Pennsylvania Dutch Chicken and Waffles Recipe

Pennsylvania Dutch chicken and waffles pairs tender chicken simmered in broth with a savory, creamy gravy and crisp waffles. It is a comforting regional-style supper, quite different from the fried-chicken-and-syrup combination found elsewhere; family versions vary, but the waffles here are a sturdy base for the warm chicken and gravy.

Ingredients

For the chicken: 2½ lb (1.1 kg) bone-in, skin-on chicken thighs; 6 cups (1.4 L) low-sodium chicken broth; 1 medium yellow onion (about 150 g), quartered; 2 celery ribs (about 100 g), cut into large pieces; 2 garlic cloves (6 g), lightly crushed; 1 bay leaf; 1 tsp (1 g) dried thyme; 1½ tsp (9 g) kosher salt; and ½ tsp (1 g) black pepper.
For the gravy: 4 tbsp (57 g) unsalted butter; ⅓ cup (40 g) all-purpose flour; 2 cups (480 ml) whole milk; 1½ cups (360 ml) reserved chicken cooking broth; and ¼ tsp (0.5 g) black pepper, plus salt to taste.
For the waffles: 2 cups (250 g) all-purpose flour; 2 tsp (8 g) baking powder; 1 tbsp (12 g) granulated sugar; ¾ tsp (4 g) kosher salt; 2 large eggs (about 100 g without shells); 1¾ cups (420 ml) whole milk; and 6 tbsp (85 g) unsalted butter, melted and cooled slightly.
1 tsp (5 ml) neutral oil, such as canola oil, for lightly greasing the waffle iron if needed.
2 tbsp (8 g) chopped fresh parsley, optional, for serving.

Instructions

Set up the chicken. Put the chicken thighs, broth, onion, celery, garlic, bay leaf, thyme, salt, and pepper in a large heavy pot. The broth should mostly cover the chicken; add a little water if the pieces are unusually large and sit above the liquid. Bring it just to a boil over medium-high heat, then lower the heat so the liquid barely simmers. Skim off any foam that gathers on top during the first few minutes.
Simmer until tender. Cover the pot partly and simmer gently for about 40 minutes, turning the thighs once if they are not fully submerged. Check the thickest part of a thigh with a food thermometer without touching the bone: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If a piece has not reached that temperature, continue simmering and check again after a few minutes. Transfer the cooked chicken to a plate. Strain the broth into a heatproof bowl, discard the cooked vegetables and bay leaf, and reserve 1½ cups (360 ml) for the gravy. Keep the remaining broth for another use.
Make the waffle batter. While the chicken cools enough to handle, whisk the flour, baking powder, sugar, and salt in a large bowl. In a second bowl, whisk the eggs and milk, then whisk in the melted butter. Pour the wet mixture into the dry ingredients and stir just until no large dry pockets remain. A few small lumps are fine; mixing until completely smooth can make waffles tough. Let the batter stand for 5 minutes while you shred the chicken.
Shred the chicken. Remove and discard the skin and bones, then pull the meat into bite-size pieces with two forks. Check for small bones as you work. Set the meat aside and keep it covered. If the chicken has cooled substantially, add it to the gravy later and heat it through before serving.
Prepare the gravy. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 2 minutes, whisking constantly; the mixture should look smooth and foamy but should not brown deeply. Gradually whisk in the reserved broth, followed by the milk. Bring the sauce to a gentle simmer, whisking often, and cook for 5 to 7 minutes until it thickly coats the back of a spoon. Stir in the black pepper, taste, and add salt if needed. Fold in the shredded chicken and keep the pan over low heat, stirring occasionally, while you cook the waffles.
Cook the waffles. Heat a waffle iron according to its instructions. Lightly brush it with neutral oil if its surface is not nonstick or the manufacturer recommends greasing. Pour in enough batter to cover the grids without filling them to the rim; the amount varies by iron. Close the lid and cook until the waffle is golden and the steam has mostly slowed, usually 3 to 5 minutes per waffle. Repeat with the remaining batter. Cook the egg-containing batter fully; USDA FSIS gives 160°F (71°C) as the safe minimum for egg dishes, which you can check in the center of a thick waffle with an instant-read thermometer.
Serve hot. Place a waffle on each plate and spoon the chicken and generous gravy over it. Sprinkle with parsley if using. Keep any extra gravy warm and pass it at the table; it thickens as it stands, so stir in a splash of reserved broth or milk if needed.

