This classic Southern dish combines the perfect balance of savory and sweet, creating a mouthwatering meal that’s ideal for breakfast, brunch, or dinner. Crispy buttermilk fried chicken sits atop fluffy golden waffles, creating an iconic dish that’s stood the test of time.
Why You’ll Love This Recipe
This homemade chicken and waffles recipe delivers restaurant-quality results right in your kitchen. The chicken tenders are marinated in a flavorful buttermilk brine, ensuring they stay juicy on the inside while developing a perfectly crispy exterior. The buttermilk waffles provide the ideal foundation – golden, fluffy, and the perfect complement to the savory chicken. The combination of textures and flavors creates a satisfying meal that feels indulgent yet is surprisingly straightforward to prepare. Whether you’re cooking for a special weekend breakfast or impressing guests at brunch, this recipe is guaranteed to become a favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken tenderloins are the perfect choice for this recipe as they cook quickly and evenly while remaining tender and juicy.
Buttermilk works double duty here – it tenderizes the chicken while also adding tanginess to the final dish. The natural acidity helps break down proteins in the chicken, ensuring maximum tenderness.
All-purpose flour creates that irresistible crispy coating when combined with the seasoned buttermilk-soaked chicken. It forms the foundation for the perfect crunch in every bite.
Kosher salt enhances all the flavors in both the chicken and waffle components without overpowering them.
Garlic powder and onion powder provide aromatic depth to the chicken coating without the texture issues that fresh garlic or onions would create.
White pepper (or black pepper) adds a distinct spiciness that permeates the chicken. White pepper has a slightly different flavor profile than black, but either works wonderfully.
Smoked paprika brings a subtle smoky quality that elevates the flavor profile of the chicken coating beyond simple spiciness.
Hot sauce is optional but adds a pleasant kick if you prefer your chicken with a bit more heat.
Vegetable oil serves as the frying medium, creating that perfect golden exterior on the chicken.
Pure maple syrup is the classic finishing touch, adding sweetness that contrasts beautifully with the savory, spiced chicken.
Butter adds richness and creaminess when melted over the warm waffles.
Directions
For the buttermilk waffles:
- Prepare the buttermilk waffles according to the recipe directions.
- Keep them warm or reheat them as needed so they’re ready to serve alongside the freshly fried chicken.
For the fried chicken:
- Pat the chicken tenders dry with paper towels.
- Place the tenders in a large resealable plastic bag or container with a lid.
- Cover the chicken with buttermilk and add 1 teaspoon each of salt, garlic powder, onion powder, white pepper, and smoked paprika. Add hot sauce if desired.
- Massage everything together, ensuring all chicken pieces are fully coated in the buttermilk brine.
- Seal the container and refrigerate for at least 3 hours or overnight for best results.
- In a shallow pie plate, combine flour with the remaining seasonings (1 teaspoon each salt and garlic powder, 1/2 teaspoon each onion powder, white pepper, and smoked paprika) and whisk thoroughly.
- Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat to 350°F.
- While the oil heats, dredge each piece of chicken in the seasoned flour mixture, shaking off excess buttermilk first. Ensure all surfaces are generously coated.
- Allow the coated chicken to rest on a baking sheet while the oil reaches temperature.
- Carefully place 4-5 chicken tenders into the hot oil at a time, avoiding overcrowding.
- Fry until golden brown and crispy, about 2-3 minutes or until the internal temperature reaches at least 165°F.
- Place fried chicken on a wire rack or paper towel-lined baking sheet.
- Repeat until all tenders are fried, ensuring the oil returns to 350°F between batches.
- Let the chicken rest for 5 minutes.
- Serve the chicken atop warm waffles with softened butter and maple syrup.
Servings and Timing
This recipe makes 4 servings, perfect for a family breakfast or brunch gathering. The total time required is about 1 hour (plus marinating time), with 30 minutes for preparation and 30 minutes for cooking. If you’re planning to serve this for a special occasion, you can marinate the chicken overnight to save time on the day of serving.
Variations
Spicy Chicken and Waffles: Increase the hot sauce in the buttermilk brine and add cayenne pepper to the flour mixture for a more fiery version.
Herb-Infused Chicken: Add fresh herbs like thyme or rosemary to the flour mixture for an aromatic twist.
Sweet and Spicy Maple Syrup: Infuse your maple syrup with a bit of heat by warming it with a pinch of cayenne pepper or a few dashes of hot sauce.
Savory Waffles: Add herbs, cheese, or even corn kernels to your waffle batter for additional flavor complexity.
Nashville Hot Style: After frying, brush the chicken with a spicy oil mixture made from the frying oil, cayenne pepper, brown sugar, and additional spices.
Chicken and Cornbread Waffles: Substitute regular waffles with cornbread waffles for a Southern twist.
Storage/Reheating
Chicken Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. For best results, store the chicken separate from the waffles.
Waffle Storage: Waffles can be stored in an airtight container or resealable bag in the refrigerator for up to 3 days, or frozen for up to 2 months.
Reheating Chicken: For the crispiest results, reheat fried chicken in an oven or air fryer at 375°F for 10-15 minutes until heated through. Avoid microwaving as it will make the coating soggy.
Reheating Waffles: Reheat waffles in a toaster, toaster oven, or conventional oven at 350°F until warmed through and crisp on the outside. This helps maintain their texture better than microwaving.
