Fried chicken and waffles pairs crunchy buttermilk marinated chicken thighs with fluffy waffles and a warm honey butter drizzle.
Boneless thighs stay juicy through a long soak and a seasoned flour crust, and a pinch of cayenne in the syrup adds gentle heat. Plan ahead for the marinade, then finish the rest in about 40 minutes.
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Why This Fried Chicken and Waffles Recipe Works
A buttermilk soak with salt and garlic seasons the chicken all the way through and tenderizes it. Boneless thighs are forgiving, so they stay juicy even when fried to a safe temperature.
Cornstarch and baking powder in the flour crust create a craggy, extra crisp coating that clings to the meat. Dipping the chicken back in buttermilk before a second coat builds even more crunch.
The honey butter sauce ties everything together. Warmed with a pinch of cayenne and a pinch of salt, it adds sweet heat that sinks into the waffles and clings to the chicken.
Ingredients for Fried Chicken and Waffles
- 6 boneless skinless chicken thighs
- 2 cups buttermilk
- 1 tablespoon kosher salt, for the marinade
- 1/2 teaspoon freshly ground black pepper, for the marinade
- 1 tablespoon garlic powder, for the marinade
- 1 tablespoon hot sauce, optional
- 1 teaspoon cayenne pepper, for the marinade
- 2 cups all purpose flour
- 1/3 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon garlic powder, for the coating
- 1 teaspoon paprika
- 1 teaspoon kosher salt, for the coating
- 1/2 teaspoon freshly ground black pepper, for the coating
- Vegetable oil for deep frying, about 2 to 3 inches deep
- 1/2 cup honey, or maple syrup
- 4 tablespoons unsalted butter, melted
- 1 pinch cayenne pepper, for the sauce
- 1 pinch kosher salt, for the sauce
- 6 waffles, homemade or your favorite waffle recipe
- Fresh thyme, for garnish
Chicken thighs. Boneless skinless thighs fry evenly and stay moist, which makes them more forgiving than breasts.
Buttermilk marinade. Buttermilk with salt, garlic powder, and cayenne seasons and tenderizes the meat during the soak.
Seasoned flour. Flour, cornstarch, baking powder, and spices make a light coating that fries up craggy and crisp.
Frying oil. Use a neutral vegetable oil about 2 to 3 inches deep, and keep it near 350 degrees F while you fry.
Honey butter. Honey, melted butter, cayenne, and a pinch of salt make a warm drizzle with sweet heat.
How to Make Fried Chicken and Waffles
1. Marinate the chicken Whisk the buttermilk with the salt, pepper, garlic powder, hot sauce, and cayenne. Add the thighs, make sure each one is coated, cover, and refrigerate for at least 4 hours or overnight.
2. Mix the coating Combine the flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper in a shallow dish.
3. Heat the oil Fill a deep pot or fryer with oil 2 to 3 inches deep and heat it to 350 degrees F over medium high heat.
4. Coat the chicken Lift each thigh from the buttermilk and let the excess drip off. Press it into the flour, dip it back into the buttermilk for extra crunch, and coat again. Rest the pieces on a wire rack for 5 to 10 minutes.
5. Fry in batches Lower the chicken into the hot oil in batches and fry for 5 to 6 minutes per side, until deep golden and 165 degrees F inside. Drain on a wire rack and sprinkle with a little salt.
6. Make the honey butter Warm the honey, melted butter, cayenne, and salt in a small saucepan until it just simmers, then set it aside.
7. Cook the waffles Make the waffles in a preheated iron until golden, then cool them briefly on a rack so they stay crisp.
8. Assemble Place a warm waffle on each plate, top it with a piece of chicken, drizzle with the honey butter, and garnish with thyme. Serve right away.
How to Serve Fried Chicken and Waffles
Serve each waffle topped with a piece of chicken while everything is still hot, with extra honey butter on the side. For a full Southern style meal, add a basket of crispy fries and a creamy pasta salad, plus a baked green bean side. A glass of a fruity mojito suits a weekend table for adults.
