Chicken and Waffles

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Author: yumenjoy
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Comments: 20
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Overall Rating: 4.8 / 5.0
Chicken and Waffles
⏱️ cook time 55 minutes
🍽️ servings 4
⚡ Difficulty medium

intro

Beloved Southern American soul food pairing juicy crispy fried chicken with fluffy buttermilk waffles, balancing sweet and savory flavors for a deeply satisfying meal.

Ingredients

Boneless, skinless chicken thighs 680 grams (4 pieces, 170g each)
All-purpose flour 300 grams (2.5 cups)
Buttermilk 600 ml (2.5 cups)
Large eggs 2 whole
Unsalted butter (melted, cooled) 57 grams (4 tablespoons)
Baking powder 2 teaspoons
Smoked paprika 1 tablespoon
Garlic powder 1 teaspoon
Onion powder 1 teaspoon
Cayenne pepper 1/2 teaspoon
Kosher salt 2 teaspoons
Freshly ground black pepper 1 teaspoon
Vegetable frying oil 1 liter (4.2 cups)
Pure maple syrup 120 ml (1/2 cup)

Steps

1

Brine the chicken thighs

Pat chicken thighs dry with paper towels, season with 1 teaspoon kosher salt, then submerge fully in 360ml (1.5 cups) of the buttermilk in a shallow glass dish. Cover and refrigerate for 20 minutes (up to 2 hours for extra juiciness) while you prep remaining components.

Step 1
step1：Brine the chicken thighs
2

Prep coating and batter

For the crispy chicken coating: whisk 120g (1 cup) all-purpose flour with 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1/2 teaspoon kosher salt in a wide, shallow bowl. For the waffle batter: whisk the remaining 180g (1.5 cups) flour, 2 teaspoons baking powder, and remaining 1/2 teaspoon kosher salt in a separate mixing bowl, then stir in the remaining 240ml (1 cup) buttermilk, 2 lightly beaten eggs, and 57g cooled melted butter until just combined; small lumps are normal, do not overmix.

Step 2
step2：Prep coating and batter
3

Preheat cooking equipment

Pour 1 liter of vegetable oil into a heavy-bottomed Dutch oven, set over medium heat, and bring the oil to a steady 175°C (350°F), monitoring temperature with a clip-on candy thermometer. Preheat a standard waffle iron to the medium-high setting, and lightly grease the cooking plates with a thin brush of oil or nonstick spray.

Step 3
step3：Preheat cooking equipment
4

Cook fluffy waffles

Once the waffle iron is fully preheated, pour 120ml (1/2 cup) of waffle batter into the center of the iron for each waffle. Close the lid and cook for 3–4 minutes, until waffles are deep golden brown with crisp edges and fully set. Transfer cooked waffles to a wire rack set over a baking sheet, and keep warm in a 95°C (200°F) oven while frying chicken to avoid sogginess.

Step 4
step4：Cook fluffy waffles
5

Fry breaded chicken

Remove chicken from the buttermilk brine, letting excess liquid drip off, then press each thigh firmly into the seasoned flour to coat every side, shaking off loose excess flour. Carefully lower 2 thighs at a time into the 175°C (350°F) oil, taking care not to overcrowd the pot. Fry for 12–14 minutes total, flipping once at the 7-minute mark, until chicken reaches an internal temperature of 74°C (165°F) and the crust is deep golden and crunchy. Transfer fried chicken to the wire rack in the warm oven to rest for 3 minutes.

Step 5
step5：Fry breaded chicken
6

Plate and serve

Set one warm waffle on each of 4 dinner plates, top each waffle with one crispy fried chicken thigh, then drizzle 30ml (2 tablespoons) of pure maple syrup over each serving. Add a light crack of extra black pepper if desired, and serve immediately while both components are hot and crisp.

Step 6
step6：Plate and serve

Tips

1.Never overmix waffle batter: overmixing develops wheat gluten, which results in tough, dense waffles instead of light, fluffy ones; small, pea-sized lumps in the batter are desirable.
2.Avoid stacking cooked waffles or chicken directly on plates while keeping warm: trapped steam will quickly turn crispy crusts and waffle edges soggy, so always use a wire rack to allow air circulation.
3.Maintain a consistent 175°C (350°F) oil temperature while frying: oil that is too hot will burn the breading before the chicken cooks through, while oil that is too cool will produce greasy, soggy crust.

