If you want a yummy and fun change from classic chicken and waffles, You need to try this Spicy Sriracha Chicken and Sweet Potato Waffles mix of super crispy, tasty fried chicken with a little bit of spicy sweet potato waffles. The Sriracha has a super kick of flavors, I love making different flavors of chicken and waffles, So I decided to give it a try with Sriracha sauce, and believe me it’s a different tasty feeling you will have with this recipe.
Contents
Why is my Spicy Sriracha Chicken and Sweet Potato Waffles recipe great for you?
This recipe is for anyone who likes chicken and waffles. If you’re tired of the classic chicken and waffles, this is perfect for you. It’s a mix of crispy, spicy chicken with sweet potato waffles and Sriracha sauce. And don’t worry, you don’t need much ingredients and equipment. What’s so cool about it? Well, The crispy outside of the chicken goes so well with the soft inside, and the spicy sauce gives it a zingy kick. You can eat this for breakfast, lunch, or dinner as well. 
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Ingredients
Before we start making this yummy Spicy Sriracha Chicken and Sweet Potato Waffles, let’s get all the stuff we need:
For the Spicy Sriracha Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 2 tablespoons Sriracha sauce
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
For the Sweet Potato Waffles:
- 2 cups grated sweet potato
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1/4 cup unsalted butter, melted
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon (optional)
Kitchen Equipment
To make this Spicy Sriracha Chicken and Sweet Potato Waffles recipe, you’ll need a few essential kitchen items:
- Waffle maker
- Deep fryer or a heavy-bottomed pot for frying
- Mixing bowls
- Whisk
- Tongs
- Baking sheet with a wire rack (for draining fried chicken)
Directions
Preparing the Spicy Sriracha Chicken
- In a bowl, mix the buttermilk and Sriracha sauce. Submerge the chicken breasts in the mixture and let them marinate for at least 30 minutes, or preferably overnight in the refrigerator.
- In another bowl, combine the flour, garlic powder, paprika, salt, and black pepper.
- Heat the vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C).
- Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each chicken breast in the seasoned flour mixture, ensuring they are evenly coated.
- Carefully lower the coated chicken into the hot oil and fry for about 6-8 minutes, or until they are golden brown and cooked through. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Once cooked, transfer the chicken to a wire rack placed on a baking sheet to drain any excess oil.
Making the Sweet Potato Waffles
- Preheat your waffle maker and lightly grease it with non-stick spray.
- In a large bowl, combine the grated sweet potato, flour, baking powder, and salt.
- In a separate bowl, whisk together the eggs, milk, melted butter, brown sugar, and cinnamon (if using).
- Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the waffle batter onto the preheated waffle maker, following the manufacturer’s instructions. Cook until the waffles are golden and crisp.
Serving and Enjoying
Put a crispy piece of spicy chicken in the middle of sweet potato waffles (See the picture below). You can add a little Honey to make it sweet, and if you want, you can also put some fresh green herbs to make it look good for your Instagram shoots.
Tips
You can soak the chicken in yummy buttermilk and spicy sauce the night before to make it taste even better. This way, it’s quicker when you want to cook. this is usually what I do. Use a meat thermometer to make sure the chicken is cooked just right. It should be as hot as 165°F (74°C). If you want super crunchy chicken, you can put it in flour two times. But remember to shake off extra flour in between. When you make the sweet potato waffles, don’t stir too much. It’s okay if there are a few lumps. Mixing too much can make the waffles tough. Make sure your waffle machine is nice and hot and not sticky. This way, your waffles will be a pretty golden color.
FAQ
Can I make it less spicy?
Yes, you can make it less spicy. Just use less of the spicy sauce when you make the chicken. You can add more if you like it spicier.
Can I use chicken with bones?
Usually, we use boneless chicken for this, but if you have chicken with bones, that’s okay too. Just make sure to cook it a bit longer to be sure it’s all cooked through.
How do I save the extra food?
If you have some yummy food left over, you can put it in a container that closes tightly and keep it in the fridge. When you want to eat it again, use an oven or toaster oven to warm it up so it stays crispy.
Food and Drink Pairings
Spicy Sriracha Chicken and Sweet Potato Waffles are delicious dishes on their own, But you can have a great combination with a fresh fruit salad, or some creamy avocado for a complete meal. For drinks, I tried Calamansi Juice, I found it goes great with it, but you enjoy a glass of sweet tea or mint tea like my favorite Moroccan mint tea.
Conclusion
Spicy Sriracha Chicken and Sweet Potato Waffles are a tasty twist on a classic favorite. Mixing sweet and spicy flavors is a great option to try sometimes, So, why wait? Try this recipe and feel the joy of yummy chicken with a little spice. And hey, tell your friends about this recipe and follow our blog for more tasty recipes.
Spicy Sriracha Chicken and Sweet Potato Waffles
Ingredients
For the Spicy Sriracha Chicken
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 2 tablespoons Sriracha sauce
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
For the Sweet Potato Waffles
- 2 cups grated sweet potato
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1/4 cup unsalted butter, melted
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon (optional)
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Instructions
Preparing the Spicy Sriracha Chicken
- In a bowl, mix the buttermilk and Sriracha sauce. Submerge the chicken breasts in the mixture and let them marinate for at least 30 minutes, or preferably overnight in the refrigerator.
- In another bowl, combine the flour, garlic powder, paprika, salt, and black pepper.
- Heat the vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C).
- Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each chicken breast in the seasoned flour mixture, ensuring they are evenly coated.
- Carefully lower the coated chicken into the hot oil and fry for about 6-8 minutes, or until they are golden brown and cooked through. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Once cooked, transfer the chicken to a wire rack placed on a baking sheet to drain any excess oil.
Making the Sweet Potato Waffles
- Preheat your waffle maker and lightly grease it with non-stick spray.
- In a large bowl, combine the grated sweet potato, flour, baking powder, and salt.
- In a separate bowl, whisk together the eggs, milk, melted butter, brown sugar, and cinnamon (if using).
- Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the waffle batter onto the preheated waffle maker, following the manufacturer's instructions. Cook until the waffles are golden and crisp.
- To serve, place a crispy piece of Sriracha chicken on top of a sweet potato waffle. You can Drizzle with a bit of maple syrup also garnish with fresh herbs for a pop of color and flavor.
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