Tips

Keep the simmer gentle. A rolling boil can make the chicken fibers tighten and break apart unevenly, and it can leave the broth cloudy. Look for occasional small bubbles, not vigorous bubbling. Begin checking the chicken temperature around 35 minutes because thigh size and stove heat vary.
Use the broth thoughtfully. Low-sodium broth gives you room to season the gravy at the end. If using regular salted broth, reduce the salt added to the chicken and taste the finished sauce before adding more. The reserved cooking liquid has flavor from the chicken and aromatics; plain water will make a less savory gravy.
Adjust gravy thickness in small steps. If it becomes too thick, whisk in warm broth or milk a tablespoon or two at a time. If it is thin, simmer it gently for a few more minutes, whisking often. Avoid adding dry flour directly to the finished sauce, since it tends to form lumps.
Choose the right waffle texture. A standard all-purpose flour works well here. For a slightly heartier waffle, replace up to ½ cup (60 g) of it with whole-wheat flour; using more can make the waffles dense. If you need a dairy-free option, use unsweetened oat milk and a plant-based butter substitute, knowing that the gravy will taste less rich.

Serving Suggestions

Serve one or two waffles per person, depending on their size, and ladle the chicken and gravy over the top just before eating so the edges stay pleasantly crisp. A green vegetable such as steamed green beans, peas, or sautéed cabbage adds color and balances the rich sauce. A simple salad with a tart vinaigrette is another useful contrast, especially for a larger meal.

This savory Pennsylvania Dutch-style version does not need maple syrup. If you enjoy a sweet-and-savory plate, offer syrup at the table rather than mixing it into the gravy; that lets everyone choose. Extra gravy is welcome because waffles absorb sauce quickly, so a small pitcher or bowl on the table makes serving easier.

Variations

Use boneless chicken thighs. They are easier to shred and work well, though they may cook faster than bone-in pieces. Start checking them early and use the same 165°F (74°C) poultry temperature. The broth may be a little less full-bodied, so taste the gravy and season it carefully.

Make a lighter gravy. Replace whole milk with 2% milk, or use half milk and half additional broth. The sauce will be less rich and may be slightly thinner. For a deeper savory flavor, add a small pinch of dried sage with the thyme, but keep the seasoning modest so it does not overwhelm the chicken.

Use store-bought waffles. Plain frozen waffles are a convenient shortcut when you want to focus on the chicken and gravy. Toast them until hot and crisp according to the package directions, then assemble just before serving. Avoid flavored or syrup-filled waffles, which can compete with the savory sauce.

Make it with leftover cooked chicken. Skip the chicken simmer and use about 3 cups (420 g) shredded cooked chicken. Make the gravy with 1½ cups (360 ml) chicken broth, then stir in the chicken and heat the mixture to 165°F (74°C) before serving. This shortcut changes the timing and gives you less aromatic cooking broth, but it makes a practical weeknight version.

Storage and Reheating

Refrigerate the chicken and gravy separately from the waffles when possible, and get them into the refrigerator within 2 hours of cooking. Store them in covered, shallow containers; cooked chicken and gravy keep for 3 to 4 days refrigerated. Waffles can be refrigerated in a sealed container for about 3 days, although they soften, or frozen in a freezer-safe bag for up to 2 months for better quality.

Reheat the chicken and gravy in a saucepan over medium-low heat, stirring often and adding a splash of broth or milk to loosen the sauce. Heat leftovers to 165°F (74°C), checking the chicken and gravy with a food thermometer. Reheat waffles in a toaster or a 350°F (177°C) oven until hot and crisp; avoid microwaving them if you want to keep their edges from turning soft. Thaw frozen waffles in the toaster or reheat them directly from frozen. For best texture, assemble only the portions you plan to eat right away.

Frequently Asked Questions

Is Pennsylvania Dutch chicken and waffles the same as fried chicken and waffles?
Not usually. This regional-style preparation is commonly made with simmered chicken and savory gravy spooned over a waffle, while other well-known versions use fried chicken and may be served with syrup. Recipes differ by household and community, so the name can refer to more than one plate, but this recipe follows the stewed-chicken-and-gravy approach.

Should I serve it with syrup?
Syrup is optional, not required. The gravy is seasoned to be savory, and the waffle itself has only a little sugar, so the dish works without a sweet topping. Put syrup on the table if your guests like a sweet-and-savory contrast, and let each person decide rather than adding it to the whole pan.

Can I make parts of the recipe ahead?
Yes. Cook and shred the chicken, then refrigerate it with some of its broth for up to 3 to 4 days. You can also make the gravy a day ahead, but it will thicken in the refrigerator; reheat it gently with a little broth or milk and bring it to 165°F (74°C). Waffle batter is best mixed shortly before cooking because its baking powder begins working once it meets the wet ingredients.

What if I do not have a waffle iron?
Use plain frozen waffles, or serve the chicken and gravy over toast, biscuits, or mashed potatoes. Those are not waffles, but they make a similar base for the savory topping. If using frozen waffles, toast them until hot and crisp so they can support the gravy without becoming soggy immediately.

Can I use chicken breast instead of thighs?
Yes, but breast meat is leaner and can dry out if simmered too long. Use pieces of similar size, begin checking the thickest part early, and remove each piece as soon as it reaches 165°F (74°C). Shred it while warm and fold it into the gravy just before serving. Bone-in thighs are more forgiving and generally give the cooking broth a fuller flavor.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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