Chicken and Waffles
This mouthwatering Southern comfort food combines crispy, seasoned fried chicken with light, fluffy waffles and sweet maple syrup for the perfect sweet-savory combination that works for breakfast, brunch, or dinner.
Easy Chicken and Waffles Recipe
There’s something magical about the combination of crispy, savory fried chicken perched atop a warm, pillowy waffle drizzled with maple syrup. This classic Chicken and Waffles recipe brings together two beloved comfort foods into one irresistible dish that’s captivated food lovers for generations. Originating in the American South, this sweet-and-savory pairing has evolved from its humble roots to become a staple on brunch menus nationwide.
Whether you’re serving this for a weekend brunch, comfort food dinner, or special occasion breakfast, homemade Chicken and Waffles brings a touch of Southern hospitality to your table any time of year. The beauty of this dish lies in its contrasts – crunchy and soft, sweet and savory, sophisticated and homey all at once.
THIS RECIPE:
- Uses a buttermilk brine for extra tender, flavorful chicken
- Features a perfectly seasoned crust with a hint of cayenne heat
- Includes a from-scratch waffle batter that creates crisp exteriors and fluffy centers
- Can be easily customized with honey butter, hot sauce, or fruit compote
| Recipe Details | Information |
|---|---|
| Prep Time | 30 minutes (plus 4 hours marinating) |
| Cook Time | 40 minutes |
| Total Time | 5 hours 10 minutes |
| Servings | 4 servings |
| Yield | 4 chicken and waffle plates |
Don’t be intimidated by the marinating time – the active cooking process is straightforward and completely manageable, even for novice cooks. This Chicken and Waffles recipe strikes the perfect balance between achievable and impressive, making it ideal for both special occasions and satisfying comfort food cravings. The techniques are simple, but the results are restaurant-worthy!
Ingredients for Chicken and Waffles
The key to exceptional homemade Chicken and Waffles lies in using quality ingredients. Each component plays a crucial role in creating that perfect balance of flavors and textures that makes this dish so beloved. Let’s break down exactly what you’ll need:
For the Chicken:
- 8 chicken pieces (preferably thighs and drumsticks), skin-on, bone-in
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil for frying (about 4 cups)
For the Waffles:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs, separated
- 1¾ cups whole milk
- ½ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Non-stick cooking spray
For Serving:
- Pure maple syrup (at least ½ cup)
- 4 tablespoons unsalted butter, softened
- Fresh berries (optional)
- Powdered sugar for dusting (optional)
- Hot sauce (optional)
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Chicken | 8 pieces, 2-3 pounds total | Choose bone-in, skin-on pieces for juicier results. Thighs and drumsticks work best. |
| Buttermilk | 2 cups | Real buttermilk provides better flavor than milk with lemon juice substitutes. |
| Flour | 4 cups total (2 for chicken, 2 for waffles) | Unbleached all-purpose flour provides the best texture for both components. |
| Butter | ¾ cup total | Use unsalted butter to control salt levels. European-style butter adds richness. |
| Maple Syrup | At least ½ cup | Splurge on 100% pure maple syrup – the flavor difference is significant. |
| Spices | As listed | Freshly ground black pepper and fresh garlic powder make a noticeable difference. |
How to Make Chicken and Waffles
Creating perfect homemade Chicken and Waffles requires proper timing and technique to ensure both components are hot and fresh when served. While it might seem complex, breaking the process down into distinct stages makes it very manageable.
For the Chicken:
In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours (overnight is better).
When ready to cook, remove chicken from refrigerator and let stand at room temperature for 30 minutes.
In a large, shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Mix thoroughly.
Remove chicken pieces from buttermilk mixture one at a time, allowing excess to drip off. Dredge in seasoned flour mixture, pressing firmly to coat well. Shake off excess and place on a wire rack. Let coated chicken rest for 10 minutes.
Meanwhile, heat oil in a large, deep cast-iron skillet or Dutch oven to 350°F (use a thermometer for accuracy).
Working in batches to avoid overcrowding, carefully add chicken to hot oil. Fry for 12-14 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
Transfer fried chicken to a clean wire rack set over paper towels. Season immediately with a light sprinkle of salt.
For the Waffles:
Preheat waffle iron according to manufacturer’s instructions.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, beat egg yolks, then add milk, melted butter, and vanilla extract. Whisk until combined.
Pour wet ingredients into dry ingredients and stir until just combined (a few lumps are fine).
In another bowl, beat egg whites until stiff peaks form. Gently fold into batter.
Spray waffle iron with non-stick cooking spray. Pour appropriate amount of batter onto hot waffle iron (usually about ½ cup, but follow your waffle maker’s guidelines).
Cook until golden brown and crisp, about 3-5 minutes depending on your waffle iron.
Keep finished waffles warm in a 200°F oven while you complete the batch.
Pro tip: For the crispiest chicken, maintain oil temperature between 325-350°F throughout frying. Use an instant-read thermometer to monitor both oil temperature and chicken doneness.
Tips for Making Chicken and Waffles
With a few expert techniques, your homemade Chicken and Waffles can reach restaurant-quality perfection:
- Double-dredge for extra crispy chicken: After the first flour coating, dip the chicken back in the buttermilk, then dredge in flour again for an extra-crunchy crust.
- Let the buttermilk-soaked chicken drain briefly before dredging to prevent soggy coating.
- Separate egg whites and fold in whipped whites for the lightest, fluffiest waffles.
