Crispy Chicken Cornmeal Breakfast Waffles
Savory cornmeal waffles cradle crisp chicken, creamy avocado, and a sunny egg for a diner-style breakfast.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (88 reviews)
INSPIRED BY
Inspired by the savory waffle plates served at all-day diners and roadside breakfast counters. The cornmeal waffle, skillet chicken, and avocado combination is an original Tastelicious breakfast.
Story
Casey thinks breakfast should have a little crunch before the day gets serious. These cornmeal waffles bring that crisp edge, then make room for tender chicken, cool avocado, and a yolk that turns into its own sauce. It feels like a diner order, but the batter comes together before the coffee is cold. Put the scallions on last for a fresh green finish.
By Casey
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 3/4 cup buttermilk
- 2 tablespoons melted unsalted butter
- 8 ounces thin chicken cutlets
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1 avocado, sliced
- 4 large eggs
- 2 scallions, thinly sliced
Instructions
- Heat a waffle iron according to its instructions and lightly grease it; heat a large skillet over medium-high heat for the chicken.
- Whisk the cornmeal, flour, baking powder, and salt in a bowl, then whisk in the egg, buttermilk, and melted butter until just combined.
- Cook the batter in the waffle iron until deeply golden and crisp, working in batches so the waffles stay hot.
- Season the chicken with the paprika, garlic powder, and a pinch of salt, then cook it in the skillet for 3 to 4 minutes per side until it reaches 165 F.
- Wipe out the skillet if needed, add the eggs, and fry them until the whites are set and the yolks are still soft.
- Top each waffle with chicken, avocado, and a fried egg, then scatter with scallions and serve immediately.
Chef Tips
- Let the waffle iron fully preheat so the cornmeal edges crisp instead of steaming.
- Mix the batter only until no dry streaks remain for a light center.
- Pound thick chicken cutlets to an even thickness so they finish at the same time.
- Keep cooked waffles on a rack rather than a plate to preserve their crunch.
Cook's Notes
- Let the iron preheat completely before adding batter.
- Cook chicken cutlets to 165 F and rest them briefly before slicing.
- Hold waffles on a wire rack so steam does not soften the edges.