Hey y’all! Today I’m sharing my absolute favorite Chicken and Waffles recipe that took me waaaaay too long to perfect. Seriously, this Chicken and Waffles recipe nearly destroyed my kitchen, but it was totally worth it.
Alright friends, pull up a chair because I need to tell you about my JOURNEY with chicken and waffles. Not the quick little “I tried a recipe and it was great!” kind of story. Nope. This was a four-weekend saga that nearly broke me, my kitchen, and almost my marriage (James still brings up “The Great Grease Fire of April” whenever I suggest frying anything).
You know those recipes that look so simple but then somehow turn into kitchen nightmares?? This was deffo one of those. But I’m nothing if not stubborn af when it comes to food I’m craving, and after watching that episode of Chef’s Table where that lady makes fried chicken look so easy, I was like “I CAN DO THAT” and spoiler alert: I could not do that. At least not immediately.
The Magic Behind This Weird-But-Amazing Combo
So there’s something kinda magical about smashing together crispy fried chicken with those fluffy waffles. It shouldn’t work, but OMG IT DOES. It’s like when you accidentally drop your chocolate in peanut butter, but WAY better because… chicken. The whole savory-sweet mash-up thing hits different when you’re in your 40s and your taste buds are like “GIVE US EXCITEMENT!”
I discovered my deep, somewhat concerning obsession with chicken and waffles back in 2018 when I was still in corporate hell and found myself stress-eating at this little place near the office at 11am on a Tuesday. My boss thought I was “networking with clients” but I was actually hiding in a corner booth having a religious experience with fried chicken.
#LifeBeforeTheBlog
Anyway, did you know this combo has actual history? It’s not just some random food trend that someone invented for Instagram. The version we know today (the crispy chicken on golden waffles with mapley goodness drizzled all over) got big in Harlem back in the 1930s. Jazz musicians would finish playing at like 2am and couldn’t decide between dinner and breakfast, so some GENIUS was like “why not both?” and BOOM. Food history.
Why You’re Gonna Fall Face-First Into This Recipe
- The chicken is sooooo crispy outside but juicy inside because of this buttermilk marinade that I accidentally left in the fridge for 2 days (was supposed to be overnight but Emma had a mini-crisis about her thesis and I compleeeetely forgot about it)
- These waffles are light and fluffy but not like, TOO fluffy where they get soggy immediately (my pet peeve and the hill I will die on)
- You can literally eat this for ANY meal. We had it for dinner on Thursday and then I ate leftovers for breakfast on Friday and then again for lunch. James was like “again with the chicken?” and I was like “STOP WAFFLE-SHAMING ME”
- I’ve literally tested this recipe 4 times and the last time was PERFECT which means I’ve consumed enough fried chicken to qualify as part-chicken myself
I’ve tried so many recipes that claim to be “easy” and “foolproof” but then I end up with chicken that’s burnt on the outside and raw in the middle (remember that disaster when Ryan brought his new girlfriend over? She’s vegan now. I’m not saying correlation equals causation, but…)
The Stuff You Need To Make This Happen
For the Fried Chicken Part:
- Chicken thighs and drumsticks – I used 2 pounds which seemed like way too much but then vanished alarmingly fast (or you can use boneless pieces if you’re fancy and coordinated, unlike me)
- 2 cups buttermilk (the secret weapon that makes the chicken tender af)
- 2 eggs (I dropped one on the floor and Charlie ate the shell before I could stop him, cue $215 vet bill)
- 2 cups all-purpose flour (not the fancy organic kind that costs a billion dollars – save that for your banana bread)
- 1/2 cup cornstarch (THE GAME CHANGER for crispiness!!)
- Salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper if you’re brave (I used extra cayenne because my sinuses were acting up and I was trying to clear them out naturally)
- 1 tsp baking powder (found 3 cans in my pantry because apparently I buy a new one every time I shop without checking)
- Oil for frying (I used vegetable oil because I had it but peanut is prolly better honestly)
For the Waffles That’ll Change Your Life:
- 2 cups all-purpose flour (again, the regular cheap kind)
- 1 tbsp baking powder (from one of my mysterious collection)
- 1/2 tsp baking soda
- 2 eggs (kept these ones away from the dog, thank god)
- 1 3/4 cups buttermilk (might as well use up the carton, right?)
