Homemade Chicken and Waffles Recipe

A top down shot of chicken and waffles with butter and syrup melting down with a black background

4.55 from 55 votes

Homemade Chicken and Waffles Recipe

Get ready for this Southern Chicken and Waffles Recipe. Crispy, seasoned fried chicken on top of a fluffy waffle! It's a combo that every true Soul Food lover can't live without!

Prep Time20

Cook Time10

Total Time30

Course: Breakfast

Cuisine: Southern

Servings: servings

Calories: 619kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Waffles

2 cups all-purpose flour
2 tbsp granulated sugar
1 1/2 tsp baking powder
1/4 tsp ground cinnamon
2 large eggs separated
2 cups buttermilk
6 tbsp salted butter melted
2 tsp vanilla extract

For the Fried Chicken

8 chicken pieces
3 large eggs
1 teaspoon hot sauce
1 teaspoon Worcestershire
2 1/2 cups all-purpose flour
3 tablespoons cornstarch
3 tablespoons seasoned salt
2 teaspoons paprika
1/2 teaspoon cayenne
2 teaspoons black pepper
1/2 teaspoon garlic salt
1 tablespoon onion powder

Instructions

For the Waffles

In one large bowl, whisk together flour, granulated sugar, baking powder, and ground cinnamon.
Next whisk in egg yolks, buttermilk, melted butter and vanilla extract.
Beat remaining egg whites until stiff peaks form.
Gently fold stiff egg whites into batter.
Heat waffle maker, spray maker with non-stick spray and prepare waffles according to manufacturer’s instructions.
Once you finish your waffles, you can keep them warm in a preheated oven (around 200°F/95°C) while you fry the chicken.

For the Chicken

In a medium sized bowl, whisk together eggs, hot sauce and worcestershire and set aside.
Next add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder and onion powder to a paper bag and shake to mix well.
Dip each piece of chicken into egg wash coating both sides then dip into seasoned flour thoroughly coating each piece. Then add piece to baking sheet to rest.
Finish coating all chicken and let sit for 10-15 minutes until coating has set.
While coating sets, add 1-1/2 inches of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat. Also turn on oven to 275 degrees.
This is my test for knowing when the oil is ready: Big Mama always tossed a tiny bit of flour in the oil and if it began to fry and sizzle, the oil was ready.
Fry 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, put the top on the skillet to steam the inside of the chicken ensuring doneness. After a couple of minutes, remove the top and continue to fry until the crust is crispy again and completely golden brown.
Remove chicken from oil and place on paper towels or rack to drain. Place chicken on a baking sheet covered with parchment and add to warmed oven while finishing the other chicken pieces.
Fry the remaining chicken pieces and drain and add to oven. Add the remaining chicken to the oven.

To Assemble

Add butter to waffles and allow to melt.
Lastly, layer each finished waffle with two pieces of chicken, drizzle with warm pure maple syrup and sprinkle with confectioner’s sugar and parsley to serve.

Video

Notes

How to Store Leftovers and Reheat

Fridge: For the chicken, cool leftovers completely then line an airtight container with paper towels and carefully 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 aluminum foil. Spread out the chicken on the baking sheet 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. toaster or 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.

Nutrition