The buttermilk soak is essential here, two hours minimum in buttermilk spiked with hot sauce, which tenderizes the chicken thighs and leaves a tacky surface that grabs onto the seasoned flour dredge. That flour is loaded with smoked paprika, garlic powder, and cayenne, and when it hits 350°F oil for six to seven minutes per side, you get a shatteringly crisp crust with juicy dark meat underneath. Thighs are the right call over breasts; they stay moist even if your timing isn’t perfect.
The waffle needs to be crispy enough to hold up structurally under a piece of fried chicken, a limp waffle collapses and turns the whole plate soggy. Melted butter in the batter and enough sugar to get golden edges are what separate a good waffle from a sad one. Stack the fried thigh on top and hit it with both maple syrup and hot sauce, because the whole point of this dish is the collision of sweet, salty, spicy, and rich in every bite. We’ve made this on more Sundays than we can count.
Marinate the Chicken in Buttermilk
Combine buttermilk and hot sauce in a bowl or zip-top bag. Add the chicken thighs, cover, and marinate in the refrigerator for at least 2 hours or overnight. The buttermilk tenderizes the chicken and creates a tacky surface for the flour to adhere to. This step is essential for juicy, well-seasoned fried chicken.
Fry at the Correct Temperature
Heat oil in a deep cast iron skillet or Dutch oven to 350 degrees Fahrenheit. This is the sweet spot for frying chicken. Too hot and the outside burns before the inside cooks. Too cool and the chicken absorbs oil and turns greasy. Use a thermometer to monitor the temperature and adjust the heat as needed. Fry the chicken in batches for 6 to 7 minutes per side until deep golden brown and cooked through.
Make Crispy Waffles to Hold Up Under the Chicken
Cook the waffles in a preheated waffle iron according to the manufacturer’s instructions until golden and crispy. A limp waffle under fried chicken collapses into mush. If your waffle iron does not make crispy waffles, toast them briefly after cooking. Serve each waffle topped with 2 pieces of fried chicken. Drizzle generously with maple syrup and a dash of hot sauce.
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Southern Chicken and Waffles
- Total Time: 180 minutes
- Yield: 4 servings
Description
Chicken and waffles is one of those combinations that sounds wrong until you try it, and then you wonder why every meal is not built this way. Crispy fried chicken on a fluffy waffle, drizzled with maple syrup and maybe a dab of hot sauce — the sweet, salty, crunchy, and soft hitting every note at once. It is brunch food, dinner food, and late-night food, and it has been a staple of the American South and Harlem soul food joints for generations.
Ingredients
- 8 boneless, skinless chicken thighs
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Vegetable oil for frying (about 3 cups)
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 3/4 cups whole milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Pure maple syrup for serving
- Hot sauce for serving
Instructions
- Combine buttermilk and hot sauce. Add chicken thighs, cover, and marinate in the refrigerator at least 2 hours or overnight.
- Make the waffle batter: whisk 2 cups flour, sugar, baking powder, and 1/2 teaspoon salt. In a separate bowl, whisk eggs, milk, melted butter, and vanilla. Combine wet and dry ingredients, stirring until just mixed. Do not overmix — lumps are fine.
- Mix the remaining 2 cups flour with paprika, garlic powder, onion powder, cayenne, 2 teaspoons salt, and pepper in a shallow dish.
- Remove chicken from buttermilk, letting excess drip off. Dredge in the seasoned flour, pressing firmly to coat.
- Heat oil in a deep cast iron skillet or Dutch oven to 350°F. Fry the chicken in batches for 6 to 7 minutes per side until deep golden brown and cooked through. Drain on a wire rack.
- While the chicken fries, cook the waffles in a preheated waffle iron according to the manufacturer’s instructions until golden and crispy.
- Serve each waffle topped with 2 pieces of fried chicken. Drizzle generously with maple syrup and a dash of hot sauce.
Notes
- The buttermilk marinade is doing double duty — tenderizing the chicken and creating a tacky surface for the flour to adhere to.
- Frying at 350°F is the sweet spot. Too hot and the outside burns before the inside cooks. Too cool and the chicken absorbs oil and turns greasy.
- Crispy waffles are critical. A limp waffle under fried chicken collapses into mush. If your waffle iron does not make crispy waffles, toast them briefly after cooking.
- Prep Time: 150 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 780
- Sugar: 18
- Sodium: 900
- Fat: 38
- Carbohydrates: 62
- Fiber: 2
- Protein: 48
- Cholesterol: 195
Frequently Asked Questions
Can I use boneless chicken breasts instead of thighs?
You can, but thighs stay juicier during frying. If you use breasts, pound them to an even thickness and reduce the frying time slightly.
Can I make the waffles ahead of time?
Yes. Make the waffles ahead and reheat them in a toaster or oven to crisp them up before serving. Do not stack them while they cool or they will steam and turn soggy.
What if I do not have a waffle iron?
You can make pancakes instead. They will not have the same crispy texture, but fried chicken and pancakes with syrup is still excellent together.
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