17 Crispy Chicken and Waffles Recipes

Get ready to dive into the ultimate comfort food mashup: crispy chicken and waffles. Whether you’re craving a classic buttermilk version or a spicy twist, these 17 recipes will satisfy every craving. Let’s make dinner unforgettable!

Classic Buttermilk Fried Chicken and Waffles

Out of all the brunch dishes, this classic buttermilk fried chicken and waffles has the power to transport you straight to the South. With its crispy, seasoned chicken and tender, fluffy waffles, it's a comforting meal that's easier than you think.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 2 cups well-shaken buttermilk
• 1 tablespoon hot sauce (such as Tabasco)
• 1 teaspoon kosher salt
• 1/2 teaspoon finely ground black pepper
• 2 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Peanut or vegetable oil, for frying

For the Waffles

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 2 large farm-fresh eggs, separated
• 1 3/4 cups whole milk
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

For the Honey Butter

• 1/2 cup unsalted butter, softened
• 1/4 cup honey
• Pinch of flaky sea salt

Instructions

1. In a large bowl, combine 2 cups buttermilk, 1 tablespoon hot sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken thighs, cover, and refrigerate for at least 2 hours or overnight.
2. In a shallow dish, whisk together 2 cups flour, 1 tablespoon garlic powder, 1 tablespoon smoked paprika, and 1/2 teaspoon cayenne. Set aside.
3. Preheat a waffle iron according to manufacturer's instructions. In a large bowl, whisk together 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
4. In a separate bowl, whisk egg yolks, milk, melted butter, and vanilla. In another bowl, beat egg whites until stiff peaks form.
5. Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in beaten egg whites. Set batter aside.
6. In a large Dutch oven or heavy pot, heat 2 inches of oil to 350°F (175°C) over medium-high heat.
7. Remove chicken from buttermilk, letting excess drip off. Dredge in flour mixture, pressing to adhere. Shake off excess. (Tip: Let the coated chicken rest on a wire rack for 5 minutes to help the coating stick.)
8. Carefully place chicken in hot oil, a few pieces at a time, without crowding. Fry for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. (Tip: Maintain oil temperature between 325-350°F for even cooking.)
9. Transfer fried chicken to a wire rack set over a baking sheet and keep warm. (Tip: Do not drain on paper towels or the coating will become soggy.)
10. Meanwhile, cook waffles in the preheated waffle iron until golden and crisp, about 3-4 minutes.
11. For honey butter, beat softened butter, honey, and flaky salt until smooth.
12. To serve, place a waffle on each plate, top with fried chicken, and drizzle with honey butter.

The combination of the crunchy, spicy chicken and the light, buttery waffle is pure magic. Try drizzling extra hot sauce over the top for a tangy kick that cuts through the richness.

Buffalo Fried Chicken and Blue Cheese Waffles

Zest up your weekend brunch with this indulgent Buffalo Fried Chicken and Blue Cheese Waffles recipe. Crispy, spicy chicken meets savory, tangy waffles for a playful twist on a classic comfort food duo. Follow these steps to achieve perfectly crunchy fried chicken and fluffy waffles with pockets of melted blue cheese.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 30 minutes

Ingredients

• 1 cup low-fat buttermilk
• 1/4 cup cayenne pepper hot sauce (such as Frank's RedHot)
• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon fine sea salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Peanut or vegetable oil, for frying
• 1 3/4 cups all-purpose flour (for waffles)
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 2 large eggs, lightly beaten
• 1 3/4 cups whole milk
• 1/2 cup unsalted butter, melted and cooled slightly
• 4 ounces crumbled blue cheese (preferably Gorgonzola or Maytag)
• 2 tablespoons finely chopped fresh chives
• 1/2 cup unsalted butter (for buffalo sauce)
• 1/2 cup cayenne pepper hot sauce (such as Frank's RedHot)
• Additional crumbled blue cheese and chopped chives, for serving

Instructions

1. In a medium bowl, whisk together 1 cup buttermilk and 1/4 cup hot sauce. Add the chicken thighs, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. In a shallow dish, combine 1 cup flour, cornstarch, 1 teaspoon salt, 1 teaspoon pepper, garlic powder, smoked paprika, and 1/2 teaspoon cayenne. Set aside.
3. In a large heavy pot or Dutch oven, pour in oil to a depth of 2 inches. Heat over medium-high heat until a deep-fry thermometer reads 350°F (175°C). While oil heats, prepare the waffle batter.
4. In a large bowl, whisk together 1 3/4 cups flour, sugar, baking powder, and 1/2 teaspoon salt. In a separate bowl, whisk eggs, milk, and 1/2 cup melted butter. Pour wet ingredients into dry and stir until just combined (lumps are okay). Fold in 4 ounces blue cheese crumbles and chives. Set aside.
5. Remove chicken from marinade, letting excess drip off. Dredge each thigh in the seasoned flour mixture, pressing firmly to adhere. Place on a wire rack and let rest 5 minutes (this helps coating stick).
6. For extra crunch, repeat dipping into remaining buttermilk mixture and flour again (double dredge).
7. Carefully lower half of the chicken pieces into the hot oil. Fry without crowding, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C), about 6–8 minutes. Transfer to a paper towel-lined plate. Repeat with remaining chicken.
8. While chicken rests, preheat your waffle iron to medium-high heat. Lightly grease with cooking spray or butter. Pour about 1/2 cup of waffle batter onto the iron and cook until golden and crisp, 4–5 minutes. Keep waffles warm on a baking sheet in a 200°F oven while you finish.
9. In a small saucepan over low heat, melt 1/2 cup butter. Whisk in 1/2 cup hot sauce until smooth. Keep warm.
10. To serve, place a waffle on a plate, top with a piece of fried chicken, drizzle with buffalo sauce, and garnish with additional blue cheese crumbles and chives.

