Southern Fried Chicken And Waffles Recipe

I just made a Spicy Chicken And Waffles Recipe that delivers ultra-crispy chicken on pillowy waffles topped with a spicy honey butter you won’t believe.

I’m obsessed with Fried Chicken And Waffles because it’s messy, loud comfort on a plate. I love biting into crisp, spiced skin and watching syrup mingle with a spicy honey butter.

But the waffles matter too, fluffy and slightly sweet, made richer when I use buttermilk. And that tiny hit of cayenne pepper in the butter?

Yes. It keeps things interesting, not just sweet and cloying.

I crave the contrast. Crunchy, tender, sweet, and hot.

This Spicy Chicken And Waffles Recipe scratches that itch every time. No pretense.

Just serious, delicious chaos. I want more on my plate right now.

Ingredients

• Chicken thighs: juicy protein, skin gets insanely crispy.
• Buttermilk: tangy soak that tenderizes meat.
• Kosher salt (brine): pulls moisture, seasons deep inside.
• Granulated sugar (brine): balances salt and boosts browning.
• All-purpose flour (coating): gives that crackling crunchy crust.
• Baking powder: makes the crust puff light.
• Garlic powder: warm savory note, never overpowering.
• Onion powder: subtle sweetness and depth.
• Paprika: smoky color and gentle earthiness.
• Cayenne: adds heat, dial it down if needed.
• Black pepper: sharp bite, keeps things lively.
• Kosher salt (flour): essential surface seasoning, don’t skip.
• Eggs: help batter stick and crisp.
• Milk or cream (wash): fattier wash, crispier crust.
• Frying oil: hot bath for golden crunch.
• Flour or flour+cornmeal (waffles): base texture, cornmeal adds grit.
• Sugar (waffles): sweetens and browns the waffle.
• Baking powder (waffles): lifts waffles, keeps them tender.
• Baking soda (waffles): reacts with buttermilk for lift.
• Kosher salt (waffles): balances sweet, brings out flavors.
• Eggs (waffles): structure and richness.
• Buttermilk (waffles): tangy, makes waffles tender.
• Melted butter: adds richness and crisp edges.
• Vanilla: small cozy sweetness, subtle background.
• Butter (honey butter): creamy base, spreads like heaven.
• Honey: floral sweetness, pairs with salty chicken.
• Cayenne or hot sauce (honey butter): optional spicy kick, so good.
• Pinch of salt (honey butter): keeps honey from being cloying.
• Maple syrup: classic sticky finish, pour generously.

Ingredient Quantities

• 4 bone-in, skin-on chicken thighs (about 2 to 2.5 lb total)
• 2 cups buttermilk, plus extra if needed
• 1 tablespoon kosher salt (for brine)
• 1 tablespoon granulated sugar (for brine)
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons smoked or sweet paprika
• 1 teaspoon cayenne pepper (use less if you dont want much heat)
• 2 teaspoons freshly ground black pepper
• 2 teaspoons kosher salt (for flour mix)
• 3 large eggs
• 1/2 cup whole milk or cream (for egg wash)
• Vegetable oil or peanut oil for frying, enough for 1 1/2 to 2 inches in the pan (about 4 to 6 cups)
• 2 cups all-purpose flour (for waffles) or 1 1/2 cups flour and 1/2 cup cornmeal if you like texture
• 2 tablespoons granulated sugar (waffles)
• 1 tablespoon baking powder (waffles)
• 1/2 teaspoon baking soda (waffles)
• 1 teaspoon kosher salt (waffles)
• 2 large eggs (waffles)
• 1 3/4 cups buttermilk (waffles)
• 1/4 cup melted unsalted butter plus more for the iron
• 1 teaspoon vanilla extract (waffles)
• 1/2 cup unsalted butter (for honey butter)
• 1/2 cup honey (use local honey if you can)
• 1/4 teaspoon cayenne or hot sauce (honey butter, optional for a kick)
• Pinch of salt (honey butter)
• Maple syrup for serving

How to Make this

1. Brine the chicken: in a large bowl stir 2 cups buttermilk with 1 tablespoon kosher salt and 1 tablespoon granulated sugar, add 4 bone-in skin-on chicken thighs (about 2 to
2.5 lb total) so they are submerged, cover and refrigerate at least 4 hours or up to overnight; if the brine looks too thick add a little extra buttermilk.

2. Make the flour mix for frying: in a big bowl combine 4 cups all-purpose flour, 2 teaspoons baking powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons smoked or sweet paprika, 1 teaspoon cayenne pepper (or less if you want less heat), 2 teaspoons freshly ground black pepper and 2 teaspoons kosher salt; stir well and set aside.

3. Prepare the egg wash and dredge station: beat 3 large eggs with 1/2 cup whole milk or cream until blended, pour onto a shallow plate; place the flour mix in another wide shallow dish so you can dredge easily.

4. Dredge the chicken: remove thighs from brine, let excess drip off, first coat each piece in the flour mix, then dip in the egg wash, then back into the flour mix pressing firmly so you get a thick crust; set on a wire rack while you heat the oil.

