Crispy fried chicken thighs sit atop fluffy, golden waffles in this easy chicken and waffles recipe — a satisfying blend of savory, spicy, and sweet that’s perfect for brunch, lunch, or dinner.
Why this recipe works
The magic of chicken and waffles comes from contrast: crunchy, well-seasoned fried chicken alongside soft, slightly sweet waffles. In this version, a seasoned breading delivers a little heat and plenty of crisp, while the waffles add a light, tender base that soaks up maple syrup for a wonderful balance of flavors and textures.
Ingredients you will need
The printable recipe card at the end lists exact measurements and full instructions. The core components are simple: boneless skinless chicken thighs, a seasoned flour dredge, egg and buttermilk for the wet dip, a box or homemade waffle batter for the waffles, and oil for frying. Keep basic pantry spices on hand for fast preparation.
Ingredient information and substitution suggestions
Waffles: A boxed waffle mix works well here for convenience, but feel free to use your favorite homemade waffle batter. You can even use pancake mix; add one egg to the batter for every two waffles for better structure.
Seasoning: The breading in this recipe uses a bold seasoning blend for a subtle kick. If you prefer more heat, increase the spicy elements or swap in a Cajun-style seasoning.
Chicken: Thighs are traditional because they stay juicy and cook evenly, but you can use breast or other cuts if you prefer. Cooking time will vary with thickness — chicken is done when it reaches 165°F in the thickest part.
How to make chicken and waffles
Step-by-step photos below help illustrate the process. Refer to the recipe card at the end for the printable version with measurements and timings.
- Whisk together the egg and buttermilk in a medium bowl until smooth.
- In a second bowl, mix the flour, cornstarch, seasoning, garlic salt, and black pepper.
- Dredge each chicken thigh in the flour mixture, dip into the egg-and-buttermilk, then dredge again in the flour, pressing the coating into the surface. Transfer coated pieces to a wire rack to rest while you prepare the waffles.
- Make three large waffles according to your mix or recipe. Keep them on a wire rack to stay crisp; stacking or covering hot waffles traps steam and makes them soggy.
- Pour oil into a large skillet to about 1/2-inch depth and heat over medium-high until it reaches approximately 350°F.
- Carefully add the coated chicken to the hot oil and cook undisturbed for 2–3 minutes until the underside is golden. Turn with tongs and cook 1–2 minutes more, repeating every few minutes until the chicken is cooked through and the crust is deep golden — roughly 12–16 minutes total depending on size. Transfer finished pieces to a paper towel–lined plate to drain.
- Plate by placing two chicken thighs atop one large waffle and finish with maple syrup or your preferred sauce.
Frequently asked questions & expert tips
Store leftovers in an airtight container in the refrigerator for up to four days. Keep the chicken and waffles separate to avoid soggy waffles. Reheat chicken on a baking sheet in a 350°F oven until warmed through. Reheat waffles in a toaster or toaster oven to restore crispness, or place them on the same baking sheet with the chicken in the oven.
Serving suggestions
Serve this dish with a generous drizzle of maple syrup or a honey-butter glaze. For a heartier meal, pair it with classic Southern sides such as mac and cheese, grits, or seasoned green beans. Chicken and waffles make a great anytime meal — brunch, lunch, or dinner.
More related recipes
- Shrimp and Grits
- Chicken Fried Steak
- Pineapple Casserole
- Fried Green Tomatoes
- Southern Buttermilk Pie
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Chicken and Waffles
TIP – Check the FAQ and technique notes above for storage and reheating advice.
3 servings
Ingredients
- 1 pound boneless skinless chicken thighs about 6 thighs
- 1 large egg
- ½ cup buttermilk
- ½ cup all-purpose flour
- 1 Tablespoon cornstarch
- 1 ½ Tablespoons seasoning blend
- 2 teaspoons garlic salt
- 2 teaspoons black pepper
- 3 large waffles we used a box mix
- vegetable oil for frying
Things you’ll need
- Wire cooling racks
- Large deep-sided skillet
- Waffle iron
- Vinyl or disposable gloves (optional)
- Instant-read thermometer
- Tongs
Before you begin
- Boxed waffle mixes are convenient, but homemade batter works equally well. For pancake mix used as waffles, add an egg for every two waffles to improve texture.
- Thighs are the favorite for this dish because they remain juicy under high heat. If you use thicker cuts, allow for extra cooking time and verify doneness with an instant-read thermometer (165°F).
- Separate leftover chicken and waffles for storage to prevent soggy waffles. Refrigerate in airtight containers for up to four days. Reheat chicken in a 350°F oven and crisp waffles in a toaster or oven.
Instructions
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In a medium bowl, whisk together the egg and buttermilk.
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In another bowl, combine flour, cornstarch, seasoning, garlic salt, and black pepper.
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Dredge the chicken in the flour mixture, dip into the egg mixture, then dredge again. Press the coating into the chicken, shake off excess, and let rest on a wire rack.
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Prepare three large waffles and transfer them to a wire rack to keep crisp.
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Heat oil in a skillet to about 350°F (enough to reach 1/2-inch up the pan). Carefully fry the chicken, turning occasionally, until golden and cooked through (about 12–16 minutes total depending on size). Drain on paper towels.
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Serve two chicken thighs over one large waffle and finish with maple syrup or your preferred sauce.
Nutrition
| Calories: 414cal
| Carbohydrates: 35g
| Protein: 37g
| Fat: 13g
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Recipes are tested using conventional ovens and stovetops; ovens vary, so an inexpensive oven thermometer can help ensure accurate temperatures. Adjust times and temperatures when using toaster ovens, air fryers, or other appliances as needed.