The Perfect Southern Brunch!
Have you always dreamt about making Southern Fried Chicken and Waffles, but been too nervous to tackle it? I’ve got you! And guys, it’s simpler than you think. I’m going to break it all down into manageable pieces so we can conquer this Southern staple together. Here’s the run down on what you need:
- Perfectly crispy on the outside, fluffy on the inside Belgian waffles (I’ll share my go-to tip for making waffles lighter than air below!)
- The crispiest, crunchiest fried chicken! Ugh, it’s so good.
- A killer hot sauce made with melted butter and cayenne pepper!
- Maple syrup. Period, the end. Don’t skip this step! This gives the fried chicken and waffles a sweet and spicy flavor profile and it is insane.
Bonus points if you serve your chicken and waffles recipe with crunchy, acidic sliced pickles! I just love the combination of spicy fried chicken, sweet maple syrup and acidic pickles!
If you love our Southern Fried Chicken and Waffles, be sure to try this epic Nashville Hot Chicken Sandwich next!
FAQs
This may be a matter of preference, but I am of the strong opinion that Belgian waffles reign supreme in pretty much any scenario.
Egg whites. It’s really that simple. Separating your eggs and whipping the whites into stiff peaks before you gently stir them into the batter makes a world of difference. It keeps the waffles light and helps create that crispy crust that you’re going to miss out on otherwise.
This is the waffle iron we use and love!
Yes and no. Nothing beats fresh made waffles with crispy, hot, just-out-of-the-oil fried chicken. However, if you’re reading through the directions and freaking out because it’s a bit more labor intensive than you’re used to, you can absolutely make the batter and cook up the waffles a few days earlier. See below!
Oh my god, YES, totally! Fried chicken wings and waffles would be delicious! Chicken wings will fry up in less time. Make sure your internal temperature of the wing is 165F — that’s when it’s fully cooked.
We recommend the Thermapen MK4 to check for doneness on all meats!
Stand out a bit!
To give our fried chicken and waffles a sight edge, add ½ tsp of ground cinnamon. Why? (1) Because it’s cinnamon, and cinnamon makes everything better, but also (2) it creates the loveliest contrast with the super spicy hot sauce and maple syrup. Sweet and spicy things just work.
Make Ahead and Storage
Waffles: Cook the waffles fresh, then wait until they’re completely cool and freeze in a single layer. To reheat: When your chicken is fried up and ready to serve, simply pop the waffles in a toaster oven to reheat until crispy again. (Take that, Eggo waffles!)
Alternatively, you can make the waffles right before frying the chicken and keep them warm in a 250 F oven until ready to serve.
Would I recommend using store-bought frozen waffles? Honestly, no. They’re lacking flavor, flimsy, and won’t hold up to the weight of the fresh fried chicken. Reserve those Eggo waffles for your kids’ weekday breakfast and nothing else.
The Best Type of Chicken For Fried Chicken and Waffles
Let’s discuss the white meat versus dark meat issue. I love chicken breasts; I enjoy them grilled, roasted, pounded thin and fried… but they do not make for the juiciest chicken and waffles. And if you’re putting the time in to make this special southern fried chicken recipe, do it the right way.
Grab boneless, skinless chicken thighs. I cut mine into strips, but you could certainly leave yours whole, just be sure to adjust the frying time as whole chicken thighs will require more time in the hot oil.
Basic Frying 101: How To Fry Chicken
Always start coating whatever it is that you’re frying with a dry ingredient (often flour). Next, dip it in egg. Then back into a dry ingredient.
Follow this simple rule, and succeed in life. Spicy southern fried chicken and waffles is no different. You can flavor the egg wash with hot sauce and buttermilk too (buttermilk = more flavor, roll with me here).
- Dredge chicken in the flour mixture, making sure to shake off excess.
- Coat chicken completely in buttermilk.
- Return to flour mixture for a second dusting, making sure to coat really well.
- Place chicken on a wire rack so it doesn’t get mushy on one side, then repeat with remaining chicken.
You are so close to chicken and waffle perfection, don’t give up now!
