This classic Southern chicken and waffles recipe is the ultimate Southern comfort food everyone will love. It might seem like a complex dish to make from scratch at home but don’t be nervous as it’s simpler than you think!
The pieces of chicken are perfectly crispy on the outside while moist and juicy on the inside. Served over top of fluffy waffles and topped with some butter and maple syrup, everyone will want seconds.
This easy chicken and waffles recipe involves marinating the chicken in buttermilk, so you can prepare it the night before, making for an easier morning. Plus, the longer you brine the chicken, the more flavorful and tender it’ll be. If you want another easy recipe for brunch, then try my pancakes recipe, French toast recipe, or crepes recipe.
What You Need to Make This Recipe
Buttermilk — soaking the chicken thighs in buttermilk helps tenderize them. If you do not have buttermilk, you can make your own homemade buttermilk.
Chicken — I think boneless, skinless chicken thighs are perfect for this recipe as they’re juicier and more flavorful. If you use bone-in chicken thighs, it will take longer for the thighs to cook through.
Seasoning — for the best flavor, you want to season the buttermilk mixture you marinate the chicken in and the flour coating. I use salt, pepper, garlic powder, onion powder, and paprika.
Flour — I use all-purpose flour to create a delicious crust on the fried chicken, but you can use any you have on hand, such as gluten-free flour.
Oil — I use vegetable oil as it has a neutral flavor and can handle high temperatures. You can also use any other neutral oil with a high smoking point, such as canola oil.
Waffles — you can use store-bought waffles or try my homemade waffles recipe!
How to Make Chicken and Waffles
1. In a large zip-top bag, add the buttermilk.
2. Mix in 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, hot sauce, and paprika.
3. Add the chicken and seal the bag. Refrigerate for 3 hours or overnight.
4. Combine the flour, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and pepper in a shallow dish. Remove the chicken from the buttermilk mixture and dredge in the flour mixture, pressing firmly to adhere the flour.
5. Heat 4 inches of oil in a large Dutch oven over medium heat until a deep-fry thermometer reaches 350°F. Add the chicken pieces and fry until golden brown and cooked through. Remove the chicken and place it on paper towels to drain.
6. Serve on top of hot waffles with maple syrup and butter.
Pro Tips for Making This Recipe
- If you want smaller pieces of chicken, you can cut the thighs in half before dredging. Fry for 8 to 9 minutes instead.
- A Dutch oven is ideal for frying chicken thighs. The cast iron will help prevent the oil temperature from fluctuating too much and help keep the cooking even.
- A thermometer is a great tool to help get the temperature of the oil right. If the oil is too hot, the chicken’s exterior will burn before the interior cooks.
- I love serving this chicken and waffles recipe with butter and maple syrup. However, if you have some extra time, try making my homemade honey butter. Also, make sure you use real maple syrup and not pancake syrup for the best flavor.
- Don’t skip allowing the chicken to drain on a paper towel. This help removes excess oil and gives the chicken time to rest, allowing for the juices within to redistribute, leading to moist fried chicken.
Frequently Asked Questions
The beauty of chicken and waffles is that it’s perfect for any time of the day! Whether it’s for a decadent brunch or breakfast or a comforting lunch or dinner, this recipe is always welcomed.
If you prefer chicken breasts over chicken thighs, then you can definitely use them instead! Just keep in mind you might have to cut them into smaller pieces and adjust the frying time. They should be golden brown and register 165F on a meat thermometer.
If you have leftovers, store the chicken separately from the waffles in airtight containers once they’re at room temperature. They’ll keep well in the fridge for up to 4 days. You can reheat leftovers in the oven to keep everything crispy.
While this recipe tastes best when freshly made, you can freeze the waffles and fried chicken separately in freezer-safe bags for up to 3 months. Make sure they are at room temperature before freezing.
If you love this recipe try these out!
If you’ve tried this Chicken and Waffles recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chicken and Waffles
Equipment
- Zip-top bag
- Shallow dish or mixing bowl
- Dutch oven or large pot
Ingredients
- 1 cup whole buttermilk
- 2 teaspoons salt divided
- 2 teaspoons garlic powder divided
- 2 teaspoons onion powder divided
- 2 teaspoons hot sauce
- ½ teaspoon paprika
- 4 boneless chicken thighs
- 1½ cups all-purpose flour
- 1 teaspoon ground black pepper
- Vegetable oil for frying
- Waffles
- Maple syrup to serve
- Soften butter to serve
Instructions
- In a large zip-top bag, combine the buttermilk, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, hot sauce, and paprika. Add the chicken and seal the bag. Refrigerate for 3 hours or overnight.
- In a shallow dish, combine the flour, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and pepper. Remove the chicken from the buttermilk mixture and dredge in the flour mixture, pressing firmly to adhere the flour. Set coated chicken aside.
- Heat 4 inches of oil in a large Dutch oven over medium heat until a deep-fry thermometer reaches 350°F.
- Add the chicken pieces and fry until golden brown and cooked through, about 10 minutes. Remove the chicken and place on paper towels to drain.
- Serve on top of hot waffles with maple syrup and butter.
Notes
- If you want smaller pieces of chicken, you can cut the thighs in half before dredging. Fry for 8 to 9 minutes instead.
- A Dutch oven is ideal for frying chicken thighs. The cast iron will help prevent the oil temperature from fluctuating too much and help keep the cooking even.
- A thermometer is a great tool to help get the temperature of the oil right. If the oil is too hot, the chicken’s exterior will burn before the interior cooks.
- I love serving this recipe with butter and maple syrup. However, if you have some extra time, try making my homemade honey butter. Also, make sure you use real maple syrup and not pancake syrup for the best flavor.
- Don’t skip allowing the chicken to drain on a paper towel. This help removes excess oil and gives the chicken time to rest, allowing for the juices within to redistribute, leading to moist fried chicken.
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