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One of my most iconic food discoveries in 2025 was the brunch staple chicken and waffles. Believe it or not, I’ve never had this until earlier this year. Isn’t that crazy? I don’t know where it’s been all my life, but chicken and waffles has finally made it to my stomach and my soul. As soon as I had tried it for the first time, I knew I had to replicate it at home as soon as possible. As I describe in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!, going out to eat can certainly spark a desire to try out new recipes, and creating chicken and waffles sure took the cake for me as one of the most ultimate savory breakfasts. If making your own chicken and waffles has been part of your bucket list, then I certainly recommend you try out this recipe for your next Sunday brunch as part of your Live to Cook one-month cooking challenge! Get started for free today by signing up to my email newsletter, plus all of my latest recipes will be sent directly to your email inbox!
For a step-by-step guide on how to make this truly epic chicken and waffles recipe from the comfort of your own home, be sure to watch the video! I would really appreciate it if you could please subscribe to my YouTube channel if you haven’t already, and make sure to press the bell button to be notified when all of my video recipes are live! Let’s get cooking!
What Are Chicken and Waffles?
Chicken and waffles is a Southern-style hot breakfast or brunch recipe consisting of Buttermilk Fried Chicken paired with Crispy Cheesy Savory Waffles. Chicken and waffles are all the rage at breakfast spots these days, and for good reason! Chicken and waffles are so incredible because that crunchy fried chicken just pairs so well with a crisp yet soft waffle. What’s special about these chicken and waffles is the contrast of sweet and savory. When preparing chicken and waffles from scratch, you can control how much of a contrast of sweet and savory you want depending on your preferences.
Why You’ll Love This Fried Chicken and Waffles Recipe
- Crispy and juicy fried chicken: Homemade fried chicken is really something else! Thanks to the buttermilk marinade with lots of flavorful spices, this fried chicken is super crunchy on the outside and packed with wonderful flavors and is piping hot in every bite.
- Hot and cheesy waffle: This waffle is like no other waffle! It’s extremely soft and warm inside with a perfectly crisp exterior. This recipe will show you how to make incredible savory waffles that will have you wanting more!
- Everything made from scratch: Nothing speaks more from the heart than to have everything made from scratch. We’ve got homemade waffles, fried chicken prepared from scratch from start to finish, and an easy-to-make Hot Honey Sauce with only 3 ingredients. This really will be a brunch to remember!
- Perfect sweet and savory: The hot honey on top really finishes off this mighty combination. You’ll love the heat from the homemade hot honey, plus you’ll have lots leftover to use on top of so many other dishes!
Questions You May Have!
What Time of Day Do You make Chicken and Waffles?▼
There’s no right time of day to have delicious food is what I always say! I’ve never believed that there are breakfast foods, lunch foods, or dinner foods. While chicken and waffles is typically served as a brunch item, if you feel like having it for dinner, then go ahead and do so! Whenever you end up cooking your homemade fried chicken and waffles, you and your family are bound to love it.
What Cut of Chicken Do You Use For This Chicken and Waffles Recipe?▼
Chicken thighs work best for this recipe because they stay juicy after frying and have way more flavor than breasts. The higher fat content means they don’t dry out easily, even with a crispy crust. Thighs also soak up the marinade better, so you get more flavor in every bite. Since they’re boneless, they cook evenly and sit flat in the oil, giving you a nice, even crust. Plus, they’re the perfect size to sit on a waffle without being too bulky or heavy.
Is Pancake Mix the Same as waffle Mix?▼
If you’re familiar with my pancake recipes, then it’s possible you’ve observed that the same set of ingredients is used for both batters. However, the difference in the mixtures is the quantity of butter. Waffles require more butter because they are thicker and denser than pancakes, so they require the additional butter to get golden brown and to have the best flavor.
How thick should the Waffle batter be?▼
Waffle batter is a similar thickness to pancake batter. You want the batter to be thick enough to momentarily hold its shape while also being pourable. When pouring, it should flow slowly. If you find that your waffle batter is too thick, then you can add a splash or two of milk to adjust the consistency.
Can Chicken and Waffles Be Made Gluten-Free?▼
If you need this recipe to be gluten-free, then that is definitely possible! Simply substitute the all-purpose flour in the waffle batter and in the breading for the fried chicken for 1 to 1 Gluten Free Baking Flour to maintain the exact same ratio of flour to the other ingredients without affecting the taste of either the waffles nor the fried chicken.