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Chicken and Waffles:Frequently Asked Questions

1.Why do you use boneless, skinless chicken thighs instead of chicken breasts for this recipe? ▾
Boneless, skinless chicken thighs have a higher fat content than lean chicken breasts, so they stay reliably juicy even after high-heat frying, with zero dry, tough bites. Their rich, savory depth also balances the sweet, tangy notes of the buttermilk waffles perfectly. Just trim any loose excess fat before coating to keep the fried crust crisp, not greasy.
2.Can I mix up my buttermilk waffle batter ahead of time to save prep work? ▾
You can pre-mix the dry waffle ingredients (all-purpose flour, leavening, salt, a touch of sugar) up to 3 days ahead in an airtight container at room temperature, but wait to stir in wet ingredients—eggs, cooled melted butter, buttermilk—until 10 minutes before cooking. Mixing wet and dry too early makes leavening fizz out, leading to dense, flat waffles instead of light, fluffy ones.
3.Why does my fried chicken crust fall off when I cook it, and how do I fix that? ▾
The two most common culprits are overly wet chicken going straight into flour, and moving the chicken too soon after it hits hot oil. After dipping thighs in buttermilk, let excess drip off before pressing firmly into seasoned all-purpose flour to build a craggy, adherent coating. Let coated chicken rest 10 minutes before frying, and don’t nudge it for the first 4 minutes so the crust sets fully.
4.Do I really need to use buttermilk for both the chicken and the waffles? ▾
Buttermilk pulls delicious double duty in this recipe! For chicken, its mild acidity tenderizes thighs and helps the flour coating cling tight for shatteringly crisp crust. For waffles, it reacts with leavening to create that signature light, fluffy crumb and subtle tang that cuts through rich butter. In a pinch, substitute 1 tablespoon white vinegar stirred into 1 cup regular milk, left to sit 5 minutes before using.
5.Why do I need to let melted butter cool before adding it to the waffle batter? ▾
Adding piping hot melted butter straight to your waffle batter will partially cook the raw eggs as you stir, creating tiny lumpy scrambled egg bits that lead to uneven, dense waffles. Let melted butter rest 3 to 5 minutes until it’s just warm to the touch, then whisk it in slowly with buttermilk and eggs for a smooth, evenly mixed batter that bakes up light and tender.
6.What temperatures should I cook the chicken and waffles at for the best texture? ▾
Fry the chicken at a steady 350°F (175°C) — any hotter and the flour crust will burn before the thighs cook through, any cooler and the coating will soak up excess oil and turn soggy. For waffles, preheat your iron to the medium-high setting; this cooks batter fast to create a crisp outer waffle crust and soft, fluffy interior without drying it out.
7.Can I bake the chicken instead of deep-frying it for a lighter version of this dish? ▾
You absolutely can, though the crust won’t be quite as shatteringly crisp as traditional fried chicken. Coat buttermilk-dipped, flour-dredged thighs in a light spritz of cooking oil, then bake on a wire rack set over a baking sheet at 425°F (220°C) for 25 to 30 minutes, flipping halfway, until internal temp hits 165°F. Pair with regular fluffy buttermilk waffles for a satisfying lighter take.
8.What are the best classic toppings to serve with chicken and waffles? ▾
The most iconic toppings balance sweet, savory, and tangy notes to tie the whole dish together. Drizzle with warm pure maple syrup (skip artificial pancake syrup for best flavor), add a pat of softened salted butter on the waffle, a dash of hot sauce on the crispy chicken, and a light sprinkle of flaky sea salt. For extra indulgence, add a drizzle of spicy honey.
9.How do I keep chicken and waffles warm and crisp when cooking multiple batches? ▾
Never hold finished chicken or waffles on a foil-covered plate — that traps steam and turns both soggy fast. Instead, set fried chicken on a wire rack over a baking sheet in a 200°F (95°C) oven as you fry batches. Keep waffles on a separate wire rack in the same oven, stacked loosely, so air circulates to keep crusts crisp and interiors fluffy until serving.

