Just the sound of a skillet crackling with fried chicken takes me back to those lazy Sunday mornings when the kitchen smelled like home. Mom would be at the stove, one hand on the waffle iron, the other flipping golden, crispy chicken that she’d seasoned the night before. The air was thick with butter and warmth, the kind that can only come from food made with love. And when that first batch hit the table—waffles stacked high, chicken piled on top, a drizzle of syrup glistening in the light—it wasn’t just breakfast. It was family, comfort, and memory all at once.
This recipe for classic fried chicken and waffles carries that same spirit. It’s hearty, soulful, and a little indulgent—the kind of meal that gathers people around the table and keeps them there just a little longer.
Why This Recipe Works
- Balanced Sweet and Savory: The crispy, salty fried chicken meets the soft, buttery waffles in a perfect contrast of flavors and textures.
- Golden Crispiness: The seasoned coating fries up crunchy and flavorful, just like the ones Grandma made on her old cast-iron skillet.
- Fluffy, Light Waffles: Buttermilk adds that signature tang and tenderness, making them the perfect base for the chicken.
- Comforting and Familiar: This dish feels like Sunday mornings, family stories, and second helpings all rolled into one plate.
- Perfect for Sharing: Whether it’s brunch with friends or a holiday breakfast, this meal has a way of making people slow down and enjoy the moment.
Ingredients
For the Fried Chicken:
- 2 lbs chicken pieces (thighs, drumsticks, or tenders)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional for a hint of heat)
- Oil for frying (vegetable or peanut oil works best)
For the Waffles:
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ¾ cups buttermilk
- 2 large eggs
- 4 tbsp melted butter
- 1 tsp vanilla extract
For Serving:
- Maple syrup or honey
- Butter
- Optional: hot sauce for drizzling
Equipment Needed
- Deep skillet or fryer
- Waffle iron
- Mixing bowls
- Whisk and tongs
- Wire rack and baking sheet
- Measuring cups and spoons
Instructions
Step 1: Marinate the Chicken
Pour the buttermilk into a large bowl or zip-top bag and submerge the chicken pieces. Let them soak for at least 2 hours, or overnight if you have time. That tangy buttermilk bath tenderizes the meat, infusing it with subtle flavor and moisture. I remember my mother covering the bowl with a dish towel and setting it in the fridge the night before church. The next morning, she’d hum softly as she pulled it out—an unspoken promise that something special was coming.
Step 2: Prepare the Coating
In another bowl, mix together the flour, salt, paprika, garlic powder, black pepper, and cayenne. This simple blend creates that familiar golden crust with just enough flavor to make each bite sing. There’s no need for anything fancy—just pantry staples and a little patience. Dip each piece of buttermilk-soaked chicken into the flour mixture, pressing lightly to coat every corner. Place them on a wire rack to rest while the oil heats.
Step 3: Fry to Crispy Perfection
Pour oil into a deep skillet or fryer to about 2 inches deep. Heat to 350°F. Carefully place the chicken pieces into the hot oil—don’t crowd them—and fry until golden brown and cooked through, about 12–14 minutes for bone-in pieces or 6–8 minutes for tenders. The sound of sizzling chicken is one of those sounds that never gets old. It’s the soundtrack of family kitchens, of stories being told and laughter filling the air. When the chicken is crisp and golden, place it on a wire rack to drain.
Step 4: Make the Waffles
While the chicken rests, preheat your waffle iron. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry and whisk until just combined—some small lumps are fine. Overmixing is the enemy of light waffles.
Pour the batter onto your hot waffle iron (the amount will depend on the size of your iron) and cook until golden and crisp on the edges, about 3–4 minutes. As the waffles cook, the kitchen fills with that sweet, buttery aroma that always seems to pull people from every room in the house.
Step 5: Assemble with Love
Place a warm waffle on a plate, top it with a piece (or two) of that golden fried chicken, and drizzle generously with maple syrup. Add a pat of butter if you’re feeling indulgent. Some like to add a dash of hot sauce, a move my father always insisted “woke up the flavor.” However you top it, the first bite always feels like comfort in its purest form—crispy, soft, sweet, and savory all at once.
