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A close-up of a perfectly cooked, golden brown Belgian waffle, showcasing its deep pockets and fluffy texture, ready for a chicken and waffles recipe.

Chicken and Waffles Recipe (The Ultimate Crispy & Fluffy Guide)

The ultimate Chicken and Waffles Recipe! Learn how to make ultra-crispy, juicy fried chicken paired with light, fluffy buttermilk waffles for the perfect combination of sweet and savory Southern comfort food. An easy-to-follow guide for brunch or dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Breakfast, Brunch, Dinner, Main Course
Cuisine: American, Southern
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Fried Chicken
  • 2 lbs bone-in, skin-on chicken pieces thighs and drumsticks work best
  • 2 cups buttermilk
  • 2 tablespoons hot sauce optional
  • 2 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 4-6 cups neutral oil like canola or peanut oil, for frying
For the Fluffy Buttermilk Waffles
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs separated
  • 1/2 cup unsalted butter melted

Equipment

  • 1 Large Heavy-Bottomed Pot or Dutch Oven
  • 1 Waffle iron
  • 2 Wire Rack

Method
 

Prepare the Chicken
  1. 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.
  2. In a separate large bowl, whisk together the all-purpose flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder.
Fry the Chicken
  1. 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).
  2. 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.
  3. 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.
Make the Waffles
  1. 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.
  2. In another bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the batter.
  3. 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 1: Don't skip the double dredge on the chicken! It's the secret to an ultra-crispy crust.
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.