There’s almost nothing more southern than a piping hot plate full of fried chicken and buttermilk waffles. Sweet, savory, crunchy, and soft, this comfort dish is a popular breakfast for a good reason!
Sweet and fluffy buttermilk waffles might not be the first thing you think of to pair with juicy and crispy fried chicken, but boy oh boy is it a match made in heaven! The crunchy, salty exterior of the fried chicken contrasts perfectly against the fluffy sweetness of a freshly made waffle to create a dish that is 50% lunch, 50% breakfast, and 100% delicious! All you’ll need to get started are a handful of pantry staples, a waffle iron, and 45 minutes of your time.
Chicken and Waffles
A steaming plate full of freshly fried chicken and buttermilk waffles pairs well with all of your favorite breakfast side dishes! Plate this dish up with some hashbrowns, bacon, fresh fruit, or a yogurt parfait. You can even go full-southern-style and pair this dish with home fries, biscuits and gravy, or fried okra!
Although this southern fried chicken and waffles isn’t the best reheated, the leftovers can still be saved in an airtight container in the fridge for up to 5 days. You can reheat the chicken in the air fryer or the microwave while you pop the chilled waffles into the toaster. If possible, store the leftover chicken separate from the waffles and the maple syrup.
You can even prepare the waffle batter ahead of time and store it in the fridge for up to 2 days. When you’re ready to enjoy this dish, scoop the batter into a hot waffle iron and cook as normal. Top with the buttermilk fried chicken, serve, and enjoy!
- Chicken Breasts—Or chicken tenderloins.
- All-Purpose Flour—Acts as the breading for the chicken and the sturdy base for the waffles.
- Buttermilk—Adds a rich and creamy tang to this classic southern dish.
- Egg—Gives the waffles a springy, chewy texture.
- Butter—Salted and melted.
- Brown Sugar—To sweeten the waffles ever so slightly.
- Leavening Agents—A mixture of baking soda and baking powder will give your waffles lots of rise.
- Spices—A bit of salt and paprika is all you need to perfectly season the fried chicken.
- Canola Oil—For frying the chicken.
How to Make Southern Fried Chicken and Waffles
- Marinate the chicken in half of the buttermilk for a few minutes.
- In a large zip-top bag, combine half of the flour, the paprika, and the salt.
- Add the marinated chicken to the bag and shake until thoroughly coated in the flour mixture.
- Fry the chicken until golden brown, juicy, and no longer pink in the middle. Set aside.
- In a mixing bowl, whisk together the remaining buttermilk, egg, and melted butter.
- Add the remaining flour, brown sugar, baking powder, and baking soda and mix until just combined.
- Cook the batter in a prepared waffle iron until golden brown and slightly crispy.
- Serve the fried chicken over the waffles, top with maple syrup, and enjoy!
Frequently Asked Questions
Chicken and waffles is a classic southern dish that has grown in popularity over the years. This dish boasts a sweet and salty flavor combination that is both intriguing and satisfying. It’s crunchy, chewy, sticky, and savory and is best enjoyed for breakfast or brunch. Nowadays, you can find diners and cafés all over the country that serve chicken and waffles.
Traditionally, southern fried chicken and waffles are served with a side of maple syrup. Hardcore fans of this dish always drizzle their chicken and waffles with a generous amount of syrup—the sweet and salty combination is surprisingly delectable!
Absolutely! If you order chicken and waffles at a restaurant, they will be brough out to you warm, but that doesn’t mean you have to always enjoy them piping hot. Leftover fried chicken straight from the fridge is tastier than it sounds.
Expert Tips and Tricks
- Although this recipe is quick to make, it takes a lot of back and forth in the kitchen. To prevent any mistakes, be sure to have all your ingredients measured out and ready to go before you start cooking.
- If you don’t have any canola oil, you can fry your chicken in another high-heat oil. Vegetable oil, coconut oil, and avocado oil are the best substitutes.
- Don’t be tempted to add too many spices to your fried chicken. Keeping the flavor profile simple will help to not overwhelm the dish. You want the tangy and sweet notes of the waffle to shine through and complement the other savory flavors.
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If you’ve tried this Chicken and Waffles recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Chicken and Waffles
For the Chicken:
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 large chicken breasts
- 1 teaspoon paprika
- 1 teaspoon salt
- Oil for frying
For the Waffles:
- 1 cup buttermilk
- ¼ cup salted butter melted
- 1 large egg
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- maple syrup for serving, optional
- Cut each chicken breast into 2-3 smaller pieces to help them cook all the way through easier. Combine the chicken in a large bowl with the milk. Allow the chicken to sit for about 5 minutes.
- While the chicken sits, combine the flour, paprika, and salt in a gallon-sized Ziploc bag. Add the chicken and shake the bag for about a minute, ensuring that each piece of chicken is evenly coated in the flour mixture.
- Set the chicken aside and heat about 4 inches of oil in a large pan until it reaches a temperature of about 350°F.
- While the oil is heating, prepare the waffle batter by whisking together the buttermilk, egg, and melted butter in a medium sized bowl. Once the wet ingredients are combined, whisk in the brown sugar, flour, baking powder, and baking soda until the batter is smooth.
- Cook the waffles using a mini waffle maker while you cook the chicken for about 5 minutes per side, or until golden brown and crispy.
- Serve your chicken and waffles plain or top with maple syrup. Enjoy!
- This recipe moves pretty fast, so make sure you have all your ingredients pre measured before you get started.
- If you want to save some time when making this recipe, you can prepare the waffle batter ahead of time and store it in the fridge. Uncooked waffle batter can be stored in the fridge for up to days.
- If you do not have buttermilk you can use whole milk instead. You can also make a buttermilk substitute with more information on how to do that here.
- You can store your waffles in the freezer for up to 3 months or in the fridge for up to 5 days. Either way they can be reheated in a toaster.
- Your leftover chicken can be stored in the fridge for up to 4-5 days and reheated in the microwave.
- I like to avoid adding too many spices to the chicken coating in order to avoid overwhelming the dish with too many savory flavors. Lightly flavoring the chicken helps it blend together better with the sweetness of the waffles.
Chicken and waffles is a timeless, delightful culinary duo that brings together savory and sweet flavors, capturing the hearts of food enthusiasts everywhere. I hope you enjoy from my kitchen to yours!