For our chicken and waffles recipe, we’re not using a brine. It eliminates any marinating time, and besides, the chicken is already loaded with flavor and tastes great!
What Type Of Oil Is Best For Frying?
Our go-to for frying is canola oil or grapeseed oil. Both oils have a neutral flavor and can heat well up to high temperatures without setting off every smoke detector in your home. Peanut oil works too, but yes, it will smell like nuts.
Heat the oil in a large deep skillet or pot over medium-high heat to 350F. When you add the chicken, the temperature will drop down a bit. The target cooking temperature is 325F, so we’ve already accounted for that drop.
Once your southern fried chicken is golden brown on both sides, drain on a wire rack with paper towels, then brush with hot sauce — we love spicy chicken! Place an excessive amount on top of a couple of stacked Belgian waffles, drizzle with maple syrup, then serve with a side of sliced pickles.
This chicken would also be fantastic over homemade biscuits!
When Is The Best Time To Make Chicken And Waffles?
All day every day!
Sunday brunch, or really, any holiday brunch — New Year’s Day, Christmas, Easter, etc. — is when we bust out this special southern recipe. It takes a bit of time and effort, but my goodness, it is so worth it.
Side Dishes
This is a complete meal in and of itself! Sometimes we serve a side of crispy bacon or breakfast sausage, or put out a bowl of fruit, but this is hearty and substantial all on its own. We do, however, recommend mimosas or Bloody Marys…
Chicken and waffles, we love you, you’re perfect — never change.
If you make our Southern Fried Chicken and Waffle Recipe, please let us know by leaving a review below!
Don’t forget to check out the southern chicken and waffles video for step-by-step instruction!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
More Brunch Recipes To Try!
Creamy Breakfast Polenta with Pesto & Eggs 20 Minute Smoked Salmon Breakfast Tacos Easy Crab Cake Benedict with Blender Hollandaise Smashed 7-Minute Eggs On Toast 35-Minute Cajun Shrimp and Grits Lemon Poppy Seed Muffins
Buttermilk-Brined Southern Fried Chicken and Waffles
Video
Ingredients
For the chicken
- 2 lbs chicken thighs boneless, skinless
- 1 Tbsp Kosher salt
- 1 tsp freshly ground black pepper
- 1½ 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
Instructions
- 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.
- 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.
- Add the wet ingredients. Whisk wet ingredients into the dry ingredients, then gently fold in egg whites.
- 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.
Nutrition
This post was originally published in March 2019. It has since been updated with tips, tricks, and additional information to make it easier to create at home.
My son asked for these for his birthday. Never made them before, but I followed the recipe closely and they were a big hit! Thanks so much!
That is SO great to hear! What a smart kiddo to ask for chicken and waffles. They’re such a great family brunch! xo, Ari
I have to be truthful, I didn’t make the batter but did cook the waffles…my daughter did all the work and Wow!! it was worth it. The sauce on the chicken was amazing and the waffles were the best I have ever tasted. Definitely a five star rating!
YES YES YES!!! Love that your daughter got involved! Chicken and waffles definitely requires some planning ahead but my god is it worth it! xo, Ari
Awesome recipe, not sure which part is the best. The hot sauce is a differentiator to all the other chicken and waffle recipes I’ve had…..great stuff!!! Those of us who where what we eat probably can’t eat these everyday but once in a while, oh ya!!
Thanks for sharing.
They are definitely not an every weekend kind of brunch, that’s for sure LOL. So glad you enjoyed, especially that delicious hot sauce!! xo, Ari
Made the fried chicken and they came out amazing! I used about three lbs of chicken and there was still plenty of egg wash and flour mix left for more chicken. I doubled the garlic powder for the flour mix and threw in some extra cayenne for the hot sauce. For the egg wash I used red rooster hot sauce. Great crust that did not fall off with one bite. The sauce on it was a game changer – if you are worried that it might be spicy, its not, so much flavor! This is my new go to fried chicken recipe, will try the waffles next time. Thank you for sharing the recipe, everyone loved it.
YESSSS this fried chicken is amazing! Definitely give it a try over waffles for an elevated brunch! xo, Ari
Truly a delicious recipe – served it with a bourbon maple syrup and a sriracha Mayo slaw on the waffle before the chicken. Crazy good.
