Chicken and Waffles

Y’all this Chicken and Waffles recipe right here? This is ready to blow your mind and give Roscoe’s Chicken and Waffles a run for their money! I dredge and fry that chicken up perfectly making sure to get that crispy, golden brown crunchy crust with a juicy inside. Then I pile the fried chicken on my light, fluffy from scratch waffles. Drizzle on syrup and get that savory, salty and sweet combo guaranteed that only chicken and waffles brings to make you weak in the knees.

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I consider myself an expert on chicken and waffles. I’ve had them everywhere from the North to the South. From the famous Roscoe’s Chicken and Waffles to Chicago Chicken and Waffles, I’ve had my fill. I even tried over 10 different varieties in Atlanta when I was there for college. I know what the best recipes have. So trust me when I tell you that this is as good as it gets. No soggy waffles or dry chicken around these parts boos! If you’ve ever had this in a Southern restaurant, trust me when I tell you that you can save the trip and make this even better at the crib.

What are Chicken and Waffles?

Chicken and Waffles is a popular American dish that combines fried chicken with waffles usually topped with butter and maple syrup. It was a great way to mix sweet and savory flavors in a fun and inventive way. The South is definitely responsible for popularizing this recipe where you can find it all over from Georgia to Mississippi but it is even a very popular dish in New York and Pennsylvania. While its mostly eaten for breakfast and brunch, it can even be served up for dinner.

The Lowdown on this Chicken and Waffles Recipe

• Cuisine Inspiration:  Soul Food and Southern Comfort
• Primary Cooking Method: Frying and Waffle Iron
• Dietary Info: Contains gluten and dairy. But can be adapted for dietary needs.
• Key Flavor: Sweet and Savory
• Skill Level: Intermediate

Ingredients You’ll Need to Make this Southern Style Chicken and Waffles Recipe

For the Waffles:

• All-Purpose Flour & Baking Powder: These create the base, bringing structure and lift.
• Granulated Sugar & Ground Cinnamon: This gives us sweetness and warmth.
• Eggs: I separate the yolks from the whites in this recipe. Folding in the stiff peak egg whites keeps the waffle batter light and airy.
• Buttermilk & Melted Salted Butter: I love using buttermilk for that extra moisture and tang. The butter gives such great richness.
• Vanilla Extract: This gives the waffle batter some aromatic personality y’all.

For the Chicken:

• Chicken: Be sure to use fresh, plump pieces of chicken! And use what you like whether that’s thighs or breasts or drumsticks.
• Eggs Wash: Mixed with hot sauce and Worcestershire, this gives some deep flavor while also making sure that batter sticks just right.
• Flour & Cornstarch Combo: Nothing makes a crispy crust like a cornstarch flour combo.
• Seasoning Blend: Seasoned salt, paprika, cayenne, black pepper, garlic salt, and onion powder bring the heat and a bunch of flavor to our breading.

How to Make Chicken and Waffles

Step 1: Make the Waffle Batter

1. Combine the flour, sugar, baking powder, and cinnamon in a large bowl and whisk together.
2. Add the egg yolks, buttermilk, melted butter, and a splash of vanilla extract to the bowl and mix until combined.

PRO TIP: Make sure you don’t get too whisky with it and overmix your batter. Overmixing will create too much gluten production and taste more rubbery and doughy, not light and fluffy like we want.

Step 2: Beat the Egg Whites for Fluffy Waffles

1. Place the egg whites in a clean bowl.
2. Beat them until those stiff peaks develop. This is gonna keep those waffles nice and light.
3. Add the fluffy egg whites to the batter.
4. Gently fold the whipped whites into your batter. Be gentle!

Step 3: Cook Your Waffles

1. Preheat your waffle maker, give it a good spritz of non-stick spray.
2. Cook according to the manufacturer’s instructions.

Step 4: Bread the Chicken and Let it Rest

1. Whisk together the eggs, hot sauce, and Worcestershire sauce in a medium-sized bowl.
2. Add the flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder, and onion powder to a paper bag and shake to mix everything together.
3. Dip each piece of chicken into the egg mixture turning to get both sides coated.
4. Dip the coated chicken into the seasoned flour thoroughly covering both sides.
5. Place each chicken piece to a baking sheet after it’s breaded. Let sit for 10-15 minutes to let it set up.

