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Fluffy buttermilk waffles topped with crispy "oven-fried" chicken and creamy white pepper gravy. Brunch perfection.

Oven-Fried Chicken with Waffles and White Gravy

Ashley Manila
Fluffy buttermilk waffles topped with crispy fried chicken and creamy white pepper gravy.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast
Cuisine Southern
Servings 2 servings

Ingredients
 

For the chicken:

  • 1 large boneless, skinless, chicken breast, sliced in half lengthwise
  • 3 tablespoons mayonnaise
  • 1 cup salt and pepper kettle-cooked potato chips, finely crushed

For the waffles:

  • 1 large egg white
  • 2 tablespoons granulated sugar, divided
  • 1 and 1/4 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 3/4 cup plus 2 tablespoons buttermilk

For the white pepper gravy:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup plus 2 tablespoons whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons scallions, chopped, optional

Instructions
 

For the chicken:

  • Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper or a silicon baking mat; set aside.
  • Place the chicken breast on a clean work surface. Rub the chicken breast halves with mayonnaise then generously coat all sides of the chicken with the crushed kettle chips. Don't worry if they don't all stick! Transfer the chicken to the prepared baking sheet and bake for 15-17 minutes, or until the chicken is cooked through and the outer crust is slightly browned. Transfer chicken to a plate and store in the microwave or a warmer drawer until needed.

For the waffles:

  • While the chicken is baking, preheat your waffle iron.
  • In a small bowl, using a hand mixer, beat egg white and one tablespoon of sugar on medium-speed until light and fluffy and soft peaks begin to form, about 1 minute; set aside.
  • In a large bowl whisk together flour, remaining sugar, baking powder, baking soda, and salt. Make a well in the center of the batter and pour in the melted butter and buttermilk. Whisk until mixture is smooth and no lumps remain. Using a spatula, gently fold in the egg whites, stirring just until incorporated.
  • Using a 3/4 cup measuring cup, scoop batter, and pour onto heated waffle iron. Cook until waffle is browned and crispy on the outside, about 5 minutes. Repeat for the second waffle. Once the waffles are done, place them on a plate and store inside the microwave or a warming drawer.

For the white pepper gravy:

  • In a small pan over medium-heat, melt the butter and whisk together with the flour for about 2 minutes. Add in the milk, salt, and pepper. Let simmer until thickened; about 5 minutes. Remove from heat.

Assembly:

  • Place a waffle on a serving plate. Top with chicken, then generously pour gravy on top of chicken and waffle. Repeat for the second waffle dish. Top with chopped scallions, if desired.
  • Serve warm.
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