That sounds INCREDIBLE, Karen! It’s such a fabulous family brunch, sounds like you knocked it outta the park! xo, Ari
I’ve made this before and it’s amazing! Highly recommend it. I wanted to make the waffle batter again – can I do so the night before actually cooking them?
Love hearing this! Chicken and waffles are always a hit! I know I responded to you on Insta, but I’ll share here in case anyone has a similar question. I would not recommend making the waffle batter the night before unless you also plan on cooking them in advance. The folded egg whites will deflate, and the waffles will end up more dense if the uncooked batter sits overnight. You CAN, however, cook them in advance, pop them in the fridge or freezer (depending on how long they will be sitting), and then bring them back to life by toasting in a toaster over or traditional oven. I hope this is helpful!! xo, Ari
Where can I buy the UNCOOKED SOFT BELGIAN WAFFLES like those served at IHOP & other chain restaurants that serve breakfast? (I’m too old & ill to make waffles from scratch).
THANK YOU for your assistance in this matter.
Really not sure, but you could try ordering online with a grocery delivery service. You’ll have to check around locally!
Hi. I would like to make this for Father’s Day but would like to use the air fryer as it is 116 in AZ. Think it will still be great? Thanks!
Hi Ann! I don’t own an air fryer, so I don’t know from experience, but I’ve heard folks who have used that to make fried chicken and it comes out beautifully! I would do a google search and see what you can find. Good luck! Ari
Have made this a couple times and it’s great! Crispy chicken and good fluffy waffles, with a nicely balanced hot sauce to top it off. Satisfies the chicken waffle craving!
So happy to hear this, Cole! Kinda wish I had a big plate right now! xo, Ari
We’ve eaten plenty of chicken and waffles over the years…this was hands down the best we’ve EVER had. Followed the recipe exactly and they turned out perfectly. A lot of thought went into the spices and ratios…love on a plate!
Linda, thank you SO much for such thoughtful feedback! It makes me so unbelievably happy that you enjoyed a meal my family adores so much. Cheers! xo, Ari
The recipe was easy to follow. I added a little more cayenne pepper to the sauce for a little more heat. The pickles were a perfect pairing. Everyone raved about the meal!
It is a brunch winner!! That extra cayenne sounds perfect. Thanks, Steve! xo, Ari
I fed my husband and his friends before they started working, and they ate it up!! They made me send their wives the recipe 😂. Big hit
This is the best ever!!! So glad they enjoyed, thanks for sharing with friends! xo, Ari
WOW I have no words. The absolute BESTT chicken and waffle video everrrrrr. I was skeptical about the seasoning at first and added a dash of adobo. Well guess what? I ended up overseasoning. Next time I will follow this recipe EXACT. Omg that chili sauce was TO DIE FOR!!!!! You have a new suscriber, me 🙂
YES!!! It is just the best. The crunch, the waffles, the hot sauce. It all works together in the best way. Thanks for the review! xo, Ari
Seriously the best fried chicken and waffle recipe I have ever had. My husband loved it! This will become a staple in our meal rotation. Thank you so much!!!!
Jodi, YES! This is my favorite savory brunch of all time!! Hope you make it for years to come! xo, Ari
So, I wanted to have this for shrove Tuesday and I prepared all the batter and the egg whites separate and my mom forgot her meds at her place so I went to get them. The chicken was soaking in the mixture and the flour mixture was in a bag behind the bowl, the waffle batter was on the table. On my way back I asked her if she could start frying the chicken. When I got home I discovered that she used the waffle mixture for the chicken and somehow even mixed it in with the egg whites 🤣 so as much as it was good. I’ll be trying this recipe again properly ~ cheers
Oh my gosh, what a wild story!! Yes, please try again and report back. For now, I’ll enjoy these laughs alongside you hah! 🤣🤣🤣 xo, Ari
A keeper! My picky husband called it a “banger.” Haha! I even used a store bought waffle batter, and the chicken and sauce was so good, it didn’t matter. Thank you!
