The Perfect Southern Brunch (And It’s Totally Restaurant-Worthy!)
Golden, impossibly crispy buttermilk-brined Southern fried chicken piled high on fluffy waffles, finished with a drizzle of warm maple syrup. 😏 This is comfort food at its finest! The chicken is juicy and deeply seasoned with an ultra-crunchy, craggy coating that shatters with every bite, while the waffles are light, buttery, and just sweet enough to balance out the cayenne-spiked hot sauce.
It’s one of my all-time favorite restaurant-worthy brunch recipes that feels extra special, but is totally doable in your own kitchen.
Don’t skip the homemade Belgian waffles! They’re amazing texture (crisp on the outside, yet still impossibly light) is thanks to whipped egg whites. They’re about 100x better than store-bought.
Homemade Belgian Waffles
If you’re only familiar with American-style waffles, you are in for a treat! Added whipped egg whites are gently stirred into the waffle batter, which keeps them light, but more importantly, creates a crispy exterior crust.
This is the waffle iron we use and love (it also comes in a smaller version).
Make The Waffles First, Then Keep Them Warm
Store-bought frozen waffles are lacking flavor, flimsy, and won’t hold up to the weight of fresh fried chicken. Reserve those frozen Eggo waffles for your kids’ weekday breakfast and nothing more. 😏
Ari’s Secret Ingredient
After testing different versions of homemade Belgian waffles for this recipe, I can safely say the best results were when I added ground cinnamon to the batter. Just half a teaspoon will add a warm, fragrant flavor that enhances both the chicken and hot sauce.
You can make fresh waffles right before frying the chicken, then keep them warm in a 250°F (120°C) oven until ready to assemble. Alternatively, you can make and freeze waffles in advance, then toast before serving.
The Best Type of Chicken For Frying
Let’s talk white meat vs. dark meat. While I love chicken breasts for grilling or roasting, they rarely deliver the same juicy, flavorful results. I recommend boneless, skinless chicken thighs—I like to cut them into strips, but you can leave them whole; just adjust the cook time, as whole chicken thighs take longer to fry. Fried chicken wings are another fun option.
If you love this Southern breakfast, be sure to try my crispy Nashville Hot Chicken Sandwich next!
Basic Frying 101: How To Fry Chicken
Always begin coating whatever you’re frying with a dry ingredient (often flour). Next, dip it in egg. Then back into a dry ingredient.
I like to add hot sauce and buttermilk to the egg wash for a flavor boost. Because of this, I don’t feel it’s necessary to brine the chicken. It will absolutely not be lacking in flavor, I assure you.
What Type Of Oil Is Best For Frying?
You absolutely want to fry with a neutral oil. These have a higher smoke point and heat well up to high temperatures. My preferred frying oils are sunflower, grapeseed, and canola oil. Peanut oil works too, but I find the smell overpowering.
A note about oil temperature: Heat the oil to 350°F (175°C), knowing it will drop slightly when you add the chicken. The goal is to maintain a steady cooking temperature of approximately 325°F (160°C).
Fried chicken would also be fantastic over flaky, buttery homemade biscuits or creamy grits!
Chicken and waffles absolutely qualifies as a special occasion brunch—whether you’re celebrating a birthday or holidays at home with family. It’s just as delicious on a random Sunday at home.
The Full Brunch Spread
This is a complete meal in and of itself! Sometimes I like to serve a side of crispy bacon or breakfast sausage, or put out a bowl of fruit. For drinks, serve it with mimosas or a make-your-own Bloody Mary bar.
To end the meal, consider something easy to prep, like a lemon and blueberry bundt cake.
Chicken and waffles, I love you, you’re perfect—never change. If you give this Southern breakfast recipe a try, please let us know by leaving a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
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Buttermilk-Brined Southern Fried Chicken & Waffles
Video
Equipment
Ingredients
For the Chicken
- 2 lbs chicken thighs boneless, skinless
- 1 Tbsp Kosher salt
- 1 tsp freshly ground black pepper
- 1½ cups (355ml) buttermilk
- 3 large (150g) eggs
- 1 Tbsp (15ml) hot sauce
- 3 cups (360g) all-purpose flour
- 3 tsp Kosher salt
- 2 tsp garlic powder
- Neutral oil
For the Hot Sauce
- 8 Tbsp (1 stick; 113g) unsalted butter
- 2 Tbsp (30ml) 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 Belgian Waffles
- 2¼ cups (270g) all-purpose flour
- 1 Tbsp baking powder
- 3 Tbsp sugar
- ½ tsp Kosher salt
- ½ tsp ground cinnamon
- 2 cups (480ml) buttermilk
- ½ cup (118ml) vegetable oil
- 2 large (100g) eggs, separated
- 1 tsp pure vanilla extract
Serving Suggestions
- Maple syrup
- Pickle slices
Instructions
- Season the chicken. Pat chicken thighs dry with a paper towel, then cut into ¼-inch 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 1½ 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-inches high. Heat over medium-high until oil reaches about 350°F (175°C). You want to cook the chicken around ~325°F (160°C), 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 (70°C), 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.