What Oil Should I Use to Fry the Chicken?▼
I’ll be using canola oil to fry the chicken. Other great options for frying chicken include peanut oil, grape-seed oil or vegetable oil.
How do I know the chicken is cooked?▼
You can check if the chicken is full cooked by using a meat thermometer. It will be completely cooked when the internal temperature reaches 165 Fahrenheit or 75 degrees Celsius. However, if you don’t have a meat thermometer or don’t want to use it, then you can check if the chicken is fully cooked by looking at the color of the batter - it will be golden brown. On the inside, the meat will be white with no visible pink and the juices will run clear.
Can Fried Chicken and Waffles be Made in Advance?▼
My recommendation is for you to please not even think about making chicken and waffles in advance! For a brunch combination as special as this one, you really would want to serve everything hot and fresh immediately when prepared. While it can be convenient to have the waffles prepared in advance, I strongly urge you to make the waffles as the chicken is frying so that they stay crispy and as hot and fresh as possible. You can certainly have the batter ready to go while the chicken is marinating, and with the help of a waffle maker, you can attend to the chicken frying as your waffles are waffling. It may seem like a lot is going on, but trust me, with smart timing as I’ll present in this recipe, everything can come together at the same time so that you enjoy your homemade chicken and waffles to their full potential!
Tools Needed to Make the Ultimate Chicken and Waffles
- Cast iron pan: I love using my cast iron for deep frying. You can use a medium-sized cast iron pan or a large one depending how many pieces of fried chicken you’re cooking.
- Meat thermometer: To check the temperature of the chicken.
- Tongs: To add the chicken to the oil and for flipping.
- Baking tray: To keep waffles and chicken warm, if needed.
- Wire rack: To allow the fried chicken to rest.
- Waffle maker: To make the waffles.
- Butter block: I find it handy to neatly store my butter!
- Salt crock: I use lots of salt in my day-to-day cooking, so this is extremely convenient.
- Spatula: Use a non-stick spatula to remove the waffles from the waffle maker.
- Cutting board: To trim your chicken thighs from fat and to chop the chives.
- Chef’s knife: A sharp knife is always essential.
- Grater: To grate the cheese in the waffle.
- Mason jar: To store your hot honey.
- Measuring spoons: To measure the spices in the spice blend for chicken and waffles and ingredients for the waffle batter.
- Measuring cup: Helpful to measure the buttermilk for the fried chicken marinade and buttermilk in the waffle batter.
- Whisk: To whisk ingredients in the marinade and the waffle batter.
- Mixing bowl: We’ll need 2 separate bowls for wet and dry ingredients and one bowl to marinate the chicken in.
- Ramekins: Useful when organizing your ingredients for the mise-en-place to make your time in the kitchen more seamless and efficient.
- Slotted spoon: Used to flip the chicken and remove it from the oil when deep frying.
- Honey stick: Perfect for drizzling the hot honey over the chicken and waffles!
Ingredients for Southern Chicken and Waffles
You can find all ingredients and their quantities and save the recipe for later by scrolling to the bottom of this post for the FULL PRINTABLE RECIPE CARD or by pressing the “Jump to Recipe” button. By default, this recipe serves 2.
For the Fried Chicken
- Spices: paprika, garlic powder, onion powder, dried basil, dried oregano, dried sage, cayenne pepper.
- Marinade: Boneless chicken thighs, spice mix, buttermilk, salt.
- Breading and cooking: flour, baking powder, salt and pepper, and oil for frying.
For the Waffles
- All-purpose flour: Alternatively, you can use bread flour.
- Buttermilk: I recommend using buttermilk to get the most flavorful waffles.
- Egg: Binds ingredients in the waffle batter and helps with fluffiness.
- Baking powder
- Butter: Melt your butter and add it into your waffle batter.
- White granulated sugar: Just a small amount to add a bit of sweetness to the waffles to balance out the salt from the cheese.
- Cheese: I’m using grated yellow cheddar cheese.
- Herbs: We’ll use freshly chopped chives.
- Salt: Essential to season the waffles.
For the Hot Honey
How to Make the Best Chicken and Waffles Recipe
For the Waffles
Preheat your waffle iron.
In a bowl, whisk together flour, baking powder, sugar, and salt.
In another bowl, beat the egg, then mix in buttermilk and melted butter.
Combine wet and dry ingredients just until no dry streaks remain. Do not overmix.
Fold in cheddar and chives gently.
