Southern Fried Chicken and Waffles – A Soul Food Classic with Sweet and Savory Perfection

If you’ve ever sat down to a plate of Southern Fried Chicken and Waffles, you know it’s more than just food—it’s a warm, nostalgic hug from the South. I still remember the first time I tasted that perfect pairing: the crisp, golden chicken that crunched with every bite, and the tender, buttery waffle that caught the drizzle of maple syrup like a sponge. It wasn’t just brunch; it was a revelation. Sweet met savoury, crispy met fluffy, and suddenly my Sunday mornings felt like a celebration. This dish has roots that run deep in American culinary history, and today, you’re going to learn how to bring that magic right to your kitchen.

What is Southern Fried Chicken & Waffles?

Southern Fried Chicken and Waffles is a dish that bridges comfort food and brunch royalty. At its heart, it’s a balance of contrasts: seasoned, crunchy chicken sitting proudly atop a soft, golden waffle, all finished with a drizzle of sweet syrup or spicy honey.

This meal’s story weaves through the American South and Harlem’s jazz-era supper clubs. In the South, fried chicken was a Sunday staple, while waffles were a beloved breakfast item. By the 1930s, Harlem restaurants began pairing the two, creating a dish that musicians and late-night diners could savour after gigs. Over time, it became a symbol of soul food and a weekend brunch favourite across the country.

What makes it uniquely Southern is the buttermilk-brined chicken. That tangy soak tenderises the meat and gives the crust an irresistible crunch. Paired with buttery waffles, the combination feels indulgent yet homey—exactly what Southern cooking is all about.

Key Ingredients & Flavour Profile

To master Southern Fried Chicken and Waffles, start with the right ingredients and balance the flavours. Below is a simple table to organise your shopping list:

The flavour profile is bold yet comforting: smoky paprika mingling with tangy buttermilk, the warmth of cayenne dancing with sweet maple syrup, and the rich butter in the waffle batter wrapping it all together.

Step-by-Step Preparation & Cooking Process

Brining and Preparing the Chicken

Begin by soaking your chicken pieces in buttermilk for at least four hours or overnight. This step locks in juiciness and allows the spices to penetrate. When you’re ready to fry, combine flour with paprika, cayenne, garlic powder, onion powder, salt, and pepper. Dredge the chicken, pressing the coating firmly to create a crust that won’t fall off.

Frying for Ultimate Crispness

Heat your oil to 350°F in a heavy skillet or Dutch oven. Fry the chicken in batches to avoid crowding, which can drop the oil temperature and result in a soggy crust. Turn the pieces occasionally for even browning. The chicken is ready when the crust is deep golden and an instant-read thermometer hits 165°F in the thickest part.

Mixing and Cooking the Waffles

While the chicken rests on a wire rack, prepare your waffle batter. Whisk dry ingredients—flour, baking powder, sugar, and salt—in one bowl. In another, mix eggs, buttermilk, and melted butter. Combine gently without overmixing. Preheat your waffle iron until hot, then pour the batter and cook until crisp edges form and steam subsides.

Assembling and Serving

Place a warm waffle on your plate, top it with a piece of fried chicken, and finish with a drizzle of maple syrup or spicy honey. Add a pat of butter or a sprinkle of chopped parsley for extra flair.

Dietary Variations & Substitutions

Not everyone at your table may eat the same way, but that doesn’t mean they have to miss out on Southern Fried Chicken and Waffles.

Gluten-Free

Swap the all-purpose flour for a 1:1 gluten-free baking blend. Use gluten-free waffle mix or make your own batter with rice flour and cornstarch for a similar texture.

Vegan

Use plant-based “chicken” or fried tofu instead of poultry. Replace buttermilk with unsweetened oat milk mixed with a splash of lemon juice, and use a flax egg in the waffle batter.

Low-Calorie

Opt for skinless chicken breasts and air-fry them instead of deep-frying. Use whole-wheat flour in the waffle batter and reduce sugar. A light drizzle of maple syrup or a sugar-free option keeps sweetness in check.

Halal

Choose Halal-certified chicken and ensure all seasonings and frying oil comply with dietary requirements.

These adaptations keep the soul of the dish intact while meeting diverse dietary needs.

Variations & Regional Twists

Sauce Innovations

Classic maple syrup is wonderful, but spicy honey or bourbon-infused syrup adds heat and complexity. For a twist, try a savoury sausage gravy drizzled lightly over the chicken before adding the syrup.

Waffle Styles

Belgian waffles create deep pockets for syrup, while cornmeal waffles bring a Southern grit-inspired crunch. Sweet potato waffles offer an earthy sweetness that pairs beautifully with crispy chicken.

Chicken Cuts & Coatings

Boneless tenders are quick and easy for weeknight meals. Bone-in thighs deliver rich flavour and stay juicy. For an extra-crispy crust, double-dip the chicken: dredge, dip in buttermilk again, then dredge once more.

Regional Inspiration

Some Southern cooks add hot sauce directly to the buttermilk brine for a Nashville-style kick. Others top the dish with peach preserves or pecan butter for a Georgia-inspired touch. Each variation offers a fresh perspective on a beloved classic.

Storage, Reheating & Meal Prep Tips

After enjoying your meal, you may find leftovers calling your name. Store fried chicken in an airtight container in the fridge for up to three days. Waffles can be cooled, wrapped, and frozen for up to two months.

To reheat chicken without losing its crunch, use a 375°F oven or an air fryer. Skip the microwave—it makes the coating soggy. For waffles, pop them into a toaster or oven until warm and crisp.