Step 5: Fry the Chicken

1. Heat 1-1/2 inches of oil in a cast iron skillet or heavy-bottom tall pot over medium-high heat. It should get to about 375 F in temperature.
2. Fry the chicken, four pieces at a time, on each side starting with dark meat since it takes longer. Make sure you don’t overcrowd the pan. After each side has turned slightly golden, cover with the lid to steam the inside of the chicken ensuring doneness. After a couple of minutes remove the lid and continue to fry until the crust is crispy and golden brown.
3. Remove the chicken from the oil and place it on paper towels or a wire rack to drain all the excess oil. Place the chicken on a baking sheet covered with parchment and add it to the oven to keep warm while finishing the other chicken pieces.

Step 6: Assemble

1. Layer each waffle with 1-2 fried chicken pieces, drizzle with warm pure maple syrup and sprinkle with confectioner’s sugar and serve.

What to Serve with Chicken and Waffles

• For condiments, use classic maple syrup, honey or even hot sauce. I’ve even seen folks pour on some creamy gravy for a switch up. Or you can try this cranberry maple syrup for something a bit different.
• For a basic breakfast, candied bacon or brown sugar bacon, grits or cheese grits and eggs are always bomb.
• Make the ultimate carb brunch fest with fluffy pancakes, drop biscuits, and even homemade cinnamon rolls! Calories be damned y’all.
• Want fried chicken and waffles for dinner? Serve it up soul food style with collard greens or mustard greens, baked mac and cheese, and candied yams.

Recipe Substitutions

• Buttermilk: Most of us ain’t got buttermilk just lying around. Make your own by grabbing some milk and adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let sit for about 10 minutes and it is ready to go!
• Cornstarch: Since cornstarch is a bit more of a speciality pantry ingredient, you might not have it. Just replace with more flour.
• Gluten-Free: You can easily make this for all the gluten-free fam by replacing the flour with gluten-free cup for cup brands. Just swap out at a 1:1 ratio for the all-purpose flour in the recipe.

Recipe Variations and Additions

• Savory Up the Waffles: Omit the sugar and add in some cheese, herbs like parsley, and even some chopped up bacon for more of a savory twist.
• Use Chicken Tenders: If you want easier eating, go boneless and use chicken tenders.
• Spice it up: Add more cayenne and hot sauce to the batter for the fried chicken along with some chili powder to give it a bit more fire.
• Top it Up: Play around with the toppings. Add candied pecans, whipped cream and even berries or strawberry preserves for some different textures.

Expert Tips and Tricks

• Don’t Skip Resting: Both before you fry and after boos! Before you fry, let that flour coating set so it doesn’t fall off in the oil. And after you fry, let the chicken rest for 10 minutes. It will make your chicken juicier.
• Frying Temperature: Make sure you keep that oil around 350°F. Use a thermometer so you will fry at the perfect temperature. This will ensure it doesn’t burn (oil too hot) or create soggy chicken (oil too cold).
• Preheat Your Waffle Iron: This helps make sure your waffles are crispy on the outside and fluffy on the inside boos.
• Keep it All Warm: Frying chicken takes much longer than making the waffles. Once you finish your waffles, you can keep them warm in a preheated oven (around 200°F/95°C) while you fry the chicken. This way, you can serve everything piping hot when its all ready.

How to Store Waffles and Chicken

• Fridge: For the chicken, cool leftovers completely then line an airtight container with paper towels and transfer the chicken. It lasts for 3-4 days.  For the waffles, cool leftovers down then add them to an airtight container with a piece of parchment between them. That helps them not stick together. They last about 3 days.
• Freezer: For the chicken, store the same way as above and add to the freezer. It lasts up to 3 months. For the waffles, add to a freezer bag and store for up to 2 months.
• Reheat: For the chicken, let it sit out at room temp for at least 30 minutes then preheat the oven to 400° F and line a baking sheet with foil. Add the chicken and cover with another baking sheet to insulate. Heat for 20 minutes, and then let the chicken rest for at least 5 minutes before serving. For the waffles, add to a toaster or to the oven at 350°F (175°C) until heated through and crispy. If frozen, no need to thaw; just add a couple of minutes to the reheating time.

Additional Recipes

• Chicken and Waffle Sliders
• Nashville Hot Chicken
• Buttermilk Fried Chicken
• Oven Fried Chicken Tenders
• Blueberry Waffles
• Fluffy Pancakes
• Brown Sugar Pancakes

Frequently Asked Questions