Make-Ahead Option: You can prepare the chicken marinade and waffle batter the night before, storing them separately in the refrigerator to save time during preparation.
FAQs
Can I use chicken breasts instead of tenderloins?
Yes, you can use chicken breasts cut into strips. Just ensure they’re of even thickness for consistent cooking. They may need slightly longer to cook than tenderloins, so always check for an internal temperature of 165°F.
How can I tell when the oil is at the right temperature without a thermometer?
Place the handle of a wooden spoon into the oil. If small bubbles form around the wood, the oil is ready. Alternatively, drop a small piece of bread into the oil – it should brown in about 60 seconds if the temperature is correct.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend for the chicken coating, and use a gluten-free waffle recipe. Many gluten-free flour blends work well for both components.
What’s the best way to keep waffles warm while I’m frying the chicken?
Place cooked waffles on a baking sheet in a 200°F oven. This keeps them warm without drying them out. Alternatively, stack them with a clean kitchen towel in between.
Can I bake the chicken instead of frying?
Yes, though the texture will be different. Bake the coated chicken on a wire rack set over a baking sheet at 425°F for about 15-20 minutes, or until the internal temperature reaches 165°F.
What sides go well with chicken and waffles?
Fresh fruit, coleslaw, simple green salad, or roasted vegetables all complement chicken and waffles nicely. For brunch, consider adding bacon or breakfast potatoes.
Why do I need to marinate the chicken overnight?
The longer marinating time allows the buttermilk to tenderize the chicken thoroughly and for the flavors to fully penetrate. However, if you’re short on time, even 3 hours will provide good results.
Can I freeze leftover chicken and waffles?
Yes, but freeze them separately. Wrap waffles individually and store in a freezer bag for up to 2 months. Fried chicken can be frozen for up to 1 month but may lose some crispness when reheated.
What type of syrup is best for chicken and waffles?
Pure maple syrup is traditional and provides the best flavor. However, honey, fruit syrups, or flavored maple syrups (like bourbon maple) also work beautifully.
Can I make the waffles ahead of time?
Yes, waffles can be made a day ahead and stored in the refrigerator. Reheat them in a toaster or oven for a few minutes until crisp and warm before serving with freshly fried chicken.
Conclusion
This chicken and waffles recipe transforms simple ingredients into a memorable meal that bridges the gap between breakfast and dinner. The contrast between crispy, savory chicken and soft, sweet waffles creates a harmonious dish that has stood the test of time for good reason. While it requires some preparation, particularly for marinating the chicken, the result is well worth the effort. Whether you’re serving it for a special brunch or a cozy weekend breakfast, this recipe delivers restaurant-quality results that will have everyone asking for seconds. Once you master this version, don’t be afraid to experiment with the variations to create your own signature take on this beloved Southern classic.
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The Best Chicken and Waffles Recipe (So Fluffy & So Crispy!)
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Halal
Description
This homemade Chicken and Waffles recipe features super crispy and perfectly spiced buttermilk fried chicken paired with fluffy and tender golden waffles. It’s one of the most iconic and scrumptious Southern pairings.
Ingredients
1 lb chicken tenderloins (about 6–7 pieces)
1 cup whole buttermilk
2 teaspoons kosher salt, divided
2 teaspoons garlic powder, divided
1 1/2 teaspoons onion powder, divided
1 1/2 teaspoons ground white pepper (or black pepper), divided
1 1/2 teaspoons smoked paprika, divided
Hot sauce, optional
1 cup all-purpose flour
Vegetable oil, for frying
Buttermilk waffles (click link for full waffle recipe)
Pure maple syrup & softened butter, for serving
Instructions
- Prepare the buttermilk waffles as directed in their recipe. Reheat the waffles as needed to serve with the fried chicken.
- Pat chicken dry with paper towels. Place tenders in a resealable plastic bag or container, cover with buttermilk, 1 teaspoon each of salt, garlic powder, onion powder, white pepper, and smoked paprika (add hot sauce if desired). Coat chicken in the buttermilk mixture, seal, and refrigerate for at least 3 hours or overnight.
- In a shallow pie plate, combine flour with the remaining 1 teaspoon each of salt and garlic powder, and 1/2 teaspoon each of onion powder, white pepper, and smoked paprika. Whisk to combine.
- Heat oil in a heavy-bottomed pot or dutch oven to 350°F using a deep fry thermometer.
- Take chicken from the buttermilk mixture, shake off the excess, and dredge in the seasoned flour. Coat thoroughly and set on a baking sheet. Repeat for all chicken pieces.
- Allow chicken to rest while oil reaches temperature. Fry chicken in batches (4-5 at a time) for 2-3 minutes or until golden brown and crispy, ensuring an internal temperature of 165°F. Place fried chicken on a wire rack or paper towel to drain.
- Repeat frying process for all chicken, reheating oil to 350°F between batches.
- Serve warm waffles topped with fried chicken, softened butter, warm maple syrup, or fresh fruit. Best served immediately.
Notes
For best results, marinate chicken overnight.
Use a deep fry thermometer for precise oil temperature.
Serve immediately for optimal taste.
Fresh fruit can be added as an optional garnish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Method: Deep Frying
- Cuisine: Southern
