Chicken and waffles is the ultimate comfort food, combining crispy, juicy fried chicken with fluffy, golden waffles. This recipe delivers a perfect sweet-savory balance with a shatteringly crisp crust and tender interior. It’s a weekend-worthy project that rewards every step.
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Why You’ll Love This Chicken and Waffles
Sweet-savory experience: The contrast of crispy chicken and soft waffles is heavenly.
Juicy, tender chicken: Buttermilk brine and double-dredging lock in moisture.
Make-ahead friendly: Brine overnight and mix waffle batter quickly.
Endlessly customizable: Adjust spice levels or waffle fluffiness to taste.
Ingredients & Tools
For the Chicken:
- 4 bone-in, skin-on chicken thighs and drumsticks
- 480 ml buttermilk
- 2 tsp hot sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cayenne pepper (optional)
- 240 g all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1.5 tsp salt
- 1 tsp black pepper
- 1 liter neutral oil, for frying (like vegetable or canola)
For the Waffles:
- 280 g all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 2 large eggs
- 480 ml whole milk
- 115 g unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
Tools: A large Dutch oven or heavy-bottomed pot for frying, a waffle iron, a wire rack set over a baking sheet, a deep-fry or candy thermometer, and two shallow bowls for dredging.
Notes: Real buttermilk is essential for tenderizing. Melted butter gives waffles rich flavor and golden color.
Nutrition (per serving)
| Calories: | 780 kcal |
| Protein: | 35 g |
| Fat: | 42 g |
| Carbs: | 62 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 30 minutes (plus 4 hours brining) | Cook Time: 40 minutes | Total Time: 1 hour 10 minutes (plus brining)
Before You Start: Tips & Ingredient Notes
- Bone-in, skin-on chicken is key. It might be tempting to use breast meat for ease, but the bones and skin keep the chicken incredibly moist during frying. The skin also gets wonderfully crisp—it’s worth the extra bit of work.
- Don’t skip the buttermilk brine. This step is what ensures your chicken stays juicy, even with a long fry time. The acid in the buttermilk gently breaks down the proteins, resulting in a more tender bite. A little patience here goes a long way.
- Why use cornstarch in the flour? Adding a bit of cornstarch to your dredging mixture makes the crust extra crispy and light. It prevents the coating from becoming too dense and absorbs less oil, so your chicken isn’t greasy.
- Get your oil temperature right. A candy or deep-fry thermometer is your best friend here. If the oil is too cool, the chicken will absorb oil and be soggy. Too hot, and the outside will burn before the inside cooks through.
How to Make Chicken and Waffles
Step 1: First, brine the chicken. In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, paprika, and cayenne (if using). Add the chicken pieces, making sure they’re fully submerged. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight. This is the step that builds flavor and tenderness from the inside out.
Step 2: When you’re ready to cook, take the chicken out of the fridge about 30 minutes before frying to take the chill off. In a shallow dish, whisk together the flour, cornstarch, baking powder, salt, and pepper for the chicken coating. The baking powder helps the crust become extra craggy and crisp—you’ll notice the texture difference.
Step 3: Now, dredge the chicken. Remove one piece of chicken from the buttermilk brine, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing firmly so the coating adheres. Then, dip it back into the buttermilk brine for just a second, and dredge it in the flour mixture again. This double-dredge is the secret to that thick, crunchy, picture-perfect crust. Place the coated chicken on a wire rack while you heat the oil.
Step 4: Pour the oil into your Dutch oven—it should be about 3-4 cm deep. Heat over medium-high heat until the oil reaches 175°C (350°F). Use your thermometer! Carefully lower two pieces of chicken into the hot oil—don’t overcrowd the pot. Fry for 12-15 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature of the chicken reaches 74°C (165°F).
Step 5: As the chicken fries, transfer the cooked pieces to a clean wire rack set over a baking sheet—this keeps them crisp all over. Let the oil return to temperature before adding the next batch. While the last batch of chicken is frying, you can start on the waffles.
Step 6: For the waffles, preheat your waffle iron. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk the eggs, then add the milk, melted butter, and vanilla. Pour the wet ingredients into the dry and stir until just combined—a few lumps are totally fine. Overmixing will make the waffles tough.
