Chicken Waffles Recipe: Chicken and waffles – the dynamic duo that somehow blends sweet and savory in the most deliciously satisfying way. It’s a dish that sounds weird on paper but works like magic on the plate. Think about it – crispy, juicy fried chicken sitting on top of golden, buttery waffles, all drizzled with warm maple syrup. Hungry yet?
This step-by-step guide walks you through everything you need to know, whether you’re cooking this comfort classic for the first time or trying to perfect your technique. From ingredients to expert tips and tasty variations, consider this your ultimate homemade chicken and waffles playbook.
Why Chicken and Waffles is the Perfect Comfort Food
You ever have one of those days where you want breakfast for dinner… but also crave something hearty and savory? Chicken and waffles is that dish. It’s crispy, tender, fluffy, sweet, salty – all in one bite. It’s basically soul food heaven.
Born from the blending of African-American Southern cooking and Pennsylvania Dutch breakfast traditions, this dish has taken on iconic status in diners and brunch spots across the country. It’s indulgent, yes. But it’s also one of those meals that feels like a warm hug from the inside out.
And when made right at home, it tastes even better than anything you’ll get at a restaurant – plus, you control what goes in it. More spice? Sure. Extra syrup? Go ahead. Chicken tenders or thighs? Totally up to you. Let’s dive into what makes this meal truly mouthwatering.
What Makes the Best Chicken and Waffles?
The secret to the best chicken and waffles lies in the balance. You want textures and flavors that complement each other perfectly. The crispy crunch of fried chicken meets the soft chew of fluffy waffles. The salty spice of the chicken contrasts with the sweet syrup on top.
Here’s what makes it a winning combo:
- Crispy, well-seasoned chicken – Thighs, breasts, or tenders, as long as they’re juicy on the inside and crispy on the outside.
- Golden, fluffy waffles – Not too sweet, just enough to balance the chicken.
- A good drizzle – Maple syrup, honey, or hot honey depending on your mood.
- Texture – Think about that fork going through crunchy chicken into a soft waffle. Bliss.
- Heat vs. Sweet – Add hot sauce to the chicken and syrup on the waffle for the best of both worlds.
Now let’s talk ingredients – because good food starts with the right stuff.
List of Ingredients You’ll Need
For the Fried Chicken:
- 2 lbs chicken thighs or tenders (boneless preferred)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional, for marinating)
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
For the Waffles:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk (whole milk or buttermilk)
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- Non-stick spray or oil for the waffle iron
Optional Toppings and Syrups:
- Maple syrup (warm it up – it matters!)
- Hot honey (a spicy twist)
- Whipped butter
- Fresh herbs (like parsley or thyme for garnish)
- Pickles or coleslaw for a Southern flair
Kitchen Equipment You’ll Need
- Mixing bowls (large and medium)
- Whisk
- Tongs
- Deep frying pan or Dutch oven
- Waffle maker/waffle iron
- Cooling rack (for draining fried chicken)
- Thermometer (for checking oil temperature)
- Ladle or measuring cup (for pouring waffle batter)
With all the tools and ingredients ready, it’s time to roll up those sleeves and get cookin’.
Step-by-Step Guide to Making Chicken and Waffles
Step 1: Marinate the Chicken
Start by placing your chicken pieces into a large bowl or zip-lock bag. Pour in the buttermilk and hot sauce, making sure the chicken is fully coated. This step isn’t just about flavor – the acid in the buttermilk tenderizes the meat, making it juicy and soft inside after frying.
Pro Tip: Marinate the chicken for at least 4 hours, but overnight is even better. Trust me – you’ll taste the difference.
Step 2: Prepare the Seasoned Flour
In a separate bowl, mix the flour with paprika, garlic powder, onion powder, cayenne, salt, and pepper. This is where the chicken gets its flavor-packed crust.
Remove chicken from the marinade, let the excess drip off, and dredge it in the seasoned flour. Press it in well – you want that coating to stick.
