These delicious Maple Baked Chicken and potato Waffles are a healthy and savory twist on your classic chicken and waffles recipe.
I was in the mood for some down-home-cookin’ so I thought I would put these two together on a plate and do just that. You have your classic chicken and waffles but with a twist and a touch of the healthy stick. A baked drumstick, not fried and the potatoes cooked in a waffle iron. It is appealing to the eye, and the kids will remember this oneโฆ
My son, Aiden (10 years), told his friend Isaac the next day, โMy Mom is a genius. She made waffles out of potatoes!โ So if I can get my kids to eat this and have them rave to their friends about it โ well, that is a hit in my book!
Enjoy! XOXO San
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Maple Baked Chicken & Potato Waffles

Ingredients
Maple Glazed Chicken
- 1/2 cup pure maple syrup
- 1/4 cup soy sauce
- 1/4 orange juice
- salt to taste
- pepper to taste
- 12 chicken legs with skin removed
Potato Waffles
- 4 tablespoons unsalted butter softened
- 1/4 cup buttermilk
- 2 large eggs
- 2 cups mashed potatoes
- 3 tablespoons chopped chives
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon garlic powder
- 1 cup cheddar cheese grated
Instructions
Maple Glazed Chicken
- Add all sauce ingredients (without chicken) to a small saucepan and bring to a boil for 2-3 minutes and stir. Remove from heat until cool.
- Once cooled, add sauce and chicken to a large ziplock bag and let it marinate in the fridge for at least a few hours, I like to make it in the morning and let it sit all day.
- Preheat oven to 425 degrees. Line a shallow roasting pan or 9ร13 dish with aluminum foil, do not skip this part.
- Lay marinated chicken on pan in a single layer and pour sauce over each one. Bake in preheated oven for 30-35 minutes or until fully cooked and browned. Baste with juices from pan every 10 minutes while baking.
- If you like extra sauce, like my husband, combine extra maple syrup, soy sauce, and orange juice with a little cornstarch over medium heat until thickened.
Potato Waffles
- Whisk together buttermilk and eggs until thoroughly combined. Add the mashed potatoes, softened butter, and 2 tablespoons chives and gently stir to combine.
- In a small bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder. Add the dry ingredients to the wet ingredients. Use a spoon to mix until all of the flour is just combined. Try not to over mix the batter.
- Heat a waffle iron and grease.
- Dollop batter (about 1/4 cup per waffle) into the waffle iron. Cook until golden on each side. The amount of time depends on your waffle iron. Remove waffles from the iron and place on a cooling rack to rest. The cooling rack will keep the waffles from getting soggy on the bottom as they cool.
- Just before serving the waffles, turn oven to the broiler setting. Place waffles on a baking sheet and top with cheddar cheese. Place waffles under the broiler until cheese is melted, about 30 seconds to 1 minute. Remove from the oven, sprinkle with remaining chives and serve warm (with salsa is delicious!).
Notes

My review: So my next time around I will serve the Maple Chicken with a small arugula salad topped with pecans with the glaze as a dressing. I think the sweetness of the chicken would go best with a salad and my husband and I loved the glaze. As for the waffles we loved them! But I would want to serve this with a barbeque chicken instead. Topped with cheese is the best thing with these waffles, donโt skip this part!
Kids review: Let me note what Aiden said again, โMy Mom is a genius she made waffles out of potatoes!โ So if I can get my kids to eat this and have they rave to their friends about it โ well that is a hit in my book!