For meal prep, brine the chicken a day ahead and refrigerate the batter components separately. You can also pre-cook the waffles and freeze them. On the day of serving, focus only on frying the chicken for less stress.

Serving Suggestions & Pairings

A plate of Southern Fried Chicken and Waffles can stand on its own, but thoughtful pairings make it unforgettable.

Serve with sautéed collard greens or a bright citrus salad to cut through the richness. Fresh berries or peach slices add a refreshing pop of colour and flavour. For a drink, a cold glass of sweet tea or a light mimosa fits perfectly at brunch.

For a dinner twist, pair with roasted sweet potatoes or a tangy slaw. And don’t forget a small bowl of extra syrup or hot honey on the side—because no one wants to be caught short mid-bite.

When you bring Southern Fried Chicken and Waffles to your table, you’re not just serving a meal—you’re sharing a piece of American culinary history. The crispy, seasoned chicken and buttery waffle combination is both comforting and celebratory. Whether you stick with tradition or experiment with new flavours, this dish is bound to spark smiles, conversations, and maybe even a few happy sighs around your table.

FAQ

What temperature should I fry chicken for Southern Fried Chicken and Waffles?

You’ll want your oil around 350°F (175-180°C). That lets the crust turn golden and crisp without burning, while cooking the chicken through. If the oil is cooler, the crust gets soggy; if it’s hotter, the outside might burn before the inside is done.

Can I make Southern Fried Chicken and Waffles ahead of time?

Yes — you can brine the chicken the night before and mix up the waffle batter ahead too. Store leftovers in airtight containers. The waffles freeze well, and the chicken can be kept in the fridge. Reheat the chicken in a hot oven or air fryer to keep it crisp, and toast the waffles or warm in a toaster/oven.

What is the best type of chicken to use for chicken and waffles?

Dark meat (thighs or drumsticks) is juicier and more forgiving when frying; boneless breasts or tenders cook faster and can be easier to handle. What matters most is keeping meat moist, seasoning the coating well, and maintaining the right oil temperature.

How do I prevent the waffle from getting soggy under the chicken?

Make sure the waffle is crisp when it comes off the waffle iron. Let the fried chicken rest on a wire rack (not directly on a flat plate) so excess oil drains. If you serve immediately, layer the waffle first, then the chicken. A light pat of butter or letting syrup pool around rather than soaking every bite also helps.

Are chicken and waffles served for breakfast or dinner?

Actually, both Southern Fried Chicken and Waffles work great for brunch, breakfast, or even dinner. It depends on your sides, drink choice, and timing. Many folks enjoy it for brunch with syrup and fruit, while others treat it like a hearty dinner with greens or other savoury sides.

Can I make this dish gluten-free or low in calories?

Absolutely. For gluten-free, use a flour blend or cornstarch in the chicken coating and a gluten-free waffle mix. For lower calories, try skinless chicken, air-frying instead of deep-frying, and reducing sugar in the waffle batter. You’ll still get that sweet-savoury flavour without the heaviness.

How long do leftovers of chicken and waffles stay good in the fridge?

The chicken is best within 3 to 4 days when stored properly in an airtight container, and the waffles can last a similar time. If freezing, waffles stay good for up to 2 months; chicken pieces also freeze well. Just reheat in oven or air fryer to retain crispness.

Southern Fried Chicken and Waffles

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• Author: Rasha Annan
• Total Time: 1 hour (plus brining)
• Yield: 4–6 servings 1x

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Description

A classic soul food dish pairing crispy buttermilk fried chicken with golden waffles, drizzled in maple syrup or hot honey for a sweet and savoury brunch favorite.

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Ingredients

Scale 1x2x3x

• 4–6 chicken thighs or breasts

• 2 cups buttermilk (for brining)

• 2 cups all-purpose flour

• 1 tablespoon paprika

• 1 teaspoon cayenne pepper (adjust for heat)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and black pepper, to taste

• Neutral oil (peanut or canola) for frying

• 2 cups waffle batter (buttermilk-based)

• 2 tablespoons melted butter (for waffle batter)

• 2 tablespoons sugar (for waffles)

• 2 teaspoons baking powder

• Maple syrup or hot honey, for serving

• Fresh parsley or herbs, for garnish (optional)

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Instructions

1. Brine chicken in buttermilk for at least 4 hours or overnight.

2. Mix flour, paprika, cayenne, garlic powder, onion powder, salt, and pepper in a shallow dish.

3. Dredge chicken in seasoned flour, pressing coating firmly.

4. Heat oil to 350°F (175°C) in a skillet or Dutch oven.

5. Fry chicken in batches until golden brown and cooked through (165°F internal temperature). Drain on a wire rack.

6. Prepare waffle batter by whisking dry ingredients (flour, sugar, baking powder, salt) separately, then combining with buttermilk, eggs, and melted butter.

7. Cook waffles in a preheated waffle iron until golden and crisp.

8. Plate a waffle, top with fried chicken, drizzle with maple syrup or hot honey, and garnish if desired.

Notes

For extra crispy chicken, double-dip: dredge, dip back into buttermilk, then dredge again.

Use Belgian waffles for deep syrup pockets or cornmeal waffles for added texture.

Reheat chicken in a 375°F oven or air fryer to maintain crispness; toast waffles for the best texture.

Adjust cayenne for spice preference or substitute hot sauce in the brine for a Nashville-style twist.

• Prep Time: 20 minutes (plus 4 hours brining time)
• Cook Time: 40 minutes
• Category: Main Dish / Brunch
• Method: Frying and Waffle Iron
• Cuisine: Southern / American Soul Food