Fried Chicken and Waffles topped with sweet maple syrup are one of the best comfort foods around. It is crunchy, satisfying, and can be enjoyed for any meal.
This is one of those American dishes that everyone should try. If you are looking for other comfort foods, check out this grilled cheese with tomato, bacon wrapped meatloaf or everyone’s favorite baked mac and cheese!
A Southern Classic
This Southern Fried Chicken and Waffles recipe is crispy, crunchy and irresistible! It is the ultimate comfort food that can be enjoyed for breakfast, lunch or dinner. Additionally, it can be easily packed for a picnic or a lunch box meal since it can be enjoyed hot or cold.
I love using skinless and boneless chicken breasts when making this recipe. However, you can use chicken thighs, wings, and drumsticks.
While this homemade dish is not one of my quickest recipes, the result is such flavorful chicken that it will be worth the extra effort!
How To Make Chicken and Waffles
- Marinate the chicken. Allow at least 2 hours or overnight for the marinade.
- Prepare the waffles. Mix the dry ingredients together. Then blend the sour cream, milk, butter, and egg yolks. Fold the wet mixture into the dry ingredients. Beat the egg whites till stiff peaks form and fold gently into the batter. Cook on a hot waffle iron.
- Fry the chicken! Remove chicken from marinade, dredge in seasoned flour and fry in hot oil.
What Type of Waffle is Best for Chicken and Waffles?
There is no right or wrong answer here, it is just a matter of preference. I personally love using Belgium waffles because of their crisp texture.
How does a Belgium waffle differ from a traditional American-style waffle? The main difference is the use of egg whites. In a Belgium waffle recipe, the egg whites are whipped until stiff before adding them to the batter. This makes the waffles light, puffy on the inside and crispy on the outside.
What Goes with Chicken and Waffles?
- This is the ultimate American soul food that goes well with chips or fries.
- You can also eat it as a sandwich by adding lettuce, sliced onion and tomatoes.
- Traditionally though, the best chicken and waffles is simply topped with maple syrup and a little butter.
- For the best result and to get the crispiest chicken, I strongly recommend marinating the meat in the buttermilk-egg mixture in the fridge for a few hours, or overnight.
- Feel free to use any chicken parts for frying. Ensure to cook the chicken until it has golden-brown skin.
- It is very important to preheat the oil to about 350°F or 177°C prior to frying the chicken.
- You can bake the chicken instead of frying it. While this may be a healthier option with fewer calories, the chicken may not be as crispy and crunchy.
More Tasty Chicken Recipes to Try
- Baked Crack Chicken – Baked, cheesy, bacony goodness!
- Slow Cooker Crack Chicken – add it to the crockpot forget about it! Easy!
- Beer Can Chicken – grilled to tender perfection!
- Oven Baked Chicken Breasts – 30 min meal
- Teriyaki Grilled Chicken Thighs – succulent & juicy every time!
- Grilled BBQ Chicken – deliciously crisp sticky skin
Fried Chicken and Waffles
- 1 chicken cut into pieces
- 3 cups buttermilk
- 1 tablespoon Kosher salt
- Vegetable oil for frying
- 2 cups all purpose flour
- 1 teaspoon cayenne pepper optional
- 1 tablespoon smoked paprika
- freshly ground black pepper
- 2 cups all-purpose flour
- ¼ cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅙ teaspoon salt
- 1 cup milk
- ¼ cup sour cream
- 3 eggs whites and yolks separated
- 8 Tablespoons butter melted, plus more for the waffle iron
- In a large bowl, mix together buttermilk and 1 Tablespoon of salt. Add the chicken pieces, cover and refrigerate for at least 2 hours or overnight.
- In a large bowl, whisk together flour, sugar, baking soda and powder, and salt.
- Stir the milk, sour cream, butter and egg yolks. Fold the mixture into the dry ingredients just until combined.
- Beat egg whites until stiff peaks form and fold into the batter. Do not over mix.
- Heat the waffle iron, brush grates with melted butter. Spoon about ⅓ cup of batter onto the hot waffle iron and cook until golden, about 5 minutes. Repeat until finished.
Fry the Chicken:
- In a large shallow bowl, whisk together flour, cayenne, paprika, salt, and pepper. Using tongs, take chicken from the buttermilk mixture, toss into the flour mixture. Shake off excess and place onto a wire rack to rest for 30 minutes.
- Fill a deep skillet or Dutch oven, heat about 3 inches of vegetable oil until it reaches 350°F. Prepare a sheet pan with paper towels, top it with a wire rack and set aside.
- Fry chicken in batches until cooked and golden, about 6 to 8 minutes and chicken reaches an intrnal temperature of 165°F. Remove chicken to prepared wire rack.
- Add waffles to a plate, top with chicken and drizzle with maple syrup before serving.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)