If you love the irresistible combo of crispy, juicy chicken and fluffy waffles, you’re in for a treat with this Crispy Fried Chicken and Waffles Recipe. Trust me, it’s the perfect blend of savory meets sweet that feels like a warm hug on a plate.
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Why You'll Love This Recipe
I’ve made this Southern classic more times than I can count, and it never fails to impress at brunch or anytime you want to feel comforted with a bit of indulgence.
- Crisp & Flavorful Chicken: A spicy buttermilk brine tenderizes the chicken while the seasoned flour creates the crispiest crust.
- Fluffy Buttermilk Waffles: Light, tender waffles made with buttermilk and baking powder that soak up syrup beautifully.
- Warm Cinnamon Maple Syrup: Real maple syrup enhanced with cinnamon, vanilla, and butter for a luscious finish.
- Great for Gatherings: Feeds 6 servings, perfect for brunch with friends or family.
Ingredients & Why They Work
Gathering the right ingredients for this Crispy Fried Chicken and Waffles Recipe is key. I always look for fresh chicken thighs and real buttermilk which make all the difference in flavor and texture.
- Chicken thighs: Bone-in pieces give juiciness and extra flavor for frying.
- Vegetable oil: Perfect for achieving that crispy golden crust through deep frying.
- Buttermilk: The magic tenderizer for juicy, flavorful chicken and light waffles.
- Eggs: Help bind the chicken brine and enrich the waffle batter.
- Hot sauce or pickle juice: Adds a zesty kick to the chicken marinade.
- Kosher salt and spices: Garlic powder, onion powder, paprika, and black pepper build layers of flavor.
- Flour and cornstarch: The coating mix for the perfect crunchy crust.
- Baking powder and sugar: Essential for fluffy waffles with a touch of sweetness.
- Unsalted butter: Adds richness to both waffles and syrup.
- Vanilla extract: Brings warmth and depth to the batter and syrup.
- Real maple syrup: The sweet, authentic syrup that ties it all together.
- Ground cinnamon: Infuses the syrup with comforting spice.
Make It Your Way
One of the best things about this Crispy Fried Chicken and Waffles Recipe is how easily you can make it your own. Whether you like a little more heat, a touch of sweetness, or a completely different flavor twist, there’s room to get creative while keeping that comforting, classic vibe.
- Spice it Up: I love adding extra cayenne pepper to the flour coating for a noticeable kick that complements the rich flavors of the fried chicken.
- Sweet and Savory Twist: Try folding shredded sharp cheddar into the waffle batter before cooking—it adds a lovely savory contrast that's unexpected but delicious.
- Chocolate Chip Waffles: For a brunch crowd or kids especially, tossing chocolate chips into the waffles makes for a sweet surprise that pairs perfectly with the cinnamon maple syrup.
- Healthier Option: Swap out the vegetable oil for avocado oil, which has a higher smoke point and is a bit healthier, while still giving you that perfectly crisp crust.
- Dairy-Free Alternative: Use almond or oat milk in place of the buttermilk and a dairy-free butter substitute. You’ll want to add a teaspoon of apple cider vinegar to mimic the tang in the batter and brine for best results.
Step-by-Step: How I Make Crispy Fried Chicken and Waffles Recipe
Step 1: Craft the Creamy, Flavorful Brine
Start by mixing 1 tablespoon Kosher salt, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, and ½ teaspoon black pepper in a large bowl. Then stir in 2 cups buttermilk, 1 egg, and either 1 tablespoon hot sauce or pickle juice until well blended. This brine is the secret to tender, juicy chicken packed with flavor. Make sure to fully submerge all 6 chicken thighs in the mixture, cover, and pop it in the fridge to marinate for at least 1 hour. I usually let mine sit just over an hour for extra tenderness.
Step 2: Prepare the Coating for Maximum Crunch
While the chicken marinates, combine the coating ingredients in a large paper or freezer bag: 2 cups all-purpose flour, 1 tablespoon cornstarch, 1 tablespoon plus 1 teaspoon Kosher salt, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, and ½ teaspoon black pepper. Shake or mix thoroughly so the spices are evenly distributed. This seasoned flour mix is what creates that irresistible crispy crust you’re craving.
Step 3: Coat the Chicken Like a Pro
Once your chicken has marinated, take it out and discard any extra liquid. Working in batches of 3–4 pieces, add the chicken to the flour bag, seal it, and give it a good shake. Make sure every side of each piece is thoroughly coated for that perfect crunch. Don’t rush this part—it’s worth giving the chicken a nice, even coat.
Step 4: Heat the Oil to Just the Right Temperature
Pour about 2 inches of vegetable oil into a heavy-bottomed frying pan and heat it to 350°F over medium heat. Use a thermometer for accuracy—this step is crucial to avoid greasy, soggy chicken. The oil should be hot enough to sizzle when the chicken goes in, but not so hot that it burns the crust.
