Chicken and Waffles (Southern-Style)
Inside: My secret for quicker and easier chicken and waffles that are the ideal balance of sweet and savory, juicy and crispy. This recipe is perfect for breakfast, brunch and breakfast-for-dinner.
You don’t need reservations to enjoy great chicken and waffles; make them at home with this easy recipe. I’ve got the secret for cutting the frying time in half, and my Southern-style chicken and waffles recipe yields supremely crispy, juicy buttermilk-brined strips and light, tender buttermilk waffles.
If frying chicken at home intimidates you, I understand.
- The breasts, thighs, legs and wings require different frying times and can take upwards of an hour or more behind a hot, grease-filled pot.
- Deep-frying anything is a hot job–and no one likes standing behind a pot of boiling oil for an hour.
- The fry smell permeates your clothes (and the house) and lingers for days later.
This chicken and waffles recipe is different. It’s quicker, easier, and foolproof.
Why you’ll love this recipe:
- Instead of frying legs, thighs, breasts and wings, I opt for boneless, skinless chicken breasts, pounded thin and sliced into strips.
- Smaller, even-sized chicken strips allow them to cook faster, reducing the frying time to about 25 minutes instead of an hour or more.
- A buttermilk brine prevents the meat from drying out.
- Instead of deep frying the chicken, this recipe uses a shallow 1″ depth of oil.
- It’s easier (and neater) to eat boneless fried chicken strips with waffles using a knife and fork–and there’ll be no syrup dripping down your arms.
Ingredients you’ll need:
- Chicken Breasts–Boneless and skinless make frying quicker.
- Buttermilk–Used for the brine to tenderize the meat and in the waffle batter.
- Salt–to season the chicken and waffles. Iodized salt is best for the batter. You can use iodized or kosher salt for the buttermilk brine.
- Pepper–for the brine and dredge.
- Hot Sauce–for the chicken brine and extra for serving. We like Crystal’s.
- All Purpose Flour–for dredging the strips and making the waffles.
- Fine Cornmeal–adds crunch to the chicken dredge, and texture to the waffles. It’s a quintessential Southern ingredient that makes all the difference.
- Smoked Paprika–to season the crust.
- Cayenne Pepper–gives a light spice to the dredge. You can add more for real heat.
- Canola or Peanut Oil–for frying.
- Baking Powder–one of the two leavening agents; this one reacts to heat to give the waffles lift.
- Baking Soda–reacts with the acid in buttermilk to help the waffles rise.
- Eggs–a binder to make a light batter.
- Maple Syrup–used instead of sugar in the batter. Plain sugar is just sweet; maple syrup has a distinct flavor that complements the flavors of the dish.
- Melted Butter–use salted or unsalted. It makes the finished waffles tender.
- Cheddar Cheese–is my secret twist. I add grated cheese to the batter for a savory, cheesy pop.
- Scallions–cuts the richness of the waffles and lends a fresh, light flavor to the batter.
- Chives–optional, but I like a little green garnish over a plate of “brown food.” It makes it feel healthier somehow.
Step-by-step instructions:
- Use the flat side of a meat mallet to pound the breasts to an even ½” thickness.
- Add the salt, pepper, buttermilk and hot sauce to a zip-top baggie. Massage the outside of the baggie to combine, then add the breasts, squeeze out excess air and seal the bags—brine for at least 4 hours or overnight.
3. Slice the chicken breasts into 1″ wide strips.
4. In a shallow bowl, combine the flour, cornmeal, salt, pepper, paprika and cayenne. This is the dredge.
5. Dip the strips into the flour dredge to coat them. Shake off the excess, dunk both sides of the strips into the buttermilk, and coat them again in the flour mixture.
6. heat 1″ of oil from 350° to 375° F in a heavy-bottomed skillet. Add a few strips at a time and fry for 6-8 minutes, turning occasionally with tongs until the strips are golden with a crispy crust.
7. Transfer the chicken to a rimmed baking sheet lined with paper towels to drain. Continue frying the strips in this manner. Keep the baking sheet in a 275°-300°F oven to keep the meat warm while you make the waffles.
8. Combine the flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Whisk to combine.
9. Whisk together the buttermilk, eggs, melted butter and maple syrup. Add the wet ingredients to the seasoned flour mixture and stir until combined.
10. Add the cheddar cheese, sliced scallions and chives (if using) to the batter.
11. Portion out the batter onto your waffle maker and cook until they are tender and golden, according to the manufacturer’s instructions for your machine.