Lightly grease waffle iron if needed. Pour in 3/4 cup of batter per waffle.
Cook for 4–5 minutes or until golden and crisp.
For the Hot Honey
In a small saucepan, melt butter over medium heat.
Stir in hot sauce and honey.
Simmer gently until slightly thickened. Remove from heat and keep warm.
For the Fried Chicken
For the spice mix
Combine all spices in a small bowl. Store in an airtight container until ready to use.
For the marinade
In a large bowl, mix chicken thighs with 2 Tbsp of the spice mix. Toss to coat evenly.
Pour in enough buttermilk to fully submerge the chicken. Add salt, mix well, and cover.
Refrigerate for at least 2 hours, preferably overnight.
To bread the chicken
In a large casserole or bowl add flour, salt, pepper and baking powder. Mix well.
Add 2-3 Tbsp of the buttermilk marinade on the breading mix and mix to combine.
Add the chicken pieces one at a time and toss well with the flour. Press lightly to ensure you get crusting and layers of flours over the marinated chicken. There is no need to drip any excess marinade while breading the chicken.
Repeat step 3 for the remaining chicken pieces.
Fry the chicken
Fill a deep skillet or Dutch oven with 2 inches of oil. Heat to 350°F (175°C).
Preheat oven to 350°F (175°C).
Carefully add chicken to the hot oil. Fry for 12–14 minutes, turning every 2–3 minutes to brown evenly.
Maintain oil temperature around 300°F after adding chicken.
Once golden brown, transfer to a wire rack set on a baking sheet.
Check internal temperature — it should read 165°F at the thickest part.
If undercooked, finish in the oven for 5–10 minutes.
To Serve, top each waffle with a piece of crispy fried chicken. Drizzle with hot honey or serve on the side. Optional: Garnish with extra chives or a dollop of spicy aioli.
How Do You Top Chicken and Waffles?▼
As shown here, I’ve topped my chicken and waffles with homemade hot honey sauce. Hot honey sauce is all the rage these days, and I really love it because it’s got just the right amount of sweetness but with some spice to complement the savory waffles and fried chicken. On the other hand, if you really want a strong sweet and savory contrast, then you can certainly top the chicken and waffles with pure sweetness, such as maple syrup or honey.
How Do You Serve Chicken and Waffles?▼
Chicken and waffles is a dish that is quite heavy on its own, but if you want it to be part of a well-rounded brunch, you can definitely pair these chicken and waffles with some side dishes. You could do some crispy bacon or breakfast sausages, such as my Mild Italian Turkey Sausage or my Breakfast Pork and Bacon Sausage. If you would like some eggs, then you can’t go wrong with. If you want some potatoes:, you could serve with some baked, deep fried, or air fried French fries, diner-style hash browns, or McDonald’s Style Hash Browns.
You can also pair chicken and waffles with other sauces and dips on the side, such as your hot sauce, ranch, Green Goddess Dressing, Avocado Lime Crema, Homemade Mayonnaise (and any variation of mayo, such as Spicy Mayo, Chipotle Mayo, or Garlic Truffle Aioli), sour cream, or BBQ sauce.
Tips to Master Buttermilk Chicken and Waffles
- Whisk the dry and wet ingredients separately before combining. This ensures even distribution of leavening agents and helps avoid overmixing.
- Don’t overmix the waffle batter. A few lumps are okay and actually contribute to a lighter, fluffier texture.
- Use buttermilk in the waffle batter for extra fluffiness. Its acidity reacts with the leavening agents to give lift and tenderness.
- Keep cooked waffles warm and crisp by placing them on a wire rack in a 200°F oven until ready to serve.
- Make sure the frying oil is not too hot — anything above 375°F can brown the outside too quickly before the inside is cooked through.
- Once the chicken is added, monitor and adjust the heat to maintain an oil temperature around 300°F for even cooking.
- Not all chicken pieces cook at the same rate. Always check internal temperature — aim for 165°F — and finish thicker pieces in the oven if needed.
- You can use this same method for other cuts like chicken tenders, drumsticks, or popcorn chicken. Just adjust cook times accordingly.
The Buttermilk Brine and the Dredge
The chicken sits in a buttermilk brine long before it goes anywhere near flour: 4 to 5 boneless chicken thighs tossed with 2 tablespoons of the spice mix, then covered with 2 to 3 cups of buttermilk and 1 tablespoon of salt. Read that measurement carefully - kosher salt has coarser crystals and packs less salt into a spoon than fine table salt does, so a level tablespoon of kosher is about right and table salt should go lighter. Cover it and leave it in the refrigerator for at least 2 hours, though a night in the fridge is better. No buttermilk in the house? A cup of milk with a tablespoon of lemon juice, rested 5 minutes, does the same job.
