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Plated chicken and waffles served hot and ready for brunch.

Buttermilk Chicken and Waffles

There’s something magical about the sweet-and-savory combo of crispy fried chicken nestled atop fluffy waffles. This dish is a brunch showstopper and ultimate comfort food.
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Course Breakfast
Cuisine American

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.
Keyword Savory, Sweet