Craving that ultimate sweet-and-savory combo? Look no further, because our Chicken and Waffles recipe is about to become your new obsession! This isn’t just a meal; it’s an experience that brings together the crispy, golden perfection of fried chicken with the fluffy, tender embrace of a homemade waffle.
With chicken and waffles, you get the best of breakfast and dinner, all on one glorious plate. It’s the kind of dish that makes weekend brunches legendary and turns any weeknight into a special occasion.
So, get ready to dive into a plate of pure comfort food bliss. Your taste buds are in for a treat, and your kitchen is about to become everyone’s favorite spot. Let’s get cooking!
For more delicious recipes that can be served for breakfast, lunch, or dinner, try our Biscuit and Gravy, Huevos Rancheros, and Breakfast Burritos.
Why we think you’ll love it:
- Flavor. This classic perfectly marries savory crispy chicken with sweet fluffy waffles.
- All day long. Whether it’s a lazy weekend brunch, a comforting weeknight dinner, this recipe fits almost any occasion.
- Change it up. Personalize it with different types of syrup, waffle flavors, and or cut of chicken.
Chicken and Waffles Ingredients and Substitutions
Chicken
- 2 pounds chicken wings- We used chicken party wings aka (buffalo chicken wings.
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon sage
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon thyme
- 2 cups buttermilk- or a Buttermilk Substitute
- 2 cups all-purpose flour
- ¼ cup cornstarch
- Oil for frying- vegetable oil, canola oil, and peanut oil are all suitable for deep frying
Butter
- ½ cup butter softened- How to Soften Butter Quickly
- ¼ cup honey
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- Optional topping– Maple or Buttermilk Syrup
Waffles
- ½ cup butter cut into pieces
- 1¾ cup milk– We use 2% but any type works as well.
- 1 teaspoon vanilla extract
- 2 eggs– We find that room temperature eggs incorporate better than cold ones.
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
How to Make Chicken and Waffles
- SEASON. Dredge/toss the pieces of chicken in the spices. Pour the buttermilk over the top and mix gently. Chill for 2 hours.
- BUTTER. Add the butter, honey, cinnamon, and vanilla to a small bowl and beat together. Chill.
- FRY. Preheat 1-2 inches of oil in a deep fryer (or deep skillet / heavy pot) to 350°F. Toss chicken in flour and cornstarch mixture. Fry the chicken pieces for 3 minutes, flip, then fry for an additional 2-3 minutes, or until cooked to 160°F. Drain on paper towels or a wire rack.
- WAFFLES. Add the butter and milk to a small bowl and heat in the microwave until the butter is melted. Whisk in the vanilla and set aside. In a separate bowl, beat the eggs until fluffy. Add the milk mixture and stir to combine.
- Add the dry ingredients, and mix until just combined (small lumps are ok). Let sit five minutes.
- Preheat your waffle iron. Add the batter and cook according to your waffle maker’s directions.
- SERVE. Place two chicken pieces on each waffle and top with a scoop of honey butter. Serve with syrup, if desired.
Kristyn’s Recipe Tips
- Chicken. Bone-in, skin-on cuts like wings, thighs, and drumsticks are popular for their juiciness and flavor, but boneless breasts or tenders can also be used; just adjust cooking times accordingly.
- Add spice. Add some cayenne pepper to the flour mixture or brush cooked chicken with hot sauce for a bit of a kick!
- Don’t over-mix the waffle batter. The less you fuss with the batter, the fluffier your waffles will be!
- Keep it warm. As you cook batches of chicken and waffles, keep the finished pieces warm in a low oven (around 200°F) on a wire rack so they don’t get soggy.
Chicken and Waffles Recipe
Video
Ingredients
For the chicken:
- 2 pounds chicken wings
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon sage
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon thyme
- 2 cups buttermilk
- 2 cups all-purpose flour
- ¼ cup cornstarch
- Oil for frying
For the honey butter:
- ½ cup butter, softened
- ¼ cup honey
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
For the waffles:
- ½ cup butter, cut into pieces
- 1¾ cup milk
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
Instructions
- To make the chicken, add the chicken wings to a medium bowl. Toss the chicken pieces with the salt, onion powder, garlic powder, sage, black pepper, cumin, paprika, and thyme. Pour the buttermilk over the top and mix gently. Cover and refrigerate for at least 2 hours, or up to overnight.