- 1/4 cup melted butter (I accidentally used salted butter and it turned out AMAZING so that’s my secret hack now)
- 2 tbsp sugar (I may have dumped in extra cause I was busy watching Yellowjackets and not paying attention)
- 1 tsp vanilla extract (the real kind not the fake stuff that tastes like chemicals and sadness)
Toppings Because Life Is Short:
- Maple syrup (the legit kind from actual trees, not that fake pancake syrup that’s basicaly corn syrup with brown food coloring)
- Butter (duh)
- Hot honey!! My latest obsession that James hates because I put it on EVERYTHING
- Fresh herbs if you’re trying to feel fancy and healthy while eating fried chicken
How To Actually Make This Without Burning Down Your Kitchen
Follow these simple steps to create the perfect crispy fried chicken and light, fluffy waffles.
Step 1: Chicken Marinade Magic
- Grab a big bowl and whisk together the buttermilk, eggs, salt, pepper, and smoked paprika. This should be easy but I managed to splash it all over my NEW WHITE SHIRT because of course I didn’t change before cooking. Classic Lisa move.
- Dump your chicken pieces in there and make sure they’re all swimming in the mixture. Cover it up and stick it in the fridge for at least an hour but overnight is wayyy better. I actually left mine for 2 days because of waves hands vaguely life chaos, and it was the best thing that coulda happened.
Step 2: The Crispy Coating Situation
- In another dish (I used that weird pasta bowl we got as a wedding gift 24 years ago and never use), mix the flour, cornstarch, baking powder, and all those spices.
- Take each piece of chicken out of its buttermilk bath, let the excess drip off (I was impatient and made a huge mess), and then coat it in the flour mixture. Really press that coating on there like you’re giving it a hug with your hands.
- Put the coated pieces on a rack and let them CHILL for 10 minutes. I skipped this step the first 3 times and that might be why attempt #3 ended with me opening all the windows in February and James asking if we should just order pizza.
Step 3: Frying Time (AKA The Danger Zone)
- Heat your oil to 350°F in a deep skillet or pan. IDK why every recipe assumes everyone has a thermometer?? I didn’t, so I tested it by sprinkling a tiny bit of flour in the oil and if it sizzles immediately without burning, we’re good to go.
- Carefully place some chicken pieces in the hot oil. DON’T CROWD THE PAN! This was my mistake on attempt #2 when the temperature dropped too much and I basically made chicken soup instead of fried chicken.
- Cook for like 7-10 minutes per side until it’s golden brown and crispy. Honestly I lost track of time because I was trying to help Ryan with his resume over text (he’s switching majors AGAIN), so I just waited till it looked right.
- Put the cooked pieces on a wire rack so they stay crispy. If you put them on paper towels, the bottom gets soggy and sad and then what was even the point of all this work??
Step 4: Waffle Batter Business
- In a big bowl, mix the flour, baking powder, baking soda, sugar, and a pinch of salt.
- In another bowl, beat the eggs, then add buttermilk, melted butter (mine was still pretty hot and I think scrambled the eggs a little but whatever), and vanilla.
- Pour the wet stuff into the dry stuff and mix it just enough. STOP MIXING WHEN YOU THINK YOU SHOULD STILL MIX MORE. Overmixing makes tough waffles and life is too short for that nonsense. A few lumps are fine! Embrace the lumps! My thighs have.
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Step 5: Waffle Making Time
- Heat up your waffle iron. Mine is from 1999 and has no settings except “plugged in” so your mileage may vary. Spray it with non-stick spray or brush with butter so your waffles don’t become permanent residents.
- Pour in the batter — not too much or it’ll overflow and create a mess that’ll cement itself to your countertop (ask me how I know).
- Cook until they’re golden brown. Mine takes exactly 3 minutes and 42 seconds per waffle. I’ve timed it because I’m that person now, apparently.