You'll love the contrast of crunchy, spicy chicken against the tender, cheesy waffle, with the cooling blue cheese and chives balancing every bite. Try swapping in chicken tenders for easy snacking, or serve with celery sticks and ranch dressing on the side for a complete buffalo experience.

Smoky BBQ Fried Chicken and Cheddar Waffles

Let me guide you through the ultimate comfort food fusion: smoky barbecue glazed fried chicken atop sharp cheddar waffles. This dish combines crispy, juicy chicken with a tangy-sweet glaze and savory, cheesy waffles for an unforgettable brunch or dinner.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

Brine and Chicken

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 2 cups buttermilk, shaken well
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper (optional for heat)
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

BBQ Glaze

• 1/2 cup smoky barbecue sauce (preferably hickory-smoked)
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon liquid smoke (optional)

Cheddar Waffles

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 2 large eggs, lightly beaten
• 1 3/4 cups buttermilk
• 1/2 cup unsalted butter, melted and cooled slightly
• 1 cup sharp cheddar cheese, shredded
• 2 tablespoons chopped fresh chives (optional)

For Frying

• 4 cups vegetable oil (for deep frying)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper

Instructions

1. In a large bowl, whisk together buttermilk, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight. Tip: Brining overnight ensures tender, juicy chicken.
2. In a small saucepan, combine barbecue sauce, honey, apple cider vinegar, and liquid smoke. Whisk over medium heat until simmering, then reduce heat to low and keep warm. Tip: For a deeper smoky flavor, let the glaze simmer for 10 minutes.
3. In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar for the waffles. In a separate bowl, whisk eggs, buttermilk, and melted butter. Pour wet into dry, stirring until just combined. Fold in cheddar and chives. Set aside.
4. In a deep pot or Dutch oven, heat vegetable oil to 350°F. While oil heats, prepare dredge: In a shallow dish, whisk flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and cayenne.
5. Remove chicken from brine, letting excess drip off. Dredge each piece in flour mixture, pressing to adhere. Shake off excess. Place on a wire rack.
6. Carefully fry chicken in batches (2 pieces at a time) for 6-8 minutes, turning halfway, until golden brown and internal temperature reaches 165°F. Drain on paper towels. Tip: Maintain oil temperature between 340-350°F for crispy results.
7. Meanwhile, preheat waffle iron. Cook waffles according to manufacturer's instructions, using about 1/2 cup batter per waffle, until golden and crisp. Keep warm in a 200°F oven.
8. Brush fried chicken generously with warm BBQ glaze. Serve chicken on top of waffles, with extra glaze on the side. Garnish with additional chives if desired.

Undeniably, the combination of smoky, sticky glaze against the crunchy waffle and tender chicken is a textural triumph. Drizzle with extra syrup or hot honey for a sweet-spicy finish, and enjoy this showstopper at your next gathering.

Nashville Hot Chicken and Waffles

You're about to master the ultimate Southern indulgence: Nashville Hot Chicken and Waffles. This recipe delivers extra spicy fried chicken, perfectly crisp, topped with tangy pickles and a drizzle of honey to balance the heat.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

• 1 cup tangy buttermilk
• 2 tablespoons fiery hot sauce (e.g., Louisiana-style)
• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon fiery cayenne pepper
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon fine sea salt
• 1/2 teaspoon finely ground black pepper
• 6 cups peanut oil, for frying
• 1/4 cup unsalted butter
• 2 tablespoons light brown sugar
• 2 tablespoons rich golden honey, plus more for drizzling
• 1/2 cup crisp dill pickle slices
• For waffles:
• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 1 3/4 cups whole milk
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

1. In a medium bowl, whisk together buttermilk and hot sauce. Add chicken thighs, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
2. In a shallow dish, whisk flour, cornstarch, cayenne, paprika, garlic powder, salt, and pepper. Set aside.
3. Remove each chicken thigh from the marinade, letting excess drip off. Dredge in the flour mixture, pressing firmly to adhere. Place on a wire rack set over a baking sheet. Let rest for 10 minutes (this helps the coating cling).
4. In a large, deep skillet, heat peanut oil to 350°F (175°C) over medium-high heat. Use a thermometer to maintain temperature. Fry chicken in batches, without crowding, for 6-8 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a clean wire rack.
5. In a small saucepan over low heat, melt butter. Stir in cayenne, brown sugar, honey, and a pinch of salt until smooth and bubbling. Brush this spicy butter generously over both sides of the fried chicken.
6. Meanwhile, make waffles: In a large bowl, whisk flour, sugar, baking powder, and salt. In a separate bowl, whisk milk, eggs, melted butter, and vanilla. Pour wet ingredients into dry; stir until just combined (lumps are fine; do not overmix).
7. Preheat a waffle iron to medium-high heat. Lightly grease with cooking spray or butter. Pour about 1/2 cup batter onto the iron (or according to your waffle iron's instructions). Cook until golden brown and crisp, about 4-5 minutes. Keep waffles warm in a 200°F oven while cooking remaining.
8. To serve, place a waffle on each plate. Top with a piece of spicy fried chicken, a few pickle slices, and a drizzle of honey. Serve immediately.

Velvety waffles soak up the spicy honey butter, while pickles cut the richness. Serve with extra hot sauce for an authentic Nashville experience.

