Crispy cornflake fried chicken glazed with maple-sriracha and sandwiched between waffles
Chicken and waffles is an irresistible combination, and here it’s served sandwich-style for a fun twist. The golden cornflake crust gives the chicken great crunch while the maple-sriracha glaze adds sweet heat — perfect for brunch or a special lunch.
Chicken Breast
This recipe uses boneless, skinless chicken breasts, though boneless thighs would work if you prefer. The key is using boneless, skinless pieces for even cooking and easy breading.
Pounding the chicken
Pounding the chicken evens its thickness and tenderizes it, helping it cook quickly and consistently. Place the breast between cling film and gently pound with a rolling pin, mallet, or heavy pan until it’s about even in thickness — roughly 1/2″ is ideal. Don’t pound so thin that the meat tears.
Can I slice the chicken instead?
Yes. If you’d rather not pound, slice the breast horizontally into two even cutlets. This gives you similarly even pieces that cook in the same time.
Process shots: lay chicken on chopping board, cover with cling film, pound with a rolling pin, remove cling film.
Cornflakes
Crushed cornflakes make a crunchy, flavorful coating that pairs beautifully with waffles. They’re an easy substitute for panko breadcrumbs.
How do you use cornflakes as breadcrumbs?
Crush the cornflakes until they resemble coarse panko. You want some texture, so avoid reducing them to dust. Use a food processor or pound them in a zip-top bag with a rolling pin — or simply crush by hand in the bag.
I usually use the rolling pin since it’s already out for pounding the chicken — and it’s oddly therapeutic.
Process shots: add cornflakes to a ziplock bag, pound with a rolling pin until coarse.
Cornflake Crusted Chicken
Coating the chicken follows the classic dredge method: flour, egg, then crushed cornflakes. That sequence helps the cornflakes adhere and creates a crisp crust.
Cornflake fried chicken
Shallow frying is all you need. Use enough oil to come about halfway up the chicken pieces and fry in batches so the pan temperature stays steady and the coating remains intact. Fry until the crust is golden and the chicken is cooked through.
Process shots: dredge chicken in seasoned flour, dip in beaten egg, coat with crushed cornflakes, add to hot oil, and fry both sides until golden and cooked through.
Maple Sriracha
Instead of plain maple syrup, whisk equal parts maple syrup and sriracha for a glossy sauce with a balanced sweet-and-spicy kick. Adjust quantities to taste — start with 2–3 tablespoons of each and taste before serving.
Process shots: combine sriracha and maple syrup in a small pot, whisk until smooth.
Chicken Waffle Sandwich
The sandwich needs only three components: toasted waffles, crispy cornflake chicken, and maple-sriracha. Use four large waffles for four hearty sandwiches, or eight small waffles and halve the chicken for eight smaller sandwiches.
Toast the waffles to firm them up and avoid sogginess — toaster, oven, or air fryer all work fine. Assemble by placing chicken on a waffle, drizzling with maple-sriracha, and topping with the second waffle.
Process shots: sprinkle fried chicken with salt, slice if needed, place on toasted waffle, drizzle with maple-sriracha, top with another waffle.
Serving Waffle Sandwiches
Serve these sandwiches as a special weekend brunch or a satisfying lunch. They’re filling on their own and don’t need side dishes unless you want to add a simple salad or fries.
Ready to make them? Below is the full recipe and method.
How to make Cornflake Chicken Waffle Sandwiches (Full Recipe & Video)
Cornflake Fried Chicken Waffle Sandwiches
Brunch, lunch
American
20 minutes
15 minutes
35 minutes
4 large sandwiches or 8 small
304kcal
Chris
£2 / $2.50
Equipment
- Rolling pin or mallet and cling film (for pounding chicken)
- 3 large shallow dishes (for dredging)
- Large zip-lock bag or food processor (for crushing cornflakes)
- Large cast iron skillet or heavy pan and tongs (for frying)
- Wire rack and paper towels or tray (for resting)
- Small pot or bowl (for maple-sriracha)
Ingredients
- 4 x 5–7 oz / 150–200 g boneless skinless chicken breasts
- 8 small or 4 large waffles, toasted
- 5 cups / 180 g cornflakes, crushed
- 1 cup / 250 ml vegetable or sunflower oil, for frying
- 1/3 cup / 50 g flour
- 2 eggs, beaten
- 1 tsp paprika, 1 tsp salt (plus extra to serve)
- 1/2 tsp each onion powder, garlic powder, cayenne pepper, black pepper
- Equal parts maple syrup and sriracha (about 2–3 tbsp of each to start)
Instructions
- Crush cornflakes: Pulse in a food processor or place in a zip-top bag and pound with a rolling pin until coarse and panko-like. Set aside.
- Mix seasoning: Combine 1 tsp salt and 1 tsp paprika with 1/2 tsp each onion powder, garlic powder, cayenne, and black pepper. Divide the seasoning between flour and crushed cornflakes.
- Make maple-sriracha: Stir equal parts maple syrup and sriracha in a small pot or bowl. Start with 2–3 tbsp of each and adjust to taste. Keep aside.
- Pound or slice chicken: Place each breast between cling film and pound to an even thickness (about 1/2″). Alternatively, slice breasts in half horizontally into cutlets.
- Dredge: Set out three bowls: seasoned flour, beaten eggs, and seasoned crushed cornflakes. Coat each piece in flour, then egg, then cornflakes, pressing the flakes on to adhere.
- Fry: Heat about 1 cup oil in a large pan over medium heat to roughly 350°F (180°C). Fry two pieces at a time for 3–5 minutes per side until golden and cooked through. Use a wire rack to rest the chicken and sprinkle with a little salt.
- Assemble sandwiches: If using large waffles, keep chicken whole; if using small waffles, slice chicken pieces in half. Place chicken on a toasted waffle, drizzle with maple-sriracha, and finish with a second waffle.
Quick Demo
Notes
a) Chicken – Slice into cutlets if you prefer thinner pieces; two breasts will be enough if doing this.
b) Waffles – Toast waffles to prevent sogginess. Small rectangular waffles fit half a breast neatly; larger waffles make bigger sandwiches.
c) Cornflakes – Keep some variation in size for extra crunch; medium and larger pieces work well.
d) Calories – Nutrition is estimated per sandwich based on the listed ingredient amounts.
For a classic fried chicken sandwich, try the related recipe on the same site.
More shallow-fried chicken sandwich ideas:
Shallow Fried Chicken Sandwiches
- Chicken Pesto Sandwich
- Chicken Katsu Sandwich
- Chicken and Bacon Sandwich
- Chicken Parmesan Sandwich
- Crispy Chicken Caesar Sandwich
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