Step 7: Lightly grease the waffle iron if needed, then pour in enough batter to cover the center (about a ladleful, depending on your iron). Close the lid and cook until the waffles are golden brown and crisp, usually 4-6 minutes. You’ll know they’re ready when the steam mostly subsides.
Step 8: To serve, place a warm waffle on each plate. Top with a piece of fried chicken. The classic move is to drizzle everything with maple syrup—the sweet, sticky syrup running over the crispy chicken and fluffy waffle is honestly the whole point. Serve immediately while everything is hot and crisp.
Storage & Freshness Guide
- Fridge: Store chicken and waffles separately in airtight containers for up to 3 days.
- Freezer: Wrap cooled chicken and waffles tightly; freeze for up to 1 month.
- Reviving: Reheat chicken on a wire rack at 190°C (375°F) until crisp. Toast waffles.
Serving Suggestions
Complementary Dishes
- Simple Collard Greens — Their earthy, slightly bitter flavor cuts through the richness of the fried chicken beautifully, adding a fresh element to the plate.
- Creamy Coleslaw — The cool, crunchy slaw provides a refreshing contrast in texture and temperature, making each bite of chicken and waffles feel new again.
- Cheesy Grits — A small side of creamy, cheesy grits feels wonderfully Southern and soaks up any extra syrup and flavor on the plate.
Drinks
- Sweet Iced Tea — The slight bitterness and sweetness of the tea is the perfect palate cleanser between those rich, savory-sweet bites.
- Sparkling Mimosa — The bubbles and citrus notes feel celebratory and help balance the meal’s indulgence, making brunch feel extra special.
- Cold Brew Coffee — Its smooth, strong flavor stands up to the powerful tastes on the plate and provides that necessary caffeine kick.
Something Sweet
- Peach Cobbler — Warm, spiced peaches and a buttery biscuit topping continue the comfort food theme in the most delightful way.
- Lemon Bars — Their bright, tangy sweetness is a fantastic, refreshing finish that cuts through the meal’s richness.
- Vanilla Bean Ice Cream — Honestly, serving a scoop alongside the warm cobbler or even on its own is a simple, classic, and always welcome ending.
Top Mistakes to Avoid
- Mistake: Frying chicken that’s too cold. If the chicken goes straight from the fridge into the hot oil, the outside can burn before the inside cooks through. Let it sit out for 20-30 minutes to take the edge off the chill.
- Mistake: Overcrowding the pot. Adding too many chicken pieces at once will cause the oil temperature to plummet, resulting in greasy, soggy crust. Fry in small batches for the crispiest results.
- Mistake: Overmixing the waffle batter. Stir the wet and dry ingredients until they’re just combined. Lumps are fine! Overmixing develops gluten, which leads to tough, chewy waffles instead of light and fluffy ones.
- Mistake: Putting fried chicken on a paper towel. This seems logical, but it traps steam and makes the bottom crust soggy. Always use a wire rack so air can circulate and keep the entire piece crisp.
Expert Tips
- Tip: Keep cooked chicken warm and crisp. After frying, place the chicken on a wire rack set on a baking sheet and hold it in a 95°C (200°F) oven. This keeps it hot and prevents the steam from softening that perfect crust while you finish the waffles.
- Tip: Separate your wet and dry dredging stations. Use one hand for handling the wet chicken and the other for the dry flour mixture. This prevents your fingers from becoming a clumpy, breaded mess and gives you a cleaner coating on the chicken.
- Tip: Add a splash of maple syrup to your waffle batter. For an extra layer of flavor that ties the whole dish together, replace one tablespoon of the sugar with a tablespoon of real maple syrup. It adds a subtle, warm complexity.
- Tip: Make a spicy maple syrup. Gently warm your maple syrup in a saucepan with a pinch of cayenne pepper or a dash of hot sauce. It creates an incredible sweet-heat dynamic that elevates the entire experience.
FAQs
Can I make this with boneless chicken?
You absolutely can! Boneless, skinless chicken thighs or breast tenders will work. The cooking time will be much shorter—closer to 5-7 minutes—so keep a close eye on them. Just be aware that you’ll lose a bit of the juiciness that the bone and skin provide, so don’t overcook them. Use a meat thermometer to be sure they hit 74°C (165°F) internally.
Can I prepare the chicken ahead of time?
