Chicken and Waffles
By Emily Carter ·
Published
Quick answer
Fry buttermilk brined chicken pieces until golden and crisp, then stack them over hot buttermilk waffles made from flour, eggs, melted butter and a pinch of sugar. Finish with warm maple syrup and a knob of butter, and serve immediately while everything is hot and crisp.
Chicken and waffles is the sweet and savory soul food classic that should not work and absolutely does. Golden, crackling fried chicken meets fluffy buttermilk waffles with deep crisp pockets, and warm maple syrup runs over the whole stack. It eats like brunch and dinner at the same time, and it is the dish Emily Carter makes when the table needs something fun and unforgettable.
Why you’ll love it
- Crackling fried chicken with a thick, craggy double dredge crust.
- Fluffy buttermilk waffles with crisp, syrup catching pockets.
- The sweet and salty contrast that makes every bite interesting.
- Brunch, dinner or late night, it fits any table.
- Kid approved and crowd approved, with hot honey for the grown ups.
Ingredient notes
Buttermilk, twice: the brine tenderizes and seasons the chicken, and the batter makes the waffles tender with a gentle tang. Using it in both ties the two halves of the plate together so it tastes like one dish.
Bone in thighs and drumsticks: juicy, forgiving and easy to eat over a waffle. They fry at the same pace and hold their crunch while the waffles finish.
Flour, cornstarch and baking powder: the same crunch trio as classic fried chicken. The thick crust matters even more here, since a thin crust goes soggy the moment the syrup hits it.
Waffle batter basics: flour, eggs, melted butter, a little sugar and a full tablespoon of baking powder for lift. Whisk until just combined, since overmixed batter makes tough, flat waffles.
Warm maple syrup and butter: the finish that makes it. Pure maple syrup warmed so it stays fluid, plus a knob of butter melting over the hot chicken. Do not skip the warming step.
The cook order rule that makes or breaks it
One rule decides this plate, and it is about timing. Cook the waffles first, fry the chicken second. Waffles lose their crunch in about 10 minutes, while fried chicken holds its crust for 20 or more on a wire rack. So make all the waffles, hold them on a rack in a 200 F oven, then fry the chicken in batches and assemble each plate to order. Reverse the order and you get crisp chicken on a limp waffle. Get the order right and every plate lands with crackling chicken, a crisp waffle and syrup that is still warm.
Variations
- Hot honey: swap the maple syrup for hot honey drizzled over the stack. The heat against the sweet waffle is the grown up version.
- Tenders for kids: use boneless chicken tenders instead of bone in pieces. They fry faster and cut easily on a waffle for little hands.
- Bourbon syrup: simmer the maple syrup with 2 tablespoons of bourbon and a pinch of salt for a deeper, warmer pour.
- Spicy chicken: add 2 teaspoons of cayenne to the flour dredge for a Nashville leaning stack, then finish with pickles on the side.
What we learned testing it
- The double dredge mattered just as much here as for plain fried chicken. The waffle catches drips, so a thin crust went soggy fast while the thick craggy crust held up.
- Buttermilk in both the brine and the batter kept the flavors tied together. A test batch with plain milk waffles tasted like two separate dishes.
- Frying the chicken after the waffles worked best. The chicken stays crisp for 20 minutes on a rack, while waffles lose their crunch in 10, so cook waffles first.
Read how we test recipes.
Chicken and Waffles
Makes 8 waffles with 8 pieces of chicken (about 4 servings) · 1 hr 20 min total · Medium
Ingredients
Equipment
Large bowl · Shallow baking dish · Waffle iron · Cast iron skillet or Dutch oven · Instant read thermometer · Wire rack · Rimmed baking sheet
Instructions
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Brine the chicken and mix the waffle batter
Whisk 1 cup of the buttermilk with the hot sauce, 1 teaspoon of the salt and 1/2 teaspoon of the pepper in a large bowl, add the chicken, cover and refrigerate at least 4 hours or overnight. For the waffles, whisk the remaining 1 cup buttermilk with the eggs and melted butter in a large bowl, then whisk in the flour, sugar, 1 tablespoon of baking powder and 1/2 teaspoon of salt until just combined. A few small lumps are fine.
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Cook the waffles until deeply golden
Heat the waffle iron and brush it lightly with melted butter. Ladle in the batter and cook until deeply golden and crisp, about 4 to 5 minutes per batch. Keep the finished waffles warm on a wire rack in a 200 F oven so they stay crisp while you fry the chicken.
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Dredge and fry the chicken crisp
Whisk the flour with the cornstarch, 2 teaspoons of baking powder, paprika, garlic powder and the remaining salt and pepper in a shallow dish. Dredge each brined piece twice, resting on a rack for 10 minutes while the oil heats to 340 F. Fry in batches for 12 to 15 minutes until deeply golden, turning once, then drain on a wire rack and sprinkle with flaky salt.
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Stack, syrup and serve hot
Set a hot waffle on each plate, stack 2 pieces of crispy chicken on top, add a knob of butter and pour over warm maple syrup so it runs down into every pocket. Serve immediately, while the waffle is crisp and the chicken is still crackling.
Notes
- Brine the chicken first and batter the waffles second, since the chicken needs the head start in the fridge.
- Keep waffles crisp in a low oven on a wire rack. Stacking them on a plate traps steam and turns the edges soggy before the chicken is done.
- Warm the maple syrup. Cold syrup cools the plate instantly, while warm syrup keeps the whole stack hot.
- Dredge the chicken right before frying. Flour coating that sits too long gets gummy, so the 10 minute rest is the sweet spot.
Nutrition per serving
Nutrition information is being calculated.
Substitutions
- Bone in chicken pieces
- Use boneless chicken tenders for a kid friendly version. They fry in 6 to 8 minutes and are easier to cut on a waffle.
- Pure maple syrup
- Use hot honey or a bourbon syrup. Both keep the sweet and savory contrast that makes the dish work.
- All purpose flour in the waffles
- Use a gluten free all purpose blend. The waffles come out a touch more delicate, so cook them 1 minute longer.
Storage and make-ahead
Refrigerate leftover chicken and waffles separately for up to 3 days. Reheat the chicken on a rack at 400 F for 12 to 15 minutes and the waffles in a toaster or a 375 F oven for 5 minutes. Assemble fresh with warm syrup.
Frequently asked questions
Should the waffles be sweet or savory?
Lightly sweet. Two tablespoons of sugar in the batter gives the waffle a golden edge and a gentle sweetness that loves the maple syrup, without turning it into dessert. The salty, peppery chicken balances it.
Can I use frozen waffles for chicken and waffles?
You can in a pinch, and a good thick frozen waffle toasted extra crisp works. Fresh buttermilk waffles are sturdier and soak up the syrup without collapsing, so they are worth it when you have the time.
What part of the chicken is best for chicken and waffles?
Thighs and drumsticks, for the same reason as any fried chicken. They stay juicy, they fry evenly, and the bones give you something to hold onto over a waffle.
How do I keep everything hot at the same time?
Cook the waffles first and hold them on a rack in a 200 F oven. Fry the chicken second, since it holds its crunch longer on a rack. Assemble each plate to order and serve immediately.
Is chicken and waffles a breakfast or dinner dish?
Both, which is part of its charm. It started as a late night supper dish in Harlem and now shows up at brunch and dinner tables alike. This version works any time of day.
