It’s not a dish for every day, but Spicy Truffle Fried Chicken with Waffles and Buttery Maple Truffle Syrup is the sort of treat you really should try.  Adding truffle to the mix lifts this combination of umami flavours even higher. Serve it with crisp bacon on the side for the ultimate indulgence.

I first tried fried chicken with waffles and maple syrup at Portside Café & Restaurant in the Queensland town of Maryborough. I discovered pancakes with bacon and maple syrup in Canada many years ago and jumped on the chance to try another version.

Homemade chicken and waffles are a true southern American brunch treat, but why stop there! It also makes a perfect lunch treat.

This recipe includes three delicious elements with a secret ingredient, Truff White Sauce. It is a curated blend of ripe chilli peppers, white truffle, organic agave nectar, and a hint of organic coriander. This sweet, earthy and mild truffle flavour will really get your taste buds dancing. You can order it online here for $52.95 or in Brisbane find it at the Standard Market Company at James Street and Gasworks. Check their website for other retail outlets.

Here is what you will be making. There’s juicy, crispy chicken marinated in a Truff White and buttermilk combination that gives a tangy, elegant, and spicy twist to traditional fried chicken. You will find that the no-fail waffles that cook up golden brown and fluffy are the perfect base for this iconic dish. The finale is a sweet and spicy sauce drizzle of (even more) Truff White, maple syrup, and melted butter.

Spicy Truffle Fried Chicken with Waffles and Buttery Maple Truffle Syrup

Serves 4

Start this recipe the day ahead, as the chicken needs to marinate overnight.

You’ll need four to five cups of oil for deep frying the chicken.  The best oils for deep frying at high temperatures are canola, vegetable, sunflower or rice bran oils. They also all have a neutral flavour.

This recipe will be so much easier to make if you have a waffle maker and a deep fryer.  


Spicy Fried Chicken

  • 700 gm (1 1/2 lbs) boneless skinless chicken breasts or chicken tenderloins
  • 2 cups buttermilk
  • 1 tablespoon salt
  • 2 tablespoons Truff White
  • oil for frying
  • 2 cups plain (all-purpose) flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • pinch of cracked black pepper


  • 2 1/4 cups plain (all-purpose) flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup vegetable or canola oil
  • 2 cups milk

Buttery Maple Truffle Syrup:

  • 1/4 cup butter
  • 1 cup maple syrup
  • 1 tablespoon Truff White


  1. Cut chicken breasts into strips (or use chicken tenderloins) and place in a large bowl. Add buttermilk, salt, and TRUFF White to the bowl and toss to combine. Cover and refrigerate overnight.
  2. Heat oil (about 4-5 cups) in a large saucepan or preheat a deep fryer. Meanwhile, place flour, onion powder, garlic powder, paprika, salt, and black pepper in a large bowl and stir to combine.
  3. Remove marinated chicken strips from the bowl and strain. Then, working in batches, dip chicken into the seasoned flour and toss to coat.
  4. Once the oil reaches 180 degrees Celsius, carefully add chicken and fry until cooked through, golden brown, and crispy (roughly 3 minutes). Remove chicken from the oil and set aside to drain on a wire rack or paper towels. Repeat with the remaining chicken.
  5. Place flour, baking powder, sugar, and salt in a large bowl, whisk to combine. Make a little well in the centre of the flour mixture and add the eggs, oil, and milk. Whisk to mix the batter and keep refrigerated until ready to make the waffles.
  6. Place butter, maple syrup, and Truff White in a small saucepan. Slowly warm the mixture over medium-low heat, occasionally whisking, until the butter has melted, and the sauce is warmed through.
  7. Preheat the waffle iron and cook waffles according to the manufacturer’s instructions.
  8. Serve waffles topped with fried chicken and drizzled with buttery maple syrup sauce.

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