Thighs are dark meat, and that is deliberate - they stay juicy through 12 to 14 minutes in hot oil in a way white meat simply does not. Boneless chicken breasts will work if you prefer them, but shorten the cooking time a little; bone-in thighs need 10 to 15 minutes more. Chicken strips or wings both take the same brine, just less time in the oil.
The dredge is a seasoned flour, not a batter: 1 cup of flour, 2 teaspoons of baking powder, salt and pepper. The trick is to spoon 2 to 3 tablespoons of the buttermilk marinade into the flour mixture and rub it through before any chicken goes in - those shaggy clumps are what become the craggy crust. Lift each piece of chicken straight out of the brine without shaking off the excess and press it firmly into the flour.
One thing the spice mix does not contain: there is no chili powder in it, and no cinnamon either. It is 1 tablespoon of paprika with half a teaspoon each of garlic powder, onion powder, dried basil, dried oregano, dried sage and cayenne pepper.
Frying: Batches, Temperature, and Why Paper Towel Ruins It
Two inches of oil in a deep skillet or a heavy pot - a Dutch oven is ideal - brought up to 350 F. Fry in batches, in a single layer, so the pieces never touch. Crowding the pot is what drags the oil temperature down; expect it to settle around 300 F once the chicken goes in, and hold it there. Turn every 2 to 3 minutes for 12 to 14 minutes in total.
Then the part most people get wrong: do not rest the chicken on paper towel. Paper traps steam underneath and the bottom of the crust goes soft within a minute, which defeats the whole exercise. Set it on a wire rack over a rimmed baking sheet instead - the excess oil drips away and air moves underneath, so it stays crisp while the next batch fries.
Check the internal temperature at the thickest part; it needs to read 165 F. If a piece of chicken comes up short, the oven you preheated to 350 F will finish it in 5 to 10 minutes without burning the crust. This is a deep-fried recipe rather than an air fryer one - there is no air fryer step here, and a wet buttermilk dredge does not set properly in one.
The Waffles Are Not Whipped - and How to Store Everything
Plenty of fluffy waffles recipes ask you to separate the egg, beat the egg whites to stiff peaks and fold them back in. This one does not. There is a single large egg, beaten whole - no separating, no egg yolks in one bowl and whites in another. The lift comes from 2 teaspoons of baking powder instead, and the batter is meant to be barely mixed: combine wet and dry just until no dry streaks remain, then fold in half a cup of cheddar and 3 tablespoons of chives. Overmixing is what makes a waffle tough. Three-quarters of a cup of batter per waffle, 4 to 5 minutes in the iron.
For storage, the waffles freeze far better than the chicken does. Cool them completely, stack them with a square of parchment between each one and slide them into a freezer bag; they reheat straight from frozen in a toaster and come out crisp. Fried chicken is best the day you make it, but leftovers keep in the fridge and reheat on a rack in a 350 F oven, loosely tented with foil if the crust is browning faster than the middle is warming. Let either one come closer to room temperature before reheating and it will warm through more evenly.
One honest word on the numbers: this is a treat, not a weeknight dinner. Each of the 4 servings runs to roughly 930 calories, with 61 grams of carbohydrates, 58 grams of fat, 40 grams of protein and 2 grams of fiber. Sodium is the figure to keep an eye on - there is a full tablespoon of salt in the brine, although most of that goes down the drain with the buttermilk rather than into the chicken. Worth it now and then.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Crispy fried chicken meets fluffy homemade waffles in this ultimate Southern chicken and waffles recipe. Perfect for a hot breakfast that feels indulgent and satisfying every single time.
Deep-fried
Rate this recipe ✦
30 min
Prep
35 min
Cook
2 hr
Rest
3 hr 5 min
Total
4
servings
hard
Level
Ingredients
Ingredients
Tap any quantity to scale
For the spice mix
For the marinade
- boneless chicken thighs
- (8 g) spice mix
- (480 ml) buttermilk
- (8 g) saltShop →
For the breading
Cheese and chive waffles
- (125 g) all purpose flourShop →
- (5 g) baking powderShop →
- (240 ml) buttermilk
- large egg · make your own
- (55 g) cheddar
- (9 g) chives(finely chopped)
- (4 g) sugarShop →
- (55 g) butter(melted)
- saltShop →
Instructions
Prepare the Spice Mix
- 1
Combine all the spices together and store in an airtight container.
