Food Moments Matter

Chicken and Waffles

Chicken and waffles is a uniquely American dish that blends the savory, crispy delight of fried chicken with the soft, slightly sweet comfort of waffles. Though it may seem like an unusual pairing at first glance, the contrast of textures and flavours has earned it a devoted following across the country.

Today, chicken and waffles are served in diners, brunch spots, and high-end restaurants alike.

This dish captures a balance between sweet and savory, crunchy and fluffy. Golden, well-seasoned fried chicken sits atop a warm waffle, often drizzled with maple syrup or honey and sometimes paired with hot sauce for an extra kick. While the components are simple, the key lies in achieving crispy, juicy fried chicken and light, buttery waffles. Whether served for breakfast, brunch, or dinner, chicken and waffles is a show-stopping comfort food Favorite.

Chicken and Waffles Recipe (Serves 4)

Ingredients

For the fried chicken:

4 bone-in or boneless chicken thighs or breasts
2 cups buttermilk
2 cups all-purpose flour
1 tsp paprika
1 tsp garlic powder
½ tsp cayenne pepper (optional)
Salt and pepper to taste
Vegetable oil for frying

For the waffles:

2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
2 large eggs
1¾ cups milk
½ cup melted butter or vegetable oil
1 tsp vanilla extract

To serve:

Maple syrup or honey
Hot sauce (optional)
Butter (optional)

Instructions

1. Marinate the chicken:

Place chicken pieces in a bowl or bag with the buttermilk. Cover and refrigerate for at least 1 hour (up to overnight for best flavour).

2. Make the waffle batter:

In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, whisk the eggs, milk, melted butter, and vanilla.
Combine wet and dry ingredients, stirring until just mixed (do not overmix). Set aside.

3. Fry the chicken:

In a shallow dish, combine flour, paprika, garlic powder, cayenne, salt, and pepper.
Remove chicken from buttermilk and dredge in seasoned flour. Shake off excess.
Heat about 1–2 inches of oil in a deep skillet to 350°F (175°C).
Fry chicken in batches, 6–8 minutes per side, or until golden brown and internal temp reaches 165°F (74°C). Drain on paper towels.

4. Cook the waffles:

Preheat your waffle iron. Pour batter in and cook according to manufacturer’s instructions until golden and crisp.

5. Assemble and serve:

Place one or two pieces of chicken on each waffle. Top with butter, syrup, and hot sauce if desired. Serve hot.

Chicken and Waffles FAQs

Q: Can I use boneless chicken?
Yes! Boneless thighs or breasts work well and cook faster. Just be careful not to overcook them to maintain juiciness.

Q: Can I bake or air fry the chicken instead of deep frying?
Absolutely. Bake at 400°F (200°C) for 25–30 minutes, or air fry at 375°F (190°C) for about 20 minutes, flipping halfway through.

Q: What kind of waffles work best?
Buttermilk waffles or classic Belgian waffles are ideal for their sturdy structure and slight sweetness.

Q: How can I keep everything warm while cooking in batches?
Place cooked chicken and waffles on a baking sheet in a warm oven (200°F or 90°C) until ready to serve.