Korean Fried Chicken and Kimchi Waffles

Ever wanted to recreate that addictive Korean fried chicken at home? This recipe pairs crisp, gochujang-glazed chicken with tangy kimchi waffles for a brunch-worthy twist.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

• 1 cup well-drained and finely chopped kimchi
• 1 1/2 cups all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 tablespoon granulated sugar
• 2 large eggs
• 1 1/4 cups whole milk
• 4 tablespoons unsalted butter, melted and cooled
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 cup well-shaken buttermilk
• 1/2 cup cornstarch
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• For the glaze: 1/4 cup gochujang (Korean chili paste)
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon toasted sesame oil
• Vegetable oil, for deep frying (about 4 cups)

Instructions

1. In a medium bowl, whisk together 1 cup of the all-purpose flour, baking powder, salt, and sugar. In a separate bowl, whisk the eggs, milk, and melted butter until combined. Pour the wet ingredients into the dry and stir just until no dry lumps remain—do not overmix. Fold in the chopped kimchi. Let the batter rest for 10 minutes while you prepare the chicken.
2. Pat the chicken pieces dry with paper towels. In a large bowl, combine the buttermilk, cornstarch, remaining 1/2 cup flour, black pepper, and garlic powder. Add the chicken and toss to coat well. Let marinate for at least 15 minutes at room temperature.
3. Meanwhile, make the glaze: In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, minced garlic, and sesame oil. Cook over medium-low heat, stirring frequently, until bubbling and slightly thickened, about 3 minutes. Remove from heat and set aside.
4. Preheat your oven to 200°F and set a wire rack over a baking sheet. In a large heavy pot, heat 2 inches of vegetable oil to 350°F. If you don't have a thermometer, test by dropping a bit of batter—it should sizzle immediately. Working in batches, fry the chicken pieces for 5 minutes, turning occasionally, until golden and cooked through. Transfer to the wire rack and keep warm in the oven. Repeat with remaining chicken.
5. While the chicken rests, cook the waffles. Preheat your waffle iron to medium-high heat. Lightly grease with nonstick spray or a bit of oil. Pour about 1/3 cup of batter onto the center of the iron (or follow your waffle maker's instructions) and cook until golden and crisp, about 4 minutes. Keep waffles warm in the oven as you finish.
6. For extra-crispy chicken, increase the oil temperature to 375°F and fry each piece again for 2 minutes until deep golden brown and very crisp. This double-fry step is the secret to that shatteringly crunchy texture.
7. Toss the hot fried chicken in the gochujang glaze until evenly coated. Serve immediately on top of the warm kimchi waffles. Drizzle any remaining glaze over the top.

Make sure to serve these waffles immediately while the chicken stays crispy. The combination of sweet, spicy glaze and tangy kimchi is unforgettable—perfect for a weekend brunch that feels like a special occasion.

Lemon Pepper Fried Chicken and Herb Waffles

First, let's get one thing straight: this is not your average chicken and waffles. The zesty lemon pepper crunch paired with fluffy herb waffles creates an unforgettable brunch or dinner. Follow these steps to master this dish at home.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken Marinade and Coating

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1 cup buttermilk
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons finely ground black pepper
• 1 teaspoon lemon zest
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon lemon pepper seasoning
• 1 teaspoon paprika
• Vegetable or peanut oil for frying (enough for 2 inches depth)

For the Herb Waffles

• 1 3/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups buttermilk
• 1/3 cup unsalted butter, melted
• 2 large eggs, lightly beaten
• 1/4 cup chopped fresh herbs (chives, parsley, and dill combination)
• Nonstick cooking spray

Instructions

1. In a medium bowl, whisk together 1 cup buttermilk, 1 tablespoon lemon juice, 2 teaspoons black pepper, 1 teaspoon lemon zest, 1 teaspoon salt, and 1/2 teaspoon garlic powder. Add chicken thighs, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours. (Tip: For deeper flavor, marinate overnight.)
2. While the chicken marinates, make the waffle batter. In a large bowl, whisk together 1 3/4 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
3. In a separate bowl, combine 1 3/4 cups buttermilk, 1/3 cup melted butter, and 2 beaten eggs. Pour into dry ingredients and stir until just combined (lumps are okay). Gently fold in the 1/4 cup chopped fresh herbs. Set the batter aside to rest for 5 minutes.
4. Prepare the chicken coating: In a shallow dish, combine 1 1/2 cups flour, 1/2 cup cornstarch, 1 tablespoon lemon pepper seasoning, and 1 teaspoon paprika.
5. Remove chicken from marinade, letting excess drip off. Dredge each piece in the coating mixture, pressing firmly to adhere. Place on a wire rack set over a baking sheet. (Tip: Let the coated chicken rest for 10 minutes so the coating sticks better during frying.)
6. In a heavy-bottomed pot or Dutch oven, heat 2 inches of oil to 350°F (175°C) using a deep-fry thermometer.
7. Working in batches, carefully place chicken in hot oil. Fry for 5-7 minutes per side, until golden brown and internal temperature reaches 165°F. Adjust heat to maintain 325-350°F. (Tip: Keep oil temperature steady for even cooking.) Drain on paper towels.
8. While chicken rests, preheat waffle iron to medium-high heat. Spray with nonstick cooking spray. Pour about 1/3 cup of waffle batter onto the center of the iron, close, and cook until golden and crisp, about 3-4 minutes. Repeat with remaining batter.
9. Serve the fried chicken on top of a warm herb waffle. Enjoy immediately.

Once you taste that first bite, you'll understand why this combo is a classic. The crispy, zesty chicken pairs perfectly with the soft, herby waffle — a delightful sweet-savory balance. For an extra kick, try adding a drizzle of hot honey or a sprinkle of flaky sea salt.

