This post was originally created in 2020, but has recently been updated to include helpful content and step-by-step process instructions. The recipe remains the same reader-favorite it always has been!
The summer of 2018, I fried a lot of chicken. I was chasing that perfect piece of classic southern fried chicken: shatteringly crispy, well seasoned all the way through, and insanely juicy. My kitchen smelled like a church supper for three months straight!
Once I perfected my authentic, buttermilk brined Southern fried chicken, putting it on a waffle with a spicy little honey butter was a no brainer. Chicken and waffles for dinner seems crazy, but trust, it is EVERYTHING!
This recipe is the result of 3 months of obsession and almost 100 years of history, and a little planning so everything is hot, crispy, and ready on the table at the same time!
Jump to:
- The Harlem History Behind Chicken and Waffles
- What Makes These Chicken and Waffles Work
- The Right Way to Make Southern Fried Chicken and Waffles
- Variations & Tips
- Equipment I Used
- Storing and Reheating Southern Fried Chicken and Waffles
- Frequently Asked Questions
- Let's Keep Brunch Going
- Southern Fried Chicken and Waffles
The Harlem History Behind Chicken and Waffles
Chicken and waffles have been a thing forever! While the Pennsylvania Dutch made waffles topped with shredded chicken and gravy, this baby is soul food. Fried chicken and waffles' real origin story starts in Harlem in 1938.
Joseph T. Wells opened a tiny restaurant on Seventh Avenue, just three booths and five stools, that became the late night spot for jazz musicians finishing their sets. Too late for dinner, too early for breakfast, Wells served up crispy fried chicken on a buttery waffle, and it became an immediate hit.
Nat King Cole held his wedding reception there. Sammy Davis Jr. was a regular. And if you happened to wander into Dickie Wells' club down the street that same year, you'd get yours served with a shot of bourbon on the side! Harlem was not playing around!
It stayed a Harlem must-have until 1976, when Herb Hudson packed it up and took it to Los Angeles, opened Roscoe's House of Chicken and Waffles, and introduced the rest of the country to what Harlem already knew.
What Makes These Chicken and Waffles Work
- Boneless chicken thighs — thighs are the move here, 100%. They're juicier, more forgiving in the fryer, and have way more flavor than a breast. Don't let anyone talk you into breasts for this, I'm team thighs all the way!
- Buttermilk — the acid tenderizes the meat and helps the crust grip. No buttermilk? Squeeze half a lemon into a cup of whole milk, let it sit five minutes, and you're good.
- Garlic powder + onion powder — your flavor base. Both go in the brine and the crust so you get seasoning at every layer.
- Hot sauce — brings a little heat and a little acid. Use whatever you love. I like Frank's.
- Smoked paprika — adds color and a subtle smokiness that you'll notice if it's missing.
- All-purpose flour — the base of your crust.
- Cornstarch — this is the secret to that light, crispy crust. It cuts the gluten in the flour so the coating fries up crackly instead of dense and chewy.
- Baking powder — creates tiny bubbles when the chicken hits the hot oil, making the crust puff and shatter instead of sitting flat. Don't skip it.
- Kosher salt + black pepper — Bland food is a crime; season at every level, people!
- Honey — You can swap maple syrup if that's your preference, but honey gives it a thicker, richer drizzle.
- Unsalted butter — makes the sauce glossy, rich, and something a plain honey drizzle could never be. Use unsalted so you control the salt.
- Chili powder — brings the heat. Start with half a teaspoon and taste it, you can always add more. Or swap for cayenne pepper.
This section is already long enough, and I have a full Belgian-style waffles recipe post if you need the step by step with the photos for it, but just know it's full of all the good stuff: a little cinnamon, a little vanilla, plenty of delicious goodness.
The Right Way to Make Southern Fried Chicken and Waffles
Step 1
Brine the Chicken
Add your buttermilk and spices to a large bowl and whisk it all together. Add your thighs to the chicken brine, making sure every single one is fully submerged.
Cover with plastic wrap and marinate for at least one hour up to overnight in the refrigerator. The longer it sits, the better it gets!
