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Chicken and waffles

Chicken and waffles


A classic from the Deep South

  • Feeds 8 Feeds 8
  • Ready in 50 minutes

Each serving contains

  • Energy
    2244kj 534kcal
  • Fat
    Med 27%
  • Saturates
    High 31%
  • Sugar
    Low 27%
  • Salt
    Med 27%

% of adult’s reference intake | Carbohydrates per serving : 55g


  • 5 Co-op British free range eggs
  • 2 tbsp Co-op plain flour
  • 150g breadcrumbs
  • 2 packs Co-op British chicken mini breast fillets
  • 3 tbsp vegetable oil
  • 375g Co-op self raising flour
  • 1 tbsp baking powder
  • 2 tsp dried thyme
  • 500ml Co-op semi-skimmed milk
  • 50g Co-op unsalted butter, melted
  • 150g Co-op Irresistible coleslaw
  • Barbecue sauce (optional)


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Beat 2 of the eggs in a bowl
  3. Put the plain flour and the breadcrumbs in 2 separate bowls
  4. Dip the fillets first in flour, then egg, then breadcrumbs, until well coated
  5. Heat the oil in a large frying pan over a medium heat
  6. Fry the chicken for a couple of minutes until golden, then transfer to a baking tray
  7. Finish in the oven for 10-12 mins, until cooked through, keep warm
  8. Sift the self raising flour and baking powder into a bowl, add the thyme and make a well in the centre
  9. Whisk the milk and remaining eggs, then pour into the well, whisking until combined
  10. Finally, whisk in the butter, reserving 2 tsp to grease your pan
  11. Heat a nonstick griddle or small frying pan to medium-high and brush with butter
  12. Pour in half the batter and let it settle
  13. Cook for 6-7 mins, until golden underneath, then flip and cook for 3-4 mins
  14. Transfer to a plate and repeat for the remaining batter
  15. Tear the waffles into 4
  16. Top with coleslaw, fried chicken and a drizzle of barbecue sauce, if using

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