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Chicken and Waffles with Gravy


To save time, use frozen belgian waffles.
You can add small amount of maple syrup on the side for this meal

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Rate this recipe 4.6/5 (19 Votes)
Chicken and Waffles with Gravy 1 Picture


  • For Gravy:
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups cornmeal
  • 1 t. baking powder
  • 2 t. sugar
  • 1 t. salt
  • 2 cups milk
  • 1/4 vegetable oil
  • 2 large eggs
  • 15 deli-style fried chicken fingers, heated
  • 1/4 cup butter
  • 1/3 cup all purpose fur
  • 1 1/2 cups chicken broth
  • 1 1/2 cups milk
  • 1/2 t. ground sage
  • 1/4 t. ground black pepper
  • Salt, to taste


Servings 4
Adapted from


Step 1

For Waffles:

1. Preheat oven to 200 degrees. Place a wire rack on a rimmed baking sheet.
2. Spray waffle iron with nonstick cooking spray. Preheat waffle iron according to manufacturer's instructions.
3. In a large bowl, whisk together flour and next 4 ingredients. In a medium bowl, whisk together milk, oil, and eggs. Add egg mixture to flour mixture, stirring to combine. Spoon 1/2 cup to 1 cup batter onto hot waffle iron, depending on size of waffle iron, and cook according to manufacturer's instructions. Transfer cooked waffles to wire rack, and keep warm in oven.
4. Top waffles with chicken fingers and Sage Gravy

For Gravy:

In a large skillet, melt butter over medium heat. Add flour, and cook, stirring constantly, for 2 minutes. Gradually stir in broth and remaining ingredients. Cook, stirring occasionally, for 12 minutes or until thick and bubbly.


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