12. Pile a few buttermilk brined strips atop the waffles and serve with your favorite accompaniments.
Pro-Tips:
- Remove the chicken from the refrigerator 30 minutes before you start to fry it so that it isn’t ice cold when you put it in the fryer. Using ice-cold meat dramatically reduces the heat of the oil and causes the chicken to soak up the grease instead of frying in it.
- Use a heavy skillet or Dutch oven with sides at least 3″ deep to fry the chicken pieces.
- Add enough peanut or canola oil to measure at least 1″ deep in the skillet.
- To avoid splashes and burns, carefully place the coated strips in the hot oil—don’t drop them into the pan.
- Keeping the fried strips warm in the oven while making the waffles ensures that each element of the dish is hot when you bring it to the table.
Variations:
- Swap boneless skinless chicken thighs for the breasts. Dark meat adds another layer of surety that the meat will be juicy.
- Make Belgian waffles instead of buttermilk. It takes a few extra steps–like whipping egg whites to stiff peaks, but if you’re into thicker waffles, it works.
- If you’re feeling lazy, use fried chicken tenders from the deli department instead of making your own (no judgment here).
- For sweet waffles, omit the cheddar, scallions and chives and add a tablespoon of sugar and a teaspoon of vanilla extract.
- You can double the recipe to accomodate more diners.
Storage:
- Keep leftovers stored separately in the refrigerator. Wrap the waffles in foil and store the fried chicken pieces in foil or an airtight container for up to 5 days.
Reheating:
- Preheat the oven to 350° F. Arrange everything in a single layer on a foil or parchment-lined baking sheet. Heat for 5-6 minutes, flip them and continue to heat for 3-4 minutes longer.
- You can also reheat chicken and waffles in the air fryer. It takes 3-4 minutes for the meat at 375°F and about 2-3 minutes for the waffles.
Freezing:
- Rather than wrapping in foil and freezer paper in one container, I recommend freezing the pieces individually, then combining the fried strips and waffles in freezer safe bags. This allows you to take just what you need.
- Place the strips on a rimmed sheet pan and freeze solid. Transfer to a zip-top freezer bag and keep for 2-3 months. For waffles, freeze on a sheet pan lined with parchment. Once frozen, transfer to a zip-top freezer bag and keep frozen for up to 2 months—Defrost before reheating.
The waffles for this dish are more on the savory side. The buttermilk–cornmeal batter is enhanced with shredded cheddar cheese, scallions and chives with just a hint of maple syrup.
I could eat them on their own, just topped with a fried egg, which would be delicious.
Some readers have been dubious about the savory nature of the waffles, but one bite and they quickly come around. Here’s what they have to say:
Reader’s comments:
“Since my daughter announced it was Waffle Day about ½ hour before I started dinner (and her father agreed waffles for dinner sounded good.), I needed to come up with a waffle recipe quickly. This waffle is delicious–savory and sweet, and the cornmeal is a must. I don’t think I’ll ever make a waffle without it again – it adds texture and chew.” — Jennifer
“Made this for my family last night, and they raved!! I was hesitant about the onion/cheese waffle but trusted the recipe, and I’m glad I did!! My 11-year-old, who, for whatever reason, claims he doesn’t like chicken and waffles, ate a giant waffle and three strips! Thank you for helping me impress my family!” — Debra
“My family loved this recipe! I’ve never heard my boys (ages 4 and 6) so quietly consumed by happy eating.” — Nicole
“I’ve made this several times. It always come out perfect. My husband loves it” — Melinda
“This was amazing. Adding some Crystal hot sauce to the waffles and chicken mixed with maple syrup was also a nice treat.” — Darrell
FAQ’s
The beauty of this dish is that it can be a decadent breakfast or brunch, lunch or dinner. There is no “right time” to enjoy this recipe.
Yes, though I would recommend using a flour blend that’s meant to be a cup for cup substitute of all purpose flour, and not just any type of nut or grain flour.
You can use any chicken; just be mindful that they may take longer to fry, especially if they are bone-in pieces.
Look at the crispy golden crust on those strips! They’re moist, tender and hearty. The waffles are crunchy and savory, but pour on some good maple syrup or hot honey, and you’ll get a whole new level of OMG goodness. This classic Southern recipe will put a big smile on your face!
What goes with chicken and waffles?
- Drizzle this dish with good quality warm maple syrup or honey. For a bit of heat, add a few dashes of hot sauce or try Mike’s Hot Honey.
- Try it with fried or scrambled eggs and cheese grits, a fruit salad or Sugar n’ Spice Broiled Grapefruit. Don’t forget the Bloody Marys or grapefruit mimosas.
- For lunch or dinner serve them with a green salad or sauteed apples.
