A symphony of textures and flavors, Southern Fried Chicken and Waffles is a dish that brings together the best of crispy fried chicken and fluffy Belgian waffles. This quintessential Southern comfort food is elevated by a drizzle of spicy honey butter sauce, perfectly balancing savory, sweet, and spicy in one irresistible plate.

Southern Fried Chicken and Waffles Recipe

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Ingredients Overview

This recipe features several key components, each contributing to the dish’s complexity and appeal.

The buttermilk brine is essential for tenderizing the chicken while infusing it with flavor. The combination of garlic powder, onion powder, smoked paprika, and hot sauce creates a marinade that is both tangy and spicy.

The seasoned flour crust, enhanced with cornstarch for extra crispiness, envelops the chicken in a golden-brown shell that contrasts beautifully with the juicy interior. The carefully balanced blend of spices in the crust ensures every bite is flavorful.

The spicy honey butter sauce is the pièce de résistance, blending butter, honey, chili powder, and a touch of salt into a luscious drizzle that ties the entire dish together. Finally, Belgian waffles serve as the perfect base, their light and fluffy texture complementing the hearty fried chicken. Optional additions like extra hot sauce or maple syrup offer personalization to suit individual tastes.

Step-by-Step Instructions for Success

Preparing the Buttermilk Brine
The buttermilk brine is crucial for achieving juicy, flavorful chicken. The buttermilk’s acidity tenderizes the meat while the spices penetrate for deep, robust flavor. Submerging the chicken thoroughly and refrigerating for at least an hour—or overnight for optimal results—ensures the marinade works its magic.

Making the Seasoned Flour Crust
The addition of cornstarch to the flour mixture creates a lighter crust with an audible crunch. Sifting the dry ingredients eliminates clumps, ensuring an even coating on the chicken. Pressing the seasoned flour firmly onto each piece helps the crust adhere better during frying.

Frying the Chicken
Maintaining the oil temperature at 350°F (180°C) is critical for perfectly cooked chicken that is crispy outside and tender inside. Frying in small batches prevents overcrowding, which can lower the oil’s temperature and result in greasy chicken. Letting the chicken rest on a wire rack allows excess oil to drain, preserving the crispy crust.

Preparing the Spicy Honey Butter Sauce
Melting the butter over medium heat and whisking it with honey, chili powder, and salt creates a smooth, glossy sauce. Adjusting the chili powder lets you control the spice level, making this sauce versatile for all palates.

Making the Belgian Waffles and Assembling
Freshly made Belgian waffles provide the ideal base for the crispy chicken. To assemble, place a piece of fried chicken atop a waffle and generously drizzle the spicy honey butter sauce. For added flavor, serve with extra sauce or a side of maple syrup.

Recipe Tips

Marinate Overnight
Letting the chicken marinate overnight enhances both flavor and tenderness.

Keep Chicken Warm and Crispy
To keep the chicken warm before serving, place it in a low oven (200°F/90°C) on a wire rack.

Reheat Without Losing Crispiness
Reheat leftover chicken in an air fryer or oven to maintain the crispy texture.

What to Serve With This Recipe

Pair this dish with refreshing beverages like iced tea, lemonade, or sparkling water to complement its richness. For side dishes, consider a tangy coleslaw, roasted vegetables, or a simple green salad to balance the hearty flavors.

Frequently Asked Questions

Can I Use Bone-In Chicken Instead of Boneless?
Yes, bone-in chicken works well but requires longer cooking times. Ensure it’s cooked through by checking the internal temperature (165°F/74°C).

Can I Bake the Chicken Instead of Frying?
Absolutely! Bake at 400°F (200°C) on a wire rack set over a baking sheet. Spray the coated chicken with cooking oil for a crispy crust.

How Can I Make the Dish Less Spicy?
Use a milder hot sauce or reduce the amount of chili powder in the brine and sauce. For an entirely mild option, omit the chili powder altogether.

Southern Fried Chicken and Waffles is a dish that embodies the essence of comfort food with its irresistible blend of flavors and textures. Whether served for a weekend brunch or a special dinner, this dish promises to delight and impress. Pair it with your favorite accompaniments, gather loved ones, and savor the magic of this timeless classic.

Ingredients

For the Chicken

8 boneless, skinless chicken thighs
Vegetable oil, for deep frying

Buttermilk Brine

2 cups (480 mL) buttermilk or soured whole milk* (see notes)
1 tablespoon kosher salt
½ tablespoon garlic powder
½ tablespoon onion powder
1 tablespoon hot sauce or chili powder
1 teaspoon smoked paprika

Seasoned Flour Crust

3 cups (384 g) all-purpose flour
⅓ cup (43 g) cornstarch
2 teaspoons baking powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
2 teaspoons freshly cracked black pepper

Spicy Honey Butter Sauce

¼ cup (85 g) honey (or substitute with maple syrup)
½ teaspoon chili powder (adjust to taste for spice level)
4 tablespoons (57 g) unsalted butter
½ teaspoon kosher salt

Belgian Waffles

Refer to the linked Belgian Waffles recipe for details.

Instructions

In a large mixing bowl, whisk together the buttermilk or soured milk, kosher salt, garlic powder, onion powder, hot sauce, and smoked paprika. Submerge the chicken thighs in the brine, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour, or leave overnight for deeper flavor infusion.

Fill a large Dutch oven or deep pot halfway with vegetable oil. Heat the oil until it reaches 350°F (180°C), or 160°C for a fan-forced oven. While the oil is heating, combine the flour, cornstarch, baking powder, garlic powder, onion powder, kosher salt, and black pepper in a mixing bowl. Whisk the ingredients thoroughly to create a uniform seasoning blend.

Remove each chicken thigh from the brine, allowing excess liquid to drip off. Dredge the chicken in the seasoned flour, pressing firmly to ensure an even coating. Set the dredged chicken on a plate and let it rest for 5 minutes to allow the crust to adhere better during frying.

Fry the chicken in batches, cooking no more than 4 pieces at a time to maintain the oil’s temperature. Cook for 8-9 minutes, or until the chicken is golden brown, crispy, and fully cooked. Transfer the fried chicken to a baking sheet fitted with a wire rack to cool slightly. Repeat until all chicken thighs are fried.

In a small saucepan over medium heat, melt the butter. Stir in the honey, chili powder, and kosher salt. Whisk continuously until the sauce is fully combined and smooth. Reduce the heat to low or keep it on a warm setting until ready to serve.

Prepare Belgian waffles according to the recipe instructions. To serve, place a piece of fried chicken on top of each waffle, then drizzle generously with the spicy honey butter sauce or maple syrup. Enjoy immediately for the best flavor and texture.