Step 6: Put It All Together And Stuff Your Face
- Put a waffle on a plate, top with chicken, then drizzle with maple syrup or hot honey or BOTH because you’re a grown adult and no one can tell you what to do.
- Add a pat of butter on top and watch it melt down into all the nooks and crannies like a beautiful buttery waterfall.
- Take a picture for Instagram but then immediately devour it while it’s hot because cold chicken and waffles is just sad.
Expert Tips From Someone Who Screwed This Up Multiple Times
- That cornstarch in the flour mixture? Non-negotiable! It makes the coating SUPER crispy and it stays crispy for longer. I skipped it the first time because I thought “how important can it be?” VERY. The answer is VERY.
- Let the chicken hang out for a bit after you coat it. This was a game-changer for me. The coating sticks so much better when you give it those 10-15 minutes to get friendly with the chicken.
- Keep your oil temp steady! Too hot = burnt outside, raw inside (attempt #1). Too cool = greasy, soggy sadness (attempt #2). I finally borrowed a thermometer from my neighbor and wow, what a difference.
- Don’t overmix the waffle batter!!!! I’m serious! Stop stirring! Put down the spoon! It should look kinda lumpy, like how my thighs look in those bike shorts I optimistically bought last summer.
- Keep your waffles warm in the oven at 200°F while you finish frying all the chicken. I put mine on a wire rack so air can circulate and they don’t get soggy. I learned this after serving James a sad, limp waffle that had been sitting on the counter for 20 minutes and he looked at me like I’d personally betrayed him.
- The hot honey drizzle is my own little twist and OMG it’s life-changing. I mix maple syrup with a bit of the hot honey because I’m a chaos agent who can’t leave well enough alone.
Questions People Prolly Have But Are Too Afraid To Ask
Can I skip the frying and bake the chicken instead?
I mean, you CAN, but should you? If you’re worried about calories maybe just eat a salad instead? JK, baking works fine if you’re trying to be healthy or just terrified of hot oil like I was after attempt #3. Heat the oven to 400°F, put the coated chicken on a wire rack over a baking sheet, and bake for like 35-40 minutes, flipping halfway. Spray with a little oil for extra crispiness.
Do you seriously put syrup on the chicken??
YES!!!! That’s the whole POINT! The sweet and savory combo is what makes this dish so ridiculously good! Trust me on this. The first time I tried it I was like “this is weird” and then two seconds later I was like “THIS IS AMAZING” and now I can’t eat chicken without wanting to put maple syrup on it which confuses the staff at Chick-fil-A.
What else can I serve with this?
Honestly, it’s pretty perfect on its own, but if you need more food (Ryan can eat like 4 servings in one sitting):
– Coleslaw is good for adding some crunch and freshness
– Cheese grits if you’re going full Southern
– Fried eggs on top if you hate your arteries
– Gravy instead of syrup if you’re a savory-only person (James)
What’s the best way to reheat leftovers?
First of all, congratulations on having self-control! We never have leftovers because we eat it ALL. But if you do, reheat the chicken in the oven at 350°F for 10-15 minutes or use an air fryer if you’re fancy. NEVER use the microwave unless you enjoy eating chicken-flavored rubber.
For waffles, pop them in the toaster! They get crispy again like magic.
More Recipes For When You’re Feeling Southern-ish
If you’re suddenly craving more comfort food after this (I don’t blame you), here are some other recipes on the blog that might scratch that itch:
1. Cream of Mushroom Chicken Crockpot
Looking for a rich and creamy chicken dish? This cream of mushroom chicken crockpot recipe is packed with savory flavors and perfect for a cozy dinner. I made this last Tuesday when it was raining and my PICO strategy kicked in (that’s “Panic In, Comfort Out” – my personal therapy lol).
2. Garlic Butter Chicken Bites with Parmesan Pasta
If you enjoy crispy, flavorful chicken, try these garlic butter chicken bites served over parmesan pasta. A quick and easy meal that’s full of flavor! This one’s been on repeat in our house since that time I accidentally bought 8 heads of garlic instead of 8 cloves. Don’t ask. The checkout lady still gives me weird looks.