More Southern recipes you might like:
Southern-Style Chicken and Waffles
SPECIAL EQUIPMENT:
- waffle iron
INGREDIENTS:
For the brine
- 2 chicken breasts boneless, skinless
- 1 cup buttermilk
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons hot sauce – such as Crystal
For frying the chicken
- 1¼ cups flour
- ½ cup cornmeal
- 1 teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup buttermilk
- canola or peanut oil for frying
For the waffles
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 2 teaspoons double acting baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups buttermilk well shaken
- 2 eggs
- ¼ cup maple syrup
- 4 tablespoons melted butter
- 1 cup cheddar cheese shredded
- 1 bunch scallions sliced, white and pale green parts only
- 1 tablespoons minced chives
Garnish (optional)
- Maple syrup
- chives minced
- cheddar cheese shredded
DIRECTIONS:
BRINE THE CHICKEN:
- Use the flat side of a meat mallet to pound 2 chicken breasts to an even ½" thickness. Set aside.
- In a zip lock baggie, add 1 cup buttermilk, ½ teaspoon salt, ½ teaspoon pepper, and 2 tablespoons hot sauce, seal the bag and massage the ingredients together.
- Add the chicken breasts to the brine, seal the bag and marinate in the refrigerator for at least 4 hours or overnight.
FRY:
- Preheat the oven to 250°.
- Set up two shallow bowls for dredging. In one bowl, whisk together 1¼ cups flour ½ cup cornmeal, 1 teaspoon smoked paprika, ⅛ teaspoon cayenne pepper, ½ teaspoon saltand ¼ teaspoon black pepper. Add 1 cup buttermilk to the other bowl.
- Pat the chicken dry with paper towels and slice the breasts into 1" wide strips.
- In a medium heavy-bottomed skillet or Dutch oven, heat about 1" canola or peanut oil over medium to medium-high heat until it reaches 350°-375°.
- Working in batches, dip chicken strips into the flour mixture, then the buttermilk, then back into the flour. Tap off excess flour and gently place chicken strips into the hot oil.
- Do not crowd the pan — only cook 3-4 strips of chicken at a time. Fry for 6-8 minutes, turning occasionally with tongs until the chicken is crispy and a deep golden brown.
- Transfer cooked chicken to a baking sheet lined with paper towels to drain. Place the baking sheet in the oven to keep the chicken warm.
FOR THE WAFFLES
- In a large bowl combine1 cup all purpose flour, 1 cup yellow cornmeal, 2 teaspoons double acting baking powder, ½ teaspoon baking soda and¼ teaspoon salt. Whisk together and set aside.
- In a smaller bowl add 2 cups buttermilk, 2 eggs, 4 tablespoons melted butter and ¼ cup maple syrup. Whisk thoroughly to combine.
- Add wet ingredients to dry ingredients and stir until just mixed.
- Stir in 1 cup cheddar cheese, 1 bunch scallions and 1 tablespoons minced chives.
- To make the waffles, preheat the waffle iron. Lightly coat with vegetable spray if necessary. Scoop batter onto the center of the waffle iron. Close the lid and bake until browned and crisp, about 5-7 minutes.
- Place waffles on a baking sheet and keep warm in the oven while you continue cooking the rest of the batter.
- To serve: Stack 2-3 waffles on a plate toped by 2-3 strips of chicken. Serve with extra Maple syrup, cheddar cheese and chives.
RECIPE VIDEO:
NOTES:
-
- Remove the chicken from the refrigerator 30 minutes before frying to bring it closer to room temperature. Using ice-cold meat can dramatically reduce the heat of the oil and causes the chicken to soak up the grease instead of frying in it.
- Use a heavy skillet or Dutch oven with sides at least 3″ deep to fry the chicken pieces.
- Add enough peanut or canola oil to measure at least 1″ deep in the skillet.
- To avoid splashes and burns, carefully place the coated strips in the hot oil—don’t drop them into the pan.
- Keeping the fried strips warm in the oven while making the waffles ensures that each element of the dish is hot when you bring it to the table.
NUTRITION:
Don’t Forget To “Pin It” For Later!
My grandsons love this!
My favorite recipe for Chicken and Waffles!
Love this recipe. Since I prefer savory, a generous amount of hot sauce put this over the top!
This was a huge hit with my group…the combination of savory and sweet tying together 2 favorites – fried chicken and waffles made me the heroine of the day! I’ll take that!
We use this recipe anytime we want breakfast for dinner and it never disappoints! It has been requested numerous times and this is the only recipe i will use for chicken and waffles 🙂
Amazing and super fun to make actually always looking for a spin on the standard chicken and waffle recipe and this is one my non waffle eating hubby could not stop chowing down on lol! Thanks!!
