Chick-fil-A tested the Chicken & Waffles Sandwich as a limited-time menu item, featuring maple-flavored waffles, a crispy chicken filet, applewood smoked bacon, and honey butter, with availability from December 1, 2025 to January 24, 2026 in select markets. This is a homemade interpretation designed to get close to the original, not the brand’s exact recipe.
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What makes Chick-fil-A’s Chicken & Waffles Sandwich special
The hallmark of Chick-fil-A’s Chicken & Waffles Sandwich is its sweet and savory balance. The sandwich layers a crispy, seasoned chicken filet and applewood smoked bacon between two maple-flavored waffles, finished with honey butter. The use of maple in the waffles and honey butter adds sweetness, while the bacon and chicken provide a savory counterpoint. A side of maple syrup completes the experience, allowing each bite to be customized for sweetness. In this copycat, marinating the chicken in pickle juice and buttermilk is essential for tenderness and signature flavor, while toasting the waffles just before assembly prevents sogginess and delivers the right texture.
Ingredients
- 1 boneless skinless chicken breast filet
- 1 cup dill pickle juice
- 1 cup buttermilk
- 1 large egg
- 1 cup all-purpose flour
- 2 tablespoons powdered sugar
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- as needed refined peanut oil (for frying)
- 2 maple-flavored waffles — Buy on Amazon
- 2 slices applewood smoked bacon
- 1 tablespoon honey butter
- 1 packet or 2 tablespoons maple syrup (for serving)
Tools you’ll need
- Waffle iron (if making homemade waffles)
- Deep skillet or fryer (for chicken)
- Thermometer (for oil temperature and chicken doneness)
- Wire rack (to keep chicken crisp)
- Toaster (for waffles, if using store-bought)
How to make it
- Marinate the chicken: Combine 1 cup dill pickle juice and 1 cup buttermilk in a bowl. Submerge 1 boneless skinless chicken breast filet and let it marinate for at least 30 minutes (up to overnight for deeper flavor). The acid and salt in the pickle juice tenderize the meat, while buttermilk adds moisture and mild tang.
- Prepare the breading: In a shallow dish, mix 1 cup all-purpose flour, 2 tablespoons powdered sugar, 1 teaspoon paprika, 1/2 teaspoon black pepper, 1/2 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon baking powder. The powdered sugar mimics Chick-fil-A’s subtle sweetness, and baking powder helps the crust puff and crisp as it fries.
- Dredge the chicken: Remove the chicken from the marinade and pat dry with paper towels (excess moisture prevents the breading from sticking). Dredge in the flour mixture, pressing firmly to ensure a thick, even coating. This ensures a substantial crust that holds up to syrup and honey butter.
- Fry the chicken: Pour refined peanut oil into a deep skillet or fryer to a depth of at least 1 inch. Heat to 350°F. Fry the chicken filet for about 4–6 minutes per side, or until golden brown and the internal temperature reaches 165°F. Drain on a wire rack—not paper towels—to preserve the crispness. Peanut oil is used for its high smoke point and neutral flavor, which closely matches the original.
- Cook the bacon: Pan-fry 2 slices of applewood smoked bacon until crisp. Drain on a paper towel. The smoky, salty bacon is crucial for the sandwich’s flavor contrast.
- Prepare the waffles: Toast or crisp 2 maple-flavored waffles—store-bought or homemade—until golden and slightly crunchy. This step is key: under-toasted waffles will quickly become soggy once assembled.
- Butter the waffles: Spread 1 tablespoon honey butter on the inside of each waffle. The honey butter provides an extra layer of sweetness and moisture, helping bond the sandwich together.
- Assemble: Place the fried chicken filet on one waffle. Top with the bacon, then sandwich with the second waffle, honey butter sides in. This maintains the 1:2 ratio—one part chicken filet to two maple waffles—just like the original.
- Serve: Plate immediately with a side of maple syrup (about 2 tablespoons or 1 packet) for drizzling or dipping. Serving right away preserves the contrast between crisp chicken and warm waffles.
For best results, use thick Belgian-style waffles for structure and flavor absorption, and let the chicken rest on a rack to keep the crust crisp.
How close is it to the original?
This home version can closely match Chick-fil-A’s sweet and savory flavor profile, especially when using authentic maple-flavored waffles and real honey butter. The signature pickle-brined chicken and crisp bacon hit the same major notes. However, texture may differ: commercial waffle irons produce a more even, crisp finish, and Chick-fil-A uses pressure fryers for an ultra-crisp crust, which most home kitchens can’t fully replicate. Reviewers of the original noted that soggy waffles were a common issue—this is addressed here by emphasizing thorough toasting. Portion size in the copycat is flexible, so you can adjust to preference.
