Hey there foodies! Today I’m super excited to share one of my absolute favorite comfort food combinations – chicken and waffles! This perfect marriage of crispy, juicy fried chicken and tender sweet waffles has been stealing hearts since the 1930s when it first appeared at Wells Supper Club in Harlem. Now it’s a soul food icon that works for breakfast, brunch, lunch, or dinner!
I’ve been perfecting my chicken and waffles recipe for years, and I’m thrilled to share all my tips and tricks with you. Let’s dive right in!
What Makes Chicken and Waffles So Special?
The magic of chicken and waffles lies in that perfect sweet-and-salty combo. The crispy savory chicken pairs wonderfully with sweet tender waffles drizzled with maple syrup. It’s comfort food at its finest!
Ingredients You’ll Need
For the Chicken:
- 1 pound chicken tenderloins
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ½ teaspoon black pepper
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional but recommended)
For the Flour Coating:
- 1 cup all-purpose flour
- ½ cup cornstarch (my secret weapon for extra crispiness!)
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon black pepper
- Peanut oil for frying
For the Waffles:
- Your favorite buttermilk waffle recipe or store-bought waffles
- Butter and maple syrup for serving
Step-by-Step Instructions
Preparing the Chicken:
-
Season the chicken: Place chicken tenders in a large bowl and season with salt, garlic powder, onion powder, paprika, and pepper. Toss well to evenly coat.
-
Marinate: Add buttermilk and hot sauce to the seasoned chicken, stir to combine. Cover and refrigerate for at least 1 hour (or overnight for best results). Trust me, this marinating step is worth it!
-
Prepare your dredging station: In a medium shallow bowl, combine flour, cornstarch, salt, paprika, and pepper.
-
Get ready for frying: Line a sheet tray with parchment paper. Place a wire rack over another sheet tray and set aside.
-
Dredge the chicken One by one take the tenders out of the buttermilk letting excess drip off. Place each tender in the flour mixture and press it in. Shake off excess flour and place on the prepared sheet tray.
Frying the Chicken:
-
Heat the oil: Preheat a deep fryer or heavy-bottomed skillet with 2-3 inches of peanut oil until it reaches 350°F.
-
Fry in batches: Carefully place chicken tenders one by one into the hot oil, being careful not to overcrowd them. They should not be touching.
-
Cook until golden: Fry tenders on one side for about 4 minutes, then flip with tongs. Cook until golden brown and internal temperature reaches at least 165°F, about 6-8 minutes total.
-
Drain and season: Place fried chicken on the wire rack to let excess oil drip off. Immediately sprinkle with a little more salt.
Making the Waffles:
While your chicken is frying or keeping warm, prepare your favorite buttermilk waffles according to recipe instructions. I like mine with a hint of vanilla and just enough sugar to complement the savory chicken.
Serving Suggestions
The classic way to serve chicken and waffles is to place the crispy chicken right on top of a freshly made waffle, then drizzle with maple syrup. But feel free to get creative! Here are some options:
- Classic style: Chicken on top of waffles with butter and maple syrup
- Spicy-sweet: Add hot honey instead of regular maple syrup
- Maple butter: Mix equal parts maple syrup and melted butter for an amazing topping
- Southern style: Add a side of collard greens or mac and cheese
Frequently Asked Questions
When do you serve Chicken and Waffles?
Absolutely anytime of the day! It’s perfect for breakfast, brunch, lunch, or dinner.
Do I have to marinate the chicken?
If you have time, marinating brings incredible flavor. It’s totally worth it, but if you’re in a rush, you can skip it (though I wouldn’t recommend it!).
Why use buttermilk instead of regular milk?
Buttermilk helps make the chicken juicy and tender. Regular milk just won’t give you the same results. If you don’t have buttermilk, make your own by adding a bit of lemon juice or vinegar to whole milk or heavy cream.
Can I use other cuts of chicken?
Definitely! This recipe works with bone-in chicken, boneless skinless thighs, or any cut you prefer. Just adjust cooking time accordingly.
How do I keep the fried chicken crispy?
Place it on a wire rack after frying so it doesn’t get soggy. You can also keep it warm in a low oven (around 170°F) while you finish cooking the rest.
How do I reheat leftovers?
Reheat the chicken in the oven or air fryer until just warmed through. You can warm the waffles and chicken together.
Pro Tips for Perfect Chicken and Waffles
-
Don’t skip the cornstarch in the flour mixture – it’s essential for that super crispy coating!
-
Season immediately after frying – the hot oil helps the salt stick to the chicken.
-
Use a wire rack after frying to keep the chicken crispy.
-
Keep your oil temperature consistent for even cooking.
-
Don’t overcrowd the fryer – fry in batches if needed.
-
For extra flavor, try adding some cayenne to your flour dredge.
The History Behind the Dish
Chicken and waffles as we know it today originated at Wells Supper Club in Harlem, New York during the 1930s. It became popular among jazz musicians who wanted a meal that was neither breakfast nor dinner after performing late into the night.
From there, this delicious combo spread across the country, appearing on brunch menus and dinner tables everywhere. It’s now firmly established as a soul food classic!
