There’s something magical that happens when the first bite of crispy, juicy Southern Fried Chicken and Waffles hits your palate—that perfect harmony of savory and sweet, crunchy and tender, all in one magnificent forkful. My love affair with Southern Fried Chicken and Waffles began during a road trip through Georgia, where I discovered this classic combination that forever changed my breakfast expectations. What makes this Southern Fried Chicken and Waffles recipe truly special is the contrast between the shatteringly crisp, perfectly seasoned chicken coating and the light, fluffy interior of the Belgian-style waffles. The gentle crunch of the golden-brown chicken skin gives way to tender, juicy meat, while the waffles offer those perfect little pockets that capture pools of real maple syrup and melted butter. The aroma alone—a blend of savory spices, sweet vanilla, and the unmistakable scent of chicken frying to golden perfection—will transform your kitchen into a Southern diner. Keep reading to discover the secrets to making this iconic dish in your own home, with results that might just rival your favorite brunch spot.
Why You’ll Love This Southern Fried Chicken and Waffles Recipe
If you’ve ever struggled with chicken that’s burned on the outside but raw in the middle, or waffles that emerge from the iron either soggy or tough as cardboard, this Southern Fried Chicken and Waffles recipe solves those common cooking challenges. The buttermilk brine not only tenderizes the chicken but also creates a protective barrier that helps maintain moisture while the coating crisps up perfectly. And the waffle batter’s special ingredient—whipped egg whites—ensures those waffles will be light and fluffy every time.
I’ll never forget serving this Southern Fried Chicken and Waffles at my brother’s surprise birthday brunch. He’s a self-proclaimed chicken and waffles connoisseur, having tried the dish at restaurants across the country. When he took his first bite, his eyes widened, and he went completely silent—a rare occurrence for my talkative brother. After a moment, he declared it better than his previous favorite from a famous Nashville establishment. That’s when I knew this recipe was something special.
What makes this recipe truly versatile is how easily it can be customized to suit any occasion or preference. You can spice up the chicken coating with cayenne for a Nashville hot chicken twist, or add cinnamon and nutmeg to the waffle batter for a holiday brunch variation. The components can be prepared separately—make just the chicken for a picnic, or just the waffles for a quick breakfast. You can even prepare elements ahead of time for easier entertaining.
Now, let’s dive into exactly what you’ll need to create this showstopping Southern Fried Chicken and Waffles in your own kitchen.
Ingredients for Southern Fried Chicken and Waffles
For the Buttermilk Brined Chicken:
- 3 pounds chicken pieces (thighs and drumsticks preferred) – Dark meat stays juicier during frying. You can substitute chicken breasts if preferred, but reduce cooking time slightly to prevent drying.
- 2 cups buttermilk – The acid in buttermilk tenderizes the meat and helps the coating adhere. No buttermilk? Make your own by adding 2 tablespoons of lemon juice or vinegar to 2 cups of milk.
- 2 tablespoons hot sauce – Adds flavor without overwhelming heat. Louisiana-style hot sauce works best, but use your favorite.
- 1 tablespoon kosher salt – Enhances flavor and helps brine the chicken. Table salt can be substituted but reduce to 2 teaspoons.
- 2 teaspoons garlic powder – Provides depth of flavor. Fresh minced garlic (3 cloves) can be substituted.
- 2 teaspoons onion powder – Adds savory notes. Dried minced onion (1 tablespoon) works as an alternative.
- 1 teaspoon black pepper – Freshly ground provides the best flavor.
For the Seasoned Flour Coating:
- 3 cups all-purpose flour – Creates the crispy exterior. For a gluten-free option, use a cup-for-cup gluten-free flour blend.
- 2 tablespoons paprika – Adds color and mild flavor. Smoked paprika can be used for a more complex taste.
- 1 tablespoon garlic powder – Reinforces the garlic flavor from the brine.
- 1 tablespoon onion powder – Complements the garlic and adds depth.
- 1 tablespoon kosher salt – Seasons the coating. If using table salt, reduce to 2 teaspoons.