Garlic Parmesan Fried Chicken and Waffles

Here's a hearty twist on a classic: garlic parmesan fried chicken paired with savory waffles. This recipe guides you through creating a crispy, cheesy crust and fluffy waffles, perfect for a comforting meal.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 4 boneless, skinless chicken thighs
• 1 cup buttermilk
• 2 cloves garlic, minced
• 1 cup all-purpose flour
• 1/2 cup finely grated Parmesan cheese
• 1 tablespoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Vegetable oil for frying (about 2 cups)
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/2 cups buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• Nonstick spray or oil for waffle iron
• Optional: maple syrup, hot honey, or chopped chives for serving

Instructions

1. In a shallow dish, combine 1 cup buttermilk and 2 minced garlic cloves. Add 4 chicken thighs, turning to coat. Cover and refrigerate for at least 1 hour (or up to 4 hours) to tenderize and infuse flavor. Tip: Even 30 minutes helps, but 1 hour yields the best results.
2. In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 cup finely grated Parmesan cheese, 1 tablespoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Set on a wire rack.
4. In a large deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer for accuracy. Tip: Maintaining oil temperature is crucial; too low makes chicken greasy, too high burns the crust.
5. Fry chicken in batches, 2-3 pieces at a time, without crowding. Cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
6. Meanwhile, prepare waffle batter. In a large bowl, whisk 1 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. In another bowl, combine 1 1/2 cups buttermilk, 2 large eggs, 4 tablespoons melted unsalted butter, and 1 tablespoon sugar. Pour wet into dry, stir until just combined (lumps are okay). Tip: Do not overmix; a few lumps ensure tender waffles.
7. Preheat waffle iron. Grease with nonstick spray or brush with oil. Pour about 1/2 cup batter onto center of iron, close, and cook until golden and crisp, about 3-4 minutes. Repeat with remaining batter.
8. Serve waffles topped with fried chicken. Drizzle with maple syrup or hot honey if desired, and garnish with chopped chives.

Biting into the crispy, garlicky crust reveals juicy chicken, while the savory waffles offer a tender, buttery counterpoint. For a brunch twist, stack with a fried egg and drizzle with spicy honey.

Sweet Chili Fried Chicken and Coconut Waffles

A delightful twist on classic comfort food, this sweet chili fried chicken paired with coconut milk waffles brings together crispy, sticky-sweet chicken and light, tropical waffles for an unforgettable brunch or dinner. The key is balancing the spicy-sweet glaze with the subtle coconut flavor in every bite.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken

• 1 ½ pounds boneless, skinless chicken thighs
• 1 cup well-shaken buttermilk
• 1 tablespoon hot sauce (such as Sriracha)
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Vegetable oil, for frying (about 4 cups)

For the Sweet Chili Glaze

• ½ cup sweet chili sauce
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger

For the Coconut Waffles

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 ½ cups full-fat coconut milk, shaken well
• 2 large eggs, lightly beaten
• 4 tablespoons unsalted butter, melted and cooled
• ½ cup unsweetened shredded coconut (optional)

Instructions

1. In a large bowl, whisk together the buttermilk and hot sauce. Add the chicken thighs, turning to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and infuse flavor.
2. In a shallow dish, whisk together the flour, cornstarch, salt, pepper, garlic powder, and smoked paprika. Set aside.
3. Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 2 inches. Heat over medium-high heat until the oil reaches 350°F on a deep-fry thermometer.
4. While the oil heats, remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Shake off excess and place on a wire rack.
5. Carefully fry the chicken in batches (do not overcrowd) for 5-6 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate. Tip: Use a clip-on thermometer to maintain oil temperature.
6. In a small saucepan, combine sweet chili sauce, honey, soy sauce, garlic, and ginger. Bring to a simmer over medium heat, stirring occasionally. Cook for 2 minutes until slightly thickened. Remove from heat and set aside.
7. Make the waffles: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk coconut milk, eggs, and melted butter. Pour wet into dry and stir until just combined; fold in shredded coconut if using. Do not overmix—a few lumps are fine. Tip: Overmixing makes waffles tough.
8. Preheat your waffle iron to medium-high heat. Lightly grease with nonstick spray or butter. Pour about ⅓ cup batter onto the center and cook until golden and crisp, about 3-4 minutes. Keep waffles warm on a rack in a 200°F oven.
9. To serve, place a waffle on each plate, top with fried chicken, and drizzle generously with sweet chili glaze. Serve immediately.

The result is a symphony of textures: the crunchy, golden chicken contrasts with the tender, fluffy waffle, while the sticky-sweet glaze adds a spicy kick that lingers. For a fun brunch party, set up a build-your-own station with extra glaze, sliced scallions, and toasted sesame seeds.

Maple Bacon Fried Chicken and Waffles

Just imagine a crispy, golden waffle topped with juicy fried chicken, all wrapped in sweet-salty candied bacon and drizzled with maple syrup. This recipe is a showstopper brunch dish that combines comfort food favorites into one incredible bite.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

• 8 slices thick-cut bacon
• 3 tablespoons pure maple syrup, plus more for drizzling
• 2 tablespoons packed light brown sugar
• 1 cup whole buttermilk
• 1 teaspoon hot sauce (such as Frank's RedHot)
• 1 ½ pounds boneless skinless chicken thighs (about 4 thighs)
• 1 cup all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Vegetable or peanut oil, for frying
• 2 cups all-purpose flour (for waffles)
• 1 tablespoon baking powder
• 2 tablespoons granulated sugar
• ½ teaspoon kosher salt
• 2 large eggs, beaten
• 1 ¾ cups whole milk
• ½ cup unsalted butter, melted
• 1 teaspoon pure vanilla extract

Instructions

1. Marinate the chicken: In a large bowl, whisk together buttermilk and hot sauce. Add chicken thighs, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. Make the candied bacon: Preheat oven to 375°F. Line a baking sheet with parchment paper. Place bacon slices in a single layer. Brush each slice with maple syrup and sprinkle evenly with brown sugar. Bake for 18-20 minutes, until deep golden and crisp. Transfer to a wire rack to cool completely. Once cool, chop or leave whole for wrapping.
3. Prepare the waffle batter: In a large bowl, whisk together 2 cups flour, baking powder, granulated sugar, and ½ teaspoon salt. In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract. Pour wet ingredients into dry and stir just until combined; a few lumps are okay. Do not overmix.
4. Cook the waffles: Preheat a waffle iron to medium-high heat. Lightly grease with cooking spray or butter. Pour about ⅔ cup batter onto the center of the iron and cook until golden and crisp, about 4-5 minutes. Keep waffles warm on a rack in a 200°F oven.
5. Prepare the dredge: In a shallow dish, combine 1 cup flour, cornstarch, 1 teaspoon salt, black pepper, smoked paprika, and garlic powder. Whisk until evenly blended.
6. Heat the oil: Fill a large Dutch oven or deep skillet with about 1 ½ inches of oil. Heat over medium-high to 350°F. Use a deep-fry thermometer to maintain temperature.
7. Dredge and fry the chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat. Shake off excess. Carefully place chicken into hot oil, working in batches to avoid crowding. Fry for 5-6 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet. Keep warm in oven.
8. Assemble: Place a waffle on each plate. Top with a piece of fried chicken. Wrap one slice of candied bacon around the chicken and waffle. Drizzle generously with additional maple syrup.