Double Dredge Option: Want extra crunch? Dip it back into the buttermilk, then the flour again. Double the coating, double the crisp.
Step 3: Heat the Oil and Fry the Chicken
Pour vegetable oil into your skillet or Dutch oven, at least 2 inches deep. Heat it to 350°F (175°C). Test with a thermometer – frying at the right temp is crucial.
Fry chicken in batches – don’t overcrowd the pan or it’ll drop the temperature. Cook for 7–10 minutes per side depending on thickness. You want golden brown and crispy on the outside, and 165°F internal temp on the inside.
Drain on a wire rack (not paper towels – they make it soggy). Let it rest a few minutes before serving.
Step 4: Mix Your Waffle Batter
In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, beat eggs, then mix in milk, melted butter, and vanilla.
Combine wet and dry ingredients – stir gently. Don’t overmix or your waffles will turn out chewy instead of fluffy.
Rest the batter for 5–10 minutes to let the flour hydrate. This small step makes a big difference in texture.
Step 5: Cook the Waffles
Preheat your waffle iron and spray it with non-stick spray or brush with oil.
Pour about 1/2 cup of batter (depending on your waffle iron) and cook according to your machine’s instructions – usually 4–5 minutes or until golden and crisp.
Keep waffles warm in a 200°F oven while you cook the rest.
Step 6: Plate and Garnish
Stack those warm waffles on a plate, top with crispy fried chicken, then drizzle with warm maple syrup or hot honey. Add a pat of butter, sprinkle of herbs, or even a splash of hot sauce.
Wanna go gourmet? Add a fried egg, crumbled bacon, or a dollop of whipped cream.
This is the moment where you sit back and admire your creation. And then dig in.
Tips for Perfect Fried Chicken
Let’s be honest – the fried chicken makes or breaks this dish. You can have the fluffiest waffles in the world, but if the chicken is dry or soggy, the whole plate flops. Here are the essential tips to make sure your fried chicken comes out golden, juicy, and unforgettable every time:
- Use buttermilk for marination: It’s not just tradition – the acidity helps tenderize the meat and infuses it with flavor. The result? Juicier chicken with every bite.
- Don’t skip the seasoning in your flour: That seasoned flour is where all the crust flavor lives. If it’s just plain flour, your chicken will taste bland.
- Double dredge for extra crunch: Dip the marinated chicken in flour, back into the buttermilk, and again into the flour. This builds up a crispy, thick crust that holds up under syrup.
- Fry in batches: Overcrowding the pan drops the oil temperature, which leads to soggy, greasy chicken. Give each piece room to breathe.
- Use a thermometer: Make sure your oil is at the sweet spot (350°F/175°C) before frying. And don’t forget to check internal temp – 165°F is your safety zone.
- Drain it right: Skip the paper towels. Place your fried chicken on a wire rack over a baking sheet. This keeps it crispy and avoids steaming.
These tips are the difference between average and amazing. And remember: fried chicken should be a little messy and incredibly flavorful. Don’t stress – just season boldly and fry with confidence.
Tips for Fluffy, Golden Waffles
Now, let’s talk about waffles. They aren’t just a sidekick in this dish – they’re co-stars. You want them light, airy, golden, with a crisp exterior and soft interior. Here’s how to nail them every time:
- Use fresh baking powder: It’s your waffle’s rising agent. Old or expired baking powder leads to flat, dense waffles. Always check the date!
- Don’t overmix the batter: Gently stir until the flour disappears. A few lumps? That’s okay. Overmixing leads to chewy waffles – not what we want.
- Rest the batter: Letting it sit for 5–10 minutes gives the gluten time to relax and the baking powder time to activate. Result? Lighter waffles.
- Grease your waffle iron well: A stuck waffle is a heartbreak. Use non-stick spray or brush with oil before each batch.
- Cook until golden and crisp: Don’t lift the lid too soon! Trust the steam – once it stops, your waffle is likely ready.
- Keep warm the right way: Place finished waffles in a 200°F oven directly on the rack. This keeps them crisp without drying them out.