- 2 teaspoons black pepper – Adds a slight kick.
- 1 teaspoon cayenne pepper – Provides gentle heat. Adjust up or down based on spice preference.
- 1 teaspoon dried thyme – Adds subtle herbal notes. Fresh thyme (1 tablespoon) can be substituted.
- 1 teaspoon dried oregano – Complements the thyme with additional herbal flavor.
- 1 teaspoon baking powder – The secret ingredient that helps the coating bubble and become extra crispy.
For the Waffles:
- 2 cups all-purpose flour – The foundation of the waffle batter. For whole grain options, substitute up to half with whole wheat flour.
- 2 tablespoons sugar – Adds slight sweetness. Honey or maple syrup (1½ tablespoons) can be substituted.
- 1 tablespoon baking powder – Creates lift and fluffiness.
- ½ teaspoon salt – Balances the sweetness.
- 2 cups whole milk – Provides richness. For dairy-free options, almond or oat milk works well.
- ⅓ cup vegetable oil – Creates a tender interior. Melted butter can be substituted for richer flavor.
- 2 large eggs, separated – The whites will be whipped separately for extra fluffiness.
- 1 teaspoon vanilla extract – Enhances the waffle flavor. Pure vanilla extract is preferred over imitation.
For Frying and Serving:
- Vegetable oil or peanut oil – For frying; should be enough to fill your pan 1-2 inches deep.
- Pure maple syrup – The real thing makes a difference. Grade A or B both work well.
- Butter – For serving with the waffles.
- Optional toppings: honey, hot sauce, powdered sugar, fresh berries – For customization.
For dietary restrictions, consider these adaptations:
- Gluten-free: Use cup-for-cup gluten-free flour blend for both chicken coating and waffles.
- Dairy-free: Substitute coconut milk + 1 tablespoon vinegar for buttermilk; use almond or oat milk for waffles.
- Egg-free: For waffles, substitute each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water.
How to Make Southern Fried Chicken and Waffles
Step 1: Brine the Chicken
- In a large bowl, whisk together buttermilk, hot sauce, salt, garlic powder, onion powder, and black pepper until well combined. The mixture should be uniform with no spice clumps.
- Add chicken pieces to the buttermilk mixture, ensuring each piece is fully submerged. If needed, use a plate to weigh down the chicken.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The longer the chicken brines, the more tender and flavorful it will become.
- Turn the chicken pieces occasionally if possible to ensure even brining.
Step 2: Prepare the Seasoned Flour
- In a large, shallow dish, whisk together flour, paprika, garlic powder, onion powder, salt, black pepper, cayenne, thyme, oregano, and baking powder until fully combined. The mixture should have a uniform reddish-tan color.
- Set aside 1 cup of the seasoned flour mixture in a separate bowl and add 3 tablespoons of the buttermilk brine. Mix with a fork until small clumps form—these will create extra crispy bits on your chicken.
- Return the clumpy mixture to the main flour mixture and stir lightly to distribute without breaking up the clumps too much.
Step 3: Dredge and Prepare the Chicken
- Remove chicken from the buttermilk brine, letting excess drip off. Don’t discard the brine yet.
- One piece at a time, dredge chicken in the seasoned flour mixture, pressing firmly to ensure coating adheres to all surfaces.
- Dip the floured chicken back into the buttermilk brine briefly, then return to the flour mixture for a second coating, pressing again to adhere.
- Place dredged chicken pieces on a wire rack set over a baking sheet and let rest for 15-20 minutes. This rest period allows the coating to set and helps it stay on during frying.
- You’ll notice the flour coating starting to look slightly damp—this is perfect and means the coating is properly adhering.
Step 4: Prepare the Waffle Batter
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together milk, vegetable oil, egg yolks, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Small lumps are okay—overmixing will develop gluten and make tough waffles.
- In a clean bowl, beat egg whites with an electric mixer until stiff peaks form. The whites should be glossy and hold their shape when the beater is lifted.