Step 5: Fry the Chicken Until Golden and Juicy
Add 3–4 pieces of your coated chicken to the hot oil, shaking off excess flour to prevent clumping. Fry bone-in thighs for about 10 minutes per side, or boneless pieces for 6–7 minutes per side, until the internal temperature hits 165°F and the crust is beautiful and golden brown. Carefully drain on paper towels and set aside while you cook the rest.
Step 6: Whip Up a Tender Buttermilk Waffle Batter
In a large bowl, whisk together 1 tablespoon sugar, 2 eggs, 1 teaspoon vanilla extract, 2 cups buttermilk, and ½ cup melted unsalted butter until smooth. Next, gently fold in 2 cups all-purpose flour, 1 tablespoon baking powder, and ¼ teaspoon Kosher salt. Be careful not to overmix—you want tender, fluffy waffles, not dense ones.
Step 7: Cook Your Waffles to Golden Perfection
Preheat your waffle iron and spray it with nonstick spray before each batch. Pour about ¾ cup batter onto the iron, close, and cook for about 4–5 minutes until golden and cooked through. I find it helps to keep the waffles warm in a low oven while finishing up the rest.
Step 8: Warm Up the Cinnamon Maple Syrup
In a small saucepan over medium-low heat, combine 1 cup real maple syrup, 2 tablespoons butter, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon. Stir occasionally until the butter melts and the syrup warms through—this creates a heavenly drizzle that ties the whole dish together.
Step 9: Assemble and Enjoy!
Stack your crispy fried chicken right on top of the warm, fluffy waffles. Generously drizzle with your homemade cinnamon maple syrup and enjoy immediately. This blend of savory, sweet, and spice is the kind of comfort food that warms your soul—and tastes absolutely incredible every time.
Top Tip
These tips will help you master your Crispy Fried Chicken and Waffles Recipe, guaranteeing a meal that's bursting with flavor and perfectly textured every time.
- Marinate Properly: I always make sure to marinate the chicken for at least 1 hour in that tangy buttermilk mix. It’s the secret to juicy, tender chicken packed with flavor.
- Maintain Oil Temperature: Using a thermometer to keep the oil steady at 350°F made all the difference for me—crisper crust and no greasy chicken!
- Shake to Coat Evenly: Shaking the chicken pieces in the flour mixture inside a sealed bag really helps coat every nook and cranny without a mess.
- Don’t Overmix Waffle Batter: From my experience, mixing just until combined keeps waffles light and fluffy instead of dense and tough.
How to Serve Crispy Fried Chicken and Waffles Recipe
Garnishes
To elevate your dish, try sprinkling chopped fresh herbs like parsley or chives on top for a pop of color and freshness. A dash of flaky sea salt over the chicken just before serving adds a delightful crunch. For an extra touch of indulgence, top with a pat of butter melting slowly over the warm waffles and drizzle generously with the homemade cinnamon maple syrup.
Side Dishes
Classic Southern-style collard greens or sautéed green beans make wonderful light sides. For something heartier, creamy mac and cheese or crispy fried okra pair beautifully. Don't forget a refreshing coleslaw to balance the richness with a crisp tang.
Make Ahead and Storage
Storing Leftovers
Place any leftover fried chicken and waffles in an airtight container and refrigerate within two hours of cooking. They’ll keep well in the fridge for up to 3 days without losing too much of their crispiness and flavor.
Freezing
You can freeze cooked chicken and waffles separately. Wrap each chicken piece tightly in plastic wrap, then place in a freezer-safe bag. Do the same for waffles. Store up to 1 month. When ready to eat, thaw overnight in the fridge.
Reheating
To bring back that crispy magic, reheat the chicken in a 375°F oven on a wire rack for about 10-15 minutes until hot and crisp. Warm the waffles in a toaster or oven just until heated through. Avoid microwaving if you want to keep them from getting soggy.
Frequently Asked Questions:
Absolutely! Boneless chicken thighs or breasts work well. Just reduce the frying time to about 6-7 minutes per side, making sure the internal temperature reaches 165°F.
Vegetable oil is a great choice due to its high smoke point and neutral flavor. Other options include canola or peanut oil. Just make sure you have about 2 inches of oil for proper frying depth.
The key is not to overmix the batter. Stir gently until the dry ingredients are just combined. Also, using buttermilk and baking powder helps create that tender, fluffy texture.
Yes! You can marinate the chicken up to 24 hours in advance for more flavor. The syrup can be made ahead and warmed when ready to serve. Waffles and fried chicken are best cooked fresh but can be reheated as noted.
Final Thoughts
There’s something truly comforting about the combination of crispy fried chicken and fluffy waffles drizzled with warm cinnamon maple syrup. Whether you’re making this Southern classic for a special brunch or a cozy dinner, these helpful tips and serving ideas will make your Crispy Fried Chicken and Waffles Recipe shine. Enjoy the delicious balance of savory and sweet with every bite — it’s sure to become a family favorite!