We love to hear this!! Using store bought waffle batter is a great way to cut the prep time down significantly, and for sure it is all about that fried chicken and sauce!! Cheers! xo, Ari
I don’t usually leave reviews, but this one was definitely worth it!
I’m not doing gluten so I skipped the waffle for myself (made them for my human) and made up some lovely mashed potatoes to go underneath (he got them on top of his waffle). I air fried these as whole thighs, and they came out great ^.^
Not as crispy as fried, but still very good and everything went together so well. I had forgotten to add pickles as we were rushed, but I can only imagine they would add to the whole thing.
Thank you!
So glad to hear the recipe translated well with the air fryer! I think a lot of folks will value that information, so thank you for sharing! xo, Ari
Pretty good. Chicken was very crispy and waffles were nice and fluffy. However, the amount of flour coating, buttermilk marinade, and seasoning (salt/pepper) for the chicken is absolutely not appropriate for the 2 lbs called for in the recipe. You definitely should reduce the amounts by half or more to avoid wasting tons of ingredients. I ended up with salty chicken and tons of wasted flour and buttermilk.
I’ll definitely go back in and look into reducing the excess ingredients for less waste. Thanks for the feedback! xo, Ari
Flavors for both chicken and waffle amazing! My batter came out very thick and I had to add additional milk. Any thoughts as to what I did wrong?
This recipe is awesome. I have made it 4 times already in the past couple of months and my family can’t get enough. The only concern I have is the sauce. It turns hard as a rock after a few minutes and I am wondering if it is the butter I am using. I am using salted butter and not unsalted. Could this be the reason why? Thanks for a great recipe.
Thank you so much, Chris! I’m not sure about the butter hardening up having anything to do with salted vs unsalted, but I would think that if you leave the sauce in a pan on the stovetop, you can easily warm it up before serving (over medium-low heat). Maybe try with a different type of butter and report back? Melted butter, in general, does firm up if it sits out. Hope this helps! xo, Ari
Holy God, this is a delicious recipe. We had friends over and everyone said it’s one of the best recipes our friend group has eaten. Thank you so much! I impressed myself😂
Thank you, Danielle!! It’s definitely up there as an all-time favorite brunch for me! Love the spice. xo, Ari
It’s been a while since your last review. I stumbled across this recipe, made these last night & had to come back to leave a review this morning because it turned out EPIC! Crunchy fried chicken was exactly what I was craving and this recipe did not disappoint. The hot sauce was yum too.
Thank you, Dee!! Epic is a perfect way to describe this recipe. So glad you loved it! xo, Ari
Can the chicken be prepared ahead of time and frozen?
Hi Mary! Yes, you can freeze fried chicken and waffles, just be sure to do so separately. Fry chicken per recipe instructions, then allow to cool completely. Place on a baking sheet and freeze in a single layer until solid, about 1-2 hours. Once frozen, you can transfer all the chicken to a freezer-safe bag or storage container. When ready, thaw overnight in a fridge, then reheat in a warm oven. The waffles can also be cooked, cooled to room temperature, and then frozen. Those can be reheated in an oven or toaster oven directly from frozen. Enjoy! xo, Ari
This was quite literally the best chicken I have ever made. Thank you for this sauce recipe that goes so perfectly with the waffles!!!
It is on another level! That crunch! The spice! Thank you so much for sharing your feedback, Alyssa! xo, Ari
Honestly, probably one of the top two fried chicken recipes ever. So juicy flavorful and crispy. I used chicken breast tenders and thought it was fantastic. Don’t skimp on the salt and definitely follow the directions for dredging. I added some wing sauce to the buttermilk before dipping the chicken.the only problem with this recipe is that the site is so full of ads that it kept umping back to the top or scroll into the bottom while looking at the recipe it even did it while I was trying to post this comment. Super annoying.
Thanks so much, Tiffani! Really glad you enjoy the chicken (it’s SO crunchy!). And I hear you on ads, they are a necessary evil… however! There is a ‘print recipe’ button on every recipe post page. If you select that, you don’t even need to physically print the recipe, it’ll just allow you to read the recipe card without interruption. I hope this helps (and thank you very much for the support). Best, Ari