- Gently fold the whipped egg whites into the batter using a rubber spatula, maintaining as much air as possible. The batter should be light and airy with visible streaks of egg white.
- Let the batter rest while you begin frying the chicken.
Step 5: Fry the Chicken
- In a large, heavy-bottomed pot or deep skillet, heat 1-2 inches of oil to 325°F (165°C). Use a thermometer for accuracy—proper temperature is crucial for perfect chicken.
- Working in batches to avoid crowding, carefully place chicken pieces into the hot oil, skin side down first.
- Fry for about 7-8 minutes per side, or until golden brown and crispy. Dark meat chicken should reach an internal temperature of 175°F (80°C).
- The chicken should be a rich golden brown color, and the coating should sound crisp when tapped with tongs.
- Transfer fried chicken to a clean wire rack set over a baking sheet, not paper towels, to maintain crispness.
- Keep warm in a 200°F (95°C) oven while cooking remaining batches and preparing waffles.
Step 6: Make the Waffles
- Preheat your waffle iron according to manufacturer’s instructions. When ready, the indicator light typically changes color or turns off.
- Lightly coat the waffle iron with cooking spray or brush with melted butter.
- Pour the appropriate amount of batter onto the center of the waffle iron (usually about ½-¾ cup for a standard waffle iron).
- Close the lid and cook until the steaming stops and the waffle is golden brown, typically 3-5 minutes.
- The waffle should release easily from the iron when done and should be crisp on the outside, fluffy on the inside.
- Keep cooked waffles warm in a 200°F (95°C) oven, arranged in a single layer on a baking sheet to maintain crispness.
Step 7: Serve Your Southern Fried Chicken and Waffles
- Place a warm waffle on each plate.
- Top with a piece or two of the crispy fried chicken.
- Serve with butter and warm maple syrup on the side.
- Offer additional toppings like honey, hot sauce, or powdered sugar as desired.
Delicious Variations on Southern Fried Chicken and Waffles
Spicy Nashville Hot Chicken and Waffles
After frying, brush the chicken with a mixture of ¼ cup hot oil, 3 tablespoons cayenne pepper, 1 tablespoon brown sugar, and 1 teaspoon garlic powder. Serve with pickles on top of the waffles and drizzle with honey instead of maple syrup.
Savory Herb Waffles with Lemon-Herb Chicken
Add 2 tablespoons fresh chopped herbs (rosemary, thyme, and sage) and 1 teaspoon lemon zest to the waffle batter. For the chicken, add 1 tablespoon lemon zest and 2 tablespoons fresh herbs to the buttermilk brine. Serve with herb butter and a lemon wedge.
Apple Cinnamon Waffles with Maple-Glazed Chicken
Add 1 teaspoon cinnamon and ½ cup finely diced apples to the waffle batter. After frying, brush the chicken with a mixture of ¼ cup maple syrup and 2 tablespoons butter that’s been simmered until slightly thickened. Perfect for fall brunches.
Cornmeal Waffles with Barbecue-Spiced Chicken
Substitute ¾ cup of the flour with cornmeal in the waffle batter and add 1 tablespoon of honey. For the chicken, add 2 tablespoons of your favorite barbecue rub to the flour mixture. Serve with a side of warm barbecue sauce for dipping.
Coconut Waffles with Tropical Chicken
Add ½ cup shredded coconut and 1 teaspoon coconut extract to the waffle batter. For the chicken, add 1 tablespoon curry powder to the flour mixture and 2 tablespoons pineapple juice to the buttermilk brine. Serve with a side of mango chutney.
Bacon and Cheddar Waffles with Ranch-Seasoned Chicken
Add ½ cup cooked, crumbled bacon and ¾ cup shredded cheddar cheese to the waffle batter. For the chicken coating, add 2 tablespoons ranch seasoning mix to the flour mixture. Serve with a side of ranch dressing for dipping.
