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Southern fried chicken and waffles on a white plate.
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5 from 7 votes

Fried Chicken and Waffles

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.
Prep Time35 mins
Cook Time45 mins
Brine30 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: American
Servings: 6 Servings
Calories: 852kcal
Author: Aimee Mars


  • 2 Pie Dishes or large flat dishes
  • Wire Rack and Baking Sheet
  • Large Dutch Oven
  • Candy Thermometer
  • Tongs
  • Waffle Iron



  • 1.5 lbs Boneless, Skinless Chicken Thighs about 8 peices
  • 2 cups Buttermilk
  • 2 tablespoons Salt
  • 1 tablespoon Hot Sauce

Buttermilk Waffles

  • cup Flour
  • 2 tablespoons Sugar omit for more savory waffles
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 large Eggs
  • 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



  • 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.


  • 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.


  • Place 1 to 2 waffles on a plate and top with a piece of fried chicken. Drizzle the top with maple syrup or honey.


The nutrition facts don't include the oil for frying since you can't determine how much oil is absorbed during the frying process.
  • 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.


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.


Serving: 1Serving | Calories: 852kcal | Carbohydrates: 99g | Protein: 43g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 293mg | Sodium: 4219mg | Potassium: 1256mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1167IU | Vitamin C: 2mg | Calcium: 506mg | Iron: 7mg