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Crispy battered fried chicken over fluffy buttermilk waffles, which are then drizzled in maple syrup is the ultimate dinner or brunch indulgence. Fried Chicken and Waffles are a perfect pair and a delicious southern recipe you won’t be able to resist.
Why This Recipe Works
Whether you make this indulgent meal for breakfast, brunch, or dinner you’ll enjoy the crunchy tender fried chicken paired with fluffy buttermilk waffles. This unique combination sounds odd, but is actually delicious and falls under the ultimate comfort food category. Drizzle it with maple syrup for a perfect savory and sweet treat.
This recipe makes the most delicious boneless fried chicken that can be used in this recipe as well as others such as a chicken sandwich. You can easily add 3 to 4 more pieces of chicken to the recipe below without having to change any of the other ingredients. This way you’ll have leftovers for other meals.
You can also double to waffle ingredients and save the extras for breakfast later too.
If you’re craving comfort food or want to prepare a brunch or dinner that’s unique, yet easy, then I recommend trying this recipe. It’s great for a holiday breakfast such as Easter, Fourth of July, or New Years Day.
Ingredients Needed
Many of the ingredients are used more than once in the recipe. For example, buttermilk is used in the brine, the batter for the chicken, and in the waffle batter. Therefore you won’t need many ingredients, but make sure to check how much you need of each to ensure you have enough.
Ingredient Noes
- Chicken: You’ll want boneless chicken for this recipe so you can easily slice through the chicken and waffle to get a forkfull of both. I prefer to use boneless chicken thighs, which are extremely tender when they’re fried.
- Flour: For this recipe I prefer to use all-purpose flour, however, I have made it several times using a gluten-free measure-for-measure flour and it works perfectly too. The flour combined with the cornstarch help to create that crispy outer coating.
- Buttermilk: Using actual buttermilk is key to making the thick and crunchy outer coating so I don’t recommend using anything else. If you can’t find buttermilk then you can create a version by mixing 1 tablespoon of lemon juice per 1 cup of whole milk. This will sour the milk so it’s similar to buttermilk, but you won’t have the thickness that buttermilk has.
- Baking Soda and Cornstarch: these two ingredients combined in the batter that coats the chicken work as a leavener, which lifts the batter as it cooks and creates that crunchy and crispy outer coating.
- Mapley Syrup or Honey: not pictured are the optional toppings. I recommend serving it drizzled in maple syrup or honey.
Best Chicken to Use for Fried Chicken
My suggestions on which chicken to use for fried chicken will vary depending on how you wish to use the chicken in serving it. For this recipe, you will want to use a boneless chicken so it’s easily sliceable like the waffle. You’ll want to have some chicken and some waffles on each bite for the ultimate experience.
I recommend using boneless chicken thighs because it’s an extremely tender cut of chicken, especially once fried. It’s also easy to cut the chicken into smaller pieces if you’d prefer them to be on the small side.
Now, if you’re making Oven-Fried Chicken though I recommend going with bone-in chicken because it makes a fried chicken that is similar to the type cooked in oil, that’s a different recipe.
Best Waffles
I like a waffle that is soft and fluffy, yet holds up when drenched in syrup, which is how this recipe should be eaten. The best waffles to use are buttermilk or Belgian waffles. Buttermilk waffles are slightly easier to prepare since there’s no whipping the egg whites and that’s what’s included in this recipe. They’re extremely easy to make and if your waffle iron doesn’t have a “Belgian” waffle setting then you can cook them for 5 minutes to achieve a similar texture.
Step-by-Step Instructions
- Make the brine. Whisk 2 cups of buttermilk, 2 tablespoons of salt, and 1 tablespoon of hot sauce together to form the brine.
- Marinate. Place the chicken in a single layer in a baking dish and pour the brine on top of the chicken. Cover it with plastic wrap and keep it in the fridge to marinate for a minimum of 30 minutes and up to overnight.
