Why You’ll Love This Recipe

I like that this recipe brings together everything I crave in one bite: crispy fried chicken, fluffy waffles, and a sticky, buttery sauce with just the right kick of heat. It’s a classic Southern-inspired dish that works as well for a weekend brunch as it does for a special breakfast. I also love how easy it is to customize—whether I make it spicier, sweeter, or extra crispy, it always turns out irresistible.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Southern Fried Chicken:
4 boneless, skinless chicken thighs (or breasts)
1 cup buttermilk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper (optional, for heat)
1 1/2 cups all-purpose flour
1/2 cup cornstarch
Oil for frying (vegetable or canola)

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 milk
1/3 cup melted butter
1 teaspoon vanilla extract

For the Spicy Honey Butter Sauce:
1/2 cup honey (or maple syrup)
4 tablespoons butter, melted
1–2 teaspoons hot sauce (adjust to taste)
Pinch of cayenne pepper (optional)

Directions

Step 1: Prepare the Chicken

1. Brine the Chicken: I combine buttermilk, salt, pepper, garlic powder, paprika, and cayenne in a large bowl. I add the chicken and let it marinate for at least 30 minutes—or overnight for deeper flavor.

2. Coat the Chicken: I mix the flour and cornstarch in a shallow bowl. I dredge each piece of chicken in the flour mixture, pressing lightly so the coating sticks. For extra crispiness, I double-dip—back into the buttermilk and then into the flour again.

3. Fry the Chicken: I heat oil in a skillet over medium-high heat. When the oil is hot, I fry the chicken for about 5–7 minutes per side, until it’s golden and cooked through (165°F internal temperature). I transfer the chicken to a paper towel-lined plate to drain.

Step 2: Make the Waffles

1. Prepare the Batter: In one bowl, I whisk together the flour, sugar, baking powder, and salt. In another, I whisk the eggs, milk, melted butter, and vanilla.

2. Cook the Waffles: I combine the wet and dry ingredients just until mixed (a few small lumps are fine). I cook the batter in a preheated waffle iron until each waffle is golden brown and crisp on the outside.

Step 3: Make the Spicy Honey Butter Sauce

1. Mix the Sauce: In a small bowl, I whisk together the honey, melted butter, hot sauce, and a pinch of cayenne. I adjust the spice level to my taste—it can be mild or fiery.

Step 4: Assemble and Serve

1. Plate It: I stack a waffle on a plate and top it with a piece of fried chicken.

2. Drizzle the Sauce: I pour the spicy honey butter sauce generously over the top, letting it soak into the waffle and coat the chicken.

3. Serve: I serve it warm, often with an extra drizzle of honey or a pat of butter for extra indulgence.

Servings and Timing

Serves 4
Prep Time: 20 minutes
Cook Time: 30–40 minutes
Total Time: 1 hour

Variations

I like experimenting with different flavors—sometimes I add a pinch of cinnamon to the waffle batter or a splash of hot sauce to the buttermilk marinade. For a sweeter version, I skip the cayenne in the sauce and drizzle maple syrup instead. When I’m serving a crowd, I keep the fried chicken warm in the oven while I make the waffles. I can also use bone-in chicken pieces for extra juiciness (just adjust the frying time).

Storage/Reheating

I store leftovers separately—the chicken in an airtight container in the fridge for up to 3 days, and the waffles for up to 2 days. I reheat the chicken in a 375°F (190°C) oven for 10–15 minutes to keep it crispy, and I pop the waffles in a toaster to revive their crunch. The spicy honey butter can be reheated gently in the microwave or on the stove.

FAQs

Can I make the chicken ahead of time?

Yes, I can fry the chicken ahead and reheat it in the oven before serving. It stays crispy if I bake it uncovered at 375°F for 10 minutes.

What type of waffle works best?

I prefer classic buttermilk waffles—they’re sturdy enough to hold the chicken and sauce but still fluffy inside.

Can I bake the chicken instead of frying?

Yes, I can bake it at 400°F (200°C) for 25–30 minutes, flipping halfway through, though frying gives a crunchier crust.

How do I know the chicken is done?

It should reach an internal temperature of 165°F (74°C) and be golden brown on the outside.

Can I make the sauce less spicy?

Absolutely. I just reduce the hot sauce or skip the cayenne for a milder honey butter.

What oil is best for frying?

I use vegetable or canola oil because they have a high smoke point and neutral flavor.

Can I use pre-made waffles?

Yes, frozen or store-bought waffles work fine—just toast them until crisp.

How can I make it gluten-free?

I use gluten-free all-purpose flour for both the chicken coating and the waffles.

What sides go well with this dish?

I love serving it with coleslaw, fruit salad, or crispy hash browns for a complete meal.

Can I make the sauce ahead?

Yes, I prepare it and refrigerate it in a jar for up to a week. I just reheat it gently before serving.

Conclusion

I love how this Southern fried chicken and waffles recipe brings sweet, spicy, and savory together in one satisfying bite. The crispy chicken, buttery waffles, and drizzle of spicy honey butter make every mouthful rich and perfectly balanced. It’s comfort food at its finest—crunchy, fluffy, and drenched in flavor, just the way I like it.