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honey sriracha chicken and waffles

Honey Sriracha Chicken and Waffles

Spice up your brunch menu with this honey sriracha chicken and waffles recipe. The honey sriracha sauce is dangerously addicting. You get the perfect balance of sweet and spicy with each bite.
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Fried Chicken

  • 1 lb. Smart Chicken tenderloin, about 8 pieces boneless skinless
  • 1 cup AP flour, all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried mustard
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 large eggs, whisked
  • 1 cup vegetable oil , for frying, you can also use an air fryer if you prefer

Honey Sriracha Sauce

  • ½ cup honey
  • ½ cup sriracha
  • ½ cup salted butter, 1 stick butter
  • 2 tablespoons soy sauce
  • 4 teaspoons lemon juice, fresh squeezed
  • Pinch red pepper flakes


  • 1 cup AP flour, all purpose
  • 2 teaspoons granulated sugar, cane sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream, I used light sour cream
  • ½ cup 2% milk
  • 3 tablespoon melted butter, not hot
  • 1 teaspoon vanilla flavor
  • 1 egg yolk
  • 1 egg white, separated form the yolk and beaten until fluffy


  • 3 plates for breading chicken
  • 9-inch saute pan for frying chicken
  • sauce pot for sauce
  • 2 large mixing bowls - one for waffle batter and one for sauce
  • waffle iron


  • Preheat the oven to 400 degrees.
  • Grab a baking tray and set it aside.

Prepare the chicken:

  • Let the chicken sit at room temp for 15-20 minutes before breading.
  • Grab three plates.
  • One the first plate, combine the ap flour, salt, pepper, garlic powder, paprika and dried mustard powder. Mix well.
  • One the second plate, add two whisked eggs.
  • Begin by dredging the chicken tenderloins through the flour mixture.
  • Next, you’ll dredge them through the whisked egg and then back through the flour mixture again. So it goes, flour, egg, flour. Repeat until all of the chicken is breaded.
  • Place the breaded pieces on the third plate.
  • Heat the vegetable oil over medium / high heat in an 9-inch sauté pan.
  • Once the oil is hot, or reaches 350 degrees Fahrenheit, you can begin to carefully lower 2 pieces of chicken into the oil.
  • Flip the chicken after a few minutes. Once it is golden brown on both sides, place it on a paper towel to absorb any excess oil. Repeat until all of the chicken is crispy.
  • Next, we will place the chicken on the baking tray and cook it in the oven for 10 more minutes or until the internal temperature is 165 degrees.
  • Remove the chicken from the oven. Set it aside.

Prepare the honey sriracha sauce:

  • In a saucepan over medium heat, add the butter, sriracha, honey, soy sauce and lemon juice. Stir well.
  • Once the sauce is well combined, turn the heat down to a simmer. Stir occasionally.

Prepare the waffles:

  • Preheat your waffle iron.
  • In a large mixing bowl, combine the AP flour, cane sugar, baking powder, baking soda, salt, sour cream, vanilla, melted butter, milk and egg yolk. Whisk well.
  • In a separate bowl, beat the egg white until it forms stiff peaks.
  • Gently fold the beaten egg white into the batter.
  • Spray your ladle and waffle iron with baking spray.
  • Using the ladle, pour the batter onto the waffle iron.
  • Close and bake for 2-2 ½ minutes per waffle.
  • Repeat until all of the batter is used.

Assemble the dish:

  • Place one waffle per plate.
  • In a large mixing bowl, toss the fried chicken with the sauce.
  • Place two pieces of chicken on each waffle. Enjoy!


Serving: 1serving, Calories: 1098kcal, Carbohydrates: 104g, Protein: 42g, Fat: 58g, Saturated Fat: 31g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 330mg, Sodium: 3384mg, Potassium: 892mg, Fiber: 3g, Sugar: 46g, Vitamin A: 1683IU, Vitamin C: 28mg, Calcium: 328mg, Iron: 6mg