Crispy Southern Fried Chicken and Waffles
Equipment
- Large mixing bowls
Ingredients
For the Buttermilk Brined Chicken
- 3 lbs chicken pieces thighs and drumsticks preferred
- 2 cups buttermilk
- 2 tbsp hot sauce
- 1 tbsp kosher salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
For the Seasoned Flour Coating
- 3 cups all-purpose flour
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp kosher salt
- 2 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp baking powder
For the Waffles
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 2 cups whole milk
- ⅓ cup vegetable oil
- 2 large eggs separated
- 1 tsp vanilla extract
For Frying and Serving
- Vegetable or peanut oil for frying
- Pure maple syrup
- Butter
- Optional toppings: honey hot sauce, powdered sugar, fresh berries
Instructions
Step 1: Brine the Chicken
- Whisk together buttermilk, hot sauce, salt, garlic powder, onion powder, and black pepper in a large bowl.
- Submerge the chicken, cover, and refrigerate for at least 4 hours (preferably overnight).
Step 2: Prepare the Seasoned Flour
- Mix all dry coating ingredients in a shallow dish.
- Set aside 1 cup of seasoned flour, mix it with 3 tbsp buttermilk brine to create crispy clumps, and return to the flour mix.
Step 3: Dredge the Chicken
- Remove chicken from the brine, dredge in seasoned flour, dip back into buttermilk, then coat again.
- Let the coated chicken rest on a wire rack for 15-20 minutes.
Step 4: Prepare the Waffle Batter
- Whisk together dry ingredients in a bowl.
- Mix milk, oil, egg yolks, and vanilla in another bowl.
- Combine wet and dry ingredients gently.
- Beat egg whites to stiff peaks, then fold them into the batter.
Step 5: Fry the Chicken
- Heat oil to 325°F (165°C).
- Fry chicken in batches for 7-8 minutes per side, ensuring it reaches 175°F (80°C).
- Drain on a wire rack and keep warm.
Step 6: Make the Waffles
- Preheat the waffle iron and grease it lightly.
- Cook waffles for 3-5 minutes, until golden brown.
- Keep warm in a 200°F (95°C) oven.
Step 7: Serve
- Place a waffle on each plate, top with fried chicken.
- Serve with butter, warm maple syrup, and optional toppings.
Notes
- Make Ahead: Brine chicken overnight and mix waffle batter up to 1 hour in advance.
- Reheating Tips: Crisp up leftover waffles in a toaster or oven. Reheat chicken in a 375°F (190°C) oven for 10-15 minutes.
- Dietary Adjustments:
- Gluten-Free: Use cup-for-cup gluten-free flour.
- Dairy-Free: Substitute buttermilk with coconut milk + vinegar, and use almond/oat milk for waffles.
- Egg-Free: Replace eggs with 1 tbsp flaxseed + 3 tbsp water per egg.
Nutrition
Frequently Asked Questions About Southern Fried Chicken and Waffles
Can I make components of this Southern Fried Chicken and Waffles recipe ahead of time?
Yes! You can brine the chicken up to 24 hours in advance. The seasoned flour mixture can be prepared up to 3 days ahead and stored in an airtight container. For the waffles, you can mix the dry ingredients ahead of time. However, once you add the wet ingredients and especially the whipped egg whites, the batter should be used immediately for best results. Cooked waffles can be frozen for up to 1 month—just pop them in the toaster to reheat.
How do I store and reheat leftover Southern Fried Chicken and Waffles?
Store leftover chicken and waffles separately. Refrigerate chicken in an airtight container for up to 3 days. For reheating, avoid the microwave which will make the coating soggy. Instead, place chicken on a wire rack over a baking sheet and heat in a 375°F (190°C) oven for 10-15 minutes until crispy and heated through. Waffles can be refrigerated for 2-3 days or frozen for up to a month. Reheat in a toaster or toaster oven until crisp.
Can I use an air fryer instead of deep frying the chicken?
Yes! Preheat your air fryer to 375°F (190°C). Spray the breaded chicken with cooking oil spray, then cook in batches for about 15-18 minutes for dark meat, turning halfway through. The coating won’t be quite as crunchy as deep-fried, but you’ll still get good results with significantly