesame seeds; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1 teaspoon lime juice; 1 teaspoon sesame oil; 1 cup all-purpose flour; 1 tablespoon sugar; 1 teaspoon baking powder; ½ teaspoon kosher salt; 1 large egg; ¾ cup milk; 2 tablespoons unsalted butter, melted; 1 tablespoon white miso; 1½ teaspoon gochugaru; 1 scallion, sliced

Mains

Chicken & Waffles with Kimchi Slaw

Author: Mary DiSomma

I go absolutely crazy for chicken and waffles. My mom used to make waffles on Sunday mornings before church, and the smell alone was enough to get us out of bed and ready to go. Golden edges, fluffy centers, butter melting into every square—that was comfort food at its finest! This chicken and waffles recipe is savory, crunchy, and so yummy.

This special twist brings in Korean-inspired flavors with tangy kimchi slaw, spicy-sweet maple sauce, and gochugaru. It looks like a long ingredient list at first, but trust me—this one is worth the effort. Make extra. People will circle back for seconds before you know it. The flavors are so bold and satisfying, you’ll leave the table very happy.

Ingredient Tips

I’m on team chicken thigh when it comes to chicken and waffles. Boneless, skinless chicken thighs are juicy, flavorful, and forgiving during frying. With chicken thighs, it’s easier to get a crispy coating while keeping the meat itself nice and tender. That said, chicken breasts work too if you prefer. I recommend slicing larger breasts into smaller cutlets so they cook evenly and don’t dry out. If you’re making chicken on a waffle for a crowd, thighs are the better choice.

Preparation + Preservation Tips

Yep! And if you’re serving brunch without a lot of last-minute scrambling, I highly recommend it. Working on a big recipe in stages makes my time in the kitchen more relaxing. For me, cooking isn’t just about enjoying the finished product—I love the process too. This dish looks ambitious but feels easily manageable with a little prep.

Your kimchi slaw can be made several hours ahead or even the night before. In fact, the flavors will improve after they’ve had a little time to mingle. The chicken marinade can also be prepared in advance so all you need to do is dredge and fry when the time comes. The waffle batter is best made fresh and doesn’t take that long to prepare. The maple sauce can be prepared ahead and chilled until you’re ready to use it.

Yes—but with one small caveat. Your air fryer will work, but you won’t get quite the same dramatic crispy crust that traditional frying gives you. If you’re using an air fryer, spray the breaded chicken generously with a neutral oil and cook at around 375 °F to 400 °F, flipping halfway through, until the chicken reaches an internal temperature of 165 °F. Personally, I’ll always choose the double-fry method detailed below for brunch guests. For a slightly simpler variation of chicken waffles, the air fryer can be a nice shortcut.

This is a great question! My strategy is simple: work backward. Make your slaw and sauce first. Get your waffle batter ready next. Cook the waffles, then keep them in the oven on the lowest possible heat—on a wire rack, not stacked, or they might get too soft. Then finally, fry the chicken! The chicken’s brief resting period between the first and second fry works in your favor too. It gives you a little window to finish any last-minute preparations. Time it right, and everyone gets hot waffles with crispy chicken. Yum!

Like I mentioned above, don’t stack freshly cooked waffles. Instead, place them in a warm oven directly on a wire rack so air circulates around them. That keeps the edges crisp. Secondly, assemble just before serving. If you’re entertaining, a build-your-own chicken and waffles buffet is also an option! If you don’t own a waffle maker, you can make the same batter and try this recipe with pancakes instead.

Extra Tips

Because this dish is crunchy, spicy, and deeply satisfying, I like pairing it with contrasting sides. A crisp citrus salad would be lovely. Fresh fruit is always welcome. And you can never go wrong with a really good cocktail at brunch! Here are some of my top choices.

Spicy Watermelon Cocktail with Pineapple and Jalapeño-Infused Tequila➝

Rosé Blackberry Spritz Recipe with Cheri Oteri➝

Paloma with Grilled Grapefruit Garnish➝

Easy Strawberry Limoncello Frosé➝

Smoky Ginger Pimm’s Cocktail with Mezcal and Lemon➝

Mary’s No-mayo Nutty Coleslaw with Crunchy Ramen and Sunflower Seeds➝

I want to encourage people to feel confident to try new things in the kitchen and to be inspired to share more meals with friends and family.

It’s easy to collect recipes and save them for “some day.” I believe recipes are for making. Let's do it together. Join me in exploring the world through food!