Want next-level waffles? Add a pinch of cinnamon or nutmeg to the batter. Or a handful of shredded cheddar for a savory twist. Go crazy – waffles are your canvas.
Popular Variations of Chicken and Waffles
Once you’ve nailed the classic version, why not mix it up? Chicken and waffles is one of those versatile dishes you can spin in dozens of delicious directions. Here are some mouthwatering twists to try:
1. Nashville Hot Chicken and Waffles
Spice lovers, this one’s for you. After frying, toss your chicken in a fiery Nashville-style hot oil made with cayenne, brown sugar, and paprika. Pair it with slightly sweet waffles to balance the heat.
2. Chicken and Cheddar-Jalapeño Waffles
Mix sharp cheddar cheese and diced jalapeños into your waffle batter. It adds a savory, spicy edge that pairs beautifully with crispy chicken.
3. Chicken and Cornbread Waffles
Replace some flour in your batter with cornmeal for a cornbread-style waffle. Adds texture and a slightly sweet Southern charm.
4. Gluten-Free Chicken and Waffles
Use a gluten-free flour blend for both chicken dredging and waffles. Almond flour and oat flour work great, too.
5. Korean Fried Chicken and Sesame Waffles
Toss your chicken in a sticky gochujang glaze and pair it with sesame seed-studded waffles. Drizzle with spicy honey or soy syrup. Boom – flavor bomb.
The options are endless – once you master the base, don’t be afraid to experiment.
How to Make Chicken and Waffles Healthier
Love the dish but looking to cut calories or fat? You don’t have to give it up. With a few smart swaps, you can still enjoy chicken and waffles while keeping things on the lighter side:
- Use an air fryer: Skip deep frying and air fry the chicken. You’ll still get crispiness without the extra oil.
- Go for lean cuts: Use boneless, skinless chicken breasts or tenders instead of thighs.
- Make whole wheat waffles: Swap out half the flour with whole wheat flour. Add flaxseeds or oats for extra fiber.
- Reduce sugar and butter: Cut back on sugar in the waffle batter and use less butter. You won’t even miss it when everything’s combined.
- Top smart: Go easy on syrup or use a sugar-free version. Add fresh fruit, Greek yogurt, or a drizzle of honey for natural sweetness.
- Serve smaller portions: Enjoy a mini stack – 1 waffle and 1 piece of chicken can still satisfy.
Healthy doesn’t mean boring. With the right tweaks, you can have your comfort food and eat it too.
Serving Suggestions
So, you’ve got your crispy chicken and perfect waffles – now let’s make the plate pop. Presentation and pairings matter, especially if you’re serving this for brunch or a special weekend treat.
Here are some crowd-pleasing ideas:
- Classic Style: Stack two waffles, add two pieces of chicken, top with warm maple syrup and a pat of butter.
- Southern Comfort: Serve with collard greens, baked mac & cheese, or candied yams.
- Brunch Vibes: Pair with mimosas, coffee, or a Bloody Mary.
- Sweet & Savory: Add caramelized apples or spiced peach compote on top.
- Herb Finish: Garnish with fresh thyme or chopped parsley for color and aroma.
Want to get fancy? Add edible flowers, microgreens, or a dash of truffle hot sauce. Go as casual or as gourmet as you like – this dish handles both.
What to Serve on the Side
While chicken and waffles are definitely the stars of the show, a few good side dishes can elevate your entire meal. Here are some delicious sidekick ideas:
- Coleslaw: Creamy or vinegar-based, the crunch and tang balances the richness of the main dish.
- Roasted Sweet Potatoes: A slightly sweet and savory side that complements the whole plate.
- Fresh Fruit Salad: Keep things light and refreshing with a colorful mix of berries, melons, and citrus.
- Mac and Cheese: Rich meets richer – only for true comfort food enthusiasts.
- Deviled Eggs: Great for a brunch spread, and they pair beautifully with fried chicken.
Whether you’re planning a brunch feast or a comfort food dinner, these sides complete the experience without stealing the spotlight.
