My take on a beloved Southern classic, this chicken and waffles recipe balances sweet and savory beautifully. Light, fluffy waffles are topped with crispy fried chicken and finished with a warm spicy honey-butter drizzle.
Buttermilk is the secret to tender, juicy chicken in this recipe. It tenderizes the meat and helps the coating crisp up beautifully. I pair the fried chicken with a simple waffle base and finish everything with a buttery honey sauce spiced with a touch of cayenne for contrast.
You’ll Love This Irresistible Chicken and Waffles Recipe
- Bold, layered flavors. Sweet waffles, savory fried chicken and a slightly spicy honey-butter sauce create a delicious contrast in every bite. It’s a diner favorite you can make at home.
- Flexible serving options. Serve it for brunch with coffee or for dinner with a simple salad or roasted vegetables. The dish works for many occasions.
- Classic Southern comfort: A well-loved American South dish that’s simple to recreate at home with everyday ingredients.
What You’ll Need
Below is an overview of the ingredients. You can make waffles from scratch or use frozen waffles to save time. Exact amounts are listed in the recipe card further down.
- Chicken – Boneless, skinless chicken thighs are preferred for juiciness; breasts work too.
- Buttermilk – Key for tender, flavorful chicken. If needed, substitute by mixing equal parts plain yogurt and milk.
- Seasonings – Salt, black pepper, garlic powder, cayenne and optional hot sauce for heat.
- Breading mix – All-purpose flour, cornstarch, baking powder, garlic powder, paprika, kosher salt and freshly ground black pepper for a crisp coating.
- Oil – Vegetable oil, peanut oil or any high smoke-point oil for frying.
- Spicy honey butter – Honey (or maple syrup), melted butter, a pinch of cayenne and salt.
- Waffles – Homemade or store-bought.
- Fresh thyme – Optional garnish.
Tips and Variation Ideas
- Marinate overnight. For best tenderness, soak the chicken in buttermilk overnight or at least 4 hours.
- Drain well. Let fried chicken rest on a wire rack over paper towels so excess oil drains and the crust stays crisp.
- Gluten-free option. Use a gluten-free all-purpose flour and gluten-free waffles if needed.
- Time-saver. Reheat frozen waffles instead of making them from scratch when you’re short on time.
- Simplify the sauce. If you prefer, finish with plain honey or maple syrup instead of honey butter.
What Can You Serve On the Side?
For brunch, pair the dish with fresh fruit or a simple fruit salad. If serving for dinner, add roasted sweet potatoes, sautéed greens or roasted asparagus for color and balance.
How to Store and Reheat Extras
- Fridge: Store cooked, cooled chicken in an airtight container for up to 3 days. Keep waffles separated with parchment paper in a resealable bag for up to 5 days in the fridge or up to 3 months frozen.
- To reheat: Warm chicken on a baking sheet in a 300°F oven until crisp and heated through. Reheat waffles in a toaster or oven until warm.
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4 from 1 vote
Chicken and Waffles Recipe
by Katerina | Easy Weeknight Recipes
Fluffy homemade waffles topped with crispy fried chicken and a warm spicy honey-butter sauce.
Prep Time: 20 minutes
Cook Time: 25 minutes
Marinating Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 6 servings
Ingredients
For the Chicken:
- 6 boneless skinless chicken thighs
- 2 cups buttermilk
- 1 tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon hot sauce optional
- 1 teaspoon cayenne pepper
- 2 cups all-purpose flour
- ⅓ cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- vegetable oil, for deep frying
For the Spicy Honey Butter Sauce:
- ½ cup honey or maple syrup
- 4 tablespoons unsalted butter melted
- pinch of cayenne pepper, optional
- pinch of kosher salt
- waffles, prepared using your favorite recipe
- fresh thyme, for garnish
Instructions
-
Marinate the chicken. In a large bowl whisk buttermilk with kosher salt, black pepper, garlic powder, hot sauce (optional) and cayenne. Submerge the chicken and refrigerate at least 4 hours or overnight.
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Prepare the seasoned flour. In a bowl combine flour, cornstarch, baking powder, garlic powder, paprika, salt and black pepper. Transfer to a shallow dish for dredging.
-
Heat the oil. Fill a heavy pot or deep fryer with 2–3 inches of oil and heat to 350°F, using a thermometer to keep temperature steady.
-
Dredge the chicken. Remove chicken from buttermilk and let excess drip off. Dredge in the flour mix, pressing to adhere. For extra crispness, dip back into buttermilk and dredge again. Rest on a wire rack 5–10 minutes.
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Fry the chicken. Fry in batches to avoid crowding, about 5–6 minutes per side, until golden and internal temperature reaches 165°F. Drain on a wire rack and season lightly with salt.
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Make the spicy honey-butter sauce. In a small saucepan, combine honey (or maple syrup), melted butter, cayenne and a pinch of salt. Warm until gently simmering, then remove from heat.
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Cook the waffles. Prepare waffles using your preferred recipe and keep warm on a wire rack to stay crisp.
-
Assemble and serve. Place a warm waffle on a plate, top with a piece of crispy fried chicken, drizzle generously with the honey-butter sauce and garnish with fresh thyme. Serve immediately.
Equipment
- Deep fryer or heavy-bottomed pot
Notes
- Nutritional information shown does not include waffles.
Nutrition
Calories: 525kcal | Carbohydrates: 68g | Protein: 29g | Fat: 15g
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and preparation. Use your preferred calculator for detailed information.
How to Make Chicken and Waffles
- Marinate the chicken: Whisk buttermilk with seasonings and submerge the chicken for at least 4 hours.
- Prepare the seasoned flour: Whisk the dry ingredients and transfer to a shallow dish.
- Heat the oil: Fill a heavy pot or fryer with oil and heat to 350°F.
- Dredge and rest: Dredge the marinated chicken, let it rest briefly, then fry in batches.
- Fry the chicken: Cook until golden and internal temperature reaches 165°F. Drain on a rack.
- Prepare the sauce: Warm honey and melted butter with a pinch of cayenne and salt until gently simmering.
- Make the waffles: Cook waffles and keep warm on a wire rack.
- Assemble: Place a waffle on a plate, top with fried chicken, drizzle with the spicy honey-butter sauce and serve immediately.
More Chicken Recipes To Try
- Chicken and Rice with Mushrooms
- Chicken Fajitas Casserole
- Beer Battered Chicken
- Chicken Kiev
- Easy Chicken Stir Fry
- One Pot Creamed Spinach Chicken