As you cut into the chicken, you'll get that satisfying crunch, while the waffle soaks up the maple syrup and bacon drippings. Serve it with a side of pickles or a fresh fruit salad to balance the richness.

Jalapeño Cheddar Fried Chicken and Corn Waffles

Here's a bold twist on a Southern classic: crispy fried chicken studded with spicy jalapeño and sharp cheddar, paired with sweet corn waffles. This combination brings heat, crunch, and comfort to your table.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• 1 cup full-fat buttermilk
• 1 tablespoon hot sauce (such as Tabasco)
• 1 pound boneless, skinless chicken thighs
• 1 cup all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• ½ teaspoon finely ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ¾ cup shredded sharp cheddar cheese
• 2 fresh jalapeños, finely diced (seeds removed for less heat)
• 4 cups vegetable oil, for frying
• 1 cup fine yellow cornmeal
• ½ cup all-purpose flour (for waffles)
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 2 large farm-fresh eggs
• 3 tablespoons unsalted butter, melted
• Butter or nonstick spray for waffle iron
• Warm honey or maple syrup, for serving

Instructions

1. In a medium bowl, whisk together buttermilk and hot sauce. Add chicken thighs, turning to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
2. In a shallow dish, combine 1 cup flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika. Stir in shredded cheddar and diced jalapeño until evenly distributed.
3. In a large Dutch oven or deep fryer, heat vegetable oil to 350°F over medium-high heat. Use a deep-fry thermometer to maintain temperature.
4. Remove one chicken thigh from the buttermilk, letting excess drip off. Dredge in flour mixture, pressing firmly so the coating adheres. Tip: Dredge immediately after removing from liquid—this ensures the crunchy crust sticks.
5. Place coated chicken on a wire rack. Repeat with remaining thighs.
6. Carefully lower 2–3 chicken thighs into hot oil. Fry for 5–6 minutes per side, until golden brown and the internal temperature reaches 165°F on an instant-read thermometer. Tip: Don’t overcrowd the pot—this drops oil temperature and makes greasy chicken.
7. Transfer fried chicken to a clean wire rack set over a baking sheet to drain. Let rest while you make waffles.
8. In a large bowl, whisk together cornmeal, ½ cup flour, sugar, baking powder, and salt. In a separate bowl, whisk milk, eggs, and melted butter until smooth. Pour wet ingredients into dry and stir just until combined (a few lumps are fine).
9. Preheat your waffle iron to medium-high heat and lightly grease with butter or nonstick spray. Pour about ½ cup batter onto the center (or according to your iron’s instructions) and cook until golden and crisp, about 3–4 minutes.
10. Repeat with remaining batter. For extra crispy waffles, keep them on a baking sheet in a 200°F oven while you finish cooking.
11. To serve, place a warm corn waffle on a plate, top with a piece of fried chicken, and drizzle with honey or maple syrup.

Stack the crispy chicken atop a warm corn waffle, drizzle with honey for a sweet-heat contrast, and enjoy the crunch of the jalapeño cheddar crust with every bite. The combination of savory, spicy, and sweet is absolutely addictive.

Parmesan Crusted Chicken and Waffles

Nothing beats the combination of savory, crispy chicken and fluffy, buttery waffles. This recipe takes it up a notch with a Parmesan panko crust that adds a nutty, salty crunch to tender chicken breast, paired with classic buttermilk waffles. Get ready for a comforting meal that's perfect for brunch or dinner.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

• 2 large boneless, skinless chicken breasts (about 1.5 lbs total), pounded to 1/2-inch thickness
• 1 cup well-shaken buttermilk
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup finely grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• Vegetable oil, for frying (enough to fill skillet 1/2 inch deep)

For the Waffles

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 3/4 cups well-shaken buttermilk
• 1/2 cup unsalted butter, melted and cooled slightly
• 2 large eggs, lightly beaten

Instructions

1. Place the pounded chicken breasts in a shallow dish and pour the buttermilk over them. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize.
2. In a separate shallow bowl, whisk the eggs. In another shallow bowl, combine the panko, Parmesan, garlic powder, paprika, salt, and pepper.
3. Remove the chicken from the buttermilk, letting excess drip off. Dip each piece into the egg, then press into the breadcrumb mixture, coating evenly on both sides.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering (350°F). Tip: To test, drop a breadcrumb in; it should sizzle immediately.
5. Carefully place two chicken pieces in the skillet (do not overcrowd). Cook 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet. Repeat with remaining chicken.
6. Meanwhile, prepare the waffle batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk buttermilk, melted butter, and eggs.
7. Pour the wet ingredients into the dry and stir just until combined (small lumps are okay). Do not overmix or waffles will be tough.
8. Preheat your waffle iron according to manufacturer's instructions. Lightly grease with cooking spray or butter. Pour about 1/2 cup batter onto the hot iron (or amount specified) and cook until golden and crisp, about 3-4 minutes. Keep waffles warm in a 200°F oven while you finish the batch.

Finish with a drizzle of pure maple syrup and a sprinkle of fresh chives for a pop of color and flavor. The contrast of the crispy Parmesan crust with the soft, buttery waffle is simply irresistible. Perfect for a lazy weekend brunch or a fun dinner twist that will wow the whole family.

