Vegan Chicken & Jalapeño Cheddar Cornbread Waffles with Spicy Chipotle Maple Syrup

Vegan Chicken & Jalapeño Cheddar Cornbread Waffles with Spicy Chipotle Maple Syrup

This meal is ridiculously over the top in the very best way. Cheesy, spicy cornbread waffles topped with fried chicken and spicy maple syrup? Yes, please!

Vegan Chicken and Waffles - The Bitchy Baker

My partner requested chicken and waffles for their birthday dinner. Of course, I can rarely keep anything simple. So, here we are. My kicked up version of a Southern classic.

This is the kind of meal you could serve to your friends and family for a Sunday brunch that might just change their minds about vegan food being nothing but boring salads.

Vegan Chicken and Waffles - The Bitchy Baker

Quick note, I adapted the chicken breading from this fried chicken recipe by Mary’s Test Kitchen. I’ve made this recipe before and it was incredible. This time around I used store-bought chicken because I was in a time crunch, but, I highly recommend trying the twice-frozen tofu method if you have the time. I made a few additions to her recipe as well, which I will include in the recipe below. Be sure to check out Mary’s blog if you haven’t before, it’s one of the best!

Recipe time! If you make this, please tag me on Instagram @Bitchy_Baker <3

Vegan Chicken and Waffles - The Bitchy Baker

Vegan Chicken & Jalapeno Cheddar Cornbread Waffles with Spicy Chipotle Maple Syrup

Yield: About 5-6 big, round Belgian-style waffles and 8 pieces of vegan chicken
Time: 1 Hour

Waffle Ingredients:

  • 1 1/2 cups all-purpose flour

  • 1 cup cornmeal

  • 2 teaspoons sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon garlic powder

  • 1 3/4 cup non-dairy milk mixed with 2 tablespoons apple cider vinegar

  • 1/4 cup unsweetened applesauce

  • 7 ounces grated vegan cheddar (I used Daiya Medium Cheddar Farmhouse Block)

  • 1/3 cup thinly sliced scallions

  • 1/4 cup finely chopped pickled jalapenos

  • 4 tablespoons melted vegan butter

Chicken Ingredients, recipe and method adapted from Mary’s Test Kitchen:

Syrup Ingredients:


  1. To Make the Waffle Batter: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and garlic powder. In a smaller bowl mix together the non-dairy milk and apple sauce. Add the wet ingredients into the dry. Mix to thoroughly combine before stirring in the melted vegan butter. Lastly, fold in the shredded vegan cheese, scallions, and jalapenos. Allow the batter to stand for about 15 minutes while prepping other ingredients.

  2. Prep the Chicken: In a wide, shallow bowl or pie plate whisk together the gluten-free flour, nutritional yeast, salt, garlic powder, white pepper, onion powder, sage, and Cajun seasoning. Add in the puffed rice and squeeze to crush about half of them with your hands. In another shallow, wide bowl or pie plate combine the non-dairy milk mixture and hot sauce. To bread the chicken, first dip each piece in the non-dairy milk mixture to fully coat. Next, dip the chicken into the flour mixture and coat evenly. Place the chicken back into the non-dairy milk mixture and coat again before returning it back into the flour mixture to coat with the flour mixture a second time. Place on a lined baking tray and repeat with all remaining pieces of chicken. Set aside while heating your oil.

  3. Fry the Chicken: Heat about an inch and a half of oil in a large, heavy-bottomed pan. I like to use my Dutch oven. Heat the oil to about 350 F. I recommend using a frying thermometer to monitor the temperature. Once heated, carefully place your chicken into the oil I advise only frying three to four pieces at a time as you don’t want to crowd the pan or drop the oil temperature too much. Allow to fry for about three minutes on the first side, or until golden brown. Flip and allow to fry for another 2-3 minutes on the second side, or until browned. Carefully remove the chicken from the oil and place onto a paper towel-lined plate to drain. Repeat with remaining chicken. Keep the chicken warm in the oven while preparing the rest of the components.

  4. Cook the Waffles: Heat your waffle iron. I heated mine to the highest setting. Spray with some nonstick baking spray if needed. Place about 1/2 a cup of batter (this will depend on the size of your waffle iron) onto the iron and spread it out almost to the edges. Close the iron and allow to cook according to the manufacturers directions. Mine took about four minutes in total. Once golden brown and crispy, carefully remove the waffle from the iron and repeat with the rest of the batter. Keep warm while preparing the rest of the components.

  5. Make the Syrup: Combine all syrup ingredients in a small saucepan. Heat over medium while stirring. Once the syrup is hot, remove from the heat.

  6. Assemble: Serve the chicken sliced up on top of the waffles. Top with spicy syrup. Enjoy!

Recipe Notes:

  1. The chicken breading was adapted from this recipe by Mary’s Test Kitchen. If you don’t want to use store-bough chicken, I highly recommend her method using twice-frozen tofu.

  2. I’m not gluten-free, but gluten-free flour truly does work best in this recipe. You can substitute all-purpose flour if you want. I’ve done this before, but be warned, it won’t have quite the same crispiness.

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