Step 2
Make your Waffle Batter
When you're ready to cook, start your waffle batter first so it can rest while the oil heats up.
Separate your eggs, whip the egg whites to stiff peaks, and fold them into your batter last; that's what gives you those fluffy insides with the crispy outside. Let the batter rest for about five minutes before you start pouring it into the waffle iron.
Step 3
Heat oil + dredge chicken
Heat your oil to 350°F in a dutch oven (always use a thermometer)! I actually like heating it to 360ºF so that the temperature doesn't drop too far when frying.
While it heats, whisk together your flour, cornstarch, baking powder, and seasonings. Pull each thigh straight from the brine, dredge thoroughly, and let rest five minutes on a plate. That rest is what makes the crust grip.
Step 4
Fry the chicken
Working in batches of no more than four thighs at a time, lower the chicken into the hot oil. Crowding the pot drops the oil temperature and gives you steamed, oily chicken instead of fried chicken. Fry each batch for 8 to 9 minutes until deep golden brown and cooked through.
As each batch comes out, place them on a wire rack set over a rimmed baking sheet. Never a plate or paper towels, the rack keeps air circulating so that crust stays crispy instead of steaming itself soggy while you finish the rest.
Step 5
Cook the Waffles
While the chicken fries, get your waffle iron hot and greased. Pour in your batter and cook according to your iron's instructions, but don't stack finished waffles on a plate.
Place them directly on a wire rack to keep them crisp and warm in the oven at 200ºF, while you finish everything else. This is the secret that keeps your waffles from getting soggy before they hit the table.
Step 6
Make the hot honey butter.
In a small saucepan over medium heat, melt your butter with the honey, chili powder, and kosher salt. Whisk until it's smooth, glossy, and fully combined.
Drop the heat to low and keep it warm until you're ready to serve, it should be pourable.
Step 7
Plate + serve hot!
Waffle down first, chicken on top, hot honey butter sauce drizzled generously over everything. And don't be shy with the sauce! Serve immediately.
Variations & Tips
- Swap the sauce. Hot honey butter is the move, but maple syrup, spiced maple syrup, or even a straight pour of your favorite hot sauce all work beautifully here.
- Chicken breast works, but use tenderloins. Full breasts take too long and dry out easily. If you prefer white meat, chicken tenderloins fry in the same time as thighs and stay juicy.
- Making it for a crowd? Fry the chicken in batches and hold everything on wire racks in a 200°F oven. Nothing should hit the table cold or soggy.
- Belgian waffle iron vs. regular. The Belgian iron gives you that thick, sturdy waffle that holds up under the chicken and sauce. A regular iron works, just know your waffle will be thinner and crispier.
- Don't skip the rest time. Letting the dredged chicken sit five minutes before frying is the difference between crust that grips the chicken and crust that falls off in the oil.
Equipment I Used
Storing and Reheating Southern Fried Chicken and Waffles
- Fridge. Store the chicken and waffles separately in airtight containers for up to 3 days. Keeping them together is how you end up with a soggy mess so don't do it.
- Freezer. The fried chicken freezes beautifully for up to 3 months. Let it cool completely, wrap each piece individually, and store in a freezer bag. The waffles freeze just as well; stack them with a piece of parchment between each one so they don't stick together.
- Reheat the leftovers. Skip the microwave entirely. For the chicken, you've got two good options: a wire rack in a 400°F oven for 10 to 15 minutes, or your air fryer at 375°F for 5 to 6 minutes. Both bring the crust back to life beautifully. For the waffles, pop them straight into the toaster or toaster oven until crispy. Either way, it'll taste like you just made it.
Frequently Asked Questions
You either skipped the five minute rest after dredging, or your oil wasn't hot enough. Both cause the crust to slide right off in the oil.
The chicken reheats beautifully in the oven or air fryer. Make it the day before, store separately, and reheat at 400°F until warmed through before serving.
You can mix the dry and wet ingredients separately the night before, but don't combine them until you're ready to cook. Combined batter sitting overnight loses its lifting power.