Gluten-Free Fried Chicken and Waffles

Southern-style comfort food gets a gluten-free makeover with this crispy almond flour fried chicken and tender cassava flour waffles. The key is a well-balanced spice blend and a buttermilk marinade that ensures juicy, flavorful chicken every time.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken Marinade

• 1 cup buttermilk (well-shaken)
• 1 large egg, lightly beaten
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon finely ground black pepper

For the Chicken Coating

• 1 1/2 cups finely ground almond flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon finely ground black pepper

For the Waffles

• 1 1/2 cups cassava flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs, separated
• 1 1/2 cups buttermilk
• 1/4 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

For Frying and Serving

• Vegetable oil (for deep frying)
• Maple syrup (for serving)
• Butter (for serving)

Instructions

1. In a large bowl, whisk together the buttermilk, beaten egg, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper to create the marinade. (Tip: Use a whisk to ensure even distribution of spices.)
2. Add chicken pieces (about 8 drumsticks or thighs) to the marinade, cover, and refrigerate for at least 2 hours or overnight for deeper flavor.
3. In a shallow dish, combine the almond flour, cornstarch, baking powder, salt, smoked paprika, garlic powder, onion powder, cayenne, and black pepper. Mix well with a fork.
4. Remove chicken from marinade, letting excess drip off. Dredge each piece in the almond flour mixture, pressing gently to adhere. Place on a wire rack while you heat the oil.
5. Fill a heavy-bottomed pot (like a Dutch oven) with 2 inches of vegetable oil and heat to 350°F. Use a deep-fry thermometer for accuracy.
6. Fry chicken in batches (do not crowd) for 12-15 minutes, turning once, until golden brown and internal temperature reaches 165°F. (Tip: Maintain oil temperature between 325-350°F to prevent burning.)
7. Transfer fried chicken to a paper towel-lined baking sheet and keep warm in a low oven (200°F).
8. For the waffles, in a large bowl, whisk together cassava flour, sugar, baking powder, and salt.
9. In a separate bowl, beat the egg yolks, then whisk in buttermilk, melted butter, and vanilla.
10. Pour the wet ingredients into the dry and stir until just combined; batter will be thick. (Tip: Do not overmix, or waffles will be tough.)
11. In a clean bowl, beat the egg whites with an electric mixer on high until stiff peaks form.
12. Fold the egg whites gently into the batter until no white streaks remain.
13. Preheat a waffle iron to medium-high heat and lightly grease with cooking spray or butter.
14. Pour about 1/2 cup batter onto the hot iron and cook until golden and crisp, about 4-5 minutes. Keep waffles warm in the oven.
15. Repeat with remaining batter.
16. To serve, place a waffle on a plate, top with fried chicken, drizzle with maple syrup, and add a pat of butter.

Layered with crispy, golden chicken and light, fluffy waffles, this dish is a celebration of textures. The savory-spiced coating contrasts beautifully with the sweet maple syrup, making every bite irresistible. For an extra touch, add a sprinkle of fresh thyme or a dash of hot sauce.

Keto Fried Chicken and Waffles

A classic comfort food gets a keto makeover: crispy almond-crusted chicken paired with fluffy coconut flour waffles and sugar-free syrup. This guilt-free version delivers all the crunch and satisfaction without the carbs.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs (about 4)
• 1 cup finely ground almond flour
• 2 large farm-fresh eggs
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp fine sea salt
• 1/4 tsp freshly cracked black pepper
• 1/2 cup avocado oil (for frying)
• 1/3 cup finely sifted coconut flour
• 2 large farm-fresh eggs (for waffles)
• 1/4 cup unsweetened almond milk
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 2 tbsp melted unsalted butter (or coconut oil)
• 1/4 cup sugar-free maple syrup (for serving)

Instructions

1. Pat the chicken thighs dry with paper towels. Season both sides evenly with 1/2 tsp salt, 1/4 tsp pepper, smoked paprika, and garlic powder.
2. In a shallow bowl, beat 2 eggs until frothy. In another shallow bowl, combine almond flour with the remaining 1/2 tsp salt and 1/4 tsp pepper.
3. Dip each seasoned chicken thigh into the beaten eggs, letting excess drip off, then coat thoroughly in the almond flour mixture, pressing gently to adhere.
4. Heat avocado oil in a large skillet over medium-high heat until it reaches 350°F (use a thermometer). Carefully place coated chicken thighs in the hot oil, without overcrowding (work in batches if needed).
5. Fry for 5-7 minutes per side, until deep golden brown and the internal temperature hits 165°F. Transfer to a wire rack to drain.
6. In a medium bowl, whisk together 2 eggs, almond milk, and melted butter. Add coconut flour, baking powder, and 1/4 tsp salt. Stir until smooth. Let the batter rest for 3 minutes to thicken (coconut flour absorbs liquid slowly).
7. Preheat and lightly grease a waffle iron. Pour about 1/3 cup batter per waffle (or follow your iron's instructions) and cook until golden and crisp, about 4-5 minutes.
8. Repeat with remaining batter. Serve each waffle topped with a piece of fried chicken and a generous drizzle of sugar-free maple syrup.

You'll love how the crunchy almond crust contrasts with the tender, juicy chicken, while the coconut waffles stay light and slightly sweet. Drizzle generously with warm sugar-free syrup for the ultimate keto comfort meal—perfect for brunch or a satisfying dinner.

