Okay, let’s be honest. You and I both have those days when regular dinner just won’t cut it.

You want something crispy, warm, comforting, and maybe a little extra.

Hold on because I’ve got a new recipe for you today, the one called Fried Chicken and Waffles. It’s got crunch, it’s got syrup, and yes, it’s everything you’re hoping it’ll be. I can imagine you enjoying it already😅. It’s so good!

Now, let’s make it.

Ingredients You’ll Need

For the Chicken:

• 4 boneless chicken thighs (or bone-in if you like)

• 1 cup buttermilk

• 1 teaspoon hot sauce (optional, but good)

• 1 ½ cups all-purpose flour

• ½ cup cornstarch

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon cayenne pepper

• Salt and black pepper to taste

• Vegetable oil, for frying

For the Waffles:

• 2 cups all-purpose flour

• 2 tablespoons sugar

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 eggs

• 1 ¾ cups buttermilk

• ⅓ cup melted butter

• 1 teaspoon vanilla extract

To Serve:

• Butter

• Warm maple syrup

• Optional: hot honey, sliced jalapeños, or a sprinkle of powdered sugar

How to Make Crispy Fried Chicken and Waffles

Step 1:

In a bowl, mix the chicken, buttermilk, hot sauce, salt, and pepper. Cover and refrigerate for at least 1 hour (or overnight if you can).

Step 2:

In another bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper. That’s your seasoned coating.

Step 3:

Take the chicken out of the marinade and let the excess drip off. Dredge each piece in the flour mixture, pressing the coating on. Set aside while the oil heats up.

Step 4:

In a deep skillet or Dutch oven, heat about 2 inches of oil to 350°F (175°C). Fry chicken in batches until golden brown and crispy—about 6–8 minutes per side, depending on thickness. Drain on a wire rack or paper towels.

Step 5:

While the chicken rests, make the waffles. In one bowl, mix flour, sugar, baking powder, baking soda, and salt. In another, whisk the eggs, buttermilk, melted butter, and vanilla.

Step 6:

Pour the wet into the dry and gently stir until just combined (don’t overmix). Heat your waffle maker and cook waffles according to its directions—usually 3–5 minutes per batch, until golden and crisp.

Step 7:

Stack a waffle, add a hot piece of crispy chicken on top, and go crazy with the maple syrup, butter, or whatever you love.

Common Mistakes to Avoid

• Skipping the marinade: It gives the chicken flavor and tenderness. Don’t rush it.

• Frying in cold oil: Make sure your oil is hot (350°F) or the coating won’t get crispy.

• Overmixing waffle batter: Stir just until the flour disappears. A few lumps = fine.

• Using only flour for breading: The combo of flour + cornstarch gives that extra crunch.

• Stacking fried chicken: It steams and gets soggy. Let it rest spaced out on a rack.

Recipe Best Tips

• Use a thermometer for the oil—consistency matters.

• Double dredge the chicken for extra crunch: dip in buttermilk again, then back in flour mix.

• Keep waffles warm in a 200°F oven while frying the chicken.

• Spice up the syrup with a little hot sauce or chili flakes if you want a kick.

• Don’t overcrowd the pan when frying—it’ll drop the oil temp and make greasy chicken.

Serving Suggestions

• Serve with butter + maple syrup (a must).

• Add a side of coleslaw or pickles to cut through the richness.

• Drizzle hot honey over the top for that spicy-sweet combo.

• Top with a fried egg for a brunchy twist.

• Finish with chopped chives or jalapeño slices if you like heat.

Storage and Freezing

• Leftover chicken can be refrigerated for up to 4 days. Reheat in the oven at 375°F until crisp.

• Waffles can be stored in an airtight container or zip bag in the fridge for 2–3 days, or frozen for up to 2 months.

• Reheat waffles in the toaster or oven to bring back the crunch.

• Avoid microwaving fried chicken—it’ll lose that crispy coating.

FAQs

Q: Can I use chicken breasts?
A: Yes, just cut them into smaller pieces and don’t overcook. Thighs stay juicier, but breasts work fine.

Q: What if I don’t have buttermilk?
A: Mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let it sit for 10 minutes. It’s a good swap.

Q: Can I bake the chicken instead of frying?
A: You can, but it won’t be quite as crispy. Spray it with oil and bake at 425°F until golden and cooked through.

Q: Do I need a waffle maker?
A: Yes, for classic waffles. But you can also use a griddle pan and press them with something heavy—it’ll get you close.

Q: Can I make this gluten-free?
A: Yep. Use a 1:1 gluten-free flour blend and make sure your baking powder and cornstarch are GF-certified.

Q: How do I know the chicken is done?
A: Internal temp should be 165°F. If you cut into it, the juices should run clear and no pink should show.

Q: What oil is best for frying?
A: Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.

Conclusion

You’re gonna feel like a total rockstar when you pull this off—crispy chicken, fluffy waffles, and that maple drizzle? Come on.

It’s fancy-comfort food you can actually make at home without going wild.

When you do try this out, tag me or drop a note below. I really wanna see your plate!

You Might Also Want To Try

• Longhorn Parmesan Crusted Chicken
• Ritz Cracker Chicken
• Crockpot Buffalo Chicken Dip

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Continue to Content

Crispy Fried Chicken And Waffles

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Crispy, juicy chicken meets buttery golden waffles in the most satisfying sweet-savory combo.

Print

Ingredients

• Chicken:
• 4 boneless chicken thighs
• 1 cup buttermilk
• 1 tsp hot sauce
• 1 ½ cups flour
• ½ cup cornstarch
• Spices: paprika, garlic powder, onion powder, cayenne, salt, pepper
• Vegetable oil (for frying)
• Waffles:
• 2 cups flour
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 eggs
• 1 ¾ cups buttermilk
• ⅓ cup melted butter
• 1 tsp vanilla extract
• To Serve:
• Maple syrup, butter, hot honey (optional), powdered sugar

Instructions

1. Marinate chicken in buttermilk + spices for 1 hour.
2. Coat in seasoned flour-cornstarch mix.
3. Fry in hot oil until golden and cooked through.
4. Mix waffle batter, cook until crisp in a waffle iron.
5. Plate up—waffle, chicken, syrup, the works.

Notes

Let chicken rest on a rack after frying, not paper towels, for max crisp.

If making a big batch, keep chicken and waffles warm in a low oven.

You can make the waffles ahead and freeze them.

Nutrition Information

Yield 4
Amount Per Serving Calories ~620

Did you make this recipe?

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