5. Heat oil and fry: pour vegetable oil or peanut oil into a heavy skillet or Dutch oven to about 1 1/2 to 2 inches deep (about 4 to 6 cups), heat to 325 to 350 F (160 to 175 C); work in batches so you don’t crowd the pan and the temp holds; fry the thighs 12 to 15 minutes until crust is deep golden and internal temp reaches 165 F; drain on a rack over a sheet pan and tent loosely with foil to keep warm.

6. Make the waffles: whisk 2 cups all-purpose flour (or 1 1/2 cups flour and 1/2 cup cornmeal if you like texture), 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon kosher salt in a bowl; in another bowl beat 2 large eggs with 1 3/4 cups buttermilk, 1/4 cup melted unsalted butter and 1 teaspoon vanilla extract then fold wet into dry until mostly combined; let batter rest 5 minutes.

7. Cook waffles: heat and butter your waffle iron (use more melted butter if it sticks), cook batter according to your machine instructions until waffles are golden and fluffy; keep waffles warm in a low oven (about 200 F) on a rack so they stay crisp.

8. Make spicy honey butter: in a small saucepan melt 1/2 cup unsalted butter over low heat, stir in 1/2 cup honey, 1/4 teaspoon cayenne or a few drops of hot sauce if you want heat, plus a pinch of salt; warm until glossy and blended, taste and adjust heat or salt.

9. Assemble and serve: place a warm waffle on each plate, top with a fried chicken thigh, spoon the spicy honey butter over the chicken and waffle, finish with a drizzle of maple syrup if you like extra sweetness.

10. Tips and hacks: keep fried chicken on a rack not paper towels so it stays crisp; monitor oil temp with a thermometer so the crust cooks through; if batter thickens add a tablespoon of buttermilk; use local honey for best flavor and serve immediately for best texture.

Equipment Needed

1. Large mixing bowl (for brining and general mixing)
2. Big bowl or shallow wide dish (for flour dredge)
3. Shallow plate or wide shallow dish (for egg wash)
4. Whisk and a pair of mixing spoons
5. Instant-read thermometer (for oil and chicken doneness)
6. Heavy skillet or Dutch oven (for frying)
7. Wire rack and sheet pan (to drain and keep chicken crisp)
8. Waffle iron (plus a pastry brush or extra butter for greasing)
9. Tongs and a slotted spoon/spatula (for handling and removing chicken)

FAQ

Southern Fried Chicken And Waffles Recipe Substitutions and Variations

• Buttermilk: mix 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit 5-10 min; or use plain yogurt thinned with a little milk; or use kefir for tangier flavor.
• All-purpose flour (for dredge or waffles): use half all-purpose and half cornstarch for a crispier coating; or swap whole wheat pastry flour for waffles if you want nuttier, denser waffles; or use 1 1/2 cups flour + 1/2 cup cornmeal for waffle texture instead of straight flour.
• Cayenne pepper: substitute hot smoked paprika for milder smokiness; or use chili powder or chipotle powder for different heat profiles; or reduce heat by omitting and adding a pinch of black pepper instead.
• Vegetable or peanut oil for frying: use canola or sunflower oil for neutral flavor and high smoke point; or use lard or rendered schmaltz for richer, old-school flavor; or shallow fry in a 50/50 mix of butter and oil for more buttery taste, but watch the heat.

Pro Tips

1. Dry the chicken skin with paper towels before the first flour coat. That little extra time removes surface moisture so the crust grabs better and stays crunchier longer, especially if you have to hold pieces in a warm oven for service.

2. Keep oil temp steady, around 325 to 350 F. If it drops too low the crust soaks up oil and gets greasy; if it spikes the outside burns before the inside cooks. Use a candy or probe thermometer and lower or raise the heat under the pan in small adjustments, not big ones, so the temp stabilizes.

3. Press the flour onto the chicken for a really thick crust, but let each dredge rest 5 minutes on a wire rack before frying. That pause helps the coating set, so it wont slough off in the oil. If the coating looks powdery, a quick second egg-wash and re-dredge fixes it.

4. Keep waffles crisp by holding them on a wire rack in a 200 F oven, not stacked. Butter the iron lightly and use room temperature batter for more even browning. If your waffles soften from syrup or honey butter, spoon the sauce mostly over the chicken instead of soaking the waffle.

Southern Fried Chicken And Waffles Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I just made a Spicy Chicken And Waffles Recipe that delivers ultra-crispy chicken on pillowy waffles topped with a spicy honey butter you won't believe.

