Chicken and Waffles

No need to count calories with these Chicken and Waffles, this sweet and salty classic is worth every bite!

Chicken and Waffles is favorite for either brunch or dinner! Buttermilk Syrup would taste great on this sweet and savory waffle twist.

A plate of chicken and waffles with homemade butter.

A sweet and savory classic

You will not regret whipping up a batch of golden brown Chicken and Waffles!! This classic is packed with flavor, and perfect any time of the day, whether you want to enjoy it for breakfast, lunch or dinner.

We start with a favorite Belgian waffles recipe, top it with a homemade fried chicken and a sweet, creamy honey butter. Is your mouth watering yet?!

For a slight variation, cook a baking sheet of baked chicken wings or drumsticks.

Chicken and waffles ingredients laid out.

how to make chicken and waffles

This recipe actually is 3 recipes in one dish. There’s the fried chicken, the waffles and a recipe for delicious honey butter.

Fried Chicken

PREP. 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.

REFRIGERATE. Cover and refrigerate for at least 2 hours, or up to overnight.

FRY. When ready to cook the chicken, preheat 1-2 inches of oil in a deep fryer or heavy pot to 350. In a medium bowl, whisk together the all purpose 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 or wire rack.

  • Chicken wings work great for this dish. Chicken thighs also work well because they retain their moisture. Adjust the fry time according to the cut. Chicken breasts and chicken tenders are more likely to dry out.
  • For thicker crispier coating, dredge the chicken twice. 
  • Oil should reach 365°F. No thermometer? No problem – I like to use the end of a wooden spoon. If the oil immediately bubbles when the spoon is inserted, then it is hot enough. If it sizzles too vigorously, then it is too hot. And if it doesn’t bubble at all, turn up the heat.  
  • Once the chicken has been fried, brush them with hot sauce for a bit of a kick!
Process of frying chicken for chicken and waffles.

Waffles

WET INGREDIENTS. 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.

DRY INGREDIENTS. Add the flour, baking powder, salt, and sugar, and mix until just combined (small lumps are ok). Let sit five minutes.

COOK. While the batter is resting, preheat your waffle iron. Add the batter and cook according to your waffle maker’s directions.

  • Fresh waffles are best, but you can make the waffles ahead of time and freeze them. Heat them in the toaster when you’re ready to serve. 
  • Don’t have buttermilk? Use this Substitute
  • Don’t over-mix the batter. The less you fuss with the batter the fluffier your waffles will be! Letting the batter sit for a few minutes to thicken before making the waffles also helps them be fluffy.
  • Don’t overfill the waffle iron. The batter should reach ½ inch from the edge. It will continue to spread after the lid is down. 
  • Keep waffles warm in an oven preheated to 250°F.
Crispy fried chicken for chicken and waffles recipe.

Honey Butter

BEAT. 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.

  • The butter must be room temperature so that it whips up smoothly. 
  • The better quality the butter is, the better the final product will be. Do not use margarine. 
Waffle batter in a bowl for chicken and waffles.

Serving + Storing tips

SERVE. Place two chicken pieces on each waffle and top with a scoop of honey butter. Serve with maple syrup, if desired.

Pair with: Chicken and waffles Is pretty much a complete meal on it own, but there are a few side dishes that it does pair really well with:

STORE separated chicken and waffles in airtight containers in the fridge for 3-5 days.

The butter can be stored in an airtight container, on the counter for a couple of days, in the fridge for at least 2 weeks, or in the freezer for up to 2 months

Syrup drizzled on a plate of chicken and waffles.

For more savory Chicken Dishes, try:

Chicken and Waffles Recipe

5 from 6 votes
No need to count calories with these Chicken and Waffles, this sweet and salty classic is worth every bite!
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Servings 4
Calories 1427 kcal
Author Lil’ Luna

Ingredients

For the chicken:

  • 2 pounds chicken wings
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sage
  • 1/2 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon thyme
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • Oil for frying

For the honey butter:

For the waffles:

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. 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.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    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!

  2. 5 stars
    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.

  3. 5 stars
    This is always such a great combination. I love the crispy chicken paired with the fresh waffle.