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My take on a beloved southern dish, this chicken and waffles recipe is an amazing blend of sweet and salty. Fluffy homemade waffles are topped with crispy fried chicken and drizzled with hot honey butter!
Buttermilk is the secret ingredient in this chicken and waffles recipe—it makes the chicken unbelievably moist and tender! Just like in my buttermilk fried chicken, where it works its magic to create the best-ever crispy, juicy bite. I pair it with my easy waffle recipe as the perfect base, then drizzle on a generous amount of buttery honey sauce (because why not?!). It’s a classic, made easy at home—and if you ask my daughter, who downs these faster than I can make them, it’s the ultimate weekend breakfast!
You’ll Love This Irresistible Chicken and Waffles Recipe
- So much flavor. Sweet waffles, savory chicken, and spicy honey butter sauce mean there are wonderful layers of flavor in every bite.
- Versatile. Want to serve chicken and waffles for brunch? Whip up a hot caffe macchiato to sip alongside. Or serve them for dinner with a glass of red wine. You have options!
- Classic flavors made at home. Chicken and waffles is a dish that’s especially popular in the American South, and you’ll often find it on restaurant menus. Now you can easily recreate this diner staple at home using my method.
What You’ll Need
Here’s a look at the ingredients that go into this recipe. You can make waffles from scratch using your favorite recipe, or pick up a package of frozen waffles to cut down on prep time. Scroll down to the recipe card at the end of this post for the full ingredient amounts.
- Chicken – I like to make this recipe with boneless, skinless chicken thighs, but chicken breasts are also okay to use.
- Buttermilk – This helps to make the crispiest coating. If you don’t have buttermilk, you can whisk together 1 cup of plain yogurt and 1 cup of milk to make a substitute.
- Seasonings – We are going to use a mix of salt, black pepper, garlic powder, cayenne pepper, and some hot sauce.
- Breading mix – For the crispy coating, you’ll need all-purpose flour, cornstarch, baking powder, garlic powder, paprika, kosher salt, and freshly ground black pepper.
- Vegetable oil – To deep fry the chicken. You can also use peanut oil or any other cooking oil with a high smoke point.
- Honey sauce – Honey (swap maple syrup if needed), melted salted or unsalted butter, and a pinch each of cayenne pepper and salt.
- Waffles – My homemade waffles recipe is perfect here, but you can use your favorite waffle recipe or grab a bag of frozen waffles from the grocery store.
- Fresh thyme – For an optional garnish.
Tips and Variation Ideas
- Marinate the chicken – If you can, let the chicken soak in the buttermilk overnight in the fridge so it has a chance to tenderize. If you have less time, try to allow for at least 4 hours of soaking time.
- Drain the chicken – Let the chicken drain on a wire rack set over paper towels after frying to allow any excess oil to drip off.
- Make them gluten-free – Easily turn this recipe gluten-free by using a gluten-free all-purpose flour in place of the flour, and make your favorite gluten-free waffles.
- Use frozen waffles – Yes, homemade is best, but sometimes we’re short on time! Go ahead and reheat frozen waffles to use in place of the homemade waffles.
- Honey butter substitute – Just drizzle over honey or maple syrup if you don’t want to make the honey butter sauce.
What Can You Serve On the Side?
If you serve this dish as a breakfast or brunch option, try a side of fresh fruit or fruit salad with honey lime dressing. I always love pastries, like a cozy batch of my banana muffins recipe or pumpkin chocolate chip muffins. With dinner, I like to add a simple side of veggies like roasted sweet potatoes or garlic butter roasted asparagus for a pop of color.
How to Store and Reheat Extras
- Fridge – Place the cooked and cooled chicken in an airtight container and store it in the fridge for up to 3 days. Store the waffles in a separate resealable bag with a piece of parchment in between them for up to 5 days in the fridge and up to 3 months in the freezer.
- To Reheat – Heat the chicken pieces on a baking sheet in a 300 F oven or a toaster oven until they are crisp and heated through. Reheat the waffles in a toaster or the oven until warm.
More Chicken Recipes To Try
Chicken and Waffles Recipe
This chicken and waffles recipe showcases fluffy homemade waffles topped with crispy fried chicken and hot honey butter sauce!
