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

Whether you are making brunch or brinner, these crispy, golden Chicken and Waffles are always a hit!
Prep Time30 minutes
Cook Time35 minutes
Buttermilk marinade time2 hours
Total Time3 hours 5 minutes
Course: brunch
Cuisine: American, Southern
Keyword: Chicken and Waffles
Servings: 4 servings
Calories: 1232kcal
Author: Erica Walker

Equipment

  • deep fryer (optional)

Ingredients

For the Chicken:

  • 2 cups buttermilk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper (or to taste)
  • 2 pounds boneless skinless chicken thighs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 3 eggs (lightly beaten)
  • 2 tablespoon milk
  • oil for frying (about 1 quart)

For the Waffles:

  • 2 eggs (separated)
  • 2 cups flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla

Instructions

For the Chicken:

  • Whisk together buttermilk, Dijon, salt, pepper, and cayenne in a bowl.
    Glass mixing bowl with chicken marinade and whisk on the side.
  • Add chicken and buttermilk marinade to a bowl with a tight-fitting lid. Seal tightly and marinate in the refrigerator for 2 to 8 hours.

    Glass mixing bowl with chicken thighs in marinade.
  • Combine flour, baking powder, garlic powder, onion powder, and paprika in a bowl. In a separate bowl, whisk together eggs and milk. Set up a three-step station with your buttermilk-marinated chicken and bowls with dry ingredients (coating) and egg mixture.
    Glass bowl of marinating chicken thighs, glass bowl of flour mixture and separate bowl of whipped eggs.
  • Working with one piece at a time, remove the chicken from the buttermilk marinade and dip into the dry coating. Shake to remove excess coating and dip into the egg mixture, and then into the dry coating again.
    Placing chicken breast into bowl with flour mixture next to bowl of egg mixture.
  • Heat oil in a dutch oven or fryer to 375ºF. Fry chicken in batches in hot oil, turning chicken occasionally, until golden brown and juices run clear. An instant-read thermometer inserted into the meat should read at least 165ºF 
    Chicken in a deep fryer, frying

For the Waffles:

  • Separate egg whites and yolks. Whisk egg whites to a stiff peak consistency. Set aside 
    Mixing bowl with whipped egg whites, whisk attachment and a small bowl of egg yolks on the side.
  • Combine flour, baking powder, sugar and salt in a bowl. In a separate bowl or in the bowl of a stand mixer fitted with paddle attachment combine egg yolks, milk, oil, and vanilla.
    Glass mixing bowl with dry ingredients combined. Whisk on the side.
  • Slowly add dry ingredients to bowl, mixing until just combined. Do not overmix.
    Mixing bowl with waffle batter.
  • Fold in the egg whites until a smooth batter forms. Allow to stand at least 5 minutes before using. 
    Glass mixing bowl with batter mix and spatula folding in the whipped egg whites.
  • Preheat waffle iron. Spray with non-stick spray. Add 1/2 cup of batter to waffle iron (adjust for your own iron) and cook to a golden brown color.
    Pouring waffle batter into a waffle iron with a measuring cup.
  • Serve waffles with fried chicken drizzled with maple syrup.
    Round waffle with pieces of fried chicken on top with maple syrup. Butter and extra syrup on the side.

Notes

Tip for large batches: Keep cooked chicken and waffles on a baking sheet in a 200°F oven so everything stays hot and crispy until plating.
Storage tips: Store leftover chicken and waffles separately in airtight containers. They’ll keep in the fridge for up to 3-4 days. Reheat the chicken in an oven or air fryer to keep it crispy, and warm the waffles in a toaster or oven until soft and hot.

Nutrition

Calories: 1232kcal | Carbohydrates: 146g | Protein: 75g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 440mg | Sodium: 1556mg | Potassium: 1808mg | Fiber: 5g | Sugar: 22g | Vitamin A: 1627IU | Vitamin C: 0.2mg | Calcium: 645mg | Iron: 11mg