Pretzel Crusted Chicken and Waffles with Rum Sauce
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If you love brunch that walks the line between sweet and savory, this pretzel crusted chicken and waffles recipe delivers both in one bite. Crispy, crunchy chicken paired with soft waffles and finished with a rich rum sauce creates a bold, comforting dish that feels indulgent without being complicated. It’s the kind of brunch recipe that satisfies every craving at once.
Why You’ll Love Pretzel Crusted Chicken and Waffles with Rum Sauce
- Perfect balance of sweet and savory in every bite
- Crispy pretzel-crusted chicken adds bold crunch and flavor
- Soft, fluffy waffles keep it comforting and cozy
- The rum sauce adds warmth and depth without overpowering
- Feels indulgent but still approachable
- Works for brunch, dinner, or special occasions
Ingredients Needed To Make Pretzel Crusted Chicken and Waffles with Rum Sauce
Pretzel Crusted Chicken
• Chicken tenders
• Finely crushed pretzels
• Cornstarch
• Egg
• Water
• Vegetable oil for frying
Waffles
• All-purpose flour or 1:1 flour
• Cornstarch
• Baking soda
• Baking powder
• Kosher salt
• Sugar or honey granules
• Coconut oil or vegetable oil, melted
• Buttermilk or unflavored kefir
• Milk
• Vanilla extract
• Egg yolk
• Egg whites
Spiced Rum Sauce
• Spiced rum
• Pure maple syrup
• Honey
How To Make Pretzel Crusted Chicken and Waffles with Rum Sauce
- Start by preparing the chicken. Mix the egg and water in a shallow bowl. In a separate bowl, combine the crushed pretzels and cornstarch.
- Dip each chicken tender into the egg mixture, then coat evenly in the pretzel mixture.
- Heat vegetable oil in a skillet over medium heat. Fry the chicken until golden brown, crispy, and cooked through. Transfer to a paper towel-lined plate.
- For the waffles, beat the egg whites until stiff peaks form and set aside.
- In a bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, and sugar.
- In another bowl, mix the oil, buttermilk, milk, vanilla, and egg yolk. Add the wet ingredients to the dry and mix until just combined.
- Gently fold in the egg whites.
- Preheat the waffle iron and cook the batter according to the manufacturer’s instructions until golden and crisp.
- To make the rum sauce, combine the spiced rum, maple syrup, and honey in a small saucepan. Simmer for a few minutes until slightly thickened.
- Serve the crispy chicken over warm waffles and drizzle generously with the rum sauce.
Commonly Asked Questions for Pretzel Crusted Chicken and Waffles with Rum Sauce
Can I make this recipe gluten free?
Yes. Use gluten-free pretzels for the chicken and a gluten-free 1.1 flour blend for the waffles. Everything else stays the same.
Can I make this recipe dairy free?
Yes. Swap the buttermilk or kefir for a dairy-free milk mixed with a little vinegar or lemon juice, and use a neutral oil instead of butter if needed.
Can I make it both gluten and dairy free?
Absolutely. Use gluten-free pretzels and a 1:1 gluten-free flour for the waffles, along with dairy-free milk and oil-based fats. The texture and flavor will still be great.
Can the chicken be made ahead of time?
Yes. Fry the chicken ahead and reheat it in the oven to keep it crispy.
Is the rum sauce very strong?
No. It’s warm and flavorful, but you can simmer it longer or reduce the amount of rum if you prefer a milder taste.
Pretzel Crusted Chicken and Waffles with Rum Sauce
Equipment
- 3 bowl for breading
- skillet for pan frying
- Waffle maker
Ingredients
Pretzel Crusted Chicken
- 1 lbs chicken tenders
- 2 cups finely crushed Gluten Free pretzels
- 3 tbsp cornstarch
- 1 egg + 1 cup water, thoroughly mixed
- 1/2 cup vegetable oil
Waffles
- 1 cup all-purpose flour or 1.1 flour
- ¼ cup cornstarch
- ¼ tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 2 tbsp sugar or honey granules
- 6 tbsp coconut oil or vegetable oil, melted
- ¾ cup buttermilk or unflavored kefir
- ⅓ cup milk
- 1 tsp vanilla extract
- 1 egg yolk
- 2 egg whites
Spiced Rum Sauce
- 1/2 cup spiced rum
- 1/4 cup pure maple syrup
- 2 tbsp honey
Instructions
Pretzel Crusted Chicken
- Add pretzel crumbs, egg wash, and cornstarch to three separate bowls.
- Add the oil to your skillet and heat over medium heat.
- To dredge your chicken, dip tenders into the cornstarch, shaking off excess. Then dip into the egg wash before dipping them into the pretzel crumbs.
- Place the breaded chicken tenders into the hot oil. Cook 3-4 minutes per side or until golden brown and temperature reads 165.
- Place on a paper towel lined plate and set aside.
Waffles
- Add the egg whites to a mixing bowl and beat until stiff peaks form. Set aside.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, and sugar.
- In another bowl, mix together the oil, buttermilk, milk, vanilla extract, and egg yolk.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the whipped egg whites until no streaks remain.
- Preheat the waffle iron and lightly grease if needed.
- Ladle the batter into the waffle iron and cook according to the manufacturer’s instructions until golden and crisp.
Spiced Rum Sauce
- Combine ingredients in a sauce pan and bring to a simmer. Allow to reduce by half and thicken.
Chicken and Waffles
- To assemble, top a waffle with one or two chicken tenders and drizzle with spiced rum sauce. Enjoy!
