Welcome to the ultimate Chicken and Waffles Recipe that promises a perfect harmony of sweet, savory, crispy, and fluffy in every single bite. This dish is a true icon of Southern comfort food, and for good reason. The combination of juicy, crispy fried chicken piled high on a light, airy waffle and drizzled with warm maple syrup is pure bliss. We’ve perfected this recipe to ensure your chicken is incredibly crunchy and your waffles are tender and flavorful. Say goodbye to mediocre versions; this is the only guide you’ll ever need.
Whether you’re making a special weekend brunch, a show-stopping dinner, or simply craving some soulful comfort, this recipe delivers. We’ll walk you through every step, from the buttermilk marinade to the final drizzle of syrup.
What Makes This Chicken and Waffles Recipe the Best?
Our version stands out by focusing on the two core components. The chicken features a two-part dredging process that creates an extra-craggy, super-crisp crust that stays crunchy. The waffles are made from a rich buttermilk batter with a hint of savory seasoning, creating the perfect fluffy base that complements the chicken without being overly sweet. It’s the attention to these details that makes this the best Chicken and Waffles Recipe you’ll ever make at home.
Ingredients You’ll Need
We’ll break down the ingredients into two main parts: the chicken and the waffles. Using simple, high-quality ingredients is the key to success.
For the Crispy Fried Chicken
- Chicken: 2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work best)
- Buttermilk: 2 cups, for marinating
- Hot Sauce: 2 tablespoons (optional, for a little kick)
- All-Purpose Flour: 2 1/2 cups, for dredging
- Cornstarch: 1/2 cup, for extra crispiness
- Seasonings: 2 tsp salt, 2 tsp black pepper, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder
- Frying Oil: 4-6 cups of a neutral oil like canola or peanut oil
For the Fluffy Buttermilk Waffles
- All-Purpose Flour: 2 cups
- Granulated Sugar: 2 tablespoons
- Baking Powder: 1 tablespoon
- Baking Soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Buttermilk: 2 cups
- Large Eggs: 2, separated
- Melted Butter: 1/2 cup, unsalted
How to Make the Perfect Chicken and Waffles Recipe
Follow these steps methodically for flawless results. The process involves marinating the chicken, preparing the dredge, frying the chicken, and then making the waffles while the chicken rests.
Step 1: Marinate the Chicken
In a large bowl, whisk together the 2 cups of buttermilk and optional hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This step is crucial for tender, juicy chicken.
Step 2: Create the Seasoned Dredge
In a separate large bowl or a shallow dish, whisk together the all-purpose flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder. This seasoned flour mixture is the secret to a flavorful, crispy crust.
Step 3: Fry the Chicken to Golden Perfection
Pour your frying oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium-high heat to 350°F (175°C). While the oil heats, take a piece of chicken from the marinade, let the excess drip off, and dredge it thoroughly in the seasoned flour. For an extra crispy crust, dip it back into the buttermilk briefly and then back into the flour one more time. Place the coated chicken on a wire rack. Working in batches, carefully place a few pieces of chicken into the hot oil. Don’t overcrowd the pan! Fry for 6-8 minutes per side, until deep golden brown and cooked through (internal temperature of 165°F). Remove the chicken and place it on a clean wire rack to drain.
Step 4: Mix the Waffle Batter
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk the egg yolks and buttermilk together. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently stir in the melted butter. In another clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the beaten egg whites into the batter—this is the key to light, fluffy waffles.
Step 5: Cook the Waffles
Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease it if necessary. Pour the batter onto the hot waffle iron and cook until golden brown and crisp, typically 4-6 minutes. Transfer the cooked waffles to a wire rack in a warm oven (200°F) to keep them crisp while you cook the rest.
Pro Tips for Success
- Don’t Skip the Marinade: The buttermilk marinade is essential for tenderizing the chicken and helping the crust adhere.
