Sourdough Chicken and Waffle Tacos

Is there anything more soul-satisfying than crispy fried chicken tucked inside warm, fluffy waffles? Now imagine those waffles shaped like taco shells, infused with the tangy richness of sourdough. Welcome to the ultimate comfort food fusion: Sourdough Chicken and Waffle Tacos. This dish balances the deep umami of seasoned chicken with the slight acidity and chew of a perfectly fermented waffle, folded to hold all your favorite toppings. Whether you're making this for brunch, dinner, or a hearty weekend breakfast, it promises to impress.

In this post, we’ll dive into how to create the crispiest, juiciest chicken paired with the most flavorful sourdough waffle tacos. Along the way, I’ll offer tips, variations, and everything you need to make this recipe a new favorite.

Why Sourdough for Waffle Tacos?

Sourdough waffles offer a depth of flavor that traditional waffles just can’t match. The long fermentation not only enhances taste but also makes the waffles more digestible. If you maintain a sourdough starter, this is an excellent way to use your active starter or even your discard (though active starter gives better texture).

For tacos, we’ll be cooking the waffles so they’re slightly more flexible and able to fold without cracking. The tang from the sourdough perfectly complements the richness of fried chicken, creating a balanced flavor experience that’s savory, satisfying, and totally unique.

Ingredients You'll Need

For the Fried Chicken:

• 2 lbs chicken thighs or tenders (cut into taco-sized strips)

• 2 cups buttermilk

• 1 tbsp hot sauce (optional but recommended)

• 2 cups King Arthur's all-purpose flour

• 1 tbsp cornstarch

• 1 tsp salt

• 1 tsp paprika

• 1 tsp garlic powder

• 1/2 tsp cayenne pepper

• Fresh cracked black pepper, to taste

• Oil for frying (vegetable, peanut, or canola oil works best)

For the Sourdough Waffle Tacos:

• 1 cup active sourdough starter

• 1 1/2 cups King Arthur's all-purpose flour

• 1 tbsp sugar

• 1 tsp salt

• 1 1/4 cups milk

• 1/4 cup melted butter (or neutral oil)

• 2 eggs

• 1 tsp baking soda (added right before cooking)

Optional Toppings:

• Maple syrup drizzle

• Honey butter

• Hot honey

• Chopped herbs (like parsley or chives)

• Pickled onions or slaw

• Sriracha mayo or spicy aioli

Tools You’ll Need

• Waffle iron (Belgian or standard)

• Cast iron skillet or deep fryer

• Mixing bowls

• Tongs

• Thermometer (for oil)

• Wire rack (for draining fried chicken)

• Whisk

• Measuring cups and spoons

• Taco stand or cups to hold waffle shells while assembling

Step-by-Step: The Chicken

1. Marinate the Chicken: In a large bowl, combine buttermilk and hot sauce. Add the chicken strips and toss to coat. Cover and refrigerate for at least 4 hours, preferably overnight.

2. Prepare the Dredge: In another bowl, combine flour, cornstarch, salt, paprika, garlic powder, cayenne, and black pepper.

3. Heat the Oil: Fill a heavy-bottomed skillet or fryer with 2-3 inches of oil. Heat to 350°F (175°C).

4. Dredge the Chicken: Remove chicken from marinade, letting excess drip off. Dredge thoroughly in the seasoned flour mix. Press the coating onto the chicken for maximum crunch.

5. Fry: Carefully place chicken pieces into hot oil. Fry in batches for about 4-6 minutes per batch, or until golden brown and internal temperature reaches 165°F.

6. Drain: Transfer chicken to a wire rack set over a baking sheet.

Step-by-Step: The Waffle Tacos

1. Make the Batter (Night Before or Same Day):

   • In a bowl, whisk together sourdough starter, flour, milk, sugar, and salt. Cover and rest for 4-12 hours.

2. Finish the Batter: When ready to cook, whisk in eggs and melted butter. Lastly, sprinkle in the baking soda and stir just until combined.

3. Cook the Waffles: Preheat waffle iron. Lightly grease if necessary. Pour in a small amount of batter to create a thinner, taco-sized waffle. Cook until golden but still flexible (avoid over-crisping).

4. Shape for Tacos: Immediately after removing each waffle, fold it gently over a rolling pin or a taco stand to hold its shape while it cools

Assemble Your Tacos

Place a strip or two of fried chicken inside each waffle taco. Top with a drizzle of maple syrup, a dollop of honey butter, or spicy slaw. For a kick, try hot honey or sriracha mayo. Serve warm and stacked high!

Tips for Success

• Use waffle tacos while still warm and pliable to shape easily.

• Double dredge your chicken for extra crunch.

• Let your batter ferment overnight for deeper flavor.

• Make sure oil stays hot—use a thermometer for precision.

Variations and Additions

• Use waffle tacos with scrambled eggs and chicken for a brunch twist.

• Swap in grilled chicken for a lighter option.

• Top with creamy jalapeño slaw or chipotle crema.

• Make it sweet-and-savory with candied bacon crumbles.

Storing and Reheating

• Chicken: Cool completely, then store in an airtight container for up to 3 days. Reheat in oven or air fryer.

• Waffle Tacos: Store flat and reheat in toaster or oven. Reshape while warm if needed.

Why You'll Love This Recipe

This sourdough chicken and waffle taco recipe is fun, bold, and unbelievably delicious. The tangy waffle shell, crispy fried chicken, and endless topping combos make it perfect for sharing or serving at brunches, parties, or weeknight dinners.

It’s everything you love about chicken and waffles—just in taco form. One bite and you’ll be hooked!