Air Fryer Fried Chicken and Waffles

Ever since I discovered the magic of air frying, my Sunday brunch game has been elevated. This recipe for Air Fryer Fried Chicken and Waffles combines crispy, juicy chicken thighs with wholesome whole wheat waffles for a healthier twist on a classic.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 cup rich buttermilk
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp fine sea salt
• 1/2 tsp finely ground black pepper
• Cooking spray (avocado oil preferred)
• 1 1/2 cups whole wheat flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1 1/4 cups milk (or buttermilk)
• 1/3 cup melted unsalted butter
• 2 large eggs
• 1 tsp vanilla extract

Instructions

1. In a large bowl, combine chicken thighs and buttermilk. Cover and refrigerate for at least 1 hour, or overnight for optimal tenderness. Tip: Marinating overnight ensures the meat stays juicy.
2. In a shallow dish, whisk together all-purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, fine sea salt, and black pepper until well blended.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each thigh in the flour mixture, pressing firmly to coat all sides. Shake off any excess flour and set on a plate.
4. Preheat your air fryer to 380°F (193°C) for 5 minutes. Lightly spray the air fryer basket with cooking spray to prevent sticking.
5. Place chicken thighs in a single layer in the basket, skin side up, ensuring they do not touch. Spray the tops with more cooking spray. Tip: For the crispiest skin, avoid overcrowding—cook in batches if needed.
6. Air fry at 380°F for 15 minutes. Carefully flip each thigh using tongs, spray again with oil, and continue cooking for 10–15 minutes, until the internal temperature reaches 175°F and the skin is deep golden and crispy.
7. While chicken cooks, prepare waffle batter. In a large mixing bowl, whisk together whole wheat flour, sugar, baking powder, and salt. In a separate bowl, whisk milk, melted butter, eggs, and vanilla until smooth.
8. Pour the wet ingredients into the dry mixture and stir gently with a spatula until just combined. A few lumps are fine—do not overmix, or waffles will be tough.
9. Preheat your waffle iron according to manufacturer instructions, then lightly grease the plates. Spoon about 1/2 cup of batter onto the center (adjust for your iron size) and close the lid. Cook until golden brown and crisp, about 4–5 minutes. Tip: For extra fluffy waffles, let the batter rest for 5 minutes before cooking.
10. Serve each waffle topped with a piece of air-fried chicken. Drizzle generously with warm maple syrup and add a pat of butter if desired.

With each bite, the crunchy exterior of the air-fried chicken gives way to juicy meat, complementing the nutty whole wheat waffles perfectly. Add a drizzle of warm maple syrup and a dollop of whipped butter for a brunch that feels indulgent yet wholesome.

Soul Food Fried Chicken and Waffles

Of all the soul food classics, fried chicken and waffles is the ultimate comfort combination that never fails to satisfy. Today I'm walking you through every step—from the tangy buttermilk marinade to the fluffy waffle batter—so you can recreate this iconic dish with confidence in your own kitchen.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

• 8 pieces bone-in, skin-on chicken thighs and drumsticks (about 2 lbs total)
• 2 cups tangy buttermilk
• 2 tablespoons fiery hot sauce (e.g., Tabasco)
• 1 teaspoon fine sea salt, plus more for seasoning
• 1 teaspoon freshly ground black pepper
• 2 cups crispy all-purpose flour
• 1/3 cup cornstarch
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon baking powder
• 6 cups vegetable or peanut oil, for deep frying
• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 3/4 cups tangy buttermilk
• 2 large farm-fresh eggs
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract

Instructions

1. In a large bowl, combine 2 cups buttermilk, 2 tablespoons hot sauce, 1 teaspoon salt, and 1 teaspoon pepper. Add the chicken pieces, turning to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
2. In a separate large bowl, whisk together 2 cups all-purpose flour, 1/3 cup cornstarch, smoked paprika, garlic powder, onion powder, cayenne, and baking powder. Set aside.
3. Pour oil into a heavy-bottomed pot or deep fryer to a depth of 2 inches. Heat over medium-high until a deep-fry thermometer registers 350°F. Meanwhile, line a plate with paper towels.
4. Working with one piece at a time, lift chicken from buttermilk, letting excess drip off. Dredge in flour mixture, pressing firmly to adhere. Shake off excess and place on a wire rack. Let rest 5 minutes (this helps the coating stick).
5. Carefully add chicken to hot oil in batches, skin-side down, without crowding the pot. Fry for 12-15 minutes, turning once, until golden brown and internal temperature reaches 165°F. Transfer to paper-towel-lined plate. Repeat with remaining chicken. Tip: Maintain oil temperature between 325°F and 350°F for even cooking.
6. While chicken rests, make waffle batter. In a large bowl, whisk together 2 cups flour, sugar, baking powder, baking soda, and 1/2 teaspoon salt.
7. In a medium bowl, whisk together 1 3/4 cups buttermilk, eggs, melted butter, and vanilla. Pour wet ingredients into dry and stir just until combined—lumps are okay; overmixing makes waffles tough.
8. Preheat a waffle iron according to manufacturer's instructions. Lightly grease if needed. Pour about 1/2 cup batter onto the grid (or amount specified for your iron). Close and cook until waffle is golden and crisp, about 3-4 minutes. Keep waffles warm on a baking sheet in a 200°F oven.
9. Serve fried chicken on top of waffles. Drizzle with maple syrup or honey, and add a pat of butter if desired. Tip: For extra crunch, try adding a pinch of cayenne to the syrup.

Note the contrast: the crackling, peppery crust yields to juicy meat, while the waffle offers a tender, buttery crumb that soaks up every drop of syrup. For a twist, swap maple syrup for a spicy honey drizzle or serve with collard greens alongside. Embrace the soul food spirit—this dish begs for a communal table.

Thai Peanut Fried Chicken and Waffles

Begin by combining the crunch of fried chicken with the savory sweetness of Thai peanut sauce, all atop a sesame-speckled waffle. This dish is a delightful fusion that's sure to impress. The key is balancing the crispy chicken with a rich, nutty glaze.

