Description

Southern Fried Chicken and Waffles is the ultimate sweet-and-savory brunch classic: crispy buttermilk-fried chicken brushed with spicy honey butter glaze, served atop fluffy Belgian waffles with maple syrup. It’s indulgent enough for celebrations and comforting enough for lazy Sunday mornings, bringing a restaurant-worthy experience to your home kitchen.

Ingredients

Scale

For the Chicken

2 lbs boneless, skinless chicken thighs
1 Tbsp Kosher salt
1 tsp freshly ground black pepper
1½ cups buttermilk
3 large eggs
1 Tbsp hot sauce
3 cups all-purpose flour
3 tsp Kosher salt
2 tsp garlic powder
Canola or vegetable oil, for frying

For the Hot Sauce

1 stick unsalted butter
2 Tbsp honey
1½–2 tsp cayenne pepper
1 tsp garlic powder
1 tsp sweet paprika
½ tsp chili powder
½ tsp Kosher salt
¼ tsp black pepper

For the Belgian Waffles

2¼ cups all-purpose flour
1 Tbsp baking powder
3 Tbsp sugar
½ tsp Kosher salt
½ tsp ground cinnamon
2 cups buttermilk
½ cup vegetable oil
2 large eggs, separated
1 tsp vanilla extract

For Serving

Maple syrup
Pickle slices

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Instructions

Season Chicken: Cut chicken thighs into strips. Toss with salt and pepper. Refrigerate for 2 hours.
Prepare Marinade & Coating: In one bowl, whisk buttermilk, eggs, and hot sauce. In another, mix flour, salt, and garlic powder.
Dredge: Dip chicken in flour, then buttermilk mixture, then back into flour. Shake off excess. Let rest for 10 minutes.
Fry: Heat oil to 350°F (175°C). Fry chicken in batches for 6–7 minutes, turning occasionally, until golden brown and internal temp reaches 160°F (71°C). Drain on a wire rack.
Make Hot Sauce: Melt butter in a small saucepan. Stir in honey, cayenne, garlic powder, paprika, chili powder, salt, and pepper. Brush sauce over fried chicken.
Make Waffles: Whisk flour, baking powder, sugar, salt, and cinnamon. In another bowl, whisk buttermilk, oil, egg yolks, and vanilla. Beat egg whites to stiff peaks, then fold into batter. Cook in a preheated waffle iron until golden brown.
Assemble: Stack waffles on plates, top with chicken, drizzle with maple syrup, and garnish with pickle slices. Serve hot.

Notes

Resting the dredged chicken before frying ensures a crispy coating.

Monitor oil temperature carefully for best results.

Folding in whipped egg whites keeps waffles light and fluffy.

Adjust spice level by increasing or reducing cayenne pepper.

Warm the maple syrup before drizzling for a smooth pour.

Prep Time: 25 minutes (plus 2 hours brining)
Cook Time: 35 minutes
Category: Brunch
Method: Frying and Waffle Iron
Cuisine: Southern American