Crispy, golden fried chicken sitting on top of fluffy cornmeal waffles, drizzled with spicy honey that’s sweet and tangy all at once. The first time I made Southern Fried Chicken and Waffles at home, I couldn’t believe how simple it was to recreate that classic diner magic right in my own kitchen. The buttermilk does all the hard work, keeping the chicken juicy while the double-flour coating gets incredibly crunchy.
If you’re looking for more hearty breakfast ideas, you’ll love my Easy Freezer Breakfast Burritos Recipe for busy mornings, or try my Easy Biscuits And Chorizo Gravy Recipe or Best Banana Nut Bread Recipe for another Southern-inspired favorite.
Why You’ll Love This Southern Fried Chicken and Waffles
This Southern fried chicken and waffles recipe delivers big, bold flavors without complicated steps. The buttermilk brine keeps the chicken incredibly tender while building up flavor. The rice flour in the coating creates an extra-crispy crust that stays crunchy even after sitting for a few minutes.
The cornmeal Southern Fried Chicken and Waffles have a slightly sweet, grainy texture that’s different from regular waffles, and they hold up beautifully under syrup or hot honey. Everything comes together in about an hour and a half, and you’ll have a show-stopping brunch that feels special but doesn’t stress you out. Plus, if you’re feeding a crowd, pair this with my Easy Biscuits And Chorizo Gravy Recipe for an unforgettable Southern breakfast spread.
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Southern Fried Chicken and Waffles Ingredients
Here’s what you’ll need to make this crispy fried chicken and fluffy waffle combo.
See Recipe Card Below This Post For Ingredient Quantities
Chicken Brine:
Boneless, skinless chicken thighs: Dark meat stays juicy and flavorful during frying. Thighs are more forgiving than chicken breasts and won’t dry out.
Buttermilk: Tenderizes the chicken and adds tangy flavor while keeping the meat incredibly moist. The acidity also helps create a better crust.
Tabasco or Frank’s hot sauce: Adds a subtle kick to the brine and helps season the meat all the way through.
Kosher salt: Seasons the chicken and helps the buttermilk penetrate the meat.
Garlic powder: Brings savory, aromatic flavor to the brine.
Onion powder: Adds depth and a mild sweetness that balances the spices.
Smoked paprika: Gives the chicken a subtle smoky flavor and a hint of color.
Coating/Dredge:
All-purpose flour: Forms the base of the crispy coating and helps the dredge stick to the chicken.
Rice flour: Creates an extra-crunchy, delicate crust that stays crisp longer than regular flour alone.
Poultry seasoning: A blend of herbs that adds classic savory flavor to the coating.
Kosher salt: Seasons the crust so every bite tastes perfect.
Ground black pepper: Adds a mild heat and depth to the coating.
Frying:
Butter: Adds rich flavor to the frying oil and helps the chicken brown beautifully.
Vegetable oil: The main frying fat that can handle high heat without burning.
Waffles – Dry Ingredients:
All-purpose flour: Gives the waffles structure and helps them hold together.
Cornmeal: Creates a slightly grainy, Southern-style texture and adds a gentle corn sweetness.
Baking powder: Makes the waffles rise and turn fluffy.
Baking soda: Works with the buttermilk to create lift and a tender crumb.
Sugar: Adds just a touch of sweetness to balance the savory chicken.
Kosher salt: Enhances all the other flavors in the waffle batter.
Ground black pepper: A surprising addition that adds subtle warmth and pairs perfectly with the savory chicken.
Waffles – Wet Ingredients:
Buttermilk: Makes the waffles tender and adds a slight tang that complements the chicken beautifully.
Eggs: Bind the batter together and add richness.
Melted butter: Creates tender, flavorful waffles with a hint of richness in every bite.
Hot Honey (Optional):
Butter: Makes the honey silky and helps it blend smoothly.
Honey: Brings natural sweetness that balances the heat.
Tabasco or Frank’s hot sauce: Adds a spicy kick that makes the honey irresistible on both chicken and waffles.
How To Make Southern Fried Chicken and Waffles
Follow these steps to make perfectly Southern Fried Chicken and Waffles.