Serving: 4 | Prep Time: 25 minutes | Cooking Time: 30 minutes

Ingredients

Chicken

• 1 lb boneless skinless chicken thighs, cut into 1-inch strips
• 1/2 cup buttermilk
• 1 tbsp fish sauce

Coating Batter

• 1/2 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp salt
• 1/2 tsp finely ground black pepper
• 1/2 tsp paprika

Peanut Glaze

• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sriracha
• 1/4 cup warm water

Waffles

• 1 1/2 cups all-purpose flour
• 2 tbsp toasted sesame seeds
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1 1/4 cups whole milk
• 1/4 cup melted unsalted butter
• 1 tsp vanilla extract

For Frying

• Vegetable oil, for deep frying (about 4 cups)

Instructions

1. In a medium bowl, combine chicken strips with 1/2 cup buttermilk and fish sauce. Stir to coat, cover, and refrigerate for at least 30 minutes or up to 2 hours.
2. While chicken marinates, prepare the waffle batter. In a large bowl, whisk together flour, sesame seeds, sugar, baking powder, and salt.
3. In a separate bowl, whisk the egg, milk, melted butter, and vanilla. Pour into dry ingredients and stir until just combined; a few lumps are okay. Let rest 5 minutes — this relaxes the gluten for a lighter texture.
4. Preheat your waffle iron to medium-high heat. Cook waffles according to manufacturer's instructions until golden and crisp. Set aside on a wire rack.
5. For the coating, in a shallow dish, whisk together 1 cup flour, cornstarch, salt, pepper, and paprika. Pour the remaining 1/2 cup buttermilk into another shallow dish.
6. Remove chicken from marinade; discard marinade. Dredge each strip first in the flour mixture, then dip in buttermilk, then again in flour mixture, pressing firmly to ensure a craggy crust. Place on a baking sheet.
7. In a large heavy-bottomed pot, heat 2 inches of vegetable oil to 350°F (175°C) using a deep-fry thermometer. Working in batches, fry chicken strips for 4-5 minutes until golden brown and cooked through (internal temp 165°F). Maintain steady oil temperature to avoid greasy coating. Drain on paper towels.
8. While chicken fries, prepare the peanut glaze. In a small saucepan over medium heat, combine peanut butter, soy sauce, rice vinegar, honey, sriracha, and warm water. Whisk until smooth and heated through, about 2 minutes. Remove from heat.
9. To serve, place a waffle on each plate, top with fried chicken strips, and drizzle generously with peanut glaze.

Just before serving, consider adding a sprinkle of crushed peanuts and fresh cilantro for extra crunch and color. The combination of the crispy, salty chicken with the sweet, nutty glaze and tender waffle is a symphony of textures and flavors that will leave everyone reaching for seconds.

Dessert Fried Chicken and Waffles

Finally, a dessert version of the beloved chicken and waffles that satisfies both sweet and savory cravings. For this recipe, we'll create tender fried chicken strips coated in cinnamon sugar, pair them with fluffy chocolate chip waffles, and top everything with homemade whipped cream. Follow along carefully, and you'll have a showstopping brunch or dessert.

Serving: 4 | Prep Time: 25 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken

• 1 lb boneless, skinless chicken tenders (about 8 pieces)
• 1 cup well-shaken buttermilk
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• Vegetable oil, for frying (about 4 cups)

For the Waffles

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons granulated sugar
• 1/2 teaspoon fine sea salt
• 2 large eggs, at room temperature
• 1 3/4 cups whole milk
• 1/2 cup unsalted butter, melted and cooled slightly
• 1 teaspoon pure vanilla extract
• 1/2 cup semi-sweet chocolate chips

For the Topping

• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon pure vanilla extract
• Extra cinnamon sugar for dusting (2 tablespoons sugar + 1 teaspoon cinnamon)

Instructions

1. Place the chicken tenders in a medium bowl and pour the buttermilk over them. Toss to coat, cover, and refrigerate for 15 minutes (this tenderizes and adds flavor).
2. Meanwhile, in a shallow dish, whisk together the flour, cornstarch, 1/4 cup of the granulated sugar, 1 tablespoon cinnamon, salt, and pepper. Set aside.
3. In a small bowl, mix the remaining 1/4 cup sugar with 1 tablespoon cinnamon for dusting. Set aside.
4. Make the waffle batter: In a large bowl, whisk together the flour, baking powder, 2 tablespoons sugar, and salt. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla. Pour the wet ingredients into the dry and stir until just combined (a few lumps are okay—do not overmix). Gently fold in the chocolate chips.
5. Preheat your waffle iron to medium-high heat (about 375°F). While it heats, cook the waffles: Lightly grease the iron with nonstick spray or butter. Pour about 1/2 cup of batter onto the center of the iron (or according to your iron's capacity) and cook until golden and crisp, about 4-5 minutes. Transfer to a wire rack in a warm oven (200°F) to keep warm. Repeat with remaining batter; you should get 4 waffles.
6. While the waffles cook, heat 2 inches of vegetable oil in a deep, heavy pot to 350°F. Set a wire rack over a baking sheet nearby.
7. Remove the chicken from the buttermilk, letting excess drip off. Dredge each tender in the flour mixture, pressing firmly to adhere. Shake off excess and place on a plate.
8. Fry the chicken in batches (do not crowd the pot) for 4-5 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F on an instant-read thermometer. Transfer to the wire rack. Let cool for 2 minutes, then immediately toss in the reserved cinnamon sugar until well coated.
9. Make the whipped cream: In a large chilled bowl, combine the heavy cream, powdered sugar, and vanilla. Beat with an electric mixer on medium-high speed until soft peaks form (about 2 minutes). Do not overbeat or it will become butter.
10. To serve, place a waffle on each plate, top with a few strips of fried chicken, dollop with whipped cream, and dust with extra cinnamon sugar.

Zesty with cinnamon and rich with chocolate, each bite contrasts crispy, juicy chicken against fluffy, buttery waffles. Serve immediately with maple syrup on the side if you like—or enjoy it just as it is for a truly decadent dessert.

Conclusion

There you have it – 17 perfectly crispy chicken and waffles recipes for every craving. We’d love to hear which one becomes your go-to! Drop a comment with your favorite and don’t forget to share this roundup on Pinterest.

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