3. Southern-Style Smothered Chicken and Rice
This smothered chicken and rice recipe features tender, juicy chicken in a flavorful gravy served over fluffy rice. A true Southern comfort meal. Reminds me of what my grandma used to make except wayyyy better because she was teh WORST cook but we all pretended everything was delicious. Family secrets, ya know?
These dishes pair beautifully with chicken and waffles, making them great choices for a Southern-inspired meal! Or just make all four in the same week like I did during that weird cold snap in July and watch your family both judge you AND ask for seconds. #ComfortFoodQueen #JudgeMeWhenYourPlateIsntEmpty
Ingredients
For the Fried Chicken:
- 2 pounds chicken thighs and drumsticks or boneless breast strips
- 2 cups buttermilk
- 2 eggs
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper optional
- 1 teaspoon baking powder
- Oil for frying vegetable or peanut oil
For the Waffles:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1 3/4 cups buttermilk
- 1/4 cup melted butter
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Toppings:
- Maple syrup
- Butter
- Hot honey optional
- Fresh herbs optional
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Instructions
For the Fried Chicken:
- In a large bowl, whisk together buttermilk, eggs, salt, black pepper, and smoked paprika. Add the chicken, cover, and refrigerate for at least 1 hour (or overnight).
- In a separate dish, combine flour, cornstarch, baking powder, garlic powder, onion powder, cayenne pepper, and additional salt and pepper.
- Remove the chicken from the buttermilk mixture, letting excess drip off. Coat each piece in the flour mixture, pressing firmly for a thick, even coating. Let rest for 10 minutes.
- Heat oil in a deep skillet to 350°F (175°C). Fry the chicken in batches for 7-10 minutes per side until golden brown and crispy. Internal temperature should reach 165°F (74°C).
- Transfer to a wire rack and let rest before serving.
- For the Waffles:6. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.7. In another bowl, beat eggs, then add buttermilk, melted butter, and vanilla extract. Mix until combined.8. Gradually add wet ingredients to dry ingredients, stirring gently. Do not overmix.9. Preheat the waffle iron and lightly grease it. Pour batter into the waffle iron and cook until golden brown and crisp.
- To Serve:10. Place waffles on a plate, top with crispy fried chicken, and drizzle with maple syrup. Add butter and hot honey if desired.
Nutrition
Final Thoughts From Someone Who Now Smells Perpetually Like Fried Chicken
Honestly, this chicken and waffles recipe is my crowning achievement of 2023 so far. No wait, it might be my crowning achievement of my ENTIRE COOKING LIFE, except maybe that thanksgiving when I didn’t burn anything and nobody got food poisoning. It took 4 attempts, one minor grease fire, a very concerned husband, a $215 vet bill (chicken bones are NOT dog friendly, in case you were wondering), and more buttermilk than I knew what to do with, but WE GOT THERE. Actually ended up making buttermilk pancakes for like 2 weeks straight just to use it all up. My family was NOT thrilled by week 2. #ButtermilkOverdose
The crispy chicken with that light, fluffy waffle… it’s like a hug for your mouth. I’ve been making this every other weekend since I perfected it, and my family has stopped complaining, which in mom language means it’s a massive hit.
Oh! I almost forgot! Charlie knocked over my tripod when I was trying to take photos for this post, so half the pictures have a golden retriever nose blur in the corner. I decided to keep them because that’s real life in this house and I refuse to pretend we live in a perfect Instagram world where dogs don’t try to steal chicken while you’re documenting your culinary victories.
Let me know if you try this recipe! Did you burn anything? Did your smoke detector go off? Did you have to explain to your kid why we don’t give dogs chicken bones? I wanna hear ALL the details!
~ Lisa
P.S. James just looked over my shoulder and said “You didn’t mention the part where you used every dish in the house and then ‘had a migraine’ so I had to clean up.” LIES AND SLANDER. I used every dish AND every utensil, and it was definitely a real migraine. Probably from the oil fumes. Or his attitude. 😘