Make-Ahead Options
If you’re hosting a brunch or want to save time, you can:
- Marinate the chicken overnight
- Make waffle batter the night before and refrigerate
- Pre-cook chicken and keep it warm in a low oven
- Freeze extra waffles for quick meals later
My Personal Take
I’ve gotta say, the first time I made chicken and waffles at home, I was nervous it wouldn’t live up to my restaurant favorites. But with this recipe, I was blown away by how amazing the results were! The buttermilk marinade makes such a difference in the flavor and juiciness of the chicken.
We now have chicken and waffles for “brinner” (breakfast for dinner) at least once a month in our house. My husband always asks for extra hot sauce on his chicken, while I prefer mine with that maple butter mixture I mentioned earlier. SO good!
Nutritional Information
While chicken and waffles isn’t exactly health food, a serving provides approximately:
- 370 calories
- 46g carbohydrates
- 30g protein
- 6g fat
- 916mg sodium
Storage Tips
Keep leftovers in the fridge for up to 3 days or freeze for up to 3 months. Store the chicken and waffles separately for best results.
Final Thoughts
Chicken and waffles is one of those magical comfort food combinations that just works perfectly. The contrast between sweet and savory, soft and crunchy creates a dining experience that’s greater than the sum of its parts.
Happy cooking!
Note: This post was updated on September 23, 2025 with new tips and serving suggestions.
Korean Fried Chicken and Waffles
- ▢ 6 boneless skinless chicken thighs
- ▢ 6 to 12 waffles depending on appetites
- ▢ 4 tablespoons gochugaru
- ▢ 3 tablespoons brown sugar
- ▢ 2 tablespoons smoked paprika
- ▢ 1 teaspoon flaky salt
- ▢ 1 teaspoon powdered ginger
- ▢ 1 teaspoon granulated garlic
- ▢ 1 teaspoon mustard powder
- ▢ 1 teaspoon kosher salt
- ▢ ½ teaspoon onion powder
- ▢ ¼ teaspoon ground cumin
- ▢ 1 cup buttermilk
- ▢ 1 tablespoon gochujang
- ▢ 1 tablespoon Korean spice mix
- ▢ 1 tablespoon kosher salt
- ▢ 1 ½ cups all purpose flour
- ▢ ½ cup cornstarch
- ▢ 2 tablespoons Korean spice mix
- ▢ 1 teaspoon kosher salt
- ▢ ½ teaspoon black pepper
- ▢ 4 tablespoons unsalted butter
- ▢ ½ cup maple syrup
- ▢ 2 tablespoons honey
- ▢ 2 tablespoons Korean spice mix
- ▢ 1 tablespoon gochujang
- ▢ ½ teaspoon kosher salt
- ▢ Chopped chives
- ▢ Toasted sesame seeds
- In a medium bowl, combine all the spice ingredients. Whisk well to break up any brown sugar clumps and to mix all the spices together. Store in an airtight container. This makes more spice mix than you will need for this recipe. You’re welcome!
- In a large shallow container, whisk together buttermilk, gochujang, 1 tablespoon of Korean spice mix, and 1 tablespoon of kosher salt. Use tongs to add chicken to the brine, turning each piece over to evenly coat. Refrigerate and allow to brine at least 1 hour, up to 12 hours.
- In a small saucepan, melt 4 tablespoons of butter. Whisk in maple syrup, honey, korean spice mix, gochujang, and kosher salt. Heat on medium-low until just bubbling. Allow to simmer for 5 minutes on low. Keep warm until ready to serve. Whisk again before using.
- Using my Buttermilk Waffles recipe, or store bought waffles, prepare 1 to 2 waffles per person, depending on their appetite. Keep warm in a 200°F oven until ready to top with fried chicken.
- In a 12 inch cast iron skillet, or a large dutch oven, heat at least 2 inches of neutral oil, such as canola or safflower to 350°F.
- In a large shallow pan, whick together all-purpose flour, cornstarch, Korean spice mix, kosher salt, and black pepper.
- Remove one piece of chicken at a time from the brine and allow excess to drip off. Dredge on both sides in the seasoned flour. Dip back into the buttermilk brine on both sides and then return to the flour, coating both sides thoroughly. Place coated chicken on a parchment lined large baking sheet and repeat the dredge with the remaining chicken.
- Use tongs to carefully place chicken into the hot oil (no more than 2 at a time) and fry for 7 to 8 minutes, or until lightly golden brown, turning chicken over halfway through the frying time. Use a thermometer to check that the internal temperature of the chicken is at least 165°F.
- Use tongs, or a spider strainer, to carefully remove the chicken from the oil and place them on a large baking sheet fitted with a wire rack. Repeat with the remaining chicken. Increase oil temperature to 375°F.
- Return the chicken to the oil, 2 pieces at a time, for 1 to 2 minutes, until the coating is super crispy and darkly golden. Set back on the wire rack and brush with spicy maple honey butter, and sprinkle with more Korean spice mix.
- Serve the chicken on top of one or two waffles, depending on your appetite. Drizzle with more spicy maple honey butter and garnish with chopped chives and sesame seeds.