Save Chicken and waffles deliver the perfect mix of sweet and savory comfort. This iconic dish pairs juicy, crispy fried chicken with soft golden waffles, splashed with warm maple syrup. It is a soul food classic for weekends and special gatherings, bringing smiles every time I set it on the table.
Every time I fry up these chicken thighs and pour syrup over the hot waffles, it takes me back to my grandma’s tiny kitchen where we all squeezed in for Sunday brunch. The aroma alone brings back that sense of togetherness.
Ingredients
- Boneless chicken thighs or breasts: These stay juicy when fried and are easy to serve
- Buttermilk: Essential for marinating the chicken to tenderize and flavor it and for making light waffles Choose cultured buttermilk if possible
- Hot sauce: Gives the marinade an extra kick Use a milder one for less heat or skip it entirely
- All purpose flour: For a crisp chicken crust and tender waffles Go for unbleached flour if you can
- Cornstarch: Lightens the coating for maximum crunch Make sure it is fresh
- Paprika: Adds smoky depth to the chicken dredge Smoked paprika will offer the richest flavor
- Garlic powder: Boosts the savory notes in the chicken Use granulated for better coating
- Salt and black pepper: The base seasoning Blend fresh ground pepper if you have it for more aroma
- Vegetable oil: Perfect for frying thanks to its neutral flavor and high smoke point Use canola or sunflower for best results
- Granulated sugar: Adds a hint of sweetness to the waffles Opt for fine sugar for even mixing
- Baking powder and baking soda: These help the waffles get fluffy and rise nicely Test yours beforehand for potency
- Large eggs: Bind the waffle batter and give protein which yields more structure
- Unsalted butter melted: Keeps the waffles soft inside Choose high quality butter for the best flavor
- Vanilla extract: Rounds out the waffle batter with lovely warmth Aim for pure vanilla if available
- Warm maple syrup: For drizzling at the end Grade A is best for its deep flavor
- Butter and extra hot sauce: Optional for serving but delicious if you want an extra layer of richness or heat
Instructions
- Marinate the Chicken:
- In a large bowl combine buttermilk and hot sauce then submerge chicken pieces so they are fully coated. Cover and let sit for at least thirty minutes in the refrigerator or overnight if you want deeper flavor. This step keeps the chicken extra tender and lets it soak up more flavor.
- Prepare the Dredge:
- In a separate shallow dish whisk together flour cornstarch paprika garlic powder salt and pepper until the mixture is evenly blended. This dredge ensures a crispy flavorful coating on the chicken.
- Fry the Chicken:
- Pour vegetable oil into a deep skillet so it comes up at least one inch up the sides. Heat over medium high until a thermometer reads around three hundred fifty degrees Fahrenheit. Remove each chicken piece from the marinade and let the excess drip off then thoroughly coat each piece in the dredge pressing it on all sides. Shake off any extra and place in the hot oil. Fry for about five to seven minutes per side turning with tongs until golden brown and cooked through. Chicken should reach one hundred sixty five degrees inside. Drain cooked pieces on a plate lined with paper towels to remove excess oil.
- Make the Waffle Batter:
- In a large mixing bowl whisk flour sugar baking powder baking soda and salt. In another bowl blend buttermilk eggs melted butter and vanilla extract until smooth. Pour wet ingredients into dry and gently whisk just until combined. Avoid overmixing to keep the waffles light.
- Cook the Waffles:
- Preheat your waffle iron and lightly grease with melted butter or oil. Scoop the batter onto the hot iron and cook according to your waffle maker’s instructions until the waffles are golden brown and crispy on the edges. Place cooked waffles on a wire rack if you want to keep them crisp while you finish the batch.
- Assemble and Serve:
- Set a warm waffle on a plate and top with one or two pieces of freshly fried chicken. Drizzle generously with maple syrup and add a pat of butter or hot sauce on top if you like. Serve immediately while hot for the best texture.
Save This dish always brings me so much joy because nothing beats the crunch of freshly fried chicken over pillowy waffles. My family’s favorite part is the battle for the crispiest piece once the syrup goes on.
Storage Tips
Leftover chicken and waffles should be stored separately. Place fried chicken in an airtight container lined with paper towels and refrigerate for up to three days. Waffles store best wrapped in foil or a zip bag and can be refrigerated for up to four days. Reheat chicken in an oven to restore crispiness and waffles in a toaster or toaster oven until hot. Avoid microwaving the chicken as it will turn soggy.
Ingredient Substitutions
To make this gluten free swap in your favorite gluten free flour blend for both the chicken coating and the waffle batter. For dairy free use any plant based milk mixed with a teaspoon of lemon juice as a buttermilk substitute and opt for vegan butter. Boneless chicken breasts can be used but thighs will stay juicier during frying.
Serving Suggestions
Chicken and waffles shine with a little acidity on the side. Try serving with tart coleslaw crisp pickles or a simple salad. For a brunch spread add bowls of fruit salad and a small pitcher of extra hot sauce. If you want dessert after this meal fresh berries play beautifully with any leftover waffles.
Save I learned the hard way that double dipping the chicken yields the real crunch. If you want to get fancy sprinkle a pinch of flaky salt or smoked paprika over the fried chicken right as it comes out of the oil marrying the heat and freshness for unforgettable flavor.
Recipe FAQs
- → How do you make fried chicken extra crispy?
Double-dip the chicken by dredging, dipping in buttermilk again, and re-dredging in flour mixture for extra crunch.
- → What is the best type of waffle iron to use?
A Belgian waffle iron creates thick, airy waffles that contrast nicely with crispy chicken.
- → Can I make this dish gluten-free or dairy-free?
Yes, use gluten-free flour and waffle mix for gluten-free, or switch to plant-based milk and butter for dairy-free options.
- → Can I prepare any components ahead of time?
The chicken can marinate overnight for deeper flavor. Waffle batter should be made fresh for best texture.
- → What are some serving suggestions?
Serve with warm maple syrup, butter, a side of coleslaw, pickles, or even an extra dash of hot sauce.