There's nothing quite like the perfect plate of chicken and waffles - that magical combination of crispy, juicy fried chicken perched atop golden, fluffy waffles. This homemade chicken and waffles recipe brings together the best of both worlds: savory, crunchy buttermilk fried chicken and light, airy waffles drizzled with warm honey butter sauce. Whether you're craving a cozy weekend brunch or a satisfying dinner, this southern classic is sure to hit the spot.
Why You'll Love This Chicken and Waffles Recipe
This iconic dish traces its roots back to the American South, where it became famous through restaurants like Roscoe's Chicken and Waffles in Los Angeles. Our version takes the best elements of traditional chicken and waffles while adding some modern touches that make it perfect for any occasion - from casual family dinners to elegant brunch gatherings.
The secret to this recipe's success lies in two key components: perfectly seasoned buttermilk-brined chicken that stays juicy on the inside while maintaining a gorgeous crispy coating, and light-as-air waffles with just the right amount of crispiness on the outside. Top it all off with our signature honey butter sauce, and you've got a meal that's truly unforgettable.
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Ingredients
For the Buttermilk Fried Chicken:
- 8 chicken thighs or 12 chicken tenders
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 3 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 1 tablespoon black pepper
- 2 teaspoons salt
- Vegetable oil for frying
For the Fluffy Waffles:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 2 large eggs, separated
- 2 cups whole milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Honey Butter Sauce:
- ½ cup butter, melted
- ¼ cup honey
- ½ teaspoon cinnamon (optional)
- Pinch of salt
Instructions
Preparing the Chicken
- Mix buttermilk and hot sauce in a large bowl. Add chicken pieces and marinate for at least 4 hours or overnight in the refrigerator.
- In a separate bowl, combine flour, garlic powder, onion powder, paprika, black pepper, and salt.
- Remove chicken from buttermilk mixture, letting excess drip off. Dredge in seasoned flour mixture, shaking off excess.
- Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350°F (175°C).
- Fry chicken in batches for 12-15 minutes for thighs or 8-10 minutes for tenders, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
Making the Waffles
- Preheat your waffle iron according to manufacturer's instructions.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Separate eggs, placing whites in a clean bowl.
- Mix egg yolks, milk, oil, and vanilla in another bowl.
- Beat egg whites until stiff peaks form.
- Pour wet ingredients into dry ingredients, mixing until just combined.
- Gently fold in beaten egg whites until incorporated.
- Cook waffles according to your waffle iron's instructions until golden brown.
Preparing the Honey Butter Sauce
- In a small saucepan, melt butter over low heat.
- Whisk in honey, cinnamon (if using), and salt until well combined.
- Keep warm until ready to serve.
Recipe Variations
- Korean Fried Chicken Style: Add gochugaru (Korean red pepper flakes) to the flour mixture and serve with a spicy-sweet gochujang sauce
- Hot Honey Version: Add cayenne to the honey butter sauce for a spicy kick
- Gluten-Free Option: Substitute regular flour with your favorite gluten-free flour blend
- Healthier Version: Use chicken breasts and air-fry instead of deep-frying
Equipment
- Waffle iron Large
- Dutch oven or deep skillet
- Thermometer for oil temperature
- Wire rack for cooling chicken
- Mixing bowls
- Whisk
- Tongs for handling chicken
Storage
- Store chicken and waffles separately
- Chicken stays crispy for up to 3 days in the refrigerator
- Reheat chicken in a 350°F (175°C) oven for 10-15 minutes
- Freeze waffles for up to 3 months
- Toast frozen waffles directly from freezer
Top Tip
- Season your flour mixture generously - this is where your chicken gets most of its flavor
- Double-dip chicken in flour for extra crispiness
- Let waffle batter rest for 10 minutes before cooking
- Keep fried chicken warm in a 200°F oven while making waffles
- Never overmix waffle batter - small lumps are okay!
FAQ
Why do people eat chicken and waffles together?
This combination originated in the 1930s in Harlem jazz clubs, where late-night diners wanted both dinner and breakfast. The sweet and savory mix creates a perfect flavor balance.
Do you put syrup on the chicken in chicken and waffles?
Yes! Many people drizzle both the chicken and waffles with syrup or honey butter sauce. The sweet and salty combination is what makes this dish special.
Why is chicken and waffles a black thing?
The dish gained popularity in Harlem's jazz clubs and soul food restaurants during the 1930s. It became a staple in African American cuisine through restaurants like Wells Supper Club in Harlem and later Roscoe's in Los Angeles.
Does chicken and waffles taste good together?
Absolutely! The combination of crispy, savory chicken with sweet, fluffy waffles creates a delicious contrast of flavors and textures that many people love.
Ready to Serve!
Get ready to experience the perfect combination of crispy, juicy chicken and light, fluffy waffles! This homemade chicken and waffles recipe brings restaurant-quality taste right to your kitchen. Don't forget to drizzle with plenty of honey butter sauce for the ultimate comfort food experience. Share your creation with us in the comments below!
Check out our Zucchini Noodles with Pesto and Chicken for more chicken meal prep ideas . Or our Chicken Lettuce Wraps for more healthy chicken recipes .
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Pairing
These are my favorite dishes to serve with [this recipe]:
Crispy Chicken and Waffles Recipe
Equipment
- Waffle iron
- Large Dutch oven or deep skillet
- Thermometer for oil temperature
- Wire rack for cooling chicken
- Mixing bowls
- Whisk
- Tongs for handling chicken
Ingredients
For the Buttermilk Fried Chicken:
- 8 chicken thighs or 12 chicken tenders
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 3 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 1 tablespoon black pepper
- 2 teaspoons salt
- Vegetable oil for frying
For the Fluffy Waffles:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 2 large eggs, separated
- 2 cups whole milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Honey Butter Sauce:
- ½ cup butter, melted
- ¼ cup honey
- ½ teaspoon cinnamon (optional)
- Pinch of salt
Instructions
Preparing the Chicken
- Mix buttermilk and hot sauce in a large bowl. Add chicken pieces and marinate for at least 4 hours or overnight in the refrigerator.
- In a separate bowl, combine flour, garlic powder, onion powder, paprika, black pepper, and salt.
- Remove chicken from buttermilk mixture, letting excess drip off. Dredge in seasoned flour mixture, shaking off excess.
- Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350°F (175°C).
- Fry chicken in batches for 12-15 minutes for thighs or 8-10 minutes for tenders, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
Making the Waffles
- Preheat your waffle iron according to manufacturer's instructions.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Separate eggs, placing whites in a clean bowl.
- Mix egg yolks, milk, oil, and vanilla in another bowl.
- Beat egg whites until stiff peaks form.
- Pour wet ingredients into dry ingredients, mixing until just combined.
- Gently fold in beaten egg whites until incorporated.
- Cook waffles according to your waffle iron's instructions until golden brown.
Preparing the Honey Butter Sauce
- In a small saucepan, melt butter over low heat.
- Whisk in honey, cinnamon (if using), and salt until well combined.
- Keep warm until ready to serve.
Notes
- Don't skip the buttermilk marinade - it helps tenderize the chicken and keeps it juicy
- For extra-crispy chicken, double-dredge in the flour mixture
- Keep finished chicken warm in a 200°F (95°C) oven while completing the batch
- Make waffles fresh just before serving for the best texture
- For mini chicken and waffles appetizers, cut waffles into quarters and use chicken tenders
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