Comments (20)

2 days ago

OMG I made this for Sunday brunch last weekend and my whole family lost their minds! The chicken was so crispy even after sitting out for 20 minutes while we set the table, and the waffles were perfectly fluffy with that subtle tang from the buttermilk. 10/10 will be adding this to our monthly rotation!

yesterday

That makes our day, Sarah! So glad it was a hit for your Sunday brunch — that tang from the buttermilk really does make the waffles next level, right? Appreciate you taking the time to leave a review!

1 week ago

Game changer. I’ve tried 3 different chicken and waffles recipes before and none of them got the chicken crust right. The tip about letting the coated chicken rest 15 minutes before frying? *Chef’s kiss* No more breading sliding off mid-fry. SO good.

3 days ago

Made this for a quick weeknight dinner (yes, breakfast for dinner is a staple in our house) and my kids devoured it! My only note is that 55 minutes felt a little tight for me between prepping the chicken, mixing waffle batter, and frying in batches — took me closer to 70 minutes total, but totally worth the extra time.

2 days ago

Totally agree about the timing! I started the chicken brining the night before last time I made it and that cut down the weeknight cook time so much, highly recommend!

yesterday

So great to hear your kids loved it! Totally fair note on the cook time — frying in batches can add a few extra minutes depending on your pan size, and prepping the brine ahead is such a smart hack to speed things up on busy nights!

5 days ago

Took this to my neighborhood potluck last Saturday and people were coming up to me for the recipe all afternoon! The crisp on the chicken held up even when I transported it 20 minutes to the park, which I was super worried about. Will be making this for every potluck from now on lmao

30 minutes ago

Wait, can I use regular milk for the waffles if I don’t have buttermilk? I’ve got everything else ready to go for dinner tonight and I don’t feel like running to the grocery store lol

5 minutes ago

Great question! If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk, letting it sit 5 minutes to curdle. It works just as well for that fluffy, tangy waffle texture! Hope you love it!

2 weeks ago

Has anyone tried making this ahead for meal prep? I’m wondering if the chicken stays crispy reheated in the air fryer, and if the waffles freeze well. Would love to add this to my Sunday prep lineup!

1 week ago

I did it last week! Stored the chicken and waffles separate in the fridge, reheated chicken at 400 for 8 minutes in the air fryer and toasted the waffles in the toaster oven. Crispy as can be, no sogginess!

1 week ago

Great question! The waffles freeze beautifully for up to 3 months — just pop them straight in the toaster to reheat. As for the chicken, air fryer reheating at 400F for 7-9 minutes is the best way to keep that crisp, no soggy breading at all. Perfect for meal prep!

1 week ago

I added a little extra paprika and cayenne to the chicken breading because I like a little kick, and oh my god it was perfect. The sweet waffles paired with the spicy crispy chicken? Unbeatable combo.

5 days ago

I did the exact same thing last night! Even added a pinch of garlic powder too, so good. That little heat cuts through the richness of the waffles so well

2 hours ago

The waffles alone are worth making this recipe for. I’ve been searching for a fluffy buttermilk waffle recipe that doesn’t turn soggy after 2 minutes on the plate, and this is it. I’ll be making the waffles even on days I don’t do the chicken!

yesterday

Okay full transparency, I’ve never fried chicken before in my life and I was so nervous I’d mess this up. But the instructions were so easy to follow, step by step, and it came out perfect! I was so proud of myself lmao. My roommate said it’s better than the diner downtown.

2 hours ago

Same! I was terrified of the hot oil but the tip about using a candy thermometer to keep the temp at 350 made it so stress-free. No burnt chicken, no raw spots, total win!

30 minutes ago

Wait which diner? Because if you’re talking about Joe’s on Main, I need to make this immediately because their chicken and waffles are my gold standard lmao

3 days ago

Is there a gluten free flour blend you’d recommend for the breading and waffles? My partner has celiac and I’d love to make this for our anniversary breakfast next weekend!

2 days ago

Great question! We’ve tested this with a 1:1 gluten free all purpose flour blend (the kind with xanthan gum already added) for both the waffles and chicken breading, and it turns out just as crispy and fluffy! Just make sure to use gluten free baking powder for the waffles to avoid cross-contamination. Happy anniversary!

