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Buttermilk Fried Chicken and Waffles

The ultimate sweet and savory comfort food. Crispy, spiced buttermilk fried chicken served over fluffy, golden-brown homemade buttermilk waffles, generously drizzled with warm maple syrup.

Buttermilk Fried Chicken and Waffles
Prep 30 min Cook 45 min Total 5h 15m Level Intermediate
Serves 4

Ingredients

Chicken and Marinade

  • 1.5 lbs Boneless skinless chicken thighs — Or chicken breasts pounded to even thickness
  • 1.5 cups Buttermilk — Well shaken
  • 2 tbsp Hot sauce — Such as Frank's RedHot or Tabasco
  • 1.5 tsp Kosher salt — For the marinade
  • 1 tsp Black pepper — Freshly ground

Chicken Breading & Frying

  • 1.5 cups All-purpose flour
  • 0.5 cups Cornstarch — Helps make the crust extra crispy
  • 1 tsp Baking powder
  • 1 tbsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 0.5 tsp Cayenne pepper — Adjust to taste
  • 1 tbsp Kosher salt
  • 4 cups Vegetable oil — For frying (canola or peanut oil also work)

Buttermilk Waffles

  • 2 cups All-purpose flour
  • 2 tbsp Granulated sugar
  • 1 tbsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Kosher salt
  • 1.75 cups Buttermilk — Room temperature
  • 0.33 cups Unsalted butter — Melted and slightly cooled
  • 2 whole Large eggs — Separating yolks and whites makes fluffier waffles, but whole works
  • 1 tsp Vanilla extract

Serving

  • 0.5 cups Maple syrup — Warm
  • 2 tbsp Butter — Softened

Instructions

  1. In a large bowl or zip-top bag, combine the buttermilk, hot sauce, salt, and black pepper. Add the chicken thighs, ensuring they are completely submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.

    ~10 min
    If you are short on time, try to marinate for at least 30 minutes, but longer is much better for tenderizing.

  2. Preheat your oven to 200°F (95°C) and place a wire cooling rack on top of a baking sheet. This will be used to keep the fried chicken and cooked waffles warm.

    ~5 min
    Keeping them in a low oven prevents them from getting soggy while you finish cooking.

  3. In a large, shallow dish, whisk together the flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt for the breading. Drizzle 2-3 tablespoons of the buttermilk marinade from the chicken into the flour mixture and mix with your fingers to create little craggy bits.

    ~5 min
    Those craggy bits in the flour create the extra-crunchy pieces on the fried chicken.

  4. Heat 2 inches of vegetable oil in a Dutch oven or heavy-bottomed pot to 350°F (175°C). Remove the chicken from the marinade, letting the excess drip off, and thoroughly coat each piece in the flour mixture, pressing firmly so it adheres.

    ~10 min
    Let the breaded chicken rest on a wire rack for 5-10 minutes before frying to help the coating stick.

  5. Fry the chicken in batches to avoid crowding the pot. Cook for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to the prepared wire rack in the warm oven.

    ~20 min
    Monitor the oil temperature; adjust the heat to keep it consistently around 325°F-350°F while frying.

  6. While finishing the chicken, make the waffle batter. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, melted butter, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined.

    ~10 min
    Lumps are okay! Overmixing will result in tough waffles.

  7. Preheat your waffle iron and lightly grease it. Pour the appropriate amount of batter (usually 1/2 to 3/4 cup) into the iron and cook according to the manufacturer's instructions until golden brown and crisp. Transfer cooked waffles to the warm oven.

    ~15 min

  8. To serve, place a hot waffle on a plate, top with a pat of butter, and place 1-2 pieces of fried chicken on top. Drizzle generously with warm maple syrup.

    ~2 min
    For an extra kick, mix a splash of hot sauce into your warm maple syrup before drizzling.
Nutrition
890
Calories
42
Protein (g)
95
Carbs (g)
38
Fat (g)
12
Sat. Fat (g)
3
Fiber (g)
32
Sugar (g)
1450
Sodium (mg)
215
Cholesterol (mg)
Equipment
  • Dutch oven or deep fryer
  • Waffle iron
  • Instant-read thermometer
  • Wire cooling rack
  • Baking sheet
  • Mixing bowls
  • Whisk
Tips & Storage
  • Always use a meat thermometer to ensure the chicken is safely cooked without cutting it open and losing juices.
  • Don't skip the cornstarch in the breading; it's the secret to an impossibly light and crispy crust.
  • To make the waffles even lighter, separate the eggs, whip the whites to soft peaks, and gently fold them into the batter at the very end.
  • Storage: Store leftover chicken and waffles in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a 375°F oven or air fryer until crispy and warmed through. Reheat waffles in a toaster or oven.
Tags
brunch buttermilk chicken classic comfort food crispy entertaining family favorite fried indulgent maple syrup nut_free soul food southern sweet and savory waffles weekend breakfast

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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