Combine all the spices together and store in an airtight container.
Marinate the Chicken
- 1
In a large bowl, mix chicken thighs with 2 tbsp of the spice mix. Toss to coat evenly.
In a large bowl, mix chicken thighs with 2 tbsp of the spice mix. Toss to coat evenly.
- 2
Pour in enough buttermilk to fully submerge the chicken. Add salt, mix well, and cover.
Pour in enough buttermilk to fully submerge the chicken. Add salt, mix well, and cover.
- 3
Refrigerate for at least 2 hours, preferably overnight.
Refrigerate for at least 2 hours, preferably overnight.
Make the Hot Honey
- 1
Melt butter in a saucepan and add the honey and hot sauce. Mix well to combine and allow the sauce to come up to a gentle simmer. Once thickened slightly, remove from heat and serve.
Melt butter in a saucepan and add the honey and hot sauce. Mix well to combine and allow the sauce to come up to a gentle simmer. Once thickened slightly, remove from heat and serve.
Bread the Chicken
- 1
In a large casserole or bowl add flour, salt, pepper and baking powder. Mix well.
In a large casserole or bowl add flour, salt, pepper and baking powder. Mix well.
- 2
Add 2–3 tbsp of the buttermilk marinade on the breading mix and mix to combine.
Add 2–3 tbsp of the buttermilk marinade on the breading mix and mix to combine.
- 3
Add the chicken pieces one at a time and toss well with the flour. Press lightly to ensure you get crusting and layers of flours over the marinated chicken. There is no need to drip any excess marinade while breading the chicken.
Add the chicken pieces one at a time and toss well with the flour. Press lightly to ensure you get crusting and layers of flours over the marinated chicken. There is no need to drip any excess marinade while breading the chicken.
- 4
Repeat step 7 for the remaining chicken pieces.
Repeat step 7 for the remaining chicken pieces.
Fry the Chicken
- 1
Fill a deep skillet or Dutch oven with 2 inches of oil. Heat to 350°F (175°C).
Fill a deep skillet or Dutch oven with 2 inches of oil. Heat to 350°F (175°C).
- 2
Preheat oven to 350°F (175°C).
Preheat oven to 350°F (175°C).
- 3
Carefully add chicken to the hot oil. Fry for 12–14 minutes, turning every 2–3 minutes to brown evenly.
Carefully add chicken to the hot oil. Fry for 12–14 minutes, turning every 2–3 minutes to brown evenly.
- 4
Maintain oil temperature around 300°F after adding chicken.
Maintain oil temperature around 300°F (149°C) after adding chicken.
- 5
Once golden brown, transfer to a wire rack set on a baking sheet.
Once golden brown, transfer to a wire rack set on a baking sheet.
- 6
Check internal temperature — it should read 165°F at the thickest part.
Check internal temperature — it should read 165°F (74°C) at the thickest part.
- 7
If undercooked, finish in the oven for 5–10 minutes.
If undercooked, finish in the oven for 5–10 minutes.
Make the Waffles
- 1
Preheat your waffle iron.
Preheat your waffle iron.
- 2
In a bowl, whisk together flour, baking powder, sugar, and salt.
In a bowl, whisk together flour, baking powder, sugar, and salt.
- 3
In another bowl, beat the egg, then mix in buttermilk and melted butter.
In another bowl, beat the egg, then mix in buttermilk and melted butter.
- 4
Combine wet and dry ingredients just until no dry streaks remain. Do not overmix.
Combine wet and dry ingredients just until no dry streaks remain. Do not overmix.
- 5
Fold in cheddar and chives gently.
Fold in cheddar and chives gently.
- 6
Lightly grease waffle iron if needed. Pour in ¾ cup of batter per waffle.
Lightly grease waffle iron if needed. Pour in ¾ cup of batter per waffle.
- 7
Cook for 4–5 minutes or until golden and crisp.
Cook for 4–5 minutes or until golden and crisp.
To Serve
- 1
Top each waffle with a piece of crispy fried chicken. Drizzle with hot honey or serve on the side. Optional: Garnish with extra chives or a dollop of spicy aioli.
Top each waffle with a piece of crispy fried chicken. Drizzle with hot honey or serve on the side. Optional: Garnish with extra chives or a dollop of spicy aioli.
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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