Buttermilk Fried Chicken and Waffles

Whether you are making brunch or brinner, these crispy, golden Chicken and Waffles are always a hit! Top ’em with some sweet maple syrup or hot honey and you’ve got yourself some serious comfort food.

Round waffle with pieces of fried chicken on top with maple syrup. Butter and extra syrup on the side.

Something Special About This Recipe

What is it about chicken and waffles that makes them so dang good? Maybe it’s the contrast of the crispy, golden fried chicken paired with a fluffy waffle, all drizzled with sweet syrup. It’s comfort food at its finest, and every bite hits that perfect balance of savory and sweet. I actually learned this recipe from my friend Pam, an incredibly talented, classically trained chef who has a knack for turning Southern comfort dishes into something extra special. She was kind enough to share her go-to chicken and waffles recipe with me, and I’m so excited to pass it along to you!

Round out your breakfast or brunch (or dinner if you are a breakfast-for-dinner type person like me) with a simple fried egg, scrambled eggs, a side of air fryer bacon, or a quick and easy fruit salad.

🩷 Erica

Key Ingredients

Ingredients to make chicken and waffles including chicken thighs, eggs, buttermilk, dijon mustard, salt, ground black pepper, cayenne pepper, chicken thighs, flour, baking powder, sugar, salt, smoked paprika, garlic powder, onion powder, milk, vegetable oil, vanilla.

Chicken – With this recipe I prefer chicken thighs because they come out so perfectly juicy and tender. You can also use chicken breasts or chicken tenders.

Buttermilk marinade – This is the secret to getting juicy, flavorful fried chicken. If you don’t have buttermilk, you can make your own with milk and a splash of lemon juice or vinegar. I also like adding a bit of dijon, salt, pepper, and a touch of cayenne to the buttermilk for some added flavor.

Seasoned flour – A mix of flour, baking powder, garlic and onion powders, and paprika, gives the chicken its crisp, flavorful crust.

Oil for frying – Use a neutral, high-heat oil (like vegetable, canola, or peanut) and don’t forget keep the temperature steady so you get a perfectly even, fried coating.

Waffle batter – To make the waffle batter, you’ll need eggs (separated), flour, baking powder, sugar, salt, milk, vegetable oil, and vanilla. That’s it! Of course you can always cut corners and use a premade waffle mix, I won’t judge. I do it all the time.

Topping – The most popular toppings for chicken and waffles are maple syrup, honey, and my personal favorite, a drizzle of spicy hot honey for a sweet-and-spicy kick.

How to Make Chicken and Waffles

Glass mixing bowl with chicken marinade and whisk on the side.

For the chicken: In a large bowl, whisk together the buttermilk, Dijon mustard, salt, black pepper, and cayenne. Add the chicken thighs, making sure they’re completely coated. Cover and refrigerate for 2–8 hours.

Glass bowl of marinating chicken thighs, glass bowl of flour mixture and separate bowl of whipped eggs.

In one shallow bowl, mix the flour, baking powder, garlic powder, onion powder, and paprika. In another, whisk the eggs with the milk. Remove chicken from the marinade, letting excess drip off.

Two pieces of deep fried chicken to make chicken and waffles

Dip each thigh in the seasoned flour, then in the egg mixture, and back into the flour for a second coating. Heat about 1 quart of oil in a Dutch oven or deep fryer to 375°F. Fry the chicken in batches, turning occasionally, until crispy and golden (165°F internal temperature).

Glass mixing bowl with dry ingredients combined. Whisk on the side.

For the waffles: Separate the eggs. Beat the whites until stiff peaks form; set aside. In another bowl, whisk together flour, baking powder, sugar, and salt.

Glass mixing bowl with batter mix and spatula folding in the whipped egg whites.

In a mixing bowl, combine the yolks, milk, oil, and vanilla. Gradually add the dry ingredients, stirring just until smooth. Gently fold in the beaten egg whites and let the batter rest for at least 5 minutes.

Preheat your waffle iron and lightly grease it. Pour in about ½ cup of batter (or as recommended for your iron) and cook until golden brown. Serve the waffles hot with the crispy fried chicken and a drizzle of maple syrup.

The Best Toppings For Chicken and Waffles

One of my favorite things about chicken and waffles is how many fun toppings you can play with. You can’t go wrong with a generous pour of warm maple syrup. If you want a little sweet and spicy kick, try it with hot honey or add a few shakes of hot sauce. You can also serve it plain with a pat of homemade honey butter over the top. Sprinkle on some crumbled candied bacon, toasted pecans, or fresh green onions for a little added crunch. I also love topping it all with a fried or poached egg so the yolk runs over the chicken.

Pouring maple syrup on top of fried chicken thighs over a waffle.

Pro Tips for Making Chicken and Waffles

Marinate for flavor and tenderness: Let the chicken rest in the buttermilk mixture for at least 2 hours (up to 8). The longer it sits, the juicier and more flavorful it becomes.

Double-dip for extra crunch: When it comes to crispy chicken, I am all about double-dipping. Coat the chicken in the seasoned flour, dip in the egg mixture, then back into the flour. That second dredge is what gives the coating its classic crispiness.

Don’t over mix the waffle batter: Stir just until the dry ingredients disappear. Overmixing makes waffles dense.