- Mix the dry ingredients for the waffles. In a large mixing bowl whisk 1 3/4 cup of flour, 2 tablespoons of sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon of salt together until well mixed.
- Combine the wet ingredients. Using a separate medium bowl beat 2 eggs, 1 3/4 cup buttermilk, 1/2 a cup of melted butter, and 2 teaspoons of vanilla extract together.
- Combine the two to make the waffle batter. Pour the wet ingredients into the large mixing bowl with the dry ingredients and stir them together until fully mixed. The mixture will be slightly lumpy.
- Cook the waffles. Place about 1/2 cup of batter into each section of your waffle iron and cook for 5 to 6 minutes or according to your waffle irons instructions.
- Make the dry mix for the batter. Combine 3 cups of flour, 1/3 cup cornstarch, 2 tablespoons baking powder, 1 tablespoon ground black pepper, 2 teaspoons salt, and 1 teaspoon of paprika.
- Prepare the egg wash. Beat 1 cup buttermilk and 2 eggs together and place it next to the flat bowl with the dry ingredients.
- Heat the oil. In a large Dutch oven or a deep skillet heat 2 to 3 inches of oil to 350º F. Clip a candy thermometer to the side of the pot.
- First coating. Dredge the chicken, one piece at a time, in the flour mixture making sure to coat it evenly on all sides. Press it firmly into the mixture and press some on top to help it stick.
- Second coating. Then dunk the piece of chicken into the egg mixture and again coat it evenly.
- Third coating. Return the chicken back to the flour mixture and dredge it all over coating it evenly. You may need to firmly press the chicken into the flour to help it stick to the chicken.
- Fry the chicken. Working in batches of 3 to 4 pieces at a time, use tongs to carefully place the chicken into the heated oil. Fry for 8 to 9 minutes until the chicken is golden and crispy.
- Arrange everything. Place 1 to 2 waffles on a plate and top with a piece of fried chicken. Drizzle the top with maple syrup or honey.
Helpful Equipment
- 2 Pie Dishes or Large Flat Dishes: this makes coating the chicken in the batter super easy and less messy.
- Wire Rack and Baking Sheet: I use this combo to arrange my chicken for frying. Then the chicken is returned to the rack after it’s fried. This allows it to cool evenly while letting excess oil drip off.
- Large Dutch Oven: This is my favorite Dutch oven. I always use it when frying chicken and it’s large enough to fit 3 to 4 peices when frying it.
- Candy Thermometer: Using a thermometer clipped to the side of your pot while you fry the chicken is helpful because it allows you to moniter the temperature of the oil. The oil needs to remain at or slightly above 350º F.
- Tongs: It’s easiest to use tongs to pick up the chicken and drop it into the frying oil as well as remove it.
- Waffle Iron: This waffle iron is a little pricey, but it’s the one I use and I absolutely love it. It makes up to 4 waffles at a time and has many different settings.
Serving Suggestions
When making this recipe I always serve it drizzled in maple syrup and the waffles slathered in butter, but you can add several different toppings. Below are some of my favorite ways to serve it.
- Spice it up. You can drizzle some hot sauce on top of your chicken and waffles for a little bit of a kick.
- Use honey. Instead of maple syrup you can use honey or even hot honey for a slightly sweet and slightly spicy flavor explosion.
- Coat it in sauce. You can brush this Bang Bang Sauce on the chicken directly after you fry it for a tangy and slightly spicy taste.
- Use butter. Definitely slather your waffles in butter just as you would if they were plain.
- Add some sweetness. Spreading some of your favorite jelly or jam on your waffles brings a nice flavor that pairs well with both the chicken and waffles.
Storage Information
- Leftovers: Store the chicken and waffles in separate air-tight containers. Since the waffles are made with buttermilk you’ll need to store them in the fridge. They will last up to 1 week. The chicken will last for 4 days stored in the fridge.