Troubleshooting
- Waffles turn soggy: Usually caused by insufficient toasting or assembly while the chicken is still steaming. Toast waffles until golden and crisp, and let chicken rest briefly before building the sandwich.
- Breading falls off chicken: Excess moisture left on the filet or not pressing the flour mix firmly enough are common causes. Pat the chicken dry and press well into the breading for adherence.
- Chicken not tender or flavorful: Skipping or shortening the pickle juice and buttermilk marinade leads to blandness. Marinate at least 30 minutes; longer is better for flavor and tenderness.
- Sandwich lacks sweetness: Forgetting the honey butter or syrup can make the sandwich seem unbalanced. Don’t skip these—both are essential to the signature taste.
Variations
- Spicy version: Add a pinch of cayenne to the breading or hot sauce to the marinade for a heat kick.
- Gluten-free option: Use gluten-free flour and waffles. The structural principles are the same; just check your waffle mix for flavor.
- Turkey bacon: For a lighter sandwich, substitute turkey bacon. It will be leaner and less smoky.
Ingredient substitutes
- Maple-flavored waffles: If you can’t find these, add 1–2 teaspoons of maple extract to your waffle batter or brush plain waffles with maple syrup before toasting.
- Honey butter: Blend softened butter with honey in a 2:1 ratio for a quick homemade version.
- Peanut oil: Canola or vegetable oil works in a pinch, though the flavor and crispiness may shift slightly.
Storage
For best results, assemble only what you’ll eat immediately. Store leftover chicken, bacon, and waffles separately in airtight containers in the fridge for up to 2 days. Re-crisp chicken and waffles in a hot oven before assembling. Assembled sandwiches tend to lose texture quickly.
FAQ
- When and where are the new Chicken & Waffles Sandwiches available?
They were available as a limited-time item in select Chick-fil-A markets from December 1, 2025 through January 24, 2026. - What is the unhealthiest item at Chick-fil-A?
Nutritional data varies, but the Chicken & Waffles Sandwich clocks in at 620 calories, 28g fat, 67g carbs, and 29g protein per sandwich. For a full ranking, consult Chick-fil-A’s nutrition guide. - What’s the secret ingredient in Chick-fil-A chicken?
Dill pickle juice is key—marinating in it tenderizes the meat and imparts the brand’s signature flavor. - How much sugar is in a chicken sandwich from Chick-fil-A?
The Chicken & Waffles Sandwich contains 18 grams of sugar per serving, mostly from the waffles, honey butter, and syrup. - Is the Chicken & Waffles Sandwich still on the menu?
No, it was only offered as a limited-time seasonal item through January 24, 2026.
Sources
- Chick-fil-A test announcement and menu details
- Chowhound menu review and nutrition
- Southern Living news coverage
For more Chick-fil-A inspired ideas, check out our other chicken sandwich copycats or browse sweet treat recreations.
Ingredients
1 boneless skinless chicken breast filet
1 cup dill pickle juice
1 cup buttermilk
1 large egg
1 cup all-purpose flour
2 tablespoons powdered sugar
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon baking powder
as needed refined peanut oil (for frying)
2 maple-flavored waffles
2 slices applewood smoked bacon
1 tablespoon honey butter
1 packet or 2 tablespoons maple syrup (for serving)
Instructions
Marinate the chicken filet in a mixture of dill pickle juice and buttermilk for at least 30 minutes (up to overnight for best flavor).
Prepare the breading by combining flour, powdered sugar, paprika, black pepper, chili powder, salt, and baking powder in a shallow dish.
Remove the chicken from the marinade, pat dry, then dredge in the flour mixture, pressing to adhere for a thick, even coating.
Heat refined peanut oil in a skillet or fryer to 350°F. Fry the chicken filet until golden brown and cooked through (internal temperature 165°F), about 4-6 minutes per side. Drain on a rack.
Cook the applewood smoked bacon until crisp.
Toast or crisp the maple-flavored waffles until golden and slightly crunchy.
Spread honey butter on the inside of each waffle.
Assemble the sandwich: place the fried chicken filet on one waffle, top with bacon, then sandwich with the second waffle.
Serve immediately with a side of maple syrup for drizzling or dipping.
