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Chicken And Waffles

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main courses•american•contains meat, contains gluten, contains dairy
90 minutes•4 servings•

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs – trimmed
  • 2 cups buttermilk
  • 2 cups all-purpose flour (240g)
  • 1/2 cup cornstarch
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 48 ounces vegetable oil – for frying
  • 2 cups all-purpose flour (240g)
  • 2 tbsp granulated sugar (25g)
  • 2 tsp baking powder (8g)
  • 1/2 tsp baking soda (2.3g)
  • 1/2 tsp kosher salt
  • 2 cups buttermilk
  • 2 large egg – lightly beaten
  • 4 tbsp unsalted butter – melted and cooled slightly
  • 1 tsp vanilla extract
  • unsalted butter – for serving
  • maple syrup – for serving
  • hot sauce – for serving, optional
Chicken and waffles

Instructions

  1. 1.

    Marinate the chicken: Place the chicken thighs in a bowl and pour 2 cups buttermilk over them, turning to coat. Cover and refrigerate for 1 hour (up to 4 hours).

  2. 2.

    Make the dredge: In a shallow dish, whisk together 2 cups flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 2 tsp kosher salt, and black pepper.

  3. 3.

    Heat the oil: Pour vegetable oil into a deep, heavy skillet to a depth of about 1 inch and heat to 350°F over medium-high heat, monitoring with a thermometer.

  4. 4.

    Dredge the chicken: Lift a thigh from the buttermilk, let excess drip, then coat thoroughly in the flour mixture, pressing to adhere. Dip it back into the buttermilk briefly, then dredge again in the flour mixture. Set on a rack and repeat with remaining pieces. Let coated chicken rest 10 minutes to set the crust.

  5. 5.

    Fry the chicken: Fry in batches without crowding, 5–7 minutes per side, until deeply golden and the thickest part reaches 165°F, 10–12 minutes total. Adjust heat to maintain 325–350°F. Transfer to a rack and keep warm.

  6. 6.

    Heat the waffle iron: Preheat a waffle iron to medium-high.

  7. 7.

    Mix dry ingredients: In a large bowl, whisk 2 cups flour, granulated sugar, baking powder, baking soda, and 0.5 tsp kosher salt.

  8. 8.

    Mix wet ingredients: In another bowl, whisk 2 cups buttermilk, eggs, melted butter, and vanilla extract.

  9. 9.

    Make the batter: Pour wet into dry and whisk just until combined with a few small lumps. Rest 5 minutes.

  10. 10.

    Cook the waffles: Spoon batter into the hot iron and cook until steam subsides and waffles are deep golden and crisp, 3–5 minutes per batch. Hold finished waffles warm.

  11. 11.

    Serve: Place waffles on plates, top with fried chicken, add unsalted butter (for serving), and drizzle with maple syrup. Add hot sauce if desired and serve immediately.

Chicken and waffles pairs juicy, spice-crusted fried chicken with tender, crisp-edged buttermilk waffles. The contrast of savory, peppery crunch against lightly sweet, buttery batter creates a dish that is both comforting and indulgent. Finished with maple syrup and a pat of butter, it hits salty, sweet, and textural notes in every bite.

The dish has deep roots in American cooking, with threads running through Pennsylvania Dutch waffle suppers and the African American tradition of fried chicken. By the early 20th century, it was a staple in Black-owned clubs and restaurants, later popularized by soul food institutions. Today it straddles breakfast and dinner, appearing on brunch menus nationwide while remaining a symbol of regional Southern and African American culinary heritage.