Pin

Servings

4

servings

Calories

950

kcal

Equipment: 1. Large mixing bowl (for brining and general mixing)
2. Big bowl or shallow wide dish (for flour dredge)
3. Shallow plate or wide shallow dish (for egg wash)
4. Whisk and a pair of mixing spoons
5. Instant-read thermometer (for oil and chicken doneness)
6. Heavy skillet or Dutch oven (for frying)
7. Wire rack and sheet pan (to drain and keep chicken crisp)
8. Waffle iron (plus a pastry brush or extra butter for greasing)
9. Tongs and a slotted spoon/spatula (for handling and removing chicken)

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 to 2.5 lb total)

• 2 cups buttermilk, plus extra if needed

• 1 tablespoon kosher salt (for brine)

• 1 tablespoon granulated sugar (for brine)

• 4 cups all-purpose flour

• 2 teaspoons baking powder

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 2 teaspoons smoked or sweet paprika

• 1 teaspoon cayenne pepper (use less if you dont want much heat)

• 2 teaspoons freshly ground black pepper

• 2 teaspoons kosher salt (for flour mix)

• 3 large eggs

• 1/2 cup whole milk or cream (for egg wash)

• Vegetable oil or peanut oil for frying, enough for 1 1/2 to 2 inches in the pan (about 4 to 6 cups)

• 2 cups all-purpose flour (for waffles) or 1 1/2 cups flour and 1/2 cup cornmeal if you like texture

• 2 tablespoons granulated sugar (waffles)

• 1 tablespoon baking powder (waffles)

• 1/2 teaspoon baking soda (waffles)

• 1 teaspoon kosher salt (waffles)

• 2 large eggs (waffles)

• 1 3/4 cups buttermilk (waffles)

• 1/4 cup melted unsalted butter plus more for the iron

• 1 teaspoon vanilla extract (waffles)

• 1/2 cup unsalted butter (for honey butter)

• 1/2 cup honey (use local honey if you can)

• 1/4 teaspoon cayenne or hot sauce (honey butter, optional for a kick)

• Pinch of salt (honey butter)

• Maple syrup for serving

Directions

• Brine the chicken: in a large bowl stir 2 cups buttermilk with 1 tablespoon kosher salt and 1 tablespoon granulated sugar, add 4 bone-in skin-on chicken thighs (about 2 to
• 5 lb total) so they are submerged, cover and refrigerate at least 4 hours or up to overnight; if the brine looks too thick add a little extra buttermilk.
• Make the flour mix for frying: in a big bowl combine 4 cups all-purpose flour, 2 teaspoons baking powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons smoked or sweet paprika, 1 teaspoon cayenne pepper (or less if you want less heat), 2 teaspoons freshly ground black pepper and 2 teaspoons kosher salt; stir well and set aside.
• Prepare the egg wash and dredge station: beat 3 large eggs with 1/2 cup whole milk or cream until blended, pour onto a shallow plate; place the flour mix in another wide shallow dish so you can dredge easily.
• Dredge the chicken: remove thighs from brine, let excess drip off, first coat each piece in the flour mix, then dip in the egg wash, then back into the flour mix pressing firmly so you get a thick crust; set on a wire rack while you heat the oil.
• Heat oil and fry: pour vegetable oil or peanut oil into a heavy skillet or Dutch oven to about 1 1/2 to 2 inches deep (about 4 to 6 cups), heat to 325 to 350 F (160 to 175 C); work in batches so you don't crowd the pan and the temp holds; fry the thighs 12 to 15 minutes until crust is deep golden and internal temp reaches 165 F; drain on a rack over a sheet pan and tent loosely with foil to keep warm.
• Make the waffles: whisk 2 cups all-purpose flour (or 1 1/2 cups flour and 1/2 cup cornmeal if you like texture), 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon kosher salt in a bowl; in another bowl beat 2 large eggs with 1 3/4 cups buttermilk, 1/4 cup melted unsalted butter and 1 teaspoon vanilla extract then fold wet into dry until mostly combined; let batter rest 5 minutes.
• Cook waffles: heat and butter your waffle iron (use more melted butter if it sticks), cook batter according to your machine instructions until waffles are golden and fluffy; keep waffles warm in a low oven (about 200 F) on a rack so they stay crisp.
• Make spicy honey butter: in a small saucepan melt 1/2 cup unsalted butter over low heat, stir in 1/2 cup honey, 1/4 teaspoon cayenne or a few drops of hot sauce if you want heat, plus a pinch of salt; warm until glossy and blended, taste and adjust heat or salt.
• Assemble and serve: place a warm waffle on each plate, top with a fried chicken thigh, spoon the spicy honey butter over the chicken and waffle, finish with a drizzle of maple syrup if you like extra sweetness.
• Tips and hacks: keep fried chicken on a rack not paper towels so it stays crisp; monitor oil temp with a thermometer so the crust cooks through; if batter thickens add a tablespoon of buttermilk; use local honey for best flavor and serve immediately for best texture.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 500g
• Total number of serves: 4
• Calories: 950kcal
• Fat: 60g
• Saturated Fat: 18g
• Trans Fat: 0.5g
• Polyunsaturated: 10g
• Monounsaturated: 28g
• Cholesterol: 220mg
• Sodium: 1200mg
• Potassium: 700mg
• Carbohydrates: 70g
• Fiber: 2.5g
• Sugar: 25g
• Protein: 50g
• Vitamin A: 1200IU
• Vitamin C: 2mg
• Calcium: 200mg
• Iron: 4.5mg