- Freezing Instructions: Allow both the waffles and chicken to cool completely. Lay the waffles on a baking sheet in a single layer. Place it in the freezer for 1 hour to flash freeze them. Then remove them and place them all in a freezer-safe container or sealable freezer bag. The waffles will last for 3 to 4 months in the freezer. All the chicken can be placed in the same freezer-safe container. It will last for up to 3 months in the freezer.
Reheating Instructions
To reheat any leftover chicken place the chicken pieces on a wire rack fitted on top of a rimmed baking sheet. If you don’t have this then you can coat a baking sheet with cooking spray instead). Heat the oven to 350º F and heat the chicken for 10 to 15 minutes, until just heated through. Check it at 10 minutes to see if it has warmed in the center by using an instant-read thermometer. You want to be careful not to dry the chicken out.
Make Ahead Instructions
- The chicken can be marinated a day in advance of when you plan on cooking it.
- Prepare the waffles up to 1 day in advance.
- The chicken can also be fried the day before serving it. Then it can be reaheated in the oven, but I recommend making it the day of.
Recipe Notes and Expert Tips
- You can add a 1/2 cup of either cornmeal, pecan meal, or almond meal to the waffle batter. This adds flavor or make it more of a savory waffle.
- Don’t skimp on brining the chicken! You’ll want to allow a minimum of 30 minutes to let the chicken soak in the brine. This helps tenderize it even more. I like to set mine up first thing in the morning before I plan on frying them later in the day.
- After coating the chicken in the batter arrange them on a wire rack fitted on top of a rimmed baking sheet. You can then take the chicken pieces directly from the rack. Then fry them and then return it to let it cool evenly on all sides.
- Clip a candy thermometer to the side of your frying pot to keep an eye on the temperature. You want it to remain at 350º F. The temperature also drops once you place the chicken in the heated oil. Allow it to return to 350º F after removing the chicken and before adding the next batch.
- Don’t over-crowd the chicken in the pot when you’re frying it. Depending on the size of your pot and chicken pieces you’ll want to only fry 3 to 4 pieces at a time. This way they cook evenly and without sticking together.
FAQ’s
Yes, you can use your favorite waffle recipe or you can use frozen waffles, however, the frozen waffles are not as fluffy and big as the ones you’d make at home. If you choose not to use the waffle recipe here I do recommend you find an alternative homemade version.
My preference for frying chicken is to use peanut oil, which comes in large quantities and has a high smoke point. Ultimately, you need to use an oil with a high smoke point and these include vegetable, canola, avocado, corn, and peanut oil. From there it comes to flavor preference. The peanut oil has a very slight nutty flavor that is perfect for frying.
If you made this Fried Chicken and Waffles I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!
Fried Chicken and Waffles
Equipment
- 2 Pie Dishes or large flat dishes
- Wire Rack and Baking Sheet
- Large Dutch Oven
- Candy Thermometer
- Tongs
- Waffle Iron
Ingredients
Brine
- 1.5 lbs Boneless, Skinless Chicken Thighs about 8 peices
- 2 cups Buttermilk
- 2 tablespoons Salt
- 1 tablespoon Hot Sauce
Buttermilk Waffles
- 1¾ cup Flour
- 2 tablespoons Sugar omit for more savory waffles
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 large Eggs
- 1¾ cup Buttermilk
- 1/2 cup Butter melted but cooled
- 2 teaspoons Vanilla Extract
Chicken Batter
- 3 cups Flour
- 1/3 cup Cornstarch
- 2 tablespoons Baking Powder
- 1 tablespoon Ground Black Pepper
- 2 teaspoons Salt
- 1 teaspoon Paprika
- 1 cup Buttermilk
- 2 large Eggs
- 6 cups Peanut Oil or other frying oil
- Maple Syrup for serving
Instructions
Brine
- In a large mixing bowl whisk 2 cups buttermilk, 2 tablespoons salt, and 1 tablespoon of hot sauce together until fully mixed.