- To make the honey butter, in a small bowl, beat the butter until light and fluffy. Add the honey, cinnamon, and vanilla, and beat until well combined. Cover until ready to use.
- When ready to cook the chicken, preheat 1-2 inches of oil in a deep fryer or heavy pot to 350°F. In a medium bowl, whisk together the flour and cornstarch. Toss the chicken wings in the flour mixture, shaking off the excess flour. Fry the chicken pieces for 3 minutes, flip, then fry for an additional 2-3 minutes, or until cooked to 160 degrees. Drain on paper towels.
- To make the waffles, add the butter and milk to a small bowl or measuring cup, and heat in the microwave for one minute and thirty seconds, or until the butter is melted. whisk in the vanilla and set aside. In a large bowl, beat the eggs until fluffy. Add the milk mixture and stir to combine. Add the flour, baking powder, salt, and sugar, and mix until just combined (small lumps are ok). Let sit five minutes. While the batter is resting, preheat your waffle iron. Add the batter and cook according to your waffle maker's directions.
- To serve the chicken and waffles, place two chicken pieces on each waffle and top with a scoop of honey butter. Serve with maple syrup, if desired.
Notes
- Chicken. Bone-in, skin-on cuts like wings, thighs, and drumsticks are popular for their juiciness and flavor, but boneless breasts or tenders can also be used; just adjust cooking times accordingly.
- Add spice. Add some cayenne pepper to the flour mixture or brush cooked chicken with hot sauce for a bit of a kick!
- Don’t over-mix the waffle batter. The less you fuss with the batter, the fluffier your waffles will be!
- Keep it warm. As you cook batches of chicken and waffles, keep the finished pieces warm in a low oven (around 200°F) on a wire rack so they don’t get soggy.
- Honey butter can be made several days ahead of time. Keep refrigerated.
- Waffle batter can be mixed 1-2 days in advance and kept covered in the fridge.
- The chicken pieces can be chilled in the milk for up to 12 hours. Once the wings have been coated, they can be placed in a single layer and stored, lightly covered, in the fridge for a few hours before frying.
- Honey Butter: Honey butter can be stored in an airtight container in the fridge for up to 2 weeks.
- Cooked Waffles: Cooked waffles can be stored in an airtight container in the fridge for 3-4 days. Alternatively, wrap each waffle in plastic and store them together in a freezer-safe container for 2-3 months.
- Chicken Wings: Cooked chicken wings can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them in a single layer in a freezer-safe bag or container for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Honey butter can be made several days ahead of time. Keep refrigerated.
Waffle batter can be mixed 1-2 days in advance and kept covered in the fridge. The chicken pieces can be chilled in the milk for up to 12 hours. Once the wings have been coated, they can be placed in a single layer and stored, lightly covered, in the fridge for a few hours before frying.
Honey Butter: Store in an airtight container in the fridge for up to 2 weeks.
Cooked Waffles: Store in an airtight container in the fridge for 3-4 days. Alternatively, wrap each waffle in plastic and store them together in a freezer-safe container for 2-3 months.
Chicken Wings: Store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them in a single layer in a freezer-safe bag or container for up to 3 months.
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Wow – absolutely delicious. I made this last week for our Sunday dinner and it was a hit!
I really loved this!! Can’t wait to make it again!
This is always such a great combination. I love the crispy chicken paired with the fresh waffle.
My kids prefer boneless chicken thankfully similarly sized chicken strips work in the recipe.
I’ve actually never tried chicken and waffles. I’m excited to give this recipe a try. This dish is so popular and now I can make it in my own home.
I had to find out what the rage was all about & I am so glad I did! Love the combination! We will make this again for sure!