- Serve immediately after cooking for the most textural contrast between crisp and soft elements.
| Technique | Recommendation | Why It Works |
|---|---|---|
| Chicken Marinating | 4-24 hours in buttermilk | Enzymes in buttermilk tenderize meat while adding tanginess |
| Oil Temperature | 325-350°F | Low enough to cook through before burning, high enough for crispiness |
| Waffle Batter Resting | 5 minutes before cooking | Allows flour to hydrate and leavening to activate |
| Assembly | Chicken on waffle, then toppings | Prevents waffles from getting soggy too quickly |
The key to perfect fried chicken is patience while frying – resist the urge to continuously flip the pieces or crowd the pan. For waffles, don’t overmix the batter; those small lumps ensure tender results. And when it comes to serving, timing is everything – coordinate your cooking so both elements finish within minutes of each other.
Make-Ahead Instructions
Preparing components of your Chicken and Waffles in advance can make entertaining effortless:
You can marinate the chicken up to 24 hours in advance – in fact, longer marinating improves flavor and tenderness. The seasoned flour mixture can also be prepared a day ahead and stored in an airtight container.
For partially prepared chicken, you can bread the pieces up to 2 hours in advance and keep them uncovered in the refrigerator on a baking sheet lined with parchment paper. This actually helps the coating adhere better during frying.
Waffle batter can be partially prepped by mixing dry ingredients ahead of time. However, for best results, complete the batter (including whipped egg whites) just before cooking. If absolutely necessary, complete batter can be refrigerated for up to 1 hour, though you may need to fold it gently before using.
For fully cooked components, fried chicken can be prepared up to 2 hours ahead and kept warm in a 200°F oven on a wire rack (though texture is best when freshly fried). Waffles can be made up to 30 minutes ahead and kept warm the same way.
Storing Leftovers
Proper storage ensures your Chicken and Waffles remains delicious even as leftovers:
Store chicken and waffles separately in airtight containers in the refrigerator. Properly stored fried chicken will maintain quality for 3-4 days, while waffles are best used within 2 days.
To prevent sogginess, cool all components completely before refrigerating. Place paper towels beneath and above the chicken to absorb excess moisture. For waffles, stack with parchment paper between each waffle to prevent sticking.
When reheating chicken, avoid microwave reheating which makes the coating soggy. Instead, place on a wire rack over a baking sheet in a 350°F oven for 15-20 minutes until heated through and re-crisped. Waffles should be reheated in a toaster, toaster oven, or under the broiler for 1-2 minutes per side until warmed and crisp.
Freezing Chicken and Waffles
Both chicken and waffles freeze beautifully when properly prepared and packaged:
For chicken, allow pieces to cool completely, then flash-freeze by placing them on a parchment-lined baking sheet in the freezer for 2 hours. Once partially frozen, transfer to freezer bags or containers, removing as much air as possible. Frozen fried chicken maintains quality for up to 3 months.
Waffles freeze exceptionally well. After cooling completely, place in a single layer on a baking sheet and freeze until solid (about 2 hours). Transfer frozen waffles to freezer bags with parchment paper between each waffle. Properly stored frozen waffles remain good for up to 3 months.
To reheat frozen chicken, thaw in refrigerator overnight, then reheat in a 350°F oven on a wire rack for 20-25 minutes until heated through and crispy. Frozen waffles can be reheated directly from frozen in a toaster or toaster oven until heated through and crisp, about 3-5 minutes.
Serving Suggestions
Elevate your homemade Chicken and Waffles with these perfect serving companions:
For the traditional experience, warm pure maple syrup is essential. For an upgraded touch, try honey butter (4 tablespoons softened butter mixed with 2 tablespoons honey and a pinch of salt). Hot honey provides a delicious sweet-heat contrast – simply warm ¼ cup of honey with 1 teaspoon of red pepper flakes.
On the savory side, offer hot sauce, gravy, or even a side of collard greens for an authentic Southern meal. Fresh berries or sliced bananas provide a delightful fruity counterpoint, while a sprinkle of powdered sugar adds visual appeal and subtle sweetness.
For beverages, consider serving with sweet tea, cold brew coffee, or mimosas for brunch. For dinner service, craft beer, particularly amber ales or stouts, complements the rich flavors beautifully.
Serve Chicken and Waffles on warmed plates to maintain temperature longer, and consider a buffet-style setup where guests can customize their own toppings for an interactive meal.
FAQ
Can I use boneless chicken instead of bone-in?
Yes, boneless chicken thighs or breasts work well, though bone-in pieces typically remain juicier. If using boneless chicken, reduce frying time to 8-10 minutes, checking for an internal temperature of 165°F.
What can I substitute for buttermilk?
While real buttermilk provides the best flavor and tenderizing properties, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes before using.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a cup-for-cup gluten-free flour blend in both the chicken coating and waffle batter. Most gluten-free blends work well, though you might need to add an extra egg to the waffle batter for better binding.
Why is my fried chicken coating falling off?
This typically happens when the oil isn’t hot enough (below 325°F), when the chicken is flipped too frequently, or when the coated chicken hasn’t rested before frying. Ensure your oil is properly heated, let the coated chicken rest for at least 10 minutes before frying, and minimize turning during cooking.
Can I make the waffles ahead and freeze them?
Yes! Waffles freeze exceptionally well. Cool completely, freeze in a single layer, then transfer to freezer bags. Reheat directly from frozen in a toaster or 350°F oven until crisp and heated through, about 5 minutes.
