American Cuisine
Chicken and Waffles
By Delphine Arceneaux
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Chicken and waffles is the sweet-and-savory marriage that makes no sense on paper and perfect sense on a plate. The contrast is the whole point: salty, craggy fried chicken against a fluffy waffle, all of it tied together by a slow drizzle of maple syrup that hits the savory crust and the airy batter at once. I brine the thighs in buttermilk because the acidity tenderizes the meat and helps the dredge cling into those shaggy, extra-crunchy edges. The double dredge, flour then buttermilk then flour again, is what builds a craggy crust that stays crisp even under syrup. The waffles lean slightly sweet to bridge the gap to the chicken, and you want them crisp on the outside so they hold up. Frying at a steady temperature is the key to chicken that is cooked through without a greasy or burnt crust. Serve it for a celebratory brunch and watch the table go quiet.
Ingredients
Serves 4Instructions
- 1
Mix 1 cup flour, salt, garlic powder, and onion powder in a shallow dish.
- 2
Dredge chicken thighs in flour mixture, dip in buttermilk (0.5 cup), then dredge in flour again.
- 3
Heat vegetable oil in a deep pan. Fry chicken until golden brown and cooked through (about 6-8 minutes per side).
- 1
In a bowl, whisk together remaining 1 cup flour, sugar, baking powder, and pinch of salt.
- 2
Whisk in milk, remaining buttermilk (0.5 cup), and eggs until smooth.
- 3
Pour batter into a preheated waffle iron and cook until golden crisp.
- 4
Serve waffles topped with fried chicken and maple syrup.
Chef's Tips
- ✦ Brine the chicken in buttermilk, even 30 minutes helps; the acidity tenderizes the meat and helps the dredge stick.
- ✦ Double-dredge: flour, then buttermilk, then flour again, for the craggy crust that stays crisp under syrup.
- ✦ Keep the oil at a steady 350°F (175°C). Too cool and the crust gets greasy; too hot and it burns before the chicken cooks through.
- ✦ Make the waffles slightly crisp and serve everything hot; a soggy waffle under fried chicken loses the whole textural contrast.
Ingredient Substitutions
-
boneless chicken thighs → bone-in thighs, drumsticks, or chicken breast
Bone-in pieces are juicier but take longer to fry; breast is leaner, so do not overcook it.
-
buttermilk → milk soured with a tablespoon of lemon juice or vinegar
A 10-minute DIY buttermilk works in both the brine and the waffle batter.
-
maple syrup → honey, hot honey, or a spiced syrup
Hot honey leans into the sweet-heat trend; warm the syrup so it soaks in better.
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all-purpose flour → a gluten-free 1:1 baking blend
Works in both the dredge and the waffle batter; let the batter rest a few minutes to hydrate.
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Frequently Asked Questions
What internal temperature should the fried chicken reach? ▼
Fry the chicken until it reaches an internal temperature of 165°F (74°C) at the thickest part, checked with an instant-read thermometer. Thighs are forgiving and stay juicy even slightly past that, which is why they are ideal for frying.
Why is my fried chicken greasy? ▼
Greasy chicken means the oil was too cool, so the crust absorbed oil instead of crisping. Keep the oil around 350°F (175°C), fry in small batches so the temperature does not crash, and drain the chicken on a wire rack rather than paper towels, which traps steam.
Can I use a waffle mix or frozen waffles? ▼
Yes. A boxed mix or even good frozen waffles toasted until crisp will save time and still pair beautifully with the fried chicken. The from-scratch waffles here lean slightly sweet to bridge to the savory chicken, but the dish forgives shortcuts.
What sauces go with chicken and waffles? ▼
Warm maple syrup is the classic, often alongside hot sauce for those who like sweet heat. Hot honey, a pat of butter, or a drizzle of spiced syrup all work. Many people put both syrup and hot sauce on the same plate.