Step 6: Share and Enjoy
The best part of this dish isn’t the texture or taste—it’s the sharing. Piling chicken and waffles onto platters, passing them around the table, hearing the clink of forks and soft conversations—it’s what makes the meal more than food. It becomes memory. Every family has that one dish that feels like home, and for ours, it’s this one.
Tips and Tricks
Take Your Time with the Chicken
Letting the chicken marinate overnight makes all the difference. The longer it soaks, the more tender and flavorful it becomes. It’s worth the wait.
Keep Everything Warm
If you’re making a large batch, keep the cooked waffles and fried chicken warm in a 200°F oven while finishing the rest. That way, everything hits the table hot and crisp.
Don’t Skip the Buttermilk
It’s the key to both parts of this dish—the chicken and the waffles. It tenderizes the meat and makes the waffles soft and rich. If you don’t have buttermilk, mix 1 tablespoon lemon juice or vinegar into a cup of milk and let it sit for 5 minutes.
Serve It Family-Style
Skip the fancy plating. Stack everything on a big platter in the middle of the table and let everyone help themselves. It’s the kind of meal meant for passing plates and seconds.
Syrup Meets Spice
A drizzle of maple syrup combined with a little hot sauce is the perfect finishing touch—a balance of sweet and heat that feels like a hug and a wink at the same time.
Recipe Variations
- Southern-Style Chicken and Waffles: Use bone-in chicken thighs and drumsticks, and season heavily with paprika, garlic, and black pepper for that deep Southern flavor.
- Spicy Honey Chicken and Waffles: Toss the fried chicken in a mixture of honey and a touch of cayenne or hot sauce for a sticky, sweet glaze.
- Savory Herb Waffles: Add a tablespoon of chopped herbs like rosemary or thyme to the waffle batter for a subtle savory twist.
- Mini Chicken and Waffle Sliders: Make smaller waffles and use chicken tenders to create bite-sized sandwiches perfect for brunch or parties.
- Crispy Cornmeal Waffles: Replace ¼ cup of flour with cornmeal for a hint of crunch and rustic flavor.
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes. Boneless chicken breasts or tenders work wonderfully and cook faster. Just be careful not to over-fry them—since they’re leaner, they can dry out more easily.
What oil is best for frying?
Vegetable oil or peanut oil works well because of their high smoke points. Avoid olive oil—it can burn at high temperatures and affect the flavor.
Can I make the waffles ahead of time?
You can. Cook the waffles, let them cool, and store them in an airtight container. Reheat in a toaster or 350°F oven for 5 minutes before serving. They’ll crisp right back up.
How do I store leftovers?
Keep leftover chicken and waffles in separate containers in the refrigerator for up to 3 days. Reheat chicken in the oven at 375°F until warm and crispy, and toast the waffles before serving.
What’s the best syrup to use?
Pure maple syrup is classic, but honey, spicy syrup, or even a touch of fruit compote works beautifully. Choose what fits your family’s taste—it’s all about that personal touch.
Summary
Chicken and waffles is more than a meal—it’s a memory. Every bite carries a piece of tradition, a reminder of mornings spent around the table, and the joy that comes from food made with heart. Whether you’re making it for the first time or continuing a family ritual, this dish is a love letter to comfort, connection, and the simple beauty of sharing something warm and familiar.
Just Like Sunday Morning: Classic Chicken and Waffles
Course: Cooking4
servings20
minutes30
minutes300
kcalIngredients
2 lbs chicken pieces
2 cups buttermilk
2 cups flour
1 tsp salt
1 tsp paprika
½ tsp garlic powder
½ tsp black pepper
Oil for frying
2 cups flour (for waffles)
2 tbsp sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¾ cups buttermilk
2 eggs
4 tbsp butter, melted
1 tsp vanilla
Directions
- Marinate chicken in buttermilk for at least 2 hours or overnight.
- Mix flour and spices; dredge chicken and rest on a rack.
- Fry in 350°F oil until golden and cooked through. Drain on rack.
- For waffles: combine dry ingredients; mix wet separately. Combine and whisk until just smooth.
- Cook waffles in preheated iron until golden.
- Serve waffles topped with fried chicken, butter, and maple syrup.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
