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Plant-Based Chicken and Waffles
The perfect vegan brunch now serves plant-based chicken and waffles. | Fry Family Food Co.

Plant-Based Chicken and Waffles

Classic plant-based chicken and waffles with a drizzle of homemade hot and spicy syrup.

Delicious waffles drizzled with golden or maple syrup served with crunchy Fry’s Family Chicken-Style Nuggets. This is the ultimate comfort food, with the option of making it hot and spicy!

Plant-Based Chicken and Waffles

15 mins to prep
20 mins to cook
Yields 4
Vegan

Ingredients

  • 1 package Fry’s Family Chicken-Style Nuggets, cooked according to the package instructions

Waffles

  • Non-stick spray, for waffle maker 
  • 2 cups 260 grams cake flour
  • 1/4 cup 50 grams brown sugar
  • 2 teaspoons 8 grams baking powder
  • 2 cups 500 milliliters coconut milk
  • 3 tablespoons 45 milliliters sunflower oil
  • 1/2 teaspoon 2.5 grams ground cinnamon
  • 1/4 teaspoon 1.5 grams salt
  • Vegan butter, melted, for brushing 

Hot & spicy syrup

  • 1/2 cup 125 milliliters golden or maple syrup
  • 1 teaspoon hot sauce (optional)
  • 1 tablespoon 15 milliliters coconut oil

Preparation

    WAFFLES

    • 1
      Preheat waffle maker and spray with non-stick spray.
    • 2
      In a large bowl, whisk flour, sugar, baking powder, coconut milk, oil, cinnamon, and salt. If needed, add up to 1/4 cup (60 milliliters) water. Do not overmix (lumps are okay).
    • 3
      Cook waffles in the waffle maker, about 1/4 cup at a time. Lightly brush with butter once cooked. Stack to keep warm.

    HOT & SPICY SYRUP

    • 1
      In a small pot over medium heat, add syrup, hot sauce, and coconut oil. Remove from heat as soon as it comes up to a boil.

    TO SERVE

    • 1
      Top waffles with Chicken-Style Nuggets and drizzle with syrup.

Recipe Notes

Special Equipment: waffle maker