There’s something undeniably magical about the sweet-and-savory combo of crispy fried chicken perched on top of fluffy waffles. This dish is equal parts brunch showstopper and ultimate comfort food. I make mine with juicy boneless chicken thighs marinated in spiced buttermilk, double dredged for extra crunch, and paired with golden waffles that are crisp on the outside and tender on the inside.
It’s indulgent, a little over-the-top (in the best way), and absolutely worth the effort—especially when you’re feeding a crowd or treating yourself to a weekend brunch moment.
What is Buttermilk?
Buttermilk is a tangy, slightly thick dairy product traditionally left over after churning butter from cultured cream. Today, most store-bought buttermilk is cultured buttermilk, made by adding lactic acid bacteria to milk to ferment it.
That tang isn’t just for flavor—it helps tenderize the chicken and adds subtle acidity to waffles, giving them a better rise and texture.
Buttermilk Substitute (if you’re out):
Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, stir, and let sit for 5–10 minutes. It won’t be as thick, but it works in a pinch!
Frying Buttermilk Chicken
When frying chicken, it’s essential to keep your oil at a steady 350°F for the perfect golden crust and juicy interior. Use a thermometer to monitor the temp—if it drops too low, the chicken will absorb oil and become greasy; too hot, and it’ll burn before cooking through.
Gently lower each piece into the oil and resist the urge to touch or move it while the crust forms. Crowding the pan can also drop the temperature, so work in batches. Let the chicken rest on a wire rack, not paper towels, to keep that crisp exterior intact.
Buttermilk Chicken and Waffles
Equipment
- waffle iron
- Dutch Oven
- Wire Rack
- Thermometer (for oil)
Ingredients
For the Chicken:
- 2 lbs boneless chicken thighs (about 6)
- 2 cups buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp ground black pepper
- 1 tsp salt
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp chili powder
- Vegetable oil for frying
For the Waffles:
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking soda
- ½ tsp salt
- 2 cups buttermilk
- ¼ cup melted butter
- 2 eggs, large
- 1 tsp vanilla extract
Instructions
For the Chicken:
- In a large bowl, whisk together the buttermilk, garlic powder, onion powder, paprika, black pepper, and salt. Add the chicken thighs and ensure they’re fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
- Heat oil in a Dutch oven to 350°F.
- Mix flour, cornstarch, paprika, oregano, thyme, and chili powder in a shallow dish.
- Remove the chicken from the marinade, allowing excess to drip off, then dredge in the flour mixture, pressing to adhere.
- Fry chicken in batches until golden brown and cooked through, about 6–8 minutes per piece depending on thickness. Drain on a wire rack.
- Leave chicken in a warm oven while you make waffles.
For the Waffles:
- Preheat your waffle iron.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. In a separate bowl, combine buttermilk, melted butter, eggs, and vanilla.
- Mix the wet ingredients into the dry until just combined—don’t overmix.
- Cook the waffles according to your waffle iron instructions until golden and crisp.
To Serve
- Top your waffle with a crispy fried thigh, then drizzle with warm maple syrup or hot honey for an extra kick.
Notes
- Double dredging gives you ultra-crispy chicken.
- Resting the dredged chicken for 10–15 minutes before frying helps the crust stick.
- Use a wire rack (not paper towels) for draining to keep the chicken crispy.
