Chicken and Waffles
The traditional Southern American breakfast staple, chicken and waffles, seamlessly combines sweet and savory. Tender yet crisp buttermilk waffles topped with delightfully crunchy fried chicken and a drizzle of syrup deliver a spectacular soul food breakfast, brunch, and dinner experience!
You know me by now; I’m the number one fan of fried chicken. I’ve tried several recipes (Jamaican fried chicken and my traditional African style), and frying has always made them even better.
What I especially love about this combination is that it’s perfectly acceptable to serve it for dinner. And if you’re going for a healthier twist, you can definitely use Southern air-fried chicken.
A Classic Soul Food Staple
Though rumor has it that the Pennsylvania Dutch invented the combo, fried chicken has been served with waffles in the deep South and Harlem since the 1930s. There’s something super satisfying about the blend of savory umami and sweet waffles with syrup. Add hot sauce to the mix, and you’ll really confuse your taste buds.
How to Make Chicken and Waffles
- Marinate the chicken, then season the breading and coat the chicken.
- Fry, drain, and keep the chicken warm while making the waffles.
- Mix the dry ingredients, mix the wet ingredients, combine them, and fold in the whipped egg whites.
- Heat your waffle maker, and make waffles. Serve one or two waffles topped with a piece of fried chicken and drizzled with maple or pancake syrup.
Tips and Tricks
- For extra spice, add extra hot sauce to the marinade and put a bottle on the table so everyone can add more if desired.
- For a quick DIY pancake syrup, boil 1 cup of water, 2 cups of brown sugar, and a tablespoon of maple flavoring. I’d add a teaspoon of vanilla extract, but that’s me.
- Try to cover 80-90% of the lower waffle grid because when you close the lid, it will spread the batter. Using between ½ and ¾ cup of batter should be enough to make a waffle without running over and making a mess.
Making It Ahead and Leftover Makeovers
Do you love to save time in the kitchen? Double a batch of waffles and freeze half of them. Toast them in the air fryer or oven while frying the chicken for a faster meal.
Top almost any salad with shredded fried chicken, or turn it into a chicken salad for a fast weeknight dinner. Another possibility is to remove the bones and make a delicious fried chicken sandwich.
Menu Suggestions
What you’ll want to serve with chicken and waffles may depend on which meal it is. Satisfying breakfast and brunch sides include grits and sweet potato fries. As a dinner option, collard greens and mac and cheese are always welcome.
More Incredible Fried Chicken Recipes
Watch How to Make It
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This post was published in June 2018 and has been updated with new photos, more tips, and a video.
Chicken and Waffles
Ingredients
Waffles
- 2 cups (240g) all-purpose flour
- ½ teaspoon (3g) salt
- ½ cup (100g) sugar
- 2 teaspoons (8g) baking powder
- 1 teaspoon (6g) baking soda
- 2 large eggs, separated
- 1¾ cups (392g) buttermilk
- ½ cup (113g) melted butter
- 1 teaspoon (5ml) vanilla extract
The Chicken (Choose your recipe below)
Instructions
- Make the chicken according to your preferred recipe up until the frying. Set aside while making the waffles, then fry it while keeping the waffles warm in a low oven. Or fry it first, and keep it warm while you make the waffles.
- Spray the waffle iron with a cooking spray, then heat it. Also, preheat the oven to 200℉ (90℃) to keep the waffles warm while frying the chicken. Place a wire rack on a baking sheet, and set it aside.
- Combine the flour, salt, sugar, baking powder, and baking soda in a medium bowl.
- Mix the egg yolks, buttermilk, melted butter, and vanilla extract in another bowl.
- Pour the wet ingredients into the dry ingredients and mix just until fully combined.
- Beat the egg whites until stiff, and gently fold them into the batter.
- Pour about ¾ cup of the batter (see manufacturer’s directions) into the preheated waffle iron, close, and cook until golden brown. Mine took about 4 minutes, but cooking times vary depending on your waffle maker.
- Place the cooked waffles on the wire rack in the warm oven while finishing the rest of the waffles.
- Serve warm with fried chicken and syrup or honey. Enjoy!
Tips & Notes:
- I’ve used both a Belgian waffle maker and a regular one. The regular waffle maker is better for this recipe, but if all you have is the Belgian, it will still taste great.
- Kids love making waffles from scratch, so having a waffle maker creates opportunities for quality family time.
- Chicken and waffles are best enjoyed when cooked at the same time. So do all your prep beforehand.
- Buttermilk makes the lightest waffles because the acidity activates the baking soda. But you can replace it with regular milk and add a tablespoon of apple cider vinegar.
- Please keep in mind that nutritional information is a rough estimation and can vary greatly based on the ingredients used.
I first heard of combo awhile back on an American food experience show. I thought bit odd, then remembered being told about pancakes eggs and bacon with maple syrup, it took me awhile to even try it. But when I finally did, YUM… I love fried chicken,waffles and maple syrup, but I think fried chicken for breakfast for is over the top, I struggle with a Slice toast yoghurt I can though see me having for lunch. I have to say I made a batch of your white sangria last weekend it went done a treat, thankyou, I’m a fairly new follower and have pinned a few of your recipes the white sangria is the first recipe ihave used. I’m really enjoying your account, thankyou from the land down under… Australia
Thank you for sharing, Lindi! 🙂
I am new to your blog. Two recipes, both excellent. My family loves C&W. Your recipe was perfect. I tried to give five stars.
Thank you, Pat! It’s one of the best combo.
I’m not sure why this appears to be printing double.
I’ve got to try your recipe for this favorite of mine, although I’m used to it being for dinner.
It has a long rich history. Waffles were a hot, fresh “bread” that was served at dinner and supper. The idea of eating it for breakfast I think is akin to eating biscuits with gravy on them. They were from yesterday’s meals and you didn’t throw food away in most households, at least back in the 19th century (1800s).
I always count on you coming up with great food recipes, such as two alternatives for doing the chicken for this recipe.
I also know that Harlam claims to be the NYC home for chicken served with waffles. Waffles were brought from Halland to the United States in 1620. I was surprised when I learned that the same process for waffles was linked with communion wafers.
Peace to you and yours.
Thank you so much for sharing some historical insights for this wonderful meal, Gregory. I wouldn’t be surprise if this combo was first introduced in NYC. And chicken and waffles for dinner? Oooh, I’d love to! I appreciate you taking the time to write this informative piece. Have a good one!