Storing and Reheating Leftovers
Made a big batch and have some leftovers? Lucky you! Chicken and waffles reheat surprisingly well if you store them the right way. Here’s how to keep that crispy-meets-fluffy texture intact for round two (or three):
How to Store:
- Fried Chicken: Let it cool completely before storing. Place in an airtight container lined with paper towels to absorb moisture. Store in the fridge for up to 3–4 days.
- Waffles: Let them cool on a wire rack to prevent sogginess. Store in a zip-top bag or airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Pro Tip: If freezing, place parchment paper between the waffles to keep them from sticking together.
How to Reheat:
Chicken:
- Oven: Preheat to 375°F (190°C). Place chicken on a wire rack over a baking sheet and bake for 10–15 minutes until hot and crispy.
- Air fryer: 350°F for 5–8 minutes, depending on size.
- Avoid the microwave unless you like soggy chicken (nobody does).
Waffles:
- Toaster: Perfect for bringing back that golden edge. Toast until warm and crisp.
- Oven: 350°F for about 5 minutes.
- Avoid microwaving – it’ll make them limp and chewy.
Now you’ve got a next-day brunch (or midnight snack) that’s just as good as day one.
Common Mistakes to Avoid
Even pros slip up sometimes. But hey, the more you know, the better your chicken and waffles will be. Here are some common pitfalls to watch out for – and how to steer clear:
1. Skipping the marinade
Don’t rush it! A few hours in buttermilk makes all the difference. Without it, your chicken might be bland and tough.
2. Using cold waffle batter
Cold ingredients = uneven cooking. Let the batter sit for 5–10 minutes at room temp before cooking for the fluffiest waffles.
3. Overcrowding the pan
Frying too many pieces at once drops the oil temp and leads to greasy chicken. Fry in batches and keep the heat consistent.
4. Not seasoning the flour
If the only seasoning you add is after frying, you’ve missed your moment. The flavor lives in the flour!
5. Lifting the waffle iron lid too early
Patience is key. If you open it too soon, you risk tearing the waffle. Let the steam guide you – when it stops, it’s likely done.
6. Forgetting to preheat the waffle iron
Cold iron = undercooked waffles. Always preheat until fully hot before adding batter.
Avoid these mistakes, and you’re on your way to chicken and waffle mastery.
FAQs about Chicken Waffles Recipe
1. Can I make the waffles ahead of time?
Absolutely. Make the waffles, let them cool completely, and store them in the fridge or freezer. Reheat in the toaster or oven to bring back that fresh-cooked crispness.
2. What’s the best cut of chicken to use?
Boneless chicken thighs are the juiciest and most flavorful, but tenders or breasts work great too. You can even use bone-in if you don’t mind the extra cooking time.
3. Can I bake the chicken instead of frying it?
Yes – for a healthier option, you can bake the chicken at 400°F for about 25–30 minutes or air fry at 375°F until crispy. Use a wire rack for better airflow and crispiness.
4. What kind of waffle maker is best?
Both classic and Belgian-style waffle makers work. Belgian waffle irons create thicker, fluffier waffles, which are perfect for holding up fried chicken and syrup.
5. What sauces go well besides maple syrup?
Hot honey, spicy mayo, sriracha-maple glaze, gravy, or even a honey mustard drizzle can give the dish a unique flavor twist.
Conclusion
There’s something downright magical about chicken and waffles. It’s the ultimate comfort food – crispy, tender, buttery, and sweet all at once. Whether you’re enjoying it for Sunday brunch, a cozy dinner, or a next-level late-night snack, this dish never disappoints.
The beauty of this recipe is its versatility. Stick with the classic or try bold new variations. Make it healthier or go full indulgence. Once you’ve made it yourself, you’ll wonder why you ever waited in line at a brunch spot.
So next time you’re craving something satisfying, skip the takeout and whip this up in your own kitchen. Your tastebuds will thank you. And hey – don’t forget the syrup.
