Description

This classic Chicken and Waffles recipe combines crispy, juicy fried chicken thighs marinated in a flavorful buttermilk blend with perfectly golden, fluffy waffles. Topped with a spicy honey butter sauce and fresh thyme, this dish offers a delightful balance of savory and sweet flavors, ideal for brunch or a comforting meal.

Ingredients

For the Chicken Marinade

6 boneless skinless chicken thighs
2 cups buttermilk
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon hot sauce (optional)
1 teaspoon cayenne pepper

For the Seasoned Flour Coating

2 cups all-purpose flour
⅓ cup cornstarch
2 teaspoons baking powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

For Frying

Vegetable oil (for deep frying, enough to fill pot 2–3 inches deep)

For the Spicy Honey Butter Sauce

½ cup honey (or maple syrup)
4 tablespoons unsalted butter, melted
Pinch of cayenne pepper (optional)
Pinch of kosher salt

For Serving

Best easy waffle recipe (prepared in a preheated waffle iron)
Fresh thyme (for garnish)

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Instructions

Marinate the chicken. In a large bowl, whisk together buttermilk, kosher salt, black pepper, garlic powder, hot sauce (optional), and cayenne pepper. Submerge the chicken thighs ensuring even coating. Cover and refrigerate for at least 4 hours or overnight for best results to tenderize and develop flavor.
Prepare the seasoned flour coating. In a separate bowl, whisk together flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper. Transfer to a shallow dish for dredging.
Heat the oil. Fill a heavy-bottomed pot or deep fryer with vegetable oil 2–3 inches deep. Heat over medium-high heat to 350°F (175°C), using a thermometer to keep temperature steady.
Dredge the chicken. Remove chicken from marinade, letting excess drip off. Coat each piece in the flour mixture, pressing firmly. For extra crispiness, dip coated chicken back in buttermilk then dredge again. Place on a wire rack and rest for 5–10 minutes to set the coating.
Fry the chicken. Carefully lower chicken into hot oil in batches. Fry 5–6 minutes per side, flipping occasionally, until golden brown and internal temperature reaches 165°F (74°C). Drain on wire rack; season with salt while hot.
Prepare the spicy honey butter sauce. In a small saucepan over medium-high heat, combine honey (or maple syrup), melted butter, cayenne pepper, and salt. Stir and heat until it just begins to simmer. Remove from heat and set aside.
Make the waffles. Prepare waffles according to your favorite recipe in a preheated waffle iron until golden and crisp. Transfer to a wire rack to keep crispy and warm.
Assemble and serve. Place a warm waffle on a plate, top with a piece of fried chicken, drizzle generously with spicy honey butter sauce, garnish with fresh thyme, and serve immediately for best texture and flavor.

Notes

Marinating overnight intensifies flavor and tenderness in the chicken.
Maintaining oil temperature is crucial for crispy, evenly cooked chicken without greasiness.
Double dredging chicken in buttermilk and flour creates an extra crispy crust.
Resting coated chicken before frying allows the batter to adhere better.
Use a wire rack after frying and cooking waffles to keep them crisp by avoiding sogginess.
Adjust cayenne pepper amount in the sauce according to desired heat level.
Serve immediately for best texture; leftover fried chicken can be reheated but may lose some crispness.

Prep Time: 20 minutes (plus 4 hours marinating time)
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Southern American