Chicken and waffles trace their origins to two American food traditions. In the 1600s and 1700s, Pennsylvania Dutch households often paired waffles with pulled or stewed chicken as a filling farmhouse meal. Later, in 1930s Harlem, late-night jazz clubs began serving crispy fried chicken with hot waffles to musicians coming off gigs—hungry for something substantial that fell between dinner and breakfast.
Over time the two traditions merged into the sweet-and-savory combo familiar today. The dish is especially beloved in the South and has grown into a national brunch favorite.
Chicken and waffles work equally well for breakfast, lunch, or dinner and are common on restaurant and café menus. They’re also straightforward to prepare at home with simple pantry ingredients.
For an easy shortcut, use store-bought frozen fried chicken and frozen waffles. While fresh homemade waffles and hand-breaded, deep-fried chicken offer the best flavor and texture, the convenience version still delivers plenty of crowd-pleasing appeal. Whether you’re craving classic soul food or a satisfying, flavor-packed snack or meal, chicken and waffles fit the bill.
What You’ll Like About This Dish
Contrasting textures. Crunchy fried chicken with tender, fluffy waffles in every bite.
Party-ready. Easy to serve as handheld appetizer bites or plated portions.
Family friendly. The sweet-and-salty combination is popular with kids and adults alike.
Make-ahead friendly. You can prepare waffles and chicken ahead and reheat without losing much quality.
Ingredient Notes
- Chicken breasts: Cut into uniform 1–2-inch pieces for even frying, or leave cutlets whole for full-size servings.
- Buttermilk: Tenderizes the chicken and helps the breading adhere.
- Hot sauce: Optional, but adds depth and mild heat to the marinade.
- Flour mixture: A seasoned flour blend forms the main crust—black pepper, salt, sage, and thyme contribute savory notes.
- Vegetable oil: Use a neutral oil with a high smoke point for frying.
- Waffle batter: Simple pantry staples—flour, eggs, milk, butter, sugar, and baking powder—make reliable, tender waffles.
- Maple syrup: The classic finishing touch for the sweet-savory balance.
Steps to Make Fried Chicken and Waffles
- Heat the frying oil to the proper temperature.
- Slice chicken into bite-size nuggets or keep cutlets whole for meal portions.
- Whisk buttermilk with hot sauce, if using.
- Mix the flour with pepper, salt, sage, and thyme to season the coating.
- Double-dip the chicken: flour, buttermilk, then flour again for a sturdy crust.
- Fry the chicken until golden and cooked through.
- Drain on paper towels and keep warm if needed.
- Preheat your waffle iron while frying the chicken.
- Stir together dry waffle ingredients—flour, baking powder, sugar, and salt.
- Whisk eggs, milk, and melted butter, then combine with the dry ingredients.
- Cook waffles according to your waffle iron’s instructions until steaming stops.
- Keep waffles warm in a low oven while finishing the batch.
- Serve chicken atop waffles with maple syrup, or cut into bite-size portions for appetizers.
Tips for Chicken and Waffles
- Use a thermometer to keep oil steady around 350°F to avoid greasy chicken.
- Double-dipping produces a crisp, well-adhered crust.
- Hold cooked chicken and waffles in a warm oven so they stay crisp and tender until serving.
- Cut waffles into quarters for appetizer-style portions and finish with toothpicks for easy serving.
- Try hot honey or a spicy maple syrup to add a sweet-heat element.
Recipe Variations
- Hot honey: Drizzle hot honey over finished bites for a sweet-spicy finish.
- Cajun-style: Add Cajun seasoning or smoked paprika to the flour mix for bolder flavor.
- Cornbread waffles: Stir a portion of cornmeal into the batter for a Southern crunch.
- Buttermilk waffles: Replace part of the milk with buttermilk for extra tenderness and tang.
- Cheddar waffles: Fold shredded cheddar into the batter to make a savory waffle base.
- Spicy crust: Add cayenne or chipotle powder to the flour for fiery nuggets.
Serving Suggestions
- Party bites: Serve mini waffle squares topped with chicken and a syrup or hot honey drizzle.
- Brunch plate: Pair with fruit salad, coleslaw, or roasted potatoes.
- Extra richness: Offer maple butter or flavored honey on the side.
- Hearty breakfast: Add scrambled eggs for a full spread.
- Easy entertaining: Stack chicken on mini waffle pieces and secure with toothpicks for a convenient finger food.
How to Store Chicken and Waffles
Refrigerate: Store chicken and waffles separately in airtight containers for up to three days.
Reheat: Reheat chicken in a 350°F oven or in an air fryer to restore crispness; reheat waffles in a toaster or oven.
Freeze: Flash-freeze chicken pieces on a tray before transferring to a sealed bag; freeze waffles separated by parchment paper. Both keep well for one to two months.
Fried Chicken and Waffles
Diana Rattray
Ingredients
For the Fried Chicken Nuggets
- Vegetable oil, for frying
- 1 ½ pounds chicken cutlets
- ¾ cup buttermilk
- 1 tbsp hot sauce (optional)
- 1 ½ cups all-purpose flour
- 1 tsp ground black pepper
- ½ tsp salt
- ¼ tsp rubbed sage
- ⅛ tsp ground thyme
For the Waffles
- Oil or melted butter for the waffle iron
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1 tbsp granulated sugar
- ¼ tsp salt
- 2 large eggs
- 1 ¾ cups milk
- ½ cup butter, melted
- Maple syrup (optional)
Recommended Equipment
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Waffle maker
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12-inch skillet
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Basting brush
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11-by-17-inch baking sheet
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Cooling racks
Instructions
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Preheat the oven to 200°F and set a rack on a large baking sheet to keep finished items warm.
For the Chicken
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Heat about 1/2 inch of vegetable oil in a large skillet to 350°F.
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Slice cutlets into 1–2 inch pieces, or leave whole for full-size servings.
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Combine buttermilk with hot sauce in a shallow bowl, if using.
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In another bowl, mix 1 1/2 cups flour with pepper, 1/2 teaspoon salt, sage, and thyme.
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Dredge chicken in the flour, dip in buttermilk, then dredge in flour again to coat well.
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Fry several pieces at a time for about 3 minutes per side until golden. Drain on paper towels and sprinkle lightly with salt.
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Transfer chicken to the rack and keep warm in the 200°F oven while you cook the waffles.
For the Waffles
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Brush the waffle iron with oil or melted butter and preheat.
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Combine the dry ingredients: 2 cups flour, baking powder, sugar, and 1/4 teaspoon salt.
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Whisk eggs until light, add milk and melted butter, then stir in the dry ingredients until smooth.
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Add about 1/2 to 2/3 cup batter per waffle, following your iron’s directions for exact amount.
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Cook each waffle until it stops steaming, then keep warm in the oven while you finish the batch.
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Cut waffles into quarters, top each piece with a fried chicken nugget, and drizzle with maple syrup if desired.
Nutrition
Disclaimer:
Nutritional information is an estimate based on the ingredients listed and may vary with brands, measurements, and serving sizes.