- Place the chicken in a single layer in a baking dish or in a large gallon-size sealable bag and pour the brine mixture over the chicken. Cover or seal and place in the fridge to marinate for a minimum of 30 minutes or up to overnight.
Buttermilk Waffles
- In a large mixing bowl whisk 1 3/4 cup of flour, 2 tablespoons of sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon of salt together until well mixed.
- Using a separate medium bowl beat 2 eggs, 1 3/4 cup buttermilk, 1/2 a cup of melted butter, and 2 teaspoons of vanilla extract together.
- Pour the wet ingredients into the large mixing bowl with the dry ingredients and stir them together until fully mixed. The mixture will be slightly lumpy.
- Place about 1/2 cup of batter into each section of your waffle iron and cook for 5 to 6 minutes or according to your waffle irons instructions.
Chicken
- In a large flat bowl such as a pie dish combine 3 cups of flour, 1/3 cup cornstarch, 2 tablespoons baking powder, 1 tablespoon ground black pepper, 2 teaspoons salt, and 1 teaspoon of paprika.
- Using a separate similar flat bowl beat 1 cup buttermilk and 2 eggs together and place it next to the flat bowl with the dry ingredients.
- In a large Dutch oven or a deep skillet heat 2 to 3 inches of oil to 350º F. Clip a candy thermometer to the side of the pot.
- Drain the brine from the chicken.
- Dredge the chicken, one piece at a time, in the flour mixture making sure to coat it evenly on all sides. Press it firmly into the mixture and press some on top to help it stick.
- Then dunk the piece of chicken into the egg mixture and again coat it evenly.
- Return the chicken back to the flour mixture and dredge it all over coating it evenly. You may need to firmly press the chicken into the flour to help it stick to the chicken.
- Arrange the coated chicken pieces on a wire rack fitted on top of a baking sheet or use a large cutting board.
- Working in batches of 3 to 4 pieces at a time, use tongs to carefully place the chicken into the heated oil. Fry for 8 to 9 minutes until the chicken is golden and crispy.
- Use the tongs to remove the chicken from the oil after cooking and return it to the rimmed baking sheet fitted with the wire rack.
Arrange
- Place 1 to 2 waffles on a plate and top with a piece of fried chicken. Drizzle the top with maple syrup or honey.
Notes
- You can add a 1/2 cup of either cornmeal, pecan meal, or almond meal to the waffle batter to add flavor or make it more of a savory waffle.
- Don’t skimp on brining the chicken! You’ll want to allow a minimum of 30 minutes to let the chicken soak in the brine, which helps tenderize it even more. I like to set mine up first thing in the morning before I plan on frying it later in the day.
- After coating the chicken in the batter arrange them on a wire rack fitted on top of a rimmed baking sheet. You can then take the chicken pieces directly from the rack, fry them, and then return it to let them cool evenly on all sides.
- Clip a candy thermometer to the side of your frying pot to keep an eye on the temperature. You want it to remain at 350º F. The temperature also drops once you place the chicken in the heated oil so allow it to return to 350º F after removing the chicken and before adding the next batch.
- Don’t over-crowd the chicken in the pot when you’re frying it. Depending on the size of your pot and your chicken you’ll want to only fry 2 to 3 pieces at a time so they cook evenly and without sticking together.
Storage Information
- Leftovers: Store the chicken and waffles in separate air-tight containers. Since the waffles are made with buttermilk you’ll need to keep them in the fridge and they will last up to 1 week. The chicken will last for 4 days stored in the fridge.
- Freezing Instructions: Allow both the waffles and chicken to cool completely. Lay the waffles on a baking sheet in a single layer and place them in the freezer for 1 hour to flash freeze them. Then remove them and place them all in a freezer-safe container or sealable freezer bag. The waffles will last for 3 to 4 months in the freezer. All the chicken can be placed in the same freezer-safe container and will last for up to 3 months in the freezer.
