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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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southern fried chicken and waffles

Southern Fried Chicken and Waffles

Posted by: Ari Laing

Chicken and waffles is the perfect start to any lazy brunch. Dress it up with maple syrup and serve with fresh squeezed oj or mimosas! Trust me, this is the best chicken and waffles recipe! Don't forget the spicy hot sauce!

recipe +-

Posted by: Ari Laing
southern fried chicken and waffles
Print Recipe
5 from 42 votes

Southern Fried Chicken and Waffles

Take your brunch game to the next level with homemade southern fried chicken and waffles! Nothing screams weekend brunch quite like epic fried chicken, belgium waffles, and a perfectly spicy hot sauce and maple syrup drizzled on top!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Breakfast, Chicken
Cuisine: Southern
Keyword: fried chicken and waffles, fried chicken with hot sauce, homemade buttermilk waffles, homemade hot sauce, how to fry chicken, how to make fried chicken, how to make waffles, southern fried chicken with hot sauce, southern fried chicken with waffles
Servings: 6 -8 servings
Calories: 850kcal
Author: Ari Laing


For the chicken

  • 2 lbs chicken thighs boneless, skinless
  • 1 Tbsp Kosher salt
  • 1 tsp freshly ground black pepper
  • 1 ½ cups buttermilk
  • 3 large eggs
  • 1 Tbsp hot sauce
  • 3 cups all-purpose flour
  • 3 tsp Kosher salt
  • 2 tsp garlic powder
  • Canola or vegetable oil

For the sauce

  • 8 Tbsp 1 stick unsalted butter
  • 2 Tbsp honey
  • 1 ½-2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp sweet paprika
  • ½ tsp chili powder
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper

For the waffles

  • 2 ¼ cups all-purpose flour
  • 1 Tbsp baking powder
  • 3 Tbsp sugar
  • ½ tsp Kosher salt
  • ½ tsp ground cinnamon
  • 2 cups buttermilk
  • ½ cup vegetable oil
  • 2 large eggs separated
  • 1 tsp pure vanilla extract

For serving

  • maple syrup
  • pickle slices


  • Season the chicken. Pat chicken thighs dry with a paper towel, then cut into ¼” thick strips. Place chicken in a large bowl with 1 Tbsp Kosher salt and 1 tsp black pepper, then cover with plastic wrap and let sit for 2 hours. 
  • Make the marinade. In a large bowl, whisk together 1 ½ cups buttermilk, 3 large eggs, and 1 Tbsp hot sauce. In a second large bowl, whisk together 3 cups all-purpose flour, 3 tsp Kosher salt, and 2 tsp garlic powder.
  • Dredge the chicken. Place a wire rack on a rimmed baking sheet, then begin coating chicken. Dip each piece of chicken first in the flour mixture, then in the buttermilk, then again in the flour mixture, shaking off any excess. Transfer to wire rack, then repeat until all chicken strips are coated.
    breaded chicken on a wire rack on a baking sheet
  • Heat the oil. Meanwhile, fill a large cast iron or heavy bottom pan with oil until it’s about 2” high. Heat over medium-high until oil reaches about 350 F. You want to cook the chicken around ~325F, but the temperature will drop when you add the chicken.
  • Fry the chicken. When oil is hot, carefully add about ~8 pieces of chicken, depending on the size of your pan, and cook, turning every 1-2 minutes, until all chicken is a golden brown color and has an internal temperature of 160 F, about 6-7 minutes per batch. Transfer chicken to a clean wire rack, then repeat cooking remaining chicken. 
  • Make the hot sauce. Combine 1 stick butter, 2 Tbsp honey, 1 ½ tsp cayenne, 1 tsp garlic powder, 1 tsp sweet paprika, ½ tsp chili powder, ½ tsp Kosher salt and ¼ tsp black pepper in a saucepan. Heat over medium-high until butter has melted and spices become fragrant, stirring well. Use a brush to coat each piece of chicken with hot sauce.
  • Make the waffle batter. Preheat waffle maker and coat with nonstick oil spray.  Beat egg whites in the bowl of a stand mixer until stiff peaks form. Whisk 2 ¼ cups flour, 1 Tbsp baking powder, 3 Tbsp sugar,½ tsp Kosher salt, and ½ tsp cinnamon together in a large mixing bowl. In a separate bowl, whisk together 2 cups buttermilk, ½ cup vegetable oil, 2 egg yolks, and 1 tsp vanilla extract. 
    belgium waffle batter being whisked in a stainless steel mixing bowl
  • Add the wet ingredients. Whisk wet ingredients into the dry ingredients, then gently fold in egg whites.
    waffle batter with egg whites folded in a large mixing bowl
  • Cook the waffles. Pour about ½ cup batter into each waffle mold, then cook according to waffle maker directions. Serve waffles immediately with hot fried chicken, maple syrup, and pickle slices.



Sodium: 2125mg | Sugar: 14.5g | Fiber: 2.7g | Cholesterol: 252mg | Calories: 850kcal | Saturated Fat: 13.9g | Fat: 38.5g | Protein: 48.6g | Carbohydrates: 76g
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