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Crispy Fried Chicken and Waffles Recipe
- Prep Time: 40 minutes
- Marinating Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
This Southern Fried Chicken and Waffles recipe offers a classic and indulgent combination of crispy, flavorful fried chicken paired with soft, fluffy buttermilk waffles. The chicken is marinated in a tangy buttermilk brine infused with spices, then coated in a seasoned flour mixture and fried to golden perfection. The waffles are light and tender, made with baking powder and buttermilk for extra fluffiness. Served with a warm cinnamon maple syrup made from real maple syrup, butter, vanilla, and cinnamon, this dish delivers the perfect balance of savory and sweet for a truly comforting meal.
Ingredients
Chicken and Brine
- 6 chicken thighs
- vegetable oil for frying (about 2 inches depth)
- 2 cups buttermilk
- 1 egg
- 1 tablespoon hot sauce or pickle juice
- 1 tablespoon Kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- ½ teaspoon black pepper
Flour Coating
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon plus 1 teaspoon Kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- ½ teaspoon black pepper
Buttermilk Waffles
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon Kosher salt
- 1 tablespoon sugar
- 2 cups buttermilk
- 2 eggs
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Cinnamon Maple Syrup
- 1 cup real maple syrup
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Prepare the Brine: In a large bowl, combine 1 tablespoon Kosher salt, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, and ½ teaspoon black pepper. Stir in 2 cups buttermilk, 1 egg, and 1 tablespoon hot sauce or pickle juice until well mixed.
- Marinate the Chicken: Place the 6 chicken thighs into the buttermilk brine and ensure they are fully submerged. Cover and refrigerate for a minimum of 1 hour to tenderize and infuse the chicken with flavor.
- Mix the Flour Coating: In a large brown paper bag or freezer bag, combine 2 cups all-purpose flour, 1 tablespoon cornstarch, 1 tablespoon plus 1 teaspoon Kosher salt, 2 teaspoons garlic powder, 1 teaspoon onion powder, 2 teaspoons paprika, and ½ teaspoon black pepper. Shake or mix well to combine evenly.
- Coat the Chicken: Remove the chicken from the brine, discarding any excess liquid. Add 3-4 pieces of chicken at a time into the flour mixture bag. Seal the bag and shake thoroughly to coat each piece completely on both sides. Repeat until all chicken is coated.
- Heat the Oil: Pour vegetable oil into a frying pan to a depth of about 2 inches. Heat over medium heat until the oil reaches 350 degrees Fahrenheit to ensure proper frying temperature.
- Fry the Chicken: Add 3-4 pieces of coated chicken to the hot oil without overcrowding the pan. Fry for 6-7 minutes on each side for boneless chicken, or 10 minutes on each side for bone-in thighs, or until the internal temperature reaches 165 degrees Fahrenheit. Remove and drain on paper towels. Repeat with remaining chicken.
- Prepare the Waffle Batter: In a large bowl, whisk together 1 tablespoon sugar, 2 eggs, 1 teaspoon vanilla extract, 2 cups buttermilk, and ½ cup melted unsalted butter until smooth.
- Add Dry Ingredients to Batter: Stir in 2 cups all-purpose flour, 1 tablespoon baking powder, and ¼ teaspoon Kosher salt gently until just combined; avoid overmixing to keep waffles tender.
- Cook the Waffles: Preheat and spray the waffle iron with nonstick spray. Pour about ¾ cup of batter onto the waffle iron, close, and cook until waffles are golden and cooked through, usually about 4-5 minutes. Remove carefully and keep warm.
- Make Cinnamon Maple Syrup: In a small saucepan over medium-low heat, combine 1 cup real maple syrup, 2 tablespoons butter, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon. Heat until the butter melts and the syrup is warm, stirring occasionally.
- Assemble and Serve: Place fried chicken pieces atop the waffles, drizzle generously with warm cinnamon maple syrup, and serve immediately for best taste and texture.
Notes
- Remove chicken from the refrigerator at least 30 minutes before frying to bring it to room temperature and ensure even cooking.
- Use a cooking thermometer to maintain oil temperature at 350°F for perfectly crispy chicken without burning the crust.
- Cook the chicken over medium heat; high heat will burn the crust while leaving the inside undercooked.
- Do not overmix the waffle batter; mix until ingredients are just combined to maintain a light, fluffy texture.
- Spray the waffle iron with nonstick spray before each batch to prevent sticking.
- Cook the waffles immediately after frying the chicken; the chicken needs to rest for 4-5 minutes, which is enough time to cook the waffles.
- For variation, add chocolate chips or shredded cheddar cheese to the waffle batter for a fun twist.
- Serve warm with plenty of cinnamon maple syrup for the best flavor experience.
Nutrition
- Serving Size: 1 serving
- Calories: 700 kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
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