I use vegetable or canola oil. They're easy to find, affordable, and have a neutral flavor and high smoke point, so they're perfect for frying.
Let's Keep Brunch Going
Craving more cozy recipes? Sign up for the Sweet Tea & Thyme newsletter, save this recipe with the Pin button. If you whip it up, tag me (@sweet_tea_thyme on IG/@sweetteaandthyme on TikTok) and don’t forget to leave a star rating and note below, it helps more than you know, friend.
Southern Fried Chicken and Waffles
Ingredients
- 8 boneless, skinless chicken thighs
- Vegetable Oil, for deep frying
Buttermilk Brine
- 2 cups whole buttermilk , OR soured whole milk* (see notes)
- 1 tablespoon kosher salt
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 tablespoon hot sauce or chili powder
- 1 teaspoon smoked paprika
Seasoned Flour Crust
- 3 cups all-purpose flour
- ⅓ cup cornstarch
- 2 teaspoon baking powder
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon kosher salt
- 2 teaspoon freshly cracked black pepper
Spicy Honey Butter Sauce
- ¼ cup honey , you can substitute maple syrup
- ½ teaspoon chili powder or cayenne pepper, or more if you like a lot of spice
- 4 tablespoon unsalted butter
- ½ teaspoon kosher salt
- Best Belgian Waffles Recipe, click the link for the full waffle recipe, makes 8 waffles
Instructions
Brine the Chicken
- Whisk the buttermilk or soured milk, kosher salt, garlic powder, onion powder, hot sauce, and smoked paprika together in a large mixing bowl.2 cups whole buttermilk , 1 tablespoon kosher salt, ½ tablespoon garlic powder, ½ tablespoon onion powder, 1 tablespoon hot sauce or chili powder, 1 teaspoon smoked paprika
- Add the boneless, skinless chicken thigh to the bowl, making sure every thigh is covered in the brine. Cover the bowl with plastic wrap and let the chicken marinate in the buttermilk brine from 1 hour to overnight in the fridge.8 boneless
Dredge the Chicken
- While the oil is heating up, in a mixing bowl whisk together flour, cornstarch, baking powder, and seasonings. Take each chicken thigh from the brine and dredge into the seasoned flour. Thoroughly coat the chicken all over, gently shake off the excess, then let rest on a plate for five minutes before frying. Chef's Tip: add a couple tablespoons of the buttermilk brine to the flour mixture and give it a little stir. These lumps make the crust extra craggy!3 cups all-purpose flour, ⅓ cup cornstarch, 2 teaspoon baking powder, 2 teaspoon garlic powder, 2 teaspoon onion powder, 2 teaspoon kosher salt, 2 teaspoon freshly cracked black pepper
Fry the Chicken and Make the Waffles
- In a 4 qt dutch oven pot, heat up about half the pot's worth of vegetable oil. Allow the oil to reach 350ºF (180ºC), and while it's coming to temperature, make the waffle batter.Vegetable Oil
- Fry the chicken in the hot oil (no more than about 4 thighs per batch) until golden brown, crispy, and cooked through completely, about 8-9 minutes. (While these are frying, cook the waffles in their iron).Best Belgian Waffles Recipe
- Carefully take each piece of chicken out of the oil with tongs and place them on a wire rack over a rimmed baking sheet and let cool slightly before serving. Repeat until all the chicken thighs are fried.
- Place each cooked waffle on a wire rack over a baking sheet and place them into a warm oven (no more than 200ºF) so they stay warm.
Make the Spicy Honey Butter
- In a small saucepan, melt butter over medium heat with honey, chili powder, and kosher salt. Whisk well until the mixture is incorporated and homogenized.¼ cup honey , ½ teaspoon chili powder or cayenne pepper, 4 tablespoon unsalted butter, ½ teaspoon kosher salt
- Lower the temperature to 'warm/low' heat and keep for serving.
Serve the Chicken and Waffles
- I like to cut the chicken into four pieces (2 thighs per serving) and serve them piled on a stack of 2 waffles per person. Generously drizzle the honey butter all over the top of the chicken and waffles and serve warm!
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