Crispy Chicken and Waffles Recipe

Make the perfect homemade chicken and waffles with our foolproof recipe! Crispy fried chicken meets fluffy waffles topped with honey butter sauce. Get the recipe now!

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Course: dinner

Cuisine: American

Keyword: Chicken and Waffles

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings: people

Calories: 780kcal

Cost: $25-30

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

Nutrition