Chicken n Waffles with Maple Salted Caramel

Chicken n Waffles with Maple Salted Caramel

Take it up a notch with these buttermilk waffles topped with fiery fried chicken and sticky, sweet syrup.

Prep time:

25 min

Cook time:

50 min

Ingredients (Serves 6)


  • 3 1/2 tsp Colman's Dry English mustard powder divided
  • 3/4 tsp Colman's English mustard
  • 12 chicken legs lollipops
  • 8 1/2 tsps ground chipotle pepper divided
  • 1 quart buttermilk
  • 2 tsp kosher salt divided
  • 2 tsp freshly ground black pepper divided
  • 2 cups flour
  • oil for frying


  • 3 cups belgium waffles mix
  • 1 1/2 cup cold water
  • 2 large eggs lightly beaten
  • 1/3 cup canola oil


  • 1/2 cup maple syrup
  • 1/2 cup salted caramel sauce
  • 1 cup pecans roughly chopped


  • In a large bowl, mix together 1 tablespoon ground chipotle pepper, 1 ½ teaspoons of Colman’s Dry Mustard Powder, buttermilk, 1 teaspoon of salt and 1 teaspoon of pepper until combined.

  • Place chicken lollipops in a large container and pour the buttermilk mixture over the chicken; cover and refrigerate overnight.

  • In a large bowl, mix together the flour, 4 teaspoons of ground chipotle pepper, 2 teaspoons of Colman’s Dry Mustard Powder, and the remainder of the salt and pepper until combined.

  • Remove the chicken from the buttermilk marinade and coat each piece in the flour mixture. Transfer coated chicken to a tray and set aside.

  • Pre-heat the oven to 350 degrees F.

  • In a large, heavy skillet heat 2 inches of oil until it registers 390 degrees F on an instant read thermometer. Fry the coated chicken, turning often until browned; approximately 10 minutes.

  • Drain and transfer to a sheet pan set with a silicon sheet. Finish in the oven until done; approximately 30 minutes or until it reaches 180 degrees F internal temperature.

  • While the chicken is cooking, in a small sauce pan, combine the maple syrup, salted caramel, Colman’s Prepared mustard and 1 ½ teaspoons of ground chipotle pepper.

  • Heat over medium-low heat, stirring to combine and just warmed. Stir in the pecans and keep warm until ready to use.

  • In a large bowl, mix together the waffle mix, cold water, eggs and oil until combined. Using a Belgium Waffle maker, make 12 small waffles.

  • Place a fried chicken lollipop on each of the Belgium waffles and spoon over some of the maple and salted caramel syrup and serve.



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