The Classic Combo Of Sweet & Salty Wins Again
I made chicken and waffles for dinner last night after a quick trip to Office Depot to buy a webcam. It sounds odd, but it made perfect sense to me: Office Depot had a display of Cuisinart small appliances, and I picked up a compact waffle iron on sale for just twenty dollars. It fits neatly into my small vintage kitchen and stores easily—exactly what I was looking for.
My brother and I absolutely love chicken and waffles. My husband, however, is more traditional; he prefers Southern fried chicken served with potato salad, baked beans, and coleslaw. That’s a classic combination I fully support, and we promised to make this fried chicken again with those sides on a warm summer evening at the picnic table.
Why Chicken And Waffles?
Chicken and waffles have long been a beloved pairing and have enjoyed renewed popularity in restaurants of many styles. They work for breakfast, brunch, lunch, or dinner. The contrast of sweet syrup and buttery waffles with salty, crispy fried chicken is universally appealing: the sweet-and-salty balance makes the palate sing.
The origins are debated, but many food historians trace the modern classic to Harlem’s jazz culture in the 1920s and 1930s, where late-night diners served fried chicken alongside waffles for musicians and patrons. Over time, the dish came to represent a pleasing cultural fusion that blends elements of soul food, Old South cooking, and other regional traditions.
No matter the exact origin, the reason it endures is straightforward: people love the irresistible contrast of textures and flavors—crispy, savory chicken paired with fluffy, sweet waffles.
How To Prepare The Chicken
Start early so the chicken can marinate for several hours in a seasoned buttermilk brine. The buttermilk tenderizes while the spices infuse flavor. I like a touch of warmth from chili powder and smoked or Spanish paprika—just enough heat to be interesting without being spicy-hot.
If you rarely keep buttermilk on hand, powdered buttermilk or soured milk (add two tablespoons lemon juice to a cup of milk and let it sit briefly) works fine. For this batch I used large boneless, skinless chicken breasts, cut lengthwise into strips so the pieces fry evenly and fit well on waffles.
Combine the buttermilk, salt, and spices in a large bowl or a zipper bag large enough to cover the chicken. Marinate in the refrigerator for at least four hours, ideally eight, so the brine has time to work. Salt draws moisture out and then reabsorbs it, carrying flavor into the meat and breaking down proteins to tenderize—it’s simple kitchen science that makes a big difference.
Create A Crisp, Craggy Coating
For the crispiest coating, don’t rely on flour alone. A combination of all-purpose flour, cornstarch, and a bit of baking powder mixed with your seasonings produces a light, airy, extra-crispy crust. After removing excess marinade, dredge the chicken generously in the dry mixture and let the pieces rest on a rack for five to ten minutes so the coating adheres.
While the chicken rests, mix your waffle batter so everything is ready once the chicken finishes frying.
Deep Frying Tips
A temperature-controlled fryer is convenient, but a heavy Dutch oven works well too. Heat enough oil so the chicken pieces can be mostly submerged and maintain 350–375°F while frying. Fry pieces until golden and the internal temperature reaches 165°F; this usually takes roughly eight minutes depending on size.
An instant-read thermometer is a helpful, inexpensive tool to check doneness. Drain chicken on a rack for a minute before serving; you can keep finished pieces warm in a low oven if needed.
Belgian-style waffles are ideal because their deep pockets hold syrup and butter, but regular waffles also work. I used a simple waffle batter and added a teaspoon of vanilla for flavor. Serve the fried chicken over warm waffles with maple syrup and a pat of butter. For a modern twist, try hot honey or a spicier maple syrup, but classic maple and butter are delightful and familiar.
Recipe Highlights
Southern Fried Chicken
Extra crispy, slightly spicy Southern fried chicken that’s perfect for Chicken and Waffles.
Ingredients
- 2 large skinless boneless chicken breasts
- Vegetable oil for frying
- 1 cup buttermilk or soured milk
- 1 1/2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp chili powder
- 1/2 tsp smoked or Spanish paprika
- 1 1/2 cups all-purpose flour
- 2 Tbsp plus 2 tsp cornstarch
- 1 tsp baking powder
- 1 tsp fresh cracked pepper
Instructions
- Cut each chicken breast into three wide strips.
- Mix buttermilk with salt, garlic and onion powders, chili powder, and paprika in a bowl or zipper bag and submerge the chicken.
- Marinate in the refrigerator for 4–8 hours.
- Heat oil to 350–375°F in a fryer or heavy pot.
- Mix the dry coating ingredients in a shallow pan.
- Shake off excess marinade, dredge chicken in the coating, and rest on a rack for 5–10 minutes.
- Fry the chicken until golden and the internal temperature reaches 165°F, about 8 minutes depending on size.
Notes
You can use boneless thighs instead of breasts if you prefer. Adjust frying time as needed.
Nutrition Information
Calories: 654 per serving · Protein: 42g · Total Fat: 11g · Carbohydrates: 94g · Sodium: 1508mg
Classic Waffle Recipe
A simple, reliable waffle batter that produces golden, crisp waffles with soft interiors—perfect with fried chicken and warm maple syrup.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 4 tsp baking powder
- 1/2 tsp salt (adjust if using salted butter)
- 2 eggs
- 1 1/2 cups milk
- 6 tbsp butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat the waffle iron.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Warm the milk slightly, then whisk eggs and combine with warm milk, melted butter, and vanilla.
- Pour wet ingredients into dry and whisk until blended.
- Cook batter in the preheated waffle iron until golden and crisp. Serve immediately or cool on a rack; waffles freeze well for later.
Notes
If using salted butter, reduce the salt in the recipe to 1/4 teaspoon.
I enjoy testing new recipes on my favorite guinea pig—my husband of nearly 54 years. If you like comforting, home-style dishes, you might also enjoy his longtime favorites: American Goulash made in one pan and a classic cheese potato casserole. These are familiar, easy recipes that please a crowd.
If this recipe caught your eye, please share it on your social feeds. I post easy, family-friendly recipes regularly, and I always appreciate hearing when someone tries one of my dishes.
Thanks for reading—enjoy making your own version of chicken and waffles. It’s a satisfying dish that brings bold textures and simple pleasures to the table.