Chicken and Waffles

Chicken and waffles is the ultimate comfort food, combining crispy, flavorful fried chicken with fluffy golden waffles and a drizzle of sweet maple syrup. This dish balances savory and sweet in the best way possible, making it a perfect choice for breakfast, brunch, or even dinner.

Why I Love This Recipe

I love how this recipe brings together crispy, juicy fried chicken with light and airy waffles. The buttermilk marinade keeps the chicken tender while adding a rich flavor, and the waffle batter is perfectly balanced with a slight sweetness. Whether served with classic maple syrup or a spicy hot sauce drizzle, this dish is always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Fried Chicken:

4 boneless, skinless chicken thighs (or breasts)

1 cup buttermilk

1 teaspoon salt

1/2 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

1 1/2 cups vegetable oil (for frying)

For the Waffles:

1 1/2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

2 large eggs

1/4 cup melted butter

1 teaspoon vanilla extract

For Serving:

Maple syrup

Butter

Hot sauce (optional)

Directions

Marinate the Chicken:

In a bowl, I combine buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. I add the chicken and let it marinate for at least 1 hour, but overnight gives the best flavor.

Prepare the Coating:

In a separate bowl, I mix flour, cornstarch, baking powder, salt, and additional black pepper.

Bread the Chicken:

I remove the chicken from the buttermilk, letting the excess drip off, then dredge each piece in the flour mixture, pressing firmly to get an even coating. Letting the coated chicken rest for 5 minutes helps set the crust.

Fry the Chicken:

I heat vegetable oil in a large skillet to 350°F (175°C) and fry the chicken for 5-7 minutes per side until golden brown and crispy. I drain the fried chicken on a paper towel-lined plate.

Make the Waffles:

I preheat the waffle iron. In a bowl, I whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, I whisk buttermilk, eggs, melted butter, and vanilla extract. I combine the wet and dry ingredients, mixing until just combined.

Cook the Waffles:

I pour the batter into the preheated waffle iron and cook according to the manufacturer’s instructions until golden brown and crisp.

Assemble and Serve:

I place a waffle on a plate, top it with crispy fried chicken, and drizzle generously with maple syrup. A little butter or hot sauce takes it to the next level.

Servings and Timing

Servings: 4

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Calories per serving: 620 kcal

Variations

Spicy Chicken & Waffles: I add extra cayenne pepper to the flour mixture and drizzle with spicy honey for a kick.

Cheddar Waffles: Mixing shredded cheddar into the waffle batter adds a savory twist.

Sweet & Savory Combo: I serve this with honey butter or a dusting of powdered sugar for extra sweetness.

Oven-Baked Chicken: Instead of frying, I bake the chicken at 400°F (200°C) for 25-30 minutes for a lighter option.

Gluten-Free Version: I swap all-purpose flour for a gluten-free flour blend and use cornstarch for the crispy coating.

Storage/Reheating

Storage: Leftover fried chicken can be stored in an airtight container in the fridge for up to 3 days. Waffles can be refrigerated for 2-3 days or frozen for up to 2 months.

Reheating: I reheat the chicken in a 375°F (190°C) oven for 10-15 minutes to keep it crispy. Waffles reheat best in a toaster or oven at 300°F (150°C) for a few minutes.

Related Recipes:

• Cornbread Waffle Bites with Honey Butter Syrup
• Blueberry Lemon Cookie Bars with White Chocolate Drizzle
• Caramel Apple Bars

FAQs

How do I make the chicken extra crispy?

Letting the breaded chicken rest for 5 minutes before frying helps the coating stick. Using cornstarch in the flour mix also makes it crispier.

Can I use pancake mix instead of waffle batter?

Yes, but waffle batter has more fat, which gives waffles their crisp texture. If using pancake mix, I add a little melted butter for richness.

What’s the best way to keep waffles warm?

I keep cooked waffles in a 200°F (95°C) oven on a wire rack while I finish making the rest. This keeps them warm and crisp.

Can I make this recipe ahead of time?

Yes! I marinate the chicken overnight and cook the waffles ahead of time. The waffles reheat well in a toaster.

What can I serve with chicken and waffles?

I love serving this with scrambled eggs, fresh fruit, or coleslaw for a balanced meal.

Conclusion

Chicken and waffles is a classic dish that never disappoints. The combination of crispy fried chicken, fluffy waffles, and sweet maple syrup is pure comfort food. Whether I keep it classic or add a spicy or cheesy twist, this dish is always a crowd-pleaser. Perfect for breakfast, brunch, or dinner, it’s a recipe I come back to again and again.

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