Few dishes manage to capture the joyful clash of textures and flavors quite like crispy fried chicken and fluffy waffles. This dish balances the savory crunch of seasoned fried chicken with the light, pillowy richness of golden waffles. Whether you’re whipping this up for a leisurely Sunday chicken and waffles brunch or putting a creative spin on dinner, this dish always delivers. It’s comforting, indulgent, and surprisingly easy to elevate with fun spins—think chicken and waffle sliders, waffle sandwich ideas, or even mini chicken and waffles for parties.
Let’s dive into everything you need to know to make the ultimate fried chicken and waffles at home—crispy, golden, and ready for a drizzle of warm maple syrup or a dollop of spicy honey butter.
Crispy Fried Chicken and Fluffy Waffles
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Breakfast, Main Course
Cuisine American
Deep fryer or a heavy-bottomed pot (like a Dutch oven) Essential for frying the chicken evenly. If you don't have one, a cast iron skillet will work fine—just be sure to monitor oil temperature.
Thermometer A must for checking oil heat (aim for 350°F).
Mixing bowls For the dredging station and waffle batter.
Tongs or a slotted spoon For removing fried chicken safely.
Waffle iron A classic waffle maker is key. If you don’t have one, try a stuffed waffles recipe in a griddle pan with extra batter on both sides.
Cooling rack Helps keep chicken crispy after frying.
For the Fried Chicken
- 4 bone-in skin-on chicken thighs (you can also use boneless, skinless if you prefer smaller bites or making sliders)
- 2 cups buttermilk
- 1 tablespoon hot sauce optional but adds great flavor
- 2 cups all-purpose flour
- 1/2 cup cornstarch for extra crispiness
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Oil for frying canola or peanut oil are best
For the Waffles
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups whole milk
- 1/2 cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
Optional Toppings
- Maple syrup
- Hot honey or spicy maple syrup
- Butter
- Fresh herbs like chives or parsley
Step 1: Marinate the Chicken
In a large bowl, combine the buttermilk and hot sauce. Add the chicken thighs, making sure they're fully coated. Cover and refrigerate for at least 1 hour, preferably overnight. This makes the meat tender and juicy while infusing it with subtle tang.
Step 2: Prepare the Flour Dredge
In a separate bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne. This mixture is your golden ticket to the crispiest crust imaginable.
Step 3: Dredge and Rest
Remove the chicken from the marinade and dredge each piece thoroughly in the flour mix. Press it in so it really adheres. Place the coated pieces on a rack and let them rest for 10 minutes—this helps the coating stick during frying.
Step 4: Fry the Chicken
Heat oil in your pot to 350°F. Fry the chicken in batches, 2 pieces at a time to avoid crowding. Cook for about 10–12 minutes, until golden brown and the internal temperature reaches 165°F. Let them drain on a wire rack (not paper towels, which cause sogginess).
Step 5: Make the Waffles
While the chicken rests, make your waffle batter. In a large bowl, whisk together the dry ingredients. In another, beat eggs, then add milk, melted butter, and vanilla. Combine the wet and dry ingredients just until smooth—don’t overmix.
Preheat your waffle iron, grease it, and pour in the batter. Cook according to your waffle iron’s instructions until golden and crisp. For a twist, make chicken and waffle bites by pouring smaller rounds of batter and serving with bite-sized chicken on top.
Step 6: Assemble and Serve
Top each waffle with a piece of hot fried chicken. Drizzle with maple syrup or honey butter. Garnish with a sprinkle of fresh herbs if you like. Serve immediately for the ultimate experience.
Delicious Pairings
Fried chicken and waffles go well with sweet and spicy contrasts. Here are some thoughtful pairing ideas:
- Maple-Bourbon Syrup: Add a splash of bourbon to your maple syrup and warm it for an adults-only upgrade.
- Hot Honey: Infuse honey with chili flakes or buy a pre-made version for that sweet heat.
- Coleslaw or Pickled Vegetables: A crunchy, tangy counterpoint to the richness.
- Chilled Mimosas or Iced Sweet Tea: Ideal for chicken and waffles brunch spreads.
- Roasted sweet potatoes or a creamy mac and cheese: For those who like a heartier side.
You can also lean into themed meals—try using leftover fried chicken and waffles to make chicken and waffles casserole the next day, or go party-friendly with chicken and waffles appetizer skewers.
FAQs
1. What kind of chicken works best for fried chicken and waffles?
Bone-in, skin-on chicken thighs are flavorful and juicy, perfect for frying. However, boneless thighs or breasts can work well too, especially for smaller servings like chicken and waffle sliders or mini chicken and waffles.
2. Can I make this dish ahead of time?
Yes. You can fry the chicken in advance and reheat it in a 375°F oven for about 10 minutes to restore crispness. Waffles can be frozen and toasted before serving.
3. Are there gluten-free options?
Absolutely. Use a 1:1 gluten-free flour blend for both the chicken dredge and the waffle batter. Cornstarch and buttermilk are already gluten-free.
4. How do I prevent my waffles from getting soggy?
Place cooked waffles on a wire rack in a warm oven (200°F) instead of stacking them. This keeps them crisp while you finish the batch.
5. Can I turn this into a portable meal?
Definitely. This dish is extremely versatile. Use smaller waffle rounds and boneless chicken pieces to make chicken and waffle bites or pack everything into a waffle sandwich. For a full spread, serve them as a chicken and waffles appetizer board.