Chicken:
Marinate: Place the chicken thighs in a bowl or sealable plastic bag and cover them completely with buttermilk. Let them sit in the fridge for at least 1 hour, or up to 4 hours if you have time. The longer they marinate, the more tender and flavorful they’ll be.
Prepare coating: In a medium bowl, whisk together the all-purpose flour, rice flour, poultry seasoning, salt, and black pepper until everything’s evenly combined.
Dredge chicken: Take each chicken thigh out of the buttermilk and shake off the excess liquid. Press each piece into the flour mixture, coating both sides well and making sure to get the edges. Set the coated pieces aside on a plate while you heat the oil.
Fry: Pour about 2 inches of vegetable oil into a Dutch oven or deep skillet and add the butter. Heat over medium-high heat until the oil shimmers and reaches 350°F to 375°F. Carefully add 4 pieces of chicken to the hot oil and fry for 8 to 9 minutes, turning once halfway through, until the crust is deep golden brown and the internal temperature hits 165°F. Keep the oil temperature between 320°F and 325°F while frying. Drain the chicken on paper towels and keep it warm in a low oven or loosely covered with foil while you fry the second batch.
Waffles:
Preheat waffle maker: Spray your waffle iron generously with nonstick spray and turn it on to heat up.
Combine dry ingredients: In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, salt, and pepper until there are no lumps.
Combine wet ingredients: In another bowl, whisk the buttermilk, eggs, and melted butter until smooth. Pour this mixture into the dry ingredients and whisk just until everything comes together. Don’t overmix – a few small lumps are fine.
Cook waffles: Pour about ⅔ cup of batter into each section of your waffle maker and close the lid. Cook according to your waffle maker’s instructions, usually 4 to 5 minutes, until the waffles are golden and crispy. Serve the waffles immediately topped with hot fried chicken and either maple syrup or hot honey.
Hot Honey (Optional):
Make hot honey: In a small saucepan over low heat, melt the butter with the honey and hot sauce. Whisk everything together until it’s smooth and glossy. Keep it warm on the lowest heat setting until you’re ready to serve.
Substitutions and Variations
Chicken: You can use bone-in chicken pieces if you prefer, but you’ll need to fry them a bit longer (about 12 to 15 minutes) to make sure they cook through.
Buttermilk: If you don’t have buttermilk, mix 2 cups of regular milk with 2 tablespoons of white vinegar or lemon juice and let it sit for 5 minutes.
Rice flour: Regular all-purpose flour works if you can’t find rice flour, but the coating won’t be quite as crispy.
Hot sauce: Any hot sauce you like will work. Adjust the amount based on how spicy you want it.
Cornmeal: You can replace the cornmeal with more all-purpose flour for traditional waffles, but you’ll lose that Southern-style texture.
Spicy honey: If you want a milder version, use less hot sauce or skip it entirely for plain honey butter.
Equipment For Southern Fried Chicken and Waffles
Dutch oven or deep skillet: For frying the chicken safely with enough oil depth.
Waffle maker: Any standard waffle iron works perfectly.
Large mixing bowls: You’ll need at least three for keeping ingredients separate.
Whisk: For mixing batters and combining ingredients smoothly.
Meat thermometer: Essential for making sure your chicken reaches 165°F.
Paper towels: For draining the fried chicken.
Small saucepan: If you’re making the hot honey sauce.
Storage and Reheating
Refrigerator: Store leftover Southern Fried Chicken and Waffles separately in airtight containers for up to 3 days. Keep the hot honey in a sealed jar in the fridge for up to a week.
Freezer: The Southern Fried Chicken and Waffles freeze beautifully for up to 2 months. Layer them between parchment paper and store in a freezer bag. Fried chicken can be frozen for up to 1 month, though the coating may lose some crispness.
Reheating: Reheat waffles in a toaster or toaster oven to get them crispy again. For the chicken, use a 375°F oven for 10 to 15 minutes to warm it through and restore the crispy coating. Avoid the microwave, which makes everything soggy.
Serving Suggestions
This Southern comfort food breakfast pairs wonderfully with a few simple sides:
Fresh fruit salad: The bright, juicy flavors cut through the richness of the Southern Fried Chicken and Waffles.
Scrambled eggs with cheese: Add extra protein and make this a true feast.
Coleslaw: A tangy, crunchy slaw balances the warm, crispy textures perfectly.
