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This classic Southern-style chicken and waffles brings together crispy, seasoned fried chicken perched atop fluffy, golden waffles, all drizzled with a sweet-spicy honey butter sauce that ties the savory and sweet elements perfectly. It's the ultimate comfort food that works for breakfast, brunch or dinner.
I first made this chicken and waffles recipe for a Sunday family gathering, and it quickly became our most requested special occasion meal. The combination of crispy chicken and fluffy waffles with that spicy honey drizzle creates such anticipation around the table that everyone shows up early when it's on the menu.
Ingredients
- Boneless chicken thighs or breasts: Choose thighs for juicier results that stay tender even if slightly overcooked
- Buttermilk: The acidity tenderizes the meat while adding tanginess
- Salt and black pepper: Essential seasonings that enhance the chicken's natural flavor
- Garlic powder: Adds depth without the burn of fresh garlic which can scorch during frying
- Paprika: Provides a subtle smoky flavor and beautiful color to the coating
- Cayenne pepper: Optional but recommended for a gentle heat that complements the sweet components
- All purpose flour: Creates the foundation for the crispy exterior
- Cornstarch: The secret ingredient that ensures extra crispiness without heaviness
- Vegetable or canola oil: These have high smoke points ideal for frying
- All purpose flour: Provides structure while still allowing for tender waffles
- Sugar: Adds just enough sweetness without overwhelming the savory chicken
- Baking powder: Creates the perfect rise for fluffy waffles
- Eggs: Bind the batter and add richness
- Milk: Creates a tender interior
- Melted butter: Enriches the batter and adds flavor
- Vanilla extract: Enhances the sweetness and adds depth
- Honey: Natural sweetness that pairs perfectly with the spices and fried chicken
- Butter: Adds richness and helps the sauce cling to the chicken
- Hot sauce: Balances the sweetness with tangy heat
- Cayenne pepper: Optional boost of heat for those who want more kick
Step-by-Step Instructions
- Marinate the Chicken:
- Place chicken pieces in buttermilk mixture for at least 30 minutes, though overnight is preferable. The buttermilk works its magic by breaking down proteins in the meat, resulting in incredible tenderness. Make sure each piece is fully submerged for even flavor distribution. The longer you can let it marinate, the more pronounced the flavor will be.
- Prepare the Coating:
- Combine flour and cornstarch thoroughly in a shallow dish. The cornstarch is crucial here as it creates a lighter, crispier coating than flour alone would. Season this mixture generously as this forms the outer layer of flavor. For extra crispiness, you can add a tablespoon of the buttermilk marinade to the flour mixture and work it in with your fingers to create little clumps that will become extra crunchy bits.
- Dredge the Chicken:
- Remove chicken from marinade allowing excess to drip off before pressing firmly into the flour mixture. Use a pressing motion rather than just tossing to ensure the coating adheres well. For extra crunch, you can double dredge by dipping back in the marinade and then in flour again. Let the coated pieces rest on a wire rack for about 10 minutes to help the coating set up.
- Fry to Perfection:
- Heat oil to 350°F in a heavy skillet or Dutch oven. The oil should be about 1 inch deep. Carefully place chicken pieces in without crowding the pan. Maintain oil temperature by adjusting heat as needed. Cook until deeply golden and 165°F internally, about 6 minutes per side. The coating should make a distinctive sizzling sound throughout cooking. Too quiet means the oil isn't hot enough, too loud means it's too hot.
- Make Waffle Batter:
- Mix dry ingredients in one bowl and wet ingredients in another. Keep the egg whites separate and whip them until soft peaks form for extra fluffy waffles. Gently fold in the egg whites last. Let the batter rest for 5 minutes before cooking to allow the gluten to relax and the baking powder to activate.
- Cook Perfect Waffles:
- Preheat waffle iron until very hot. Spray with nonstick cooking spray before each waffle. Pour just enough batter to cover about three quarters of the surface as it will spread. Close lid and cook until steaming subsides, about 3 to 5 minutes depending on your waffle iron. The waffle should release easily when done.
- Create the Sauce:
- Melt butter completely before whisking in honey and hot sauce. The sauce consistency should coat the back of a spoon without being too thick or too runny. Taste and adjust seasonings. Warming the sauce slightly before serving helps it drizzle beautifully over the chicken and waffles.
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My absolute favorite part of making this recipe is watching everyone's reaction to that first bite. There's always this moment of silence followed by appreciative murmurs. I remember my grandmother telling me that good food should speak for itself, and whenever I serve this chicken and waffles, the quiet that falls over the table tells me everything I need to know.
Make Ahead Tips
The chicken can be marinated up to 24 hours in advance, which actually improves the flavor and tenderness. You can also fry the chicken up to 3 hours before serving and keep it warm in a 200°F oven on a wire rack over a baking sheet. This prevents the bottom from getting soggy.
Perfect Pairings
This dish strikes a beautiful balance on its own, but if you're looking to round out the meal, consider adding a fresh element. A simple side of fresh berries adds brightness, or a crisp green salad with a light vinaigrette helps cut through the richness. For beverages, try serving with sweet tea, cold brew coffee, or mimosas for brunch. If serving for dinner, a crisp lager or wheat beer complements the flavors wonderfully.
Pro Tips
Allow chicken to come to room temperature for 20 minutes before frying for more even cooking. Use a candy thermometer to maintain proper oil temperature for the crispiest results. Rest the fried chicken on a wire rack rather than paper towels to keep the coating crisp.
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Southern-style chicken & waffles will forever remain my go-to crowd pleaser for any occasion.
Frequently Asked Questions
- → Can I make the chicken ahead of time?
Yes, you can fry the chicken up to 2 hours ahead and keep it warm in a 200°F oven. For best results, place it on a wire rack over a baking sheet to maintain crispiness.
- → What's the best way to keep waffles crispy?
After cooking waffles, place them directly on the rack in a 200°F oven. This prevents them from getting soggy while you finish cooking the batch or preparing other components.
- → Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well but may need slightly different cooking times. Pound them to even thickness for best results, and be careful not to overcook as breasts can dry out more easily than thighs.
- → What can I substitute for buttermilk?
You can make your own buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes until slightly curdled.
- → How can I make this dish less spicy?
Simply reduce or omit the cayenne pepper in the chicken marinade and reduce or eliminate the hot sauce in the honey butter sauce. The dish will still be flavorful without the heat.
- → Can I make the components in advance?
Yes! The spicy honey butter sauce can be made up to 3 days ahead and stored in the refrigerator (warm before serving). The chicken can be marinated overnight, and waffle batter can be prepared the night before and stored in the refrigerator.