Yes, and it’s a great time-saver! You can brine the chicken for up to 24 hours. You can even dredge the chicken in the flour mixture and place it on the rack in the fridge for an hour or two before frying. This can actually help the coating set and adhere even better, resulting in an extra-crispy crust.
My waffles aren’t crispy. What did I do wrong?
This usually comes down to the waffle iron not being hot enough or the batter having too much fat. Make sure your iron is fully preheated—a drop of water should sizzle and dance on the surface. Also, avoid adding extra butter or oil to the batter beyond what’s listed, as it can make the waffles soft rather than crisp.
What’s the best oil for frying the chicken?
You want a neutral oil with a high smoke point. Vegetable, canola, or peanut oil are all excellent choices. They won’t impart any off-flavors to the chicken and can handle the sustained high heat needed for deep frying without burning. Avoid olive oil, as its smoke point is too low and its flavor is too strong.
Can I freeze leftover chicken and waffles?
You can, though the texture will change. The fried chicken will lose some of its crispness upon reheating. To freeze, let everything cool completely, then wrap tightly. Reheat the chicken in a 190°C (375°F) oven on a wire rack until hot and re-crisped. Waffles reheat best in a toaster. For the best experience, though, this dish is truly meant to be enjoyed fresh.
Chicken And Waffles
Make the ultimate Chicken and Waffles at home! Our recipe delivers crispy fried chicken and fluffy waffles with a perfect sweet-savory balance. Get the recipe now!
Ingredients
For the Chicken
-
4 bone-in, skin-on chicken thighs and drumsticks
-
480 ml buttermilk
-
2 tsp hot sauce
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tsp paprika
-
0.5 tsp cayenne pepper (optional)
-
240 g all-purpose flour
-
2 tbsp cornstarch
-
1 tsp baking powder
-
1.5 tsp salt
-
1 tsp black pepper
-
1 liter neutral oil (for frying (like vegetable or canola))
For the Waffles
-
280 g all-purpose flour
-
2 tbsp granulated sugar
-
1 tbsp baking powder
-
0.5 tsp salt
-
2 large eggs
-
480 ml whole milk
-
115 g unsalted butter (melted and slightly cooled)
-
1 tsp vanilla extract
Instructions
-
First, brine the chicken. In a large bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, paprika, and cayenne (if using). Add the chicken pieces, making sure they’re fully submerged. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight. This is the step that builds flavor and tenderness from the inside out.01
-
When you’re ready to cook, take the chicken out of the fridge about 30 minutes before frying to take the chill off. In a shallow dish, whisk together the flour, cornstarch, baking powder, salt, and pepper for the chicken coating. The baking powder helps the crust become extra craggy and crisp—you’ll notice the texture difference.02
-
Now, dredge the chicken. Remove one piece of chicken from the buttermilk brine, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing firmly so the coating adheres. Then, dip it back into the buttermilk brine for just a second, and dredge it in the flour mixture again. This double-dredge is the secret to that thick, crunchy, picture-perfect crust. Place the coated chicken on a wire rack while you heat the oil.03
-
Pour the oil into your Dutch oven—it should be about 3-4 cm deep. Heat over medium-high heat until the oil reaches 175°C (350°F). Use your thermometer! Carefully lower two pieces of chicken into the hot oil—don’t overcrowd the pot. Fry for 12-15 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature of the chicken reaches 74°C (165°F).04
-
As the chicken fries, transfer the cooked pieces to a clean wire rack set over a baking sheet—this keeps them crisp all over. Let the oil return to temperature before adding the next batch. While the last batch of chicken is frying, you can start on the waffles.05
-
For the waffles, preheat your waffle iron. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk the eggs, then add the milk, melted butter, and vanilla. Pour the wet ingredients into the dry and stir until just combined—a few lumps are totally fine. Overmixing will make the waffles tough.06
-
Lightly grease the waffle iron if needed, then pour in enough batter to cover the center (about a ladleful, depending on your iron). Close the lid and cook until the waffles are golden brown and crisp, usually 4-6 minutes. You’ll know they’re ready when the steam mostly subsides.07
-
To serve, place a warm waffle on each plate. Top with a piece of fried chicken. The classic move is to drizzle everything with maple syrup—the sweet, sticky syrup running over the crispy chicken and fluffy waffle is honestly the whole point. Serve immediately while everything is hot and crisp.08
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