Sweet tea or fresh orange juice: Classic Southern drinks that complete the brunch experience..
Expert Tips
Room temperature chicken: Let your chicken sit out for 15 to 20 minutes before frying so the oil temperature doesn’t drop too drastically when you add the meat.
Oil temperature matters: Use a thermometer to monitor your oil. If it’s too hot, the coating burns before the chicken cooks through. If it’s too cool, you’ll end up with greasy, soggy chicken.
Don’t crowd the pan: Frying in batches keeps the oil temperature stable and ensures every piece gets crispy and golden.
Keep waffles warm: If you’re cooking in batches, keep finished Southern Fried Chicken and Waffles warm in a 200°F oven on a wire rack so they stay crispy.
Make ahead: You can prepare the waffle batter and marinate the chicken the night before to save time in the morning.
FAQ
Is fried Southern Fried Chicken and Waffles thing?
Yes, fried Southern Fried Chicken and Waffles is considered a classic Southern comfort food dish, though it became especially popular in Harlem during the jazz age. The combination of crispy Southern Fried Chicken and Waffles represents the best of Southern hospitality and home cooking. My family tip: serve this for Sunday brunch and you’ll start your own delicious tradition.
What gives Southern Fried Chicken and Waffles its flavour?
Southern Fried Chicken and Waffles gets its incredible flavor from a buttermilk brine that tenderizes and seasons the meat, plus a well-spiced flour coating. The combination of garlic powder, onion powder, paprika, and poultry seasoning in both the brine and the dredge builds layers of savory taste. Family tip: don’t skip the marinating time – that’s where the real flavor magic happens.
What is the difference between fried chicken and Southern fried chicken?
Southern Fried Chicken and Waffles specifically uses a buttermilk brine or soak before coating and frying, which makes the meat more tender and flavorful. The coating is typically seasoned with classic Southern spices and fried in oil or a combination of oil and butter for extra richness. Regular fried chicken might skip the buttermilk step or use different seasonings. Family tip: the buttermilk soak is what makes Southern fried chicken so special, so don’t skip it.
What is the secret to Southern Fried Chicken and Waffles?
The real secret is the buttermilk marinade, which breaks down the proteins and keeps the chicken juicy and tender. Maintaining the right oil temperature (around 325°F while frying) ensures a crispy coating without burning. Also, letting the chicken rest for a few minutes after coating and before frying helps the crust stick better. My family tip: patience is key – don’t rush the marinating or try to fry at too high a temperature.
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Pairing
These are my favorite dishes to serve with Southern Fried Chicken and Waffles
Southern Fried Chicken and Waffles
A perfect blend of crispy, savory Southern Fried Chicken and Waffles, delicious waffles-topped with hot honey for that sweet and spicy kick.
Ingredients
Method
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Add chicken thighs to a bowl or sealable plastic bag and cover with buttermilk. Marinate for 1 hour, but no longer than 4 hours.
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Mix the all-purpose flour, rice flour, poultry seasoning, salt, and black pepper in a bowl. Shake excess buttermilk from chicken and dredge each piece in the seasoned flour. Set aside on a tray.
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Preheat oven to 200°F to keep the chicken warm.
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Add enough vegetable oil to a Dutch oven or deep skillet to measure 2 inches. Add butter and heat oil until it shimmers. Fry chicken in batches, 4 pieces per batch, for 8-9 minutes, until the internal temperature reaches 165°F. Drain on paper towels, and keep warm in the oven.
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Preheat waffle maker and coat with nonstick spray.
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In a large bowl, whisk together all dry ingredients.
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In another bowl, whisk together wet ingredients. Pour wet ingredients into the dry ingredients and whisk until smooth.
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Pour about ⅔ cup of the batter into each waffle mold and cook according to the waffle maker’s directions.
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Serve waffles immediately with the fried chicken and your choice of maple syrup or hot honey.
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In a small saucepan, melt the butter with honey and hot sauce. Whisk until combined and keep warm.
Nutrition
Notes
Fried chicken with waffles is the ultimate comfort food combo, and with the addition of hot honey, it takes your tastebuds on a journey of sweet and spicy flavors. The crispy chicken and soft waffles are perfect for breakfast or dinner!
