Table of Contents
Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.
Ingredients
For the Buttermilk Fried Chicken
You will need 6 boneless, skinless chicken thighs, since thighs stay juicier than breast meat and hold up better to frying. For the brine, gather 2 cups of buttermilk, 1 tablespoon of hot sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of kosher salt. For the dredge, you will need 2 cups of all-purpose flour, 1 teaspoon of smoked paprika, 1 teaspoon of black pepper, 1/2 teaspoon of cayenne pepper, and 1 teaspoon of salt. You will also need about 4 cups of vegetable oil for frying, enough to fill a heavy pot or skillet to a depth of roughly 1 inch.
For the Waffles
For the waffle batter, you will need 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 2 large eggs, 1 3/4 cups of buttermilk, and 1/2 cup of melted butter. A touch of vanilla extract, about 1 teaspoon, rounds out the flavor nicely and gives the waffles a warm, bakery-style aroma while they cook. These measurements make roughly 4 to 6 waffles depending on the size of your waffle iron.
For Serving
To finish the dish, keep on hand about 1/2 cup of warm maple syrup or hot honey, along with a few extra tablespoons of softened butter for topping the waffles right before serving. A small pinch of flaky sea salt sprinkled over the top just before eating helps balance the sweetness and makes the whole dish taste more polished, almost like something you would order at a Southern brunch spot.
Step-by-Step Recipe Method
Step 1: Brine the Chicken
In a large bowl or resealable bag, combine the buttermilk, hot sauce, garlic powder, onion powder, and salt, stirring until fully mixed. Add the chicken thighs, making sure each piece is fully submerged in the buttermilk mixture, then cover and refrigerate for at least 1 hour, or up to overnight for even deeper flavor. This brining step is what keeps the chicken tender and moist once it hits the hot oil, so try not to skip it even if you are short on time.
Step 2: Make the Waffle Batter
While the chicken brines, whisk together the flour, sugar, baking powder, and salt in a large mixing bowl until well combined. In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir gently just until combined, being careful not to overmix, since a few small lumps in the batter are completely fine and actually help keep the waffles light and tender.
Step 3: Cook the Waffles
Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it with melted butter or nonstick spray. Pour the recommended amount of batter onto the hot iron, close the lid, and cook until golden brown and crisp, usually around 4 to 5 minutes depending on your particular iron. Keep the finished waffles warm in a 200°F oven on a wire rack while you fry the chicken, since a wire rack prevents them from turning soggy on the bottom.
Step 4: Heat the Oil
Pour the vegetable oil into a heavy pot or deep skillet until it reaches about 1 inch in depth, then heat it over medium heat until it reaches 350°F on a deep-fry or instant-read thermometer. Getting the oil temperature right is one of the most important parts of this recipe, since oil that is too cool will leave you with greasy, soggy chicken, while oil that is too hot will burn the coating before the inside finishes cooking.
Step 5: Dredge and Fry the Chicken
In a separate bowl, whisk together the flour, smoked paprika, black pepper, cayenne pepper, and salt. Remove each chicken thigh from the buttermilk brine, letting the excess drip off, then coat it thoroughly in the seasoned flour, pressing gently so the coating sticks well. Carefully lower the chicken into the hot oil a few pieces at a time, frying for about 6 to 8 minutes per side until deeply golden brown and the internal temperature reaches 165°F.
Step 6: Drain and Rest the Chicken
Once cooked through, transfer the fried chicken to a wire rack set over a baking sheet rather than a paper towel-lined plate, since a rack allows air to circulate underneath and keeps the crust from turning soggy. Let the chicken rest for about 5 minutes before serving, which gives the juices a chance to settle back into the meat while the crust firms up slightly for the best possible crunch.
Step 7: Assemble and Serve
Place a warm waffle on each plate and top it with one or two pieces of the crispy fried chicken. Finish with a generous pat of softened butter and a warm drizzle of maple syrup or hot honey, letting it soak slightly into the waffle around the chicken. Serve immediately while both components are still warm and the contrast between the crispy chicken and soft waffle is at its absolute best.
Variations in the Recipe
Spicy Hot Honey Chicken and Waffles
If you love a sweet and spicy combination, swap the maple syrup for hot honey, which you can either buy pre-made or create at home by warming honey with a few dashes of hot sauce or a pinch of red pepper flakes. This version adds a pleasant kick that plays beautifully against the richness of the fried chicken and the natural sweetness of the waffle underneath.
Cornbread Waffles
For a more savory twist on the classic, replace up to half of the all-purpose flour in the waffle batter with fine cornmeal, and stir in a handful of shredded cheddar cheese along with finely chopped chives. This variation gives the waffles a slightly denser, more savory bite that pairs especially well with a drizzle of hot sauce instead of syrup.
Boneless Chicken Strips
If you prefer smaller, quicker-cooking pieces of chicken, slice the thighs into strips before brining and frying instead of leaving them whole. Strips cook faster, usually in about 4 to 5 minutes total, and make the dish easier to eat with a knife and fork, which is especially handy if you are serving a crowd or feeding kids.
Mistakes to Avoid
Skipping the Buttermilk Brine
Frying chicken without brining it first is one of the quickest ways to end up with dry, bland meat, even if the outside looks perfectly crispy. The buttermilk brine does double duty by tenderizing the chicken through its natural acidity while also infusing flavor deep into the meat, so give it at least a full hour in the refrigerator whenever your schedule allows it.
Frying at the Wrong Oil Temperature
Guessing at oil temperature instead of using a thermometer is one of the most common reasons homemade fried chicken turns out either greasy or burnt. Oil that has dropped too low will cause the chicken to absorb excess oil and turn soggy, while oil that is too hot will scorch the coating before the inside is fully cooked, so checking the temperature between batches is well worth the extra minute.
Overcrowding the Frying Pot
Adding too many pieces of chicken to the pot at once drops the oil temperature quickly and causes the chicken to steam rather than fry, which results in a pale, limp coating instead of a crisp one. Frying in smaller batches of two or three pieces at a time, while letting the oil come back up to temperature in between, makes a noticeable difference in the final texture.
Conclusion
Chicken and waffles might look like a restaurant-only dish, but once you break it down into a buttermilk brine, a well-seasoned dredge, and a simple waffle batter, it becomes a completely manageable recipe for a home kitchen. The key details that matter most are giving the chicken enough time in the brine, watching your oil temperature closely, and keeping everything warm on a rack rather than a paper towel. Once you nail those basics, this dish will quickly become a go-to for weekend brunches and special occasions alike.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used in place of thighs, though they tend to dry out more easily during frying since they contain less natural fat. If you do use breasts, consider slicing them into smaller strips or pounding them to an even thickness first, and keep a close eye on the internal temperature so you pull them from the oil as soon as they reach 165°F.
Can I make the waffles ahead of time?
Yes, waffles can be made a day or two in advance and stored in an airtight container in the refrigerator. To reheat them with their crispy texture intact, pop them in a toaster, air fryer, or a 350°F oven for a few minutes rather than using the microwave, which tends to leave them soft and slightly rubbery.
What is the best oil for frying the chicken?
A neutral oil with a high smoke point works best for this recipe, with vegetable oil, canola oil, or peanut oil all being solid choices. These oils can handle the 350°F frying temperature without breaking down or adding an unwanted flavor to the chicken, which keeps the focus on the buttermilk and spices in the coating itself.