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!
Just got a new waffle maker and couldn’t wait to try it!
Made these by following the recipe exactly as well as vegan for my husband by substituting rice milk and Apple cider vinegar for the buttermilk, egg replacement for the eggs, dairy free cheese shreds and vegan butter. I wasn’t sure how the vegan ones would turn out but I can truly say they were both equally delicious and fluffy.
Wait — you’re husband is vegan? Wow! I’m impressed – it’s usually the other way around! I’m so glad you both liked them — I’m going to try out your substitutions!
Okay, so I’ve never really understood the whole chicken & waffle craze. My kids love them and my son asked for them for his birthday dinner. We were already planning on going out, so I made this for his birthday breakfast. What a hit!! The chicken turned out so good that I may not ever buy frozen chicken tenders again! Thanks for the recipe!!
I’m so glad you and your family enjoyed them. My family gets excited anytime I tell them its on the menu — and I agree, these chicken tenders are WAY better than the frozen ones.
Made this tonight and it was wonderful! Was a tad bit tedious but who cares when it’s definitely worth the effort. Loved the taste of the waffles as well, which is I think was my favorite part. Used chicken thighs also. Thanks for the recipe!
I agree, this one takes a bit more work than I’m usually willing to give, but it is SO WORTH IT!
This recipe looks sinful. My kinda recipe. Can I use other chicken parts?Thanx for your response
You can absolutely use other chicken parts. In fact, the thighs would be my next choice… Note that chicken thighs are going to require longer cooking than boneless skinless chicken strips from the breast.
We loved this tonight! Thank you!!
It saved a lot of time cutting the chicken into strips.
I didn’t know to add shredded cheese…very nice.
My husband was nervous but he ate it all and in fact liked it for being something he would class as “my food” when it’s something a little different. 🙂
The kids thought having waffles for dinner was fun. We all enjoyed the crispness of the batter on the chicken with the cornmeal in there as well.
Definitely a keeper!
Sounds like you all had a good time with this one — I’m glad you enjoyed it! My family always does!
Do you know if you should eat chicken and waffles for dinner or for breakfast?
Yes! Yes for dinner! Yes for breakfast! Yes! Yes! Yes!
My niece told me about fried chicken on waffles. Until then, I had never heard about them. I’m so glad I found this recipe, because I have to see what all the hub-bub is about! Now I can make them myself. I love that you drag out the superbowl week. I’m from the Boston area so there is a lot of excitement for the Patriots! Thanks for the recipe!
If you’re from the Boston area, then you’ll want to check out the clam chowder I did earlier this week… Oh-Ma-Gawd!
Sweet and savory dishes are just the best. Great flavors in this dish from the waffles to the chicken.
Glad you like it Julie!
This is my kind of comfort food and that chicken looks so crispy, my mouth is watering.
Wow – you went there!!! Those chicken and waffles look absolutely decadent! I love that you’re highlighting fare from the region both teams are from. Such a fun idea! Go Pats!!
You’re too funny – yes, I went THERE. It’s decadent, but so flipping good!
Just loving this recipe, chicken and waffles, perfect combination and one my kids and hubby would love!
Thanks, Camilla! I hope they enjoy it!
Yum yum yum….OMG….YUMMMMM!!!! I’ve never really understood the whole fried chicken and waffle thing until seeing this! Now I can see how this might be one of the most ingenious food combos of all time! Your take on the classic is amazing…really amazing!!!
Super!! My husband loves the combo chicken and waffles !!
OHHHH MOTHER MARY! You have found the most delicious way to my heart!!!
LOL! You are too funny! My Dad said something similar when he saw the post and demanded that I make this for him, NOW!
This would be my husband’s favorite thing ever, haha. He LOVES that kind of chicken! I’ve never made it but I might have to try it!
I think everyone should try it at least once…
OMG is right. This is game day food at its best. I’m coming to your house for the superbowl. These waffles with chicken look delicious.
Thanks so much, Ali! You’re welcome to come to our Super Bowl Party!
Oh I am drooling here Lisa! I’ve never added chives to waffles before… Excellent!
LOL! I love savory waffles – hope you do too!
Lisa, once again you have found the way to my heart! Cornmeal battered fried chicken is amazing and I’m so excited to try this method. Deep-frying in the house makes my husband nervous, so I’m excited to do this method instead!
Glad you like it, Mackenzie — if you’re nervous about frying inside, you could use a Fry Daddy and cook them outside on the back porch… I’ve done that too.
I love all of the ingredients that go into the waffles so that there’s a nice balance between the sweet and the savory in the final dish. I can’t wait to give this a try!
Thank you, Michelle! I can’t wait to hear how you like it!
I wish I could leave a drooling emoji right here… thats pretty much sums up what I’m doing right now.
The chicken looks so perfectly crispy and those waffles! I need to remember to try a savory waffle… these savory waffles! These look incredible! I personally could care less about football, but when you add the spin of food from the teams origin, you got me! Go Falcons!
Thank you, Katrina! I never make this kind of thing, but every so often, it’s fun to go all out! This doesn’t suck!