Chicken and Waffles
Crispy, golden fried chicken perched on a fluffy buttermilk waffle, drizzled with warm maple syrup and a pat of melting butter. This soul food classic brings together sweet and savory in every bite, perfect for brunch or a comforting dinner.
For 4 servings
- prep
Marinate the chicken.
1.Season chicken fillets with a pinch of salt and black pepper.2.In a large bowl, whisk together 1.5 cups buttermilk and hot sauce.3.Add chicken, ensuring all pieces are submerged.4.Cover and refrigerate at least 30 minutes, or up to 4 hours.TIPRoom-temperature buttermilk helps the marinade penetrate faster. - prep
Prepare the seasoned dredge.
1.In a shallow dish, whisk together 2 cups flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, a pinch of salt, and a pinch of black pepper.2.Drizzle 2-3 tablespoons of the buttermilk marinade into the flour mixture and mix with fingers to create small craggy bits.TIPThose craggy bits are what give the chicken its signature crunchy coating. - prep
Preheat the frying oil.
1.Pour 3 cups of oil into a deep heavy-bottomed pot or deep fryer.2.Heat to 350°F (175°C). Use an instant-read thermometer to hold the temperature steady. - fry · ~14 min
Dredge and fry the chicken.
1.Remove each chicken fillet from the marinade, letting excess drip off.2.Press firmly into the seasoned flour mixture, coating both sides and edges completely.3.Carefully lower into the hot oil, frying 2 pieces at a time. Don't crowd the pot.4.Fry 5-7 minutes per side until deep golden brown and internal temperature hits 165°F (74°C).5.Drain on a wire rack set over a baking sheet. Keep warm in a 200°F oven while frying the rest. - prep
Make the waffle batter.
1.Preheat the waffle iron according to manufacturer's directions.2.In a large bowl, whisk together 2 cups flour, sugar, baking powder, baking soda, and a pinch of salt.3.In a separate bowl, whisk together 1.75 cups buttermilk, egg yolks, and melted butter.4.Pour wet ingredients into dry ingredients and stir until just combined. Lumps are fine.5.In a clean bowl, beat egg whites to stiff peaks with a pinch of salt.6.Gently fold egg whites into the batter until no white streaks remain.TIPDo not overmix — the batter should be lumpy. Overmixing makes tough waffles. - bake · ~5 min
Cook the waffles.
1.Lightly grease the waffle iron if needed.2.Pour enough batter to just cover the grids (about 0.75 cup, depending on iron size).3.Close lid and cook until golden brown and crisp, 4-5 minutes.4.Repeat with remaining batter. Keep finished waffles warm in the oven.TIPWaffles are done when steam stops escaping from the sides. - assemble
Assemble the chicken and waffles.
1.Place a hot waffle on each plate.2.Set one fried chicken fillet on top of the waffle.3.Add a pat of butter on the waffle.4.Drizzle generously with warm maple syrup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra-crispy coating, let the breaded chicken rest on a wire rack for 10 minutes before frying to help the coating adhere better.
- 2Maintain the oil temperature at a steady 350°F (175°C) by frying only two pieces at a time; a drop in temperature results in greasy chicken.
- 3Use an instant-read thermometer to check the internal temperature of the chicken — it must reach 165°F (74°C) for safe and juicy meat.
- 4To keep waffles crisp, place them on a wire rack in a single layer in a 200°F oven, not stacked (stacking traps steam and softens them).
- 5Warm the maple syrup before serving — cold syrup will cool down the crisp chicken and waffle instantly.
- 6Make ahead: marinate the chicken up to 4 hours in advance, and prep the dry dredge mixture in a sealed bag for faster frying on the day.
Adapt it for your goals.
Spicy honey butter
Replace the pat of butter with a compound butter made by mashing 2 tbsp softened butter with 1 tbsp honey and 1/2 tsp cayenne. Brush it on the waffle before adding the chicken for a sweet-heat finish.
gluten freeGluten-free
Swap all-purpose flour in both the dredge and waffles with a 1:1 gluten-free baking flour blend. Add 1/4 tsp xanthan gum to the dredge to help the coating stick.
low oil oven bakedLow-oil oven-baked
Skip deep-frying: spray breaded chicken with oil and bake on a wire rack at 425°F (220°C) for 20-25 minutes, flipping once, until internal temp reaches 165°F. Reduces fat while retaining crunch.
dairy freeDairy-free
Replace buttermilk in the marinade and waffles with a mix of 1 cup plant-based milk (unsweetened almond or oat) + 1 tbsp lemon juice, and use vegan butter or coconut oil in the waffles.
Why this is on our healthy list.
High-Quality Protein
Chicken breast is a lean source of complete protein, providing all essential amino acids needed for muscle repair and satiety.
Probiotic-Rich Buttermilk
Buttermilk contains live cultures that support gut health and can improve digestion, especially when used as a marinade.
Source of Iron and B Vitamins
The chicken and fortified all-purpose flour contribute iron and B vitamins (niacin, B6, B12), which help convert food into energy.
Frequently asked questions
Yes, boneless skinless thighs work well — they're juicier and more forgiving. Fry for about 6-8 minutes per side, until internal temp reaches 175°F (80°C).
