Go Back
Chicken and Waffles Recipe
Ash Tyrrell

Chicken and Waffles Recipe

I still remember the first time I pulled a batch of golden fried chicken tenders straight from the oil and set them on top of warm, crispy waffles. I knew right then I'd never go back to store-bought waffles or bland chicken again. This recipe has become my go-to for lazy weekend brunches and special occasions alike.
Print Recipe Pin Recipe
Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Chicken tenderloins 1 lb, about 6-7 pieces – tenderloins cook quickly and evenly, so they're ideal for this recipe; if you only have breasts on hand, slice them into strips first.
  • Whole buttermilk 1 cup – the acidity in real buttermilk tenderizes the chicken and adds a subtle tang you just can't get from regular milk.
  • Kosher salt 2 teaspoons, divided – kosher salt dissolves evenly and seasons the chicken all the way through without an overly salty bite.
  • Garlic powder 2 teaspoons, divided – adds a deep savory base note to both the brine and the flour coating.
  • Onion powder 1 1/2 teaspoons, divided – rounds out the flavor and works alongside the garlic powder for a well-balanced seasoning blend.
  • Ground white pepper 1 1/2 teaspoons, divided – I prefer white pepper here since it brings heat without leaving visible black flecks on the crust; black pepper works fine too.
  • Smoked paprika 1 1/2 teaspoons, divided – gives the chicken that gorgeous golden-red color along with a hint of smoky depth.
  • Hot sauce a few dashes, optional – stirred into the buttermilk brine, this adds a little kick without overwhelming the other spices.
  • All-purpose flour 1 cup – creates that classic crispy, craggy coating; avoid over-mixing so the texture stays light.
  • Vegetable oil enough for frying – choose a neutral oil with a high smoke point so it can handle the heat without burning or adding off-flavors.
  • Prepared buttermilk waffles from your favorite recipe – homemade waffles hold up so much better under the chicken than frozen ones, staying crisp instead of turning soggy.
  • Pure maple syrup and softened butter for serving – skip the imitation syrup here; the real thing makes a noticeable difference in flavor.

Method
 

  1. Pat the chicken tenders completely dry, then place them in a large resealable bag or container. Pour in the buttermilk along with half of the salt, garlic powder, onion powder, white pepper, and smoked paprika, plus a few dashes of hot sauce if you like heat. Seal the bag and refrigerate for at least 3 hours, though overnight gives the juiciest, most flavorful results.
  2. While the chicken marinates, whisk together the flour with the remaining salt, garlic powder, onion powder, white pepper, and smoked paprika in a shallow dish. Mixing the seasoning directly into the flour ensures every bite of the crust is packed with flavor, not just the surface. Set this seasoned flour aside until you're ready to fry.
  3. Pour vegetable oil into a heavy-bottomed pot or dutch oven, filling it about halfway up the sides. Clip on a deep fry thermometer and heat the oil over medium-high heat until it reaches 350°F. Keeping the temperature steady is key to getting a crisp crust without greasy or undercooked chicken.
  4. Remove each piece of chicken from the buttermilk, letting the excess drip off, then coat it thoroughly in the seasoned flour. Press the flour gently into every crevice for maximum crunch, then shake off any excess. Place the coated chicken on a baking sheet and repeat until all the pieces are ready to fry.
  5. Carefully lower 4 to 5 pieces of chicken into the hot oil at a time, avoiding overcrowding the pot. Fry for about 2 to 3 minutes per batch, until deeply golden and the internal temperature hits at least 165°F. Transfer the finished chicken to a wire rack so it stays crisp while you fry the remaining batches.
  6. Reheat your prepared waffles in a low oven so they're warm and ready right when the chicken finishes frying. Arrange the waffles on plates, then top each one with a few pieces of crispy fried chicken. Finish with a pat of softened butter and a generous pour of warm maple syrup before serving.

Notes

  • I always let the chicken sit in the buttermilk overnight when I have the time; the extra hours make the meat noticeably more tender.
  • I never stack my waffles right after cooking since the trapped steam makes them soggy fast; a wire rack keeps them crisp while they wait.
  • I double-check my oil temperature between batches because it drops each time you add chicken, and cooler oil leads to a greasy coating.
  • I like using a spare wooden spoon to test the oil if my thermometer isn't handy; small bubbles forming around it means it's ready.
  • I rest the fried chicken for about 5 minutes before serving so the juices redistribute and the crust sets up perfectly.