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.
Ingredients
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)
Instructions
Brine chicken in buttermilk for at least 4 hours or overnight.
Mix flour, paprika, cayenne, garlic powder, onion powder, salt, and pepper in a shallow dish.
Dredge chicken in seasoned flour, pressing coating firmly.
Heat oil to 350°F (175°C) in a skillet or Dutch oven.
Fry chicken in batches until golden brown and cooked through (165°F internal temperature). Drain on a wire rack.
Prepare waffle batter by whisking dry ingredients (flour, sugar, baking powder, salt) separately, then combining with buttermilk, eggs, and melted butter.
Cook waffles in a preheated waffle iron until golden and crisp.
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