1 week ago

Made these for tailgate before the college football game last weekend and everyone went crazy. I cut the chicken into tenders instead of full breasts so they were easier to eat standing up, and served them with little cups of maple syrup and hot honey for dipping. Absolute home run.

5 days ago

Pro tip: Drizzle a little hot honey over the top instead of regular maple syrup. The sweet-spicy combo with the salty crispy chicken and tangy waffles? I could eat this every single day for the rest of my life and not get sick of it.

2 days ago

I was skeptical about hot honey until I tried it with this recipe last week, now I’m converted. Bought a whole bottle of it on my grocery run yesterday just for this lmao

2 days ago

Ugh, my chicken breading came out a little soggier than I wanted when I made this last night. Any ideas what I did wrong? The waffles were perfect, just the chicken didn’t have that shatteringly crisp crust the recipe talks about.

yesterday

I had that happen the first time too! Turns out my oil temp was too low — I didn’t let it come fully back up to 350 between batches, so the chicken absorbed too much oil. Make sure you check the temp after each batch, that fixed it for me!

2 hours ago

Sorry to hear the crust wasn’t as crispy as you hoped! The most common culprit is oil temp that dips too low when you add the chicken, as mentioned above — keeping it steady at 350F is key. Also, make sure you’re not overcrowding the pan, and letting the coated chicken rest 15 minutes before frying helps the breading adhere better and crisp up more. Give it another shot, we know you’ll nail it next time!

yesterday

Made this for date night in with my partner last night and they said it’s the best meal I’ve ever cooked for them. We paired it with mimosas and felt like we were at a fancy brunch spot without the $30 per person price tag. 10/10, romantic dinner win.

1 week ago

Quick question — can I use bone-in chicken thighs instead of boneless breasts for this? I prefer the extra flavor from dark meat, but I wasn’t sure if the cook time would change.

5 days ago

Absolutely! Bone-in thighs work amazing here for extra juicy, flavorful chicken — just increase the fry time to 12-15 minutes, and make sure the internal temp hits 165F before you pull them out. So good!

3 days ago

The leftovers the next day? Even better than the night of? Wait is that possible? I had a cold waffle with a piece of cold chicken straight out of the fridge at 2am last night and it still slapped. No notes.

2 days ago

LMAO I did the exact same thing after making this last weekend. I told my partner I was getting a glass of water and came back to bed with a whole plate of leftovers. No regrets.

2 weeks ago

I grew up eating my grandma’s chicken and waffles every Sunday after church, and this recipe is the first one that’s come even close to how hers tasted. The texture of the waffles is exactly what I remember, and the chicken seasoning is spot on. Thank you so much for sharing this!

5 days ago

I tried making the chicken in the air fryer instead of deep frying to cut down on oil, and it was still super crispy! Sprayed it with a little olive oil, cooked at 400 for 20 minutes flipping halfway. Would recommend for anyone who doesn’t want to deal with a big pot of hot oil.

3 days ago

Love that air fryer hack! Thanks for sharing — that’s such a great option for folks who don’t want to deep fry, we’re glad it turned out crispy for you!

1 week ago

My 7 year old is the pickiest eater on the planet, usually turns his nose up at anything that isn’t chicken nuggets and mac and cheese. He had THREE servings of this last night and asked if we can have it for his birthday dinner next month. I’m in shock. This recipe is magic.

5 days ago

Same here! My 6 year old refuses to eat any chicken that isn’t shaped like a dinosaur, but he ate two whole waffles and a full chicken breast when I made this. I felt like I won the parent lottery lmao

3 days ago

That’s the best review we could ever ask for! Nothing beats winning over a picky eater — we’re so honored this made it to the birthday dinner request list, that’s a huge win!

yesterday

How many servings does this recipe make, exactly? I’m hosting 8 people for brunch next weekend and I’m trying to figure out if I need to double it. Don’t want to run out, that would be a disaster lmao

2 hours ago

I made this for 6 people a couple weeks ago and had enough leftovers for two lunches the next day, so if you’re serving 8 I’d definitely double it. People go back for seconds for sure, especially the waffles!

30 minutes ago

Great question! The base recipe makes 4 generous servings, so doubling it will be perfect for 8 guests — we definitely agree people tend to go back for seconds, so better to have a little extra than run out! Hope your brunch is a hit!