Chicken and Waffles

Crispy fried chicken thighs join a bed of fluffy sweet waffles in this easy chicken and waffles recipe! 

Why this recipe works

Chicken and waffles are something a lot of people might scratch their heads at, but, don’t knock it until you try it. The savory sweet combo of crunchy fried chicken with a little kick in the breading pairs really well with pillowy golden brown waffles and a drizzle of syrup. This southern brunch staple is an experience for the tastebuds in the best way possible!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

WAFFLES – We used a box mix for our waffles. You can certainly use your favorite homemade waffles as well. You can even use a boxed pancake mix for them. Simply add 1 egg to the batter (for 2 waffles).

SEASONING – We like to incorporate Slap Ya Mama seasoning into the chicken breading which adds a subtle kick. Like a little more heat? Try our homemade Cajun seasoning instead.

CHICKEN – Most popularly, the type of chicken used for chicken and waffles is thighs. However, you can certainly use the cut of meat you prefer the most! Do note that if you use a larger cut of chicken, the cooking time will vary. Chicken should reach 165F on an instant-read thermometer that has been inserted into the thickest portion of the meat to be considered done.

How to Make Chicken and Waffles

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a medium bowl, whisk together egg and buttermilk.
2. In another medium bowl, combine flour, cornstarch, Slap Ya Mama seasoning, garlic salt, and black pepper.
3. Dredge chicken thighs in flour mixture, then dip into egg mixture ensuring the chicken is completely coated. Dip chicken into flour again, pressing the flour mixture into the chicken then gently shake off the excess. Move coated chicken to a wire rack to rest.
4. Prepare three large waffles. Remove to wire rack to keep them crisp (leaving hot waffles on a plate with cause the steam to make them soggy).
5. Place enough oil in skillet to come about 1/2-inch up the side of the pan. Heat over medium-high until temperature reaches 350 F.
6. Gently place prepared chicken thighs into the hot oil. Cook undisturbed for 2-3 minutes, or until golden brown. Use tongs to turn chicken over and cook an additional 1-2 minutes or until golden.
7. Flip again, every few minutes, cooking for a total of about 15 minutes. Remove to a paper towel lined plate.
8. Serve two chicken thighs on top of one large waffle.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Because chicken and waffles is practically a meal all in itself, a heaping drizzle of maple syrup is the perfect finishing touch. Though we find it pretty filling on its own, you can easily serve it up alongside mac and cheese, grits, or southern green beans. This is a combo you can have at any time of the day whether it’s breakfast, lunch, or dinner. Enjoy!

More Related Recipes

• Shrimp and Grits
• Chicken Fried Steak
• Pineapple Casserole
• Fried Green Tomatoes
• Southern Buttermilk Pie

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Chicken and Waffles

The savory sweet combo of crunchy fried chicken with a little kick in the breading pairs really well with pillowy golden brown waffles and a drizzle of syrup.

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Breakfast, Dinner

Cuisine: American

Servings: 3 servings

25 minutes mins

Calories: 414

Author: Amanda Davis

Ingredients

• ▢ 1 pound boneless skinless chicken thighs about 6 thighs
• ▢ 1 large egg
• ▢ ½ cup buttermilk
• ▢ ½ cup all purpose flour
• ▢ 1 Tablespoon cornstarch
• ▢ 1 ½ Tablespoons Slap Ya Mama seasoning
• ▢ 2 teaspoons garlic salt
• ▢ 2 teaspoons black pepper
• ▢ 3 large waffles we used a box mix
• ▢ vegetable oil for frying

Things You’ll Need

• ▢
  Wire cooling racks
• ▢
  Large deep sided skillet
• ▢
  Waffle iron
• ▢
  Vinyl gloves
• ▢
  Instant read thermometer
• ▢
  Tongs

Before You Begin

• We used a box mix for our waffles. You can certainly use your favorite homemade waffles as well.
• You can also use boxed pancake mix to make waffles. Simply add 1 egg to the batter (for 2 waffles).
• Most popularly, the type of chicken used for chicken and waffles is thighs. However, you can certainly use the cut of meat you prefer the most! Do note that if you use a larger cut of chicken, the cooking time will vary. Chicken should reach 165F on an instant-read thermometer that has been inserted into the thickest portion of the meat to be considered done.
• Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. If you think you may have leftovers, keep the chicken and waffles separate from each other which will make storage a lot easier. Storing them piled together will cause the waffles to become soggy. Reheat the chicken in a 350F oven on a baking sheet until warmed through. You can reheat the waffles in a toaster or toaster oven to help them crisp back up, or simply pop them on the baking sheet with the chicken and reheat them in the oven.

Instructions

• In a medium bowl, whisk together egg and buttermilk.
• In another medium bowl, combine flour, cornstarch, Slap Ya Mama seasoning, garlic salt, and black pepper.
• Dredge chicken thighs in flour mixture, then dip into egg mixture ensuring the chicken is completely coated. Dip chicken into flour again, pressing the flour mixture into the chicken then gently shake off the excess. Move coated chicken to a wire rack to rest.
• Prepare three large waffles. Remove to wire rack to keep them crisp (leaving hot waffles on a plate with cause the steam to make them soggy).
• Place enough oil in skillet to come about 1/2-inch up the side of the pan. Heat over medium-high until temperature reaches 350 F.
• Gently place prepared chicken thighs into the hot oil. Cook undisturbed for 2-3 minutes, or until golden brown. Use tongs to turn chicken over and cook an additional 1-2 minutes or until golden. Flip again, every few minutes, cooking for a total of about 15 minutes. Remove to a paper towel lined plate.
• Serve two chicken thighs on top of one large waffle.

Nutrition

Serving: 1serving (1 waffle 2 thighs) | Calories: 414cal | Carbohydrates: 35g | Protein: 37g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 219mg | Sodium: 794mg | Potassium: 509mg | Fiber: 1g | Sugar: 3g | Vitamin A: 728IU | Calcium: 157mg | Iron: 5mg

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.