Wondering if anyone has been able to make the chicken with a gluten free substitute. GF flours are so particular to what you make, I’m not quite sure what to use in place of the standard flour. Making for my husband, he misses dishes like this and has reborn craving chicken and waffles.
You can use cornstarch in place of flour.
I’m planning to make these tomorrow, but I noted that for frying the chicken you indicate to use flour, and for the waffles it’s all purpose flour. Is this deliberately, or can I just use AP flour for both?
Thanks!
AP for both.
Hello, I know this post if from 2019 but I stumbled across your page and wanted to ask a question because I’m trying the recipe out for myself… The crispy skin on my chicken is falling apart and isn’t fully covering the chicken. Do I have to put more of the flour mixture onto the chicken?:(
Make sure that the chicken is patted dry with paper towels before dipping in the dredge. This should adhere the crust to the chicken. Also don’t fuss with the chicken while it’s frying and use tongs to gently turn the strips.
The chicken came out great. I substituted buttermilk with almond milk and lemon juice. I also used colby jack cheese instead of cheddar. I do think the waffles were not fluffy enough like they needed less corn and more wheat flour. Other than that they were great.
I made the batter ahead of time popped in fridge and also substituted the regular flour for GF AP Flour and it came out amazing! No one even knew it was GF :). I also tweaked the fried chicken recipe to make it all GF as well, and again perfect!
You Go Girl! So glad you enjoyed it!
Can you prep the waffle batter ahead of time and use when ready? Also I am making it all Gluten Free by substituting “flour” for AP GF Flour. Usually it works so hopefully with this recipe it will be same.
Yes, you should be able to make the batter ahead and refrigerate until you’re ready to make it.
Would substituting potato flour or cornstarch increase the crunch as an acceptable substitute? I recently had Korean style fried chicken and the crunch was addicting. Also, where can I get buttermilk like I remember from growing up on the farm, home-made super tangy and salty?
Sure, you can substitute cornstarch for the flour to make your chicken extra crispy — though it’s pretty darn crispy the way I’ve made it in this recipe. Unfortunately, I don’t know of a good source for that buttermilk you speak of — unless you happen to live near a dairy farm.
Will this chicken recipe work in an air fryer?
No – the chicken needs to be fried in oil.
This recipe was fantastic! We followed it exactly and our whole family loved it. Thank you!
My family loved this recipe! I’ve never heard my boys (ages 4 and 6) so quietly consumed by happy eating. Served with garlicky kale and the meal was perfection.
Hi Nicole! Thanks so much for letting me know! It’s a favorite in our house too! And any time I can get the kids to eat, it makes me happy!
What type of waffle iron are you using? I have been trying to find a traditional waffle iron like yours everywhere that makes these thin waffles but cannot find one anywhere!
This is a Presto combination waffle and pancake griddle… and I confess, it’s probably 25 years old.
I made this for my family last night and they raved!! I was hesitant about the onion/cheese waffle but trusted the recipe and I’m glad I did!! My 11 year old , who for whatever reason, claims he doesn’t like chicken and waffles ate a giant waffle and 3 strips! Thank you for helping me impress my family!
Also, your website is beautiful and I can’t wait to try more recipes!
Debra, you’ve made my day! Thank you for sharing and I’m so happy to know that I’ve got 11-year old fans!
Since my daughter announced it was Waffle Day about 1/2 hour before I started dinner (and her father agreed waffles for dinner sounded good.), I needed to come up with a waffle recipe quick. This waffle is delish – savory and sweet, and the cornmeal is a must. I don’t think I’ll ever make a waffle without it again – adds texture and chew. I had my own recipe for baked chicken tenders; all I needed was the waffle recipe. So glad I came across this one…while I didn’t have scallions or chives, I subbed a couple tablespoons diced sweet onion mixed with minced fresh parsley – it worked out very well. Can’t speak to the chicken part of this recipe, but the waffle was amazing! Happy to have leftovers for quick savory breakfasts during the week ahead. Thanks for sharing a tasty recipe.
So glad you enjoyed the waffles Jennifer. Your swaps sound like they worked well. Happy National Waffle Day!
Really excited to try this! Although cornmeal is not easily available where i’m from 🙁 is it alright to use flour for the entire recipe or should I use bread crumbs for it?
The cornmeal gives it that ultra crispy crust. Because this is skinless chicken, you’ll need something to give it additional texture, and flour would “taste” ok, I think, but it’s not going to be really crispy. If you were to use bread-crumbs, I’d try the Japanese-style, Panko breadcrumbs. But if you can wait a few days for an Amazon shipment of cornmeal, that’s what I’d recommend.