Chicken and Waffles | Fried Leftover Chicken

Chicken and waffles are an amazing paring, there is just something about the savoury meat with the sweet waffles that really makes it irresistible. I show you a cool trick on how to fry your leftover chicken/turkey that is super simple and tastes great. This is perfect especially after a Christmas (or Thanksgiving) meal. You’ll probably have some leftover chicken or turkey, and have some gravy and cranberry sauce lying around. So, all you need are some waffles and to deep fry the meat and you have yourself an awesome breakfast/brunch meal.


So, I wanted to make something holiday based, but instead I waned to focus on the meal after Christmas. It is most likely that you will have a roast bird, with some gravy and cranberry sauce lying around. So instead of going for the same old cranberry turkey sandwich I wanted something that would really pop on Christmas morning.

While I’m switching the word “turkey” and “chicken” back and forth, it really doesn’t matter because either of them will work. This recipe is super simple and honestly any kind of leftover poultry will do. For my video, I used roast chicken instead of turkey, because I wanted to release the video before Christmas. Which would mean I have to film it a week in advance. But if I made a turkey for the video I would have whole turkey to eat before making another turkey on Christmas day. So instead I opted for a smaller roast chicken.

Chicken and waffles are very popular in Vancouver. It’s pretty much a staple at any brunch place. There is just something about the mix of sweet and savoury that goes hand in hand. I tried two different ways of deep frying for the recipe. The first one was to use buttermilk with some seasoned flour. The result was alright, but because I was only frying to get a crispy shell and not to cook the chicken I didn’t need it in the oil as long. Which resulted in a shell that wasn’t what I was looking for.

So, my second attempt was to use panko breading. I seasoned the breading with the same spices and coated the meat with it. The results were an incredibly nice golden, crispy shell that was very satisfying to bite into. It tasted so good, that I thought the chicken itself can be used as a dish like chicken karaage. All you need is a little bit of lemon and you’re set!


The great thing about this recipe is that it’s so versatile and easy. This is perfect for those who wants fried chicken, but are unsure if the meat is completely cooked. Since the meat is already done, all you really need is a nice outer shell and you’re done! The only thing I would like the point out is that parts of the meat can be a bit delicate. I found that while I was dunking the breast meat into the bread crumbs, some pieces would break into smaller ones. Which isn’t too bad if you’re careful.

I hope you give this a try. It really is a delicious meal, and it doesn’t take a lot of work. It is perfect on Christmas day (or after Thanksgiving) when you still have all the food lying around from the previous night, and you just need to step in the kitchen for a bit to make an amazing breakfast or brunch meal.




Serves 3-4

Fried Chicken
400g leftover chicken
1/2 cup flour
3 eggs
1 1/2 cup panko bread crumbs
3 tsp fresh thyme
1 1/2 tsp cayenne
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
1 tsp pepper
1 1/2 tsp sea salt

Cranberry Sauce
175g cranberries
1/2 cup orange juice
1/2 cup sugar


Place all the ingredients for the cranberry sauce into a small sauce pan and place it on medium heat. Simmer for 10 minutes or until all the cranberries has popped. The sauce will thicken once cooled.

Set up 3 plates for the breading. You want one to have flour, the second to have the eggs (beaten), and the third will have the bread crumbs and the spices.

Pick the thyme leaves, and give a rough chop before placing it with the bread crumbs. Then add the cayenne, garlic powder, onion powder, paprika, pepper, and sea salt. Give it a good mix. (a lid and a good shake also works)

Grab your roast poultry leftovers. You want them to be at room temperature though, so if they were in the fridge you can warm them up by placing them in the microwave for 30-45 seconds.

Carefully coat the meat with the flour, make sure the brush off the excess. Dunk it into the beaten eggs. Then coat it with the seasoned bread crumbs. Go back into the egg followed by one more coating of bread crumbs to get maximum crunch.

Once you have coated all the meat, it’s time to deep fry. You want the oil to be around 360F. It’ll only take about 30-45 seconds to cook. You just want the shell to be golden brown and crispy.

Serve with some waffles and gravy, or just serve the chicken by itself with some fresh lemon juice.


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