Chicken and Waffles is the ultimate comfort food mashup: imagine juicy, crispy-fried chicken atop a pillowy, golden waffle, with butter melting into every nook and cranny and a generous pour of warm maple syrup tying it all together. This Southern-inspired dish brings craveable contrasts of flavor and texture—crunchy, tender, sweet, and savory—making it an irresistible centerpiece for weekend brunches or anytime you need a seriously satisfying meal.

Chicken and Waffles Recipe - Recipe Image

Ingredients You’ll Need

One thing I love about Chicken and Waffles is how every single ingredient pulls its weight, from the buttermilk’s tenderizing power to the simple pantry staples that make golden, fluffy waffles. Let’s take a quick peek at what you’ll need and a few tips for best results!

Chicken thighs or breasts: Boneless, skinless pieces fry up quickly and stay juicy; thighs have more flavor, but both work beautifully.
Buttermilk: Essential for tenderizing the chicken—marinate overnight for the juiciest results.
Hot sauce: Adds a hint of Southern heat; entirely optional, but I love a little kick.
All-purpose flour (for chicken and waffles): Forms that gorgeously crunchy chicken coating, and makes the waffle base wonderfully tender.
Paprika, garlic powder, onion powder: Bring bold, savory flavor to your crispy chicken.
Salt and black pepper: Don’t be shy—seasoning is everything in both chicken and waffles!
Oil for frying: Go with a neutral oil like vegetable or canola to avoid overpowering the flavors.
Sugar, baking powder, vanilla extract (for waffles): Sugar brings balance, baking powder gives lift, and vanilla adds that sweet bakery aroma.
Eggs and milk: These help bind the waffle batter and make it perfectly fluffy.
Butter: Melted into the waffle batter for rich flavor—plus extra for serving, of course.
Maple syrup: The finishing touch; look for pure maple syrup for the best sweet-savory payoff.
Fresh herbs (optional): A sprinkle of chives or parsley adds gorgeous color and a fresh note.

How to Make Chicken and Waffles

Step 1: Marinate the Chicken

Start by whisking together your buttermilk and hot sauce in a bowl—it’ll look creamy and a little pink. Add your chicken pieces, making sure they’re fully submerged, then cover and pop in the fridge. Even a quick 30-minute soak gives you great flavor, but overnight marinating makes the chicken irresistibly tender and flavorful.

Step 2: Prep the Coating

Mix up your seasoned flour in a shallow dish or pie plate. The combo of paprika, garlic powder, onion powder, salt, and pepper promises a coating that’s crispy and far from bland. Toss each piece of marinated chicken in the flour mixture, pressing gently to form an even layer, and shake off any extra. If you want seriously crispy chicken, try the double-dredge method: flour, buttermilk, then back in the flour again.

Step 3: Fry the Chicken

Heat about an inch of oil in a sturdy skillet to 350°F. Carefully place the dredged chicken in, working in batches if needed so you don’t overcrowd the pan. Fry for 5 to 7 minutes per side—what you’re looking for is a deep golden crust and an internal temp of 165°F. Drain your hot, crispy chicken on paper towels for a minute or two while you tackle the waffles.

Step 4: Make the Waffle Batter

Waffle time! Preheat your waffle iron so it’s ready to go. In one big bowl, whisk together the dry ingredients (flour, sugar, baking powder, and salt). In a separate bowl, beat the eggs, milk, melted butter, and vanilla until smooth. Pour the wet mixture into the dry, then gently stir just until blended—overmixing makes tough waffles, and we want tender!

Step 5: Cook the Waffles

Ladle the batter into your hot, greased waffle iron (don’t overfill or you’ll have batter overflow drama), close the lid, and cook until golden and crisp. The exact timing depends on your waffle maker—usually 3 to 4 minutes. Resist the urge to peek too early! Keep the finished waffles warm in a low oven if you’re working in batches.

Step 6: Assemble the Chicken and Waffles

Now for the best part: assemble! Layer one perfect, steaming waffle on a plate, top with a crispy piece of fried chicken, and crown it all with soft butter and a maple syrup cascade. A sprinkle of fresh herbs adds a lovely pop of green and freshness. Serve immediately while it’s hot and gloriously melty.

How to Serve Chicken and Waffles

Garnishes

Chicken and Waffles is already plenty dramatic, but little touches go a long way! I love finishing with a pat of butter, a glug of real maple syrup, and a pinch of fresh herbs like chives or parsley for color. If you’re feeling bold, try a swirl of hot honey, a spicy maple drizzle, or a pile of quick-pickled onions for zing.

Side Dishes

Keep your sides simple to let Chicken and Waffles be the star! A fresh fruit salad balances the richness, roasted potatoes or crispy hash browns round out the meal, and a mixed greens salad tossed in a light vinaigrette is a breezy, palate-cleansing choice. For brunch, you can’t go wrong with creamy grits or cheesy scrambled eggs on the side.

Creative Ways to Present

For a crowd, serve Chicken and Waffles buffet-style with lots of toppings—think hot honey, flavored syrups, whipped butter, and chopped bacon. Want individual servings? Try stacking bite-sized chicken nuggets onto mini waffles and skewer them with toothpicks for party-perfect sliders. Or go savory-sweet by adding a fried egg on top for that brunch wow factor.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Chicken and Waffles (lucky you), store the chicken and waffles separately. Keep the fried chicken in an airtight container in the fridge for up to 3 days—the coating will soften, but the flavor stays fabulous. Store leftover waffles in a zip-top bag in the fridge as well, up to 3 days.

Freezing

Both the chicken and waffles freeze surprisingly well. For chicken, let it cool completely on a wire rack, then freeze on a parchment-lined baking sheet until solid before transferring to a freezer bag (this keeps the coating crisp). For waffles, cool and layer with parchment paper, then stash in a freezer-safe bag—up to 2 months for both!

Reheating

To bring back the magic, reheat chicken on a wire rack over a baking sheet in a 375°F oven for about 10-15 minutes, or until hot and crispy. Pop frozen waffles straight into the toaster or reheat in a 350°F oven until warm and crisp. Don’t forget to warm your syrup for the full Chicken and Waffles experience!

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts are a great option—simply cut them in half for even frying and make sure not to overcook, as breasts can dry out more quickly than thighs. The recipe works beautifully with either.

Do I have to use buttermilk for the marinade?

Buttermilk is classic because it tenderizes and adds a subtle tang, but if you don’t have any on hand, you can substitute milk mixed with a splash of lemon juice or vinegar. Let it sit for a few minutes to thicken before marinating your chicken.

Can I bake or air fry the chicken instead?

You bet! For a lighter option, bake your coated chicken pieces on a wire rack at 400°F until golden and cooked through (about 25 minutes), or use an air fryer for extra crispiness with less oil—simply spray the chicken lightly with oil and air fry at 370°F for about 15 minutes.

What’s the best way to keep waffles crispy?

To keep waffles crispy before serving, place them in a single layer on a wire rack in a 200°F oven. This keeps them warm and lets excess moisture escape so they stay golden and crisp, not soggy.

Is Chicken and Waffles spicy?

Not unless you want it to be! The base recipe is mildly seasoned, but you can add extra hot sauce or a pinch of cayenne to the flour mix if you love some heat. Customize it to match your spice preferences.

Final Thoughts

If you’ve never savored homemade Chicken and Waffles before, trust me: it’s a total game changer. The joy of biting into crisp, juicy chicken layered over a fluffy, syrup-soaked waffle is pure comfort heaven. Go ahead and treat yourself (and your brunch crew) to this classic—your kitchen will feel like the best spot in town!