- Monitor Oil Temperature: Use a thermometer to keep the oil between 325°F and 350°F. If it’s too low, the chicken will be greasy; too high, and the crust will burn before the inside is cooked.
- Rest the Chicken: Letting the fried chicken rest on a wire rack (not paper towels) keeps the bottom from getting soggy.
- Serve Immediately: This Chicken and Waffles Recipe is best enjoyed fresh, when the chicken is hot and crispy and the waffles are warm and fluffy.
What to Serve with Chicken and Waffles
While classic maple syrup and a pat of butter are essential, you can elevate your dish with other toppings. Consider a drizzle of hot honey for a sweet and spicy kick, or go full Southern-style with a savory gravy. For a complete brunch, serve it alongside a hearty sausage and hashbrown casserole.
Storage and Reheating Instructions
Store leftover chicken and waffles separately in airtight containers in the refrigerator for up to 3 days. To reheat, place the chicken and waffles on a baking sheet in a single layer. Bake at 375°F for 10-15 minutes, or until the chicken is heated through and crispy again. For another great comfort food meal, try our delicious Chicken Lasagna recipe (coming soon).
Frequently Asked Questions (FAQs)
Yes, you can marinate the chicken up to 24 hours in advance. You can also make the waffle batter a few hours ahead, but it’s best to fold in the egg whites just before cooking. Fried chicken can be made ahead and reheated in the oven or air fryer to re-crisp.
The keys to crispy chicken are using cornstarch in your flour dredge, double-dredging the chicken, maintaining an oil temperature of 350°F, and letting the cooked chicken rest on a wire rack, not paper towels.
The waffle should lean more towards savory to balance the sweetness of the syrup. Our recipe uses a small amount of sugar, but the primary flavor comes from the rich buttermilk, creating a perfect neutral, fluffy base for the savory chicken.
While maple syrup is classic, other popular toppings include hot honey for a sweet and spicy kick, creamy sausage gravy for a savory twist, or a simple pat of butter. Some people also enjoy a side of collard greens.
Bone-in, skin-on chicken pieces like thighs and drumsticks are best because they remain juicy and flavorful during frying. The skin also helps create a super crispy exterior.
More Delicious Recipes You’ll Love
If you enjoyed this dish, explore some of our other favorites. For another fun breakfast idea, check out these easy French Toast Cups. And when you’re craving something sweet, this Turtle Poke Cake is an absolute showstopper. Or for a quick weeknight dinner, you can’t go wrong with our Creamy Garlic Chicken.
Share Your Creation!
We hope you love this incredible Chicken and Waffles Recipe as much as we do! There’s nothing better than seeing our readers enjoy our creations. If you make this dish, please leave a comment below and let us know how it turned out. Don’t forget to share a photo of your masterpiece on Pinterest!
Chicken and Waffles Recipe
Chicken and Waffles Recipe (The Ultimate Crispy & Fluffy Guide)
Ingredients
Equipment
Method
- In a large bowl, whisk together 2 cups of buttermilk and optional hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
- In a separate large bowl, whisk together the all-purpose flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder.
- Pour oil into a large Dutch oven to a depth of 2-3 inches and heat over medium-high heat to 350°F (175°C).
- Remove chicken from the marinade, dredge thoroughly in the seasoned flour, dip back in the buttermilk, and dredge in the flour again. Place on a wire rack.
- Working in batches, fry the chicken for 6-8 minutes per side, until golden brown and cooked through (165°F). Transfer to a clean wire rack to drain.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk egg yolks and buttermilk. Pour wet ingredients into the dry and mix until just combined. Stir in melted butter.
- In another bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Preheat your waffle iron. Cook batter according to manufacturer's directions until golden and crisp. Keep warm in a 200°F oven until ready to serve.
Notes
Tip 2: Resting the fried chicken on a wire rack instead of paper towels is crucial to prevent the bottom from becoming soggy.
Tip 3: For the fluffiest waffles, be careful not to overmix the batter once you add the wet ingredients, and be very gentle when folding in the egg whites.