How to Store and Reheat Fried Chicken and Waffles
Cool the leftovers and refrigerate the chicken, waffles, and sauce separately within two hours. They keep for 3 to 4 days. Reheat the chicken on a wire rack in a hot oven until it reaches 165 degrees F and the crust crisps, and warm the waffles in a toaster. Do not store the assembled plate, since the waffles will soften.
Tips and Variations for Fried Chicken and Waffles
Marinate overnight. The longer soak gives juicier, more flavorful meat, so plan to start the day before.
Use a thermometer. Hold the oil at 350 degrees F and check that the chicken reaches 165 degrees F in the thickest part.
Fry in batches. Crowding the pot drops the oil temperature and leads to greasy chicken.
Rest the coating. Let the coated pieces sit on a rack for 5 to 10 minutes so the flour hydrates and sticks.
Keep waffles crisp. Cool them on a rack, not a plate, so steam does not soften them.
Switch the meat. Chicken breasts can replace the thighs, though thighs stay juicier.
Adjust the heat. Change the amount of cayenne or hot sauce to dial the spice up or down.
Safe handling. Raw poultry needs careful handling, and the FDA safe food handling guidance covers cooking temperatures and how to avoid cross contamination.
Frequently Asked Questions About Fried Chicken and Waffles
How long should I marinate for fried chicken and waffles?
At least 4 hours, and overnight gives the most tender, flavorful chicken.
What oil temperature works for fried chicken and waffles?
Heat the oil to 350 degrees F and keep it close to that temperature while frying, adjusting the burner between batches.
Can I bake the chicken for fried chicken and waffles?
This method is written for deep frying, which gives the crispiest crust, so stick with frying for the intended texture.
Can I use chicken breasts instead of thighs?
Yes, though breasts dry out faster, so watch the thermometer and pull them at 165 degrees F.
Can I use maple syrup instead of honey?
Yes. Warm it with the butter, cayenne, and salt the same way.
Fried Chicken and Waffles
Equipment
- Deep pot or fryer
- deep fry thermometer
- Wire rack
- Waffle iron
- Shallow dish
Ingredients
Main Ingredients
- 6 boneless skinless chicken thighs
- 2 cup buttermilk
- 1 tbsp kosher salt for the marinade
- ½ tsp freshly ground black pepper for the marinade
- 1 tbsp garlic powder for the marinade
- 1 tbsp hot sauce optional
- 1 tsp cayenne pepper for the marinade
- 2 cup all purpose flour
- ⅓ cup cornstarch
- 2 tsp baking powder
- 1 tsp garlic powder for the coating
- 1 tsp paprika
- 1 tsp kosher salt for the coating
- ½ tsp freshly ground black pepper for the coating
- 4 cup vegetable oil for deep frying, about 2 to 3 inches deep in the pot
- ½ cup honey or maple syrup
- 4 tbsp unsalted butter melted
- 1 pinch cayenne pepper for the sauce
- 1 pinch kosher salt for the sauce
- 6 waffles homemade or your favorite waffle recipe
- 4 fresh thyme sprigs for garnish
Instructions
Cooking
- Marinate. Soak the thighs in the seasoned buttermilk, covered, for at least 4 hours or overnight.
- Coat. Dredge in the seasoned flour, dip back in buttermilk, and coat again. Rest on a rack 5 to 10 minutes.
- Fry. Fry in 350 degrees F oil, in batches, 5 to 6 minutes per side until golden and 165 degrees F inside. Drain on a rack.
- Make the sauce. Heat the honey, butter, cayenne, and salt until just simmering.
- Cook the waffles. Cook waffles in a hot iron until golden and cool on a rack.
- Assemble. Top each waffle with chicken, drizzle with honey butter, and garnish with thyme.