Ingredients
For the Chicken:
- 6 boneless skinless chicken thighs
- 2 cups buttermilk
- 1 tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon hot sauce, optional
- 1 teaspoon cayenne pepper
- 2 cups all-purpose flour
- ⅓ cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- vegetable oil, for deep frying
For the Spicy Honey Butter Sauce:
- ½ cup honey, or maple syrup
- 4 tablespoons unsalted butter, melted
- pinch of cayenne pepper, optional
- pinch of Kosher salt
- best easy waffle recipe
- fresh thyme, for garnish
Instructions
- Marinate the chicken. In a large mixing bowl, whisk together the buttermilk, kosher salt, black pepper, garlic powder, hot sauce (if using), and cayenne pepper until fully combined. Submerge the chicken thighs in the buttermilk mixture, ensuring they are evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop and the meat to tenderize.
- Prepare the seasoned flour coating. In a separate bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper until well incorporated. Transfer the mixture to a shallow dish for easy dredging.
- Heat the oil. Fill a heavy-bottomed pot or deep fryer with vegetable oil, ensuring the oil is at least 2–3 inches deep. Heat to 350°F over medium-high heat, using a kitchen thermometer to maintain a consistent temperature.
- Dredge the chicken. Remove the marinated chicken from the buttermilk, allowing excess liquid to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to create a uniform coating. For an extra crispy texture, dip the coated chicken back into the buttermilk, then dredge once more in the flour mixture. Transfer to a wire rack and let it rest for 5–10 minutes, allowing the coating to adhere properly.
- Fry the chicken. Carefully lower the chicken into the preheated oil, frying in batches to prevent overcrowding. Cook for 5–6 minutes per side, turning occasionally, until the crust is golden brown and crisp. The internal temperature should reach 165°F. Transfer the fried chicken to a wire rack to drain excess oil, then lightly season with salt.
- Prepare the spicy honey butter sauce. In a small saucepan over medium-high heat, combine honey (or maple syrup), melted butter, cayenne pepper, and a pinch of salt. Stir continuously and heat until the mixture reaches a gentle simmer. Remove from heat and set aside.
- Make the waffles. Prepare the waffles using this waffles recipe. Cook in a preheated waffle iron until golden brown and crisp. Transfer to a wire rack to prevent sogginess and keep warm until ready to serve.
- Assemble and serve. Place a warm waffle on a serving plate, followed by a piece of crispy fried chicken. Generously drizzle the chicken and waffles with the honey sauce, garnish with fresh herbs, and serve immediately for the best texture and flavor.
Equipment
Notes
- The nutritional information does not include the waffles.
Nutrition
Calories: 525kcal | Carbohydrates: 68g | Protein: 29g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 136mg | Sodium: 1939mg | Potassium: 491mg | Fiber: 2g | Sugar: 27g | Vitamin A: 701IU | Vitamin C: 2mg | Calcium: 196mg | Iron: 3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Make Chicken and Waffles
- Marinate the Chicken. In a large mixing bowl, whisk together buttermilk, kosher salt, black pepper, garlic powder, hot sauce, and cayenne pepper, then submerge the chicken thighs for at least 4 hours.
- Prepare the Seasoned Flour Coating. Whisk together the dry ingredients and place in a shallow dish.
- Heat the Oil. Fill a heavy-bottomed pot or deep fryer with vegetable oil and heat it to 350°F.
- Dredge the Chicken. Remove the marinated chicken from the buttermilk and dredge each piece in the seasoned flour mixture. Rest the chicken for 5–10 minutes on a rack.
- Fry the Chicken. Fry the chicken in batches in the hot oil for 5–6 minutes per side until crisp. Drain the chicken on a rack.
- Prepare the Spicy Honey Butter Sauce. In a small saucepan, the butter with honey, cayenne pepper, and a pinch of salt.
- Make the Waffles. Prepare waffles using your preferred recipe.
- Assemble and Serve. Place a warm waffle on a serving plate, followed by a piece of crispy fried chicken. Generously drizzle with the spicy honey butter sauce, and serve.
