I love this recipe because it gives me both components—fried chicken and waffles—at their absolute best. The buttermilk brine makes the chicken flavorful and juicy, while the seasoned flour ensures a perfectly crisp crust. The waffles turn out fluffy and golden, with just the right hint of sweetness. I also appreciate that I can make the waffles ahead and keep them warm while I fry the chicken, making the whole process feel more manageable.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For fried chicken 1 qt. buttermilk 2 Tbsp. kosher salt Mix of bone-in chicken thighs, breasts, and drumsticks (about 2 lbs.) Vegetable oil, for frying 2 cups all purpose flour 1 Tbsp. paprika 1 tsp. cayenne Kosher salt Freshly ground black pepper 2 Large eggs
For waffles 2 cups all-purpose flour 2 Tbsp. granulated sugar 1 tsp. baking powder 1/2 tsp. baking soda 1 cup sour cream 1 cup milk 6 Tbsp. butter, melted, plus more for waffle iron 3 Large eggs, separated
Directions
I start by brining the chicken. In a large bowl, I mix the buttermilk with 2 tablespoons of salt. I add the chicken, cover, and refrigerate for at least 2 hours or overnight for deeper flavor.
To make the waffles, I preheat the oven to 200°F. In a large bowl, I whisk the flour, sugar, baking powder, baking soda, and a pinch of salt.
In another bowl, I whisk together the sour cream, milk, melted butter, and egg yolks. I fold this wet mixture into the dry ingredients.
In a separate bowl, I beat the egg whites to stiff peaks, then fold them gently into the batter, keeping it airy.
I heat the waffle iron, brush it with butter, and add about 1/3 cup batter per waffle. I cook each until golden, about 5 minutes, and keep the finished waffles warm in the oven.
For frying, I heat oil in a Dutch oven to 350°F. I prepare a sheet pan lined with paper towels and a wire rack.
I remove the chicken from the brine, pat it dry thoroughly, and season it with salt and pepper.
I whisk together the flour, paprika, cayenne, salt, and pepper in one bowl, and beat the eggs with 2 tablespoons of water in another. I dredge each piece of chicken in the egg, then the flour, shaking off excess. I fry in batches for 6 to 8 minutes until golden and cooked through, returning the oil to 350°F between batches.
I place the fried chicken on the wire rack, season with salt, and then serve the waffles with a pat of butter and 2–3 pieces of chicken on top. Maple syrup on the side finishes the dish perfectly.
Servings and Timing
This recipe yields 4 servings. I usually allow about 15 minutes of prep time and a total time of roughly 3 hours and 15 minutes, especially when brining the chicken.
Variations
I sometimes spice things up by adding hot sauce to the brine or using seasoned breadcrumbs mixed with the flour for extra crunch. When I’m in the mood for different waffles, I switch to buttermilk waffles or cornbread waffles. For a sweeter profile, I add cinnamon or vanilla to the waffle batter. I also enjoy drizzling hot honey instead of plain maple syrup.
Storage/Reheating
I store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a 350°F oven until crisp, usually about 10 to 15 minutes. The waffles can be kept in the fridge for up to 3 days or frozen for a month; I reheat them in a toaster or low oven to bring back their crispness.
FAQs
Do I have to brine the chicken?
I don’t have to, but I find the buttermilk brine makes the chicken moister and more flavorful.
Can I use boneless chicken?
Yes, I can, but the cooking time will be shorter and the meat may be slightly less juicy.
What oil is best for frying?
I prefer vegetable oil because it has a high smoke point and neutral flavor.
Can I make the waffles ahead?
Yes, I keep them warm in the oven or freeze them for later.
How do I keep the fried chicken crispy?
I cool it on a wire rack instead of paper towels so the crust stays crisp.
Can I air-fry the chicken?
Yes, though it won’t be identical. I spray it with oil and cook at 375°F until crisp and cooked through.
What toppings go well with chicken & waffles?
I love butter, maple syrup, hot sauce, hot honey, or even fruit compote.
Can I use a waffle mix?
Yes, when I want to save time, though homemade waffles taste richer.
Why is my fried chicken greasy?
The oil may not be hot enough. I make sure it stays at 350°F.
How can I make this spicier?
I add more cayenne to the flour or mix hot sauce into the egg wash.
Conclusion
I love how Chicken & Waffles brings together two comforting classics into one unforgettable dish. The crispy chicken, soft waffles, and sweet maple syrup make every bite feel indulgent and satisfying. It’s a recipe I keep coming back to whenever I want a truly special brunch.
A classic brunch combination featuring crispy, juicy buttermilk-brined fried chicken served over fluffy homemade waffles. Sweet, salty, crunchy, and tender all in one indulgent dish.
Ingredients
For Fried Chicken:
1 qt buttermilk
2 Tbsp kosher salt
2 lbs mixed bone-in chicken thighs, breasts, and drumsticks
Vegetable oil, for frying
2 cups all-purpose flour
1 Tbsp paprika
1 tsp cayenne
Kosher salt, to taste
Freshly ground black pepper, to taste
2 large eggs
For Waffles:
2 cups all-purpose flour
2 Tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1 cup sour cream
1 cup milk
6 Tbsp butter, melted, plus more for waffle iron
3 large eggs, separated
Maple syrup, for serving
Instructions
In a large bowl, whisk buttermilk with 2 tablespoons salt. Add chicken, cover, and refrigerate at least 2 hours or overnight.
Preheat oven to 200°F for keeping waffles warm.
To make waffles: In a bowl, whisk flour, sugar, baking powder, baking soda, and a pinch of salt. In another bowl, whisk sour cream, milk, melted butter, and egg yolks. Fold wet ingredients into the dry.
Beat egg whites to stiff peaks and gently fold into the waffle batter.
Heat waffle iron, brush with butter, and cook about 1/3 cup batter per waffle until golden, about 5 minutes. Keep warm in the oven.
Heat vegetable oil in a Dutch oven to 350°F. Set a wire rack over a sheet pan.
Remove chicken from brine, pat dry, and season with salt and pepper.
In one bowl, mix flour, paprika, cayenne, salt, and pepper. In another, beat eggs with 2 tablespoons water.
Dredge chicken in egg wash, then flour, shaking off excess. Fry in batches 6–8 minutes until golden and cooked through, maintaining 350°F.
Transfer cooked chicken to the wire rack and season lightly with salt.
Serve waffles with butter, 2–3 pieces of fried chicken, and maple syrup.
Notes
Brining the chicken ensures extra moisture and deeper flavor.
Add hot sauce to the brine or more cayenne to the flour for extra spice.
Waffles freeze well and can be reheated in a toaster or low oven.
Cool chicken on a rack, not paper towels, to keep the crust crisp.
Try hot honey instead of maple syrup for a spicy-sweet finish.