Notes
- Store leftover fried chicken and waffles in separate airtight containers in the fridge for up to 3 days.
- Reheat chicken in a 375°F oven until hot and crispy, and warm waffles in a toaster or oven to restore texture.
- Freezing fried chicken: Let it cool completely, then freeze in a single layer before transferring to an airtight container or freezer bag for up to 3 months. Reheat in a 375°F oven until hot and crispy.
- Freezing waffles: Cool completely, then freeze in a single layer before storing in a freezer-safe bag. Toast or bake from frozen until warmed through and crisp.
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.
I have really enjoyed cooking over the past 20 years, but have kicked it into high gear this past 6 months and trying new things outside my comfort zone. I’ve been intimidated by fried chicken and especially fried chicken and waffles. This recipe was very easy to follow and the results……OMG! That hot sauce was Delish! And a bite with chicken, waffle, hot sauce and syrup…. HEAVEN! My husband loved it and my daughter, who is quite finicky about the texture of fried chicken, really enjoyed this as well. Will definitely make again.
I’m so thrilled you tried this recipe, Sonja! It is a total show stopper. The combination of everything is just over-the-top delicious. Yay! xo, Ari
This was absolutely incredible! A symphony of flavors: spicy, salty, sweet, savory! One of the best brunches I have ever made. The pickles really elevate the dish. Don’t miss them!
It’s SO good! Really glad you gave it a try. Thanks, Kim! xo, Ari
This Southern fried chicken and waffles recipe from Well Seasoned Studio is a culinary masterpiece! The perfect harmony of crispy chicken and fluffy waffles creates a delightful symphony of flavors. Can’t wait to try this delicious dish!
Absolutely phenomenal! My family couldn’t get enough of this!
Don’t skip the sauce, it really takes this meal to a whole other level.
(Chef’s kiss)
Isn’t it the best?! Such a special brunch dish and honestly way better at home than at restaurants. Thanks, Angi! xo, Ari
Not even going to try this recipe. First, there is no brining involved. Sprinkling chicken thighs with salt and pepper and letting it sit for 2 hours is not brining. There is no brining solution that will allow osmosis to occur which is the purpose of brining to begin with. Salting your chicken and letting it sit will simply pull all the moisture out of the chicken resulting in dry meat. Second, what “marinade” are we talking about in step 2?? You are simply creating the wet side of the dredge, there is no marinating anywhere in this recipe. With the “Buttermilk-brined” title, I was expecting some clever brine made with buttermilk, salt, and other seasonings, but alas, this is just a misleading title for a bad recipe. Still a good idea, if not fleshed out in the actual recipe, so at least I can walk away with that.
I’m sorry that you’re annoyed by the title, but to rate a recipe that you haven’t tried (and to call it a “bad recipe” when, again, you didn’t even make it at home) is kind of strange. Please feel free to use a different fried chicken recipe, you’re never required to rate or comment on recipes you haven’t personally tried. Best, Ari
First time ever having chicken and waffles. So good and an easy recipe to follow. The waffles are delicious on their own so I made extras and froze so we have them for breakfast. Your recipes are wonderful! Thank you
I am going to be making this, this weekend and am so excited! Can the sauce be used as a dipping sauce instead of brushing it on the chicken?
Hi Alora! Absolutely! This is a great option especially if someone is sensitive to spice. The chicken is wildly crispy and delicious on its own, so definitely go ahead and serve the sauce on the side. Please report back and let me know what you think. Enjoy! xo, Ari
Love this recipe. Chicken is crunchy on the outside, moist and tasty on the inside. The chicken would even be amazing in a ciabatta sandwich!. Waffles were delicious and the combo was divine. This will be a new favorite for any meal!
Thanks, Tracy! I dream of that crunchy fried chicken. And agree, the waffles are so delicious on their own. Appreciate you taking the time to leave a review! xo, Ari
After years of making latke, our family decided to give this recipe a try. The best choice ever! I thought the latkes were lighter and crispier than the others we had, and I loved them. Compared to most, they were also far less oily.
Hi David, you must be talking about my potato latke recipe–you’re right, it’s stellar! Glad you enjoyed. Cheers, Ari
Had a craving for chicken and waffles and found this recipe. very easy to follow. 10/10!!!
Look 👏🏻 at 👏🏻 this! Could not be more perfect. Thanks for sharing, Ally! Cheers, Ari
I love this recipe. I’ve made it tons of times. My only problem is I can’t seem to get the chicken crispy enough. Any tips on how to get it crispy
This is one of the first times I’ve reviewed a recipe, but this fried chicken was so good. Will definitely make this again.
I haven’t made this yet, curious what hot sauce to use? Thanks in advance! Planning on surprising my man on Saturday morning for his bday!
Love this for you both! Honestly, you can use anything you like. Frank’s Red Hot is a classic and very easy to source, but if he has a favorite hot sauce or you simply have something else at home, use what you’ve got!
it was great, used it for a cookin comp lowkeyenuinly crazy, tasted immaculate and presentation was great. even